Storage stability of physical and biochemical parameters of pressurized and heat treated nam prig nhum (Thai-green-chili paste)

© 2015 Akadémiai Kiadó, Budapest. Alteration of physical and chemical qualities of pressurized and heat treated Nam Prig Nhum (Thai-green-chili paste) was thoroughly assessed upon storage for eight weeks. During storage, colour L, -a∗, and b∗ parameters of pressurized Nam Prig Nhum displayed compara...

Full description

Saved in:
Bibliographic Details
Main Authors: P. Chaikham, A. Apichartsrangkoon, S. Srisajjalertwaja, C. Phanchaisri
Format: Journal
Published: 2018
Subjects:
Online Access:https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84946542407&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/44845
Tags: Add Tag
No Tags, Be the first to tag this record!
Institution: Chiang Mai University
id th-cmuir.6653943832-44845
record_format dspace
spelling th-cmuir.6653943832-448452018-04-25T07:57:05Z Storage stability of physical and biochemical parameters of pressurized and heat treated nam prig nhum (Thai-green-chili paste) P. Chaikham A. Apichartsrangkoon S. Srisajjalertwaja C. Phanchaisri Agricultural and Biological Sciences © 2015 Akadémiai Kiadó, Budapest. Alteration of physical and chemical qualities of pressurized and heat treated Nam Prig Nhum (Thai-green-chili paste) was thoroughly assessed upon storage for eight weeks. During storage, colour L, -a∗, and b∗ parameters of pressurized Nam Prig Nhum displayed comparatively low changes. The enzyme activities of peroxidase, lipoxygenase, and polyphenol-oxidase nearly fell by half during storage. Peroxidase was the most resistant to pressure followed by lipoxygenase and polyphenol-oxidase. For pungent components, all capsaicinoids in Nam Prig Nhum underwent alteration by the thermal processes as well as by acidic and oxidative degradation during storage. However, higher amount of capsaicinoids were retained in pressurized than in heat treated products. 2018-01-24T04:48:55Z 2018-01-24T04:48:55Z 2015-01-01 Journal 15882535 01393006 2-s2.0-84946542407 10.1556/AAlim.2014.0012 https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84946542407&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/44845
institution Chiang Mai University
building Chiang Mai University Library
country Thailand
collection CMU Intellectual Repository
topic Agricultural and Biological Sciences
spellingShingle Agricultural and Biological Sciences
P. Chaikham
A. Apichartsrangkoon
S. Srisajjalertwaja
C. Phanchaisri
Storage stability of physical and biochemical parameters of pressurized and heat treated nam prig nhum (Thai-green-chili paste)
description © 2015 Akadémiai Kiadó, Budapest. Alteration of physical and chemical qualities of pressurized and heat treated Nam Prig Nhum (Thai-green-chili paste) was thoroughly assessed upon storage for eight weeks. During storage, colour L, -a∗, and b∗ parameters of pressurized Nam Prig Nhum displayed comparatively low changes. The enzyme activities of peroxidase, lipoxygenase, and polyphenol-oxidase nearly fell by half during storage. Peroxidase was the most resistant to pressure followed by lipoxygenase and polyphenol-oxidase. For pungent components, all capsaicinoids in Nam Prig Nhum underwent alteration by the thermal processes as well as by acidic and oxidative degradation during storage. However, higher amount of capsaicinoids were retained in pressurized than in heat treated products.
format Journal
author P. Chaikham
A. Apichartsrangkoon
S. Srisajjalertwaja
C. Phanchaisri
author_facet P. Chaikham
A. Apichartsrangkoon
S. Srisajjalertwaja
C. Phanchaisri
author_sort P. Chaikham
title Storage stability of physical and biochemical parameters of pressurized and heat treated nam prig nhum (Thai-green-chili paste)
title_short Storage stability of physical and biochemical parameters of pressurized and heat treated nam prig nhum (Thai-green-chili paste)
title_full Storage stability of physical and biochemical parameters of pressurized and heat treated nam prig nhum (Thai-green-chili paste)
title_fullStr Storage stability of physical and biochemical parameters of pressurized and heat treated nam prig nhum (Thai-green-chili paste)
title_full_unstemmed Storage stability of physical and biochemical parameters of pressurized and heat treated nam prig nhum (Thai-green-chili paste)
title_sort storage stability of physical and biochemical parameters of pressurized and heat treated nam prig nhum (thai-green-chili paste)
publishDate 2018
url https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84946542407&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/44845
_version_ 1681422634889248768