African Journal of
Agricultural Research

  • Abbreviation: Afr. J. Agric. Res.
  • Language: English
  • ISSN: 1991-637X
  • DOI: 10.5897/AJAR
  • Start Year: 2006
  • Published Articles: 6858

Article in Press

Stability of Cili Padi Bara (Capsicum frutescens L.) paste containing calamansi lime during storage.

Norhayati Hussain, Nur Fathiah Abdul Razak, Najjah Azhar.

  •  Received: 15 October 2020
  •  Accepted: 04 December 2020
This study evaluates the local chili bird paste stability, stored for 12 days at different temperatures (37°C and 4°C), adding calamansi lime as preservative. The paste functionality was assessed by its effect on chicken fillet as marinating paste. The paste containing calamansi lime stored at 4°C has the lowest microbial growth (5 log CFU/mL), a high DPPH-radical scavenging activity (57.4%) and low pungency index (0.513). The chicken fillet marinated with chili bird-calamansi lime paste showed a significant tenderer texture (0.83 lbs). The natural preservative could increase the product’s stability and functionality, improving the local market at a cheaper expense.

Keywords: Chili bird; paste; preservative; shelf life; antioxidant activity.