Using potassium sorbate and vacuum packaging to extend shelf life of Thai fermented pork sausages (Sai Krok Prew)
2005
Panthitra Phromraksa(Chiang Mai University, Chiang Mai (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology) | Pairote Wiriyacharee(Chiang Mai University, Chiang Mai (Thailand). Faculty of Agro-Industry. Department of Product Development Technology) | Lakkana Rujanakraikarn(Mae Fah Luang University, Chiang Rai (Thailand). School of Agro-Industry. Food Technology Program) | Pattawara Pathomrungsiyungkul(Chiang Mai University, Chiang Mai (Thailand). Faculty of Agro-Industry. Department of Food Engineering)
Effect of potassium sorbate concentration (2-10 percent) and dipping time (1-2 min) on residual sorbate contents in Sai Krok Prew was studied. It was found that the amount of residual sorbate in sausages varied, depending only on potassium sorbate concentration and their relation followed a quadratic equation. The equation showed that sorbate residues in samples increased with potassium sorbate concentration and residual sorbate about 945 ppm as sorbic acid was found in Sai Krok Prew, dipped in 3.5 percent potassium sorbate solution for 1 min. Four treatments of Sai Krok Prew, A (sorbate-untreated/air-pack), V (sorbate-untreated/vacuum-pack), PA (sorbate-treated/air-pack) and PV (sorbate-treated/vacuum-pack) were assessed every 2 days during storage at 30 deg C. Fermented sausages were analyzed for mold counts, residual sorbate, total acidity, pH, Hunter color L, a, b values, shear force and sensory test in terms of color before cooking, color after cooking, saltiness, sourness, sour odor, stickiness, juiciness and total acceptability. Constant, increase and decrease trends of those qualities during Sai Krok Prew storage were found in present study. Shelf life of products were primarily determined by mold populations, sourness and overall acceptability. Ability of treatments to inhibit mold growth was PV GT PA GT V whereas A treatment had an inability. However, efficiency of treatments to extend shelf life of Sai Krok Prew was PA GT PV GT V with shelf life of 10, 8 and 6 days respectively. Test panels rejected PV treatment stored for 10 days because it was too sour.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
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