Stability of chili padi bara (Capsicum frutescens L.) paste containing calamansi lime during storage and its tenderizing effect on chicken fillet

This study addresses the utilization of calamansi lime as a natural preservative in extending the shelf life of underutilized local chili bird paste. Chili bird and calamansi lime are usually harvested in large amounts but their rapid deterioration limits their functions thus processing method is essential to compensate their short shelf life. In the study, chili bird is processed into paste and added with calamansi lime as a preservative agent. The effect of calamansi lime on the paste is evaluated through the paste stability, stored for 12 days at different temperatures (37 °C and 4 °C). The paste functionality was assessed by its effect on chicken fillet as marinating paste. The paste containing calamansi lime stored at 4 °C (paste C) showed the best results by having the lowest microbial growth (5 log CFU/mL), a high DPPH-radical scavenging activity (57.4%) and low pungency index (0.513). The combination of phenolic compounds found in chili paste and calamansi lime contributes to antimicrobial and antioxidative activity. The addition of calamansi lime significantly helps in maintaining the red color of paste C with only 17% color reduction occurred during 12 days of storage. The organic acid found in calamansi lime also helps in regulating the paste C pH at 3.98 and acid titratability of 1.44%. The chili paste C showed significant tenderizing effect as chicken fillet marinade with shear force value of 0.53 lbs. The chili bird paste containing calamansi lime could be a potential marinade product that promotes a green and cheap food practice.