FOOD PRESERVATION USING CHEMICAL PRESERVATIVES PDF

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FST 254: FOOD PRESERVATIONLAB REPORT 1:FOOD PRESERVATION USING CHEMICAL PRESERVATIVESSTUDENT’S NAMES:1. SITI NUR ALISSA BINTI AHMAD RASMAN (2019242842)2. MUHAMMAD ADIB BIN MOHD KHALID (2019209238)3. KHADIJAH HANEEZ BINTI ROSMADI (2019648028)4. NURUL FAIZA BINTI RUSHDI (2019288712)5. NUR FATEHAH BINT...

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FST 254: FOOD PRESERVATION

LAB REPORT 1: FOOD PRESERVATION USING CHEMICAL PRESERVATIVES

STUDENT’S NAMES: 1. SITI NUR ALISSA BINTI AHMAD RASMAN (2019242842) 2. MUHAMMAD ADIB BIN MOHD KHALID (2019209238) 3. KHADIJAH HANEEZ BINTI ROSMADI (2019648028) 4. NURUL FAIZA BINTI RUSHDI (2019288712) 5. NUR FATEHAH BINTI ISMAIL (2019222056) 6.IMRAN JAUNI BIN ISMAIL (2019233316)

LECTURER’S NAME: MADAM NAEMAA MOHAMAD

1.0 INTRODUCTION Food preservatives is commonly known as one of the necessary ingredients in every type of foods especially in the food production process. The function of the food preservatives is to extend the time period or shelf life of the food products. It is also functioned as an ingredient that can delay the chemical process and breakdown of food which is done by the bacteria, mould and fungi that may result in food spoilage. As we all know, there are some sorts of food preservatives that had been applied in the food production process. Every kind of food preservative will be applied depending to the different categories of food products itself. The characteristic and examples of most familiar food preservatives in food industry are antimicrobial, antioxidant, humectant and also pH regulator. Each of the food preservatives listed has their own function on a food product. So, in this experiment, we will used sodium benzoate as one of the food preservatives commonly used by all of food industries out there. Sodium benzoate has also been used as an antimicrobial in the manufacture of chili slurry. This is because the antimicrobial is functioned as to prevent food spoilage which is done by the microorganism presence in the food products in a short shelf-life and to assure the safety of food products as well as the food quality. The effect and also effectiveness of food preservatives were measured by varying the amount of sodium benzoate that have been used in the chilli slurry production.

2.0 RESULTS

Effect of Sodium Benzoate on the Bubble Formations of Chilli Slurry

Level of Spoilage

4 3 2 1 0 1

2

3

4

5

6

7

8

9

10

11

12

13

14

Days of Observation 0ppm

500ppm

1000ppm

Effect of Sodium Benzoate on the Slime Formation of Chilli Slurry 4

Level of spoilage

3

2

1

0 1

2

3

4

5

6

7

8

9

Days of Observation 0ppm

500ppm

1000ppm

10

11

12

13

14

Effect of Sodium Benzoate on the Colour Changes of Chilli Slurry

Level of spoilage

4 3 2 1 0 1

2

3

4

5

6

7

8

9

10

11

12

13

14

Days of observation 0ppm

500ppm

1000ppm

Effect of Sodium Benzoate on the Odour Changes of Chilli Slurry

Level of Spoilage

4

3

2

1

0 1

2

3

4

5

6

7

8

9

Days of Observation 0ppm

500ppm

1000ppm

10

11

12

13

14

3.0 DISCUSSION Chemical preservatives are widely used in food to retain the food shelf life itself these day. Chemical food preservatives are substances which, under certain conditions, either delay the growth of microorganisms without necessarily destroying them or prevent deterioration of quality during manufacture and distribution. The former group includes some natural food constituents which, when added to foods, retard or prevent the growth of microorganisms. One of the most commonly used chemical food preservative is sodium benzoate. Sodium benzoate is the preservative that was allowed in foods by FDA and classified as Generally Recognized As Safe (GRAS) which was considered as safe to us as food additive. Sodium benzoate inhibits the growth of bacteria, mould or any microbes in food and effective in acidic food such soda, pickles and other condiments. Based on the data given, there are three formulation of the chilli slurry with different amount of sodium benzoate which is 0ppm, 500ppm and 1000ppm. The observation of the chilli slurry takes 14 days to see any changes that happen towards the chilli slurry. For the chilli slurry with 0ppm sodium benzoate, at the 14 th day of the observation, there were extremely bubbles formation and extremely slime formation that occur at the chilli slurry. For the colour changes, the chilli slurry is moderately colour-off and extremely off-odour at the 14th day. The changes of the condition of the chilli slurry start at the 4 th day of the observation that shows that chilli slurry start to spoil early. The result of the observation shows that the chilli slurry with 0ppm is easily spoiled because there was no additive was added into the chilli slurry that can prevent the growth of microorganism and bacteria in the chilli slurry. For the chilli slurry with 500ppm of the sodium benzoate, at the 14th day, there was extremely bubbles formation and moderately slime formation. While for the changes in colour and odour, the chilli slurry is moderately off-coloured and extremely off-odour. The data given shows that the freshness of the chilli slurry starts to deteriorate at the 6th day of the observation. It shows that the chilli slurry starts to spoil. The amount of 500ppm of sodium benzoate help to retain the freshness and the shelf-life of the chilli slurry a bit longer compared to when 0ppm of sodium benzoate was added into the chilli slurry. Lastly, for the chilli slurry with 1000ppm of the sodium benzoate, at the 14th day, there was moderately bubbles formation and moderately slime formation. The

chilli slurry also slightly off-colour and moderately off-odour. The observation shows that at the 14 th day, the chilli slurry was slightly spoiled. The freshness of the chilli slurry starts to deteriorate at the 8th day of the observation. It shows that the amount of 1000ppm successfully retain the freshness of the chilli slurry longer compare to the freshness of chilli slurry with 0ppm. In conclusion, from the data given we can see that the amount of sodium benzoate plays an important role to retain the shelf life and the freshness of the chilli slurry since sodium benzoate can help to prevent the microbial growth in the chilli slurry.

4.0 CONCLUSION Overall, the experiment was succeeded in showing that sodium benzoate really does give an effect on chilli slurry’s shelf life. The specific amount of sodium benzoate that need to be add with chemical preservative can be figured out by the formula. We can see the effect of sodium benzoate on chilli slurry’s shelf life by referring to their bubble formation, slime, color and odour presence or changes on the chilli slurry itself.

5.0 REFERENCES

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Common Food Preservatives and Their Purpose. (2017, May 8). Retrieved from RWJ Barnabas Health: https://www.rwjbh.org/blog/2017/may/commonfood-preservatives-and-their-purpose/

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M.F.Sancho-Madriz. (2003). PRESERVATION OF FOOD. Encyclopedia of Food Sciences and Nutrition (Second Edition), 4766-4772.

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McCulloch, M. (2019, January 21). healthline. Retrieved from What Is Sodium Benzoate? Everything You Need to Know: https://www.healthline.com/nutrition/sodium-benzoate

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Ruth MacDonald, C. R. (2017). Chapter 6 - Food Processing. Understanding Food Systems, 179-225.

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Singh, R. Paul and Desrosier, . Norman Wilfred (2018, September 28). Food preservation. Encyclopedia Britannica. https://www.britannica.com/topic/foodpreservation...