A study on shelf life prolonging process of chili soy sauce in Malaysian SMEs’ (Small Medium Enterprise)

• Main Authors: Mat Sharif, Zainon, Mohd Taib, Norhasnina, Yusof, Mohd Sallehuddin, Rahim, Mohammad Zulafif, Mohd Tobi, Abdul Latif, Othman, Mohd Syafiq
• Format: Article
• Language: English
• Published: IOP Publishing 2017
• Subjects: TS155-194 Production management. Operations management
• Online Access: http://eprints.uthm.edu.my/4213/1/AJ%202017%20%28123%29%20A%20study%20on%20shelf%20life%20prolonging%20process.pdf; http://eprints.uthm.edu.my/4213/; http://dx.doi.org/10.1088/1757-899X/203/1/012026

This research paper presents the possible solutions to prolong the shelf life of spicy (chili) soy sauce. The current spicy soy sauce formulation is without adding preservative which result in shorter shelf life. It is suggested to add chemical preservative to this spicy soy sauce in order to prolong its shelf life without jeopardising its prevailing taste. The proposed preservative is sodium benzoate. It is hope that by adding sodium benzoate, it can prolong the shelf life of the products from one year to two years without jeopardising the taste and quality of the products. The problem to extend the shelf life of spicy (chilli) soy sauce was 100% solved. The product could be extended to 2 years without adding any preservative (sodium benzoate) as the main raw material (soy sauce) purchased from “Kicap Jalen” had been added sodium benzoate as their preservative to prolong the soy sauce shelf life. All the physicochemical and nutritional analysis shown good results. As for the microbiological analysis, all the 3 samples shown good results on the total plate count.