Shelf-life study of freeze dried 'sambal tumis bilis' [fried anchories in chilli gravy]
1993
Hasimah Hafiz Ahmad | Noraini Mohd Khalid | Rafiah Hasanah Mohd Yusof (Malaysian Agricultural Research and Development Institute, Serdang, Selangor (Malaysia). Food Technology Research Centre)
'Sambal tumis bilis', a popular Malaysian dish of fried anchovies in chilli gravy, was freeze dried to 0.73 moisture. Freeze dried sambal tumis bilis samples packed in polyester/aluminium/polyethylene (PET/A1/PE) and polyester/polyethylene/aluminium/polyethylene/special film (PET/PE/A1/PE/SF) with and without nitrogen flushing, were stored for 8 months at 25 deg. C. Free fatty acid determination, sensory and microbiological evaluations were conducted to determine the quality of the products. Without nitrogen flushing, freeze dried sambal tumis bilis packed in both packaging materials had a shelf-life of at least 8 months. Nitrogen flushing was thus able to extend the shelf-life of the product for another 5 months
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