Effects of different storage conditions on the physical properties, microbiological quality and shelf-life of 'sambal belacan'

Abstract

'Sambal belacan' is a type of traditional condiment that popular among Malaysian and usually consumed with 'ulam-ulaman' in a meal of rice and other dishes. This study was conducted to investigate the effect of difference storage conditions on the physical properties, microbiological quality and shelf-life of 'Sambal belacan'. The availability of oxygen in the air and relative humidity were selected as major factors that influence the quality of 'Sambal belacan'. For the effects of anaerobic and aerobic condition in 'Sambal belacan' during storage, 'Sambal belacan' samples were stored at chilled and ambient temperature, respectively. Next, for the effects of low and high relative humidity in 'Sambal belacan' during storage, 'Sambal belacan' samples were stored at chilled and ambient temperature, respectively.