Nham product development using mixed bacterial starter cultures effect of sodium nitrate and sodium nitrite and micrococcus varians on colour development of nham
1994
Pairote Wiriyacharee | Lakkana Rujanakraikarn | Suchada Anutarakun (Chiang Mai Univ. (Thailand). Faculty of Agro-industry)
Nham colour development is very important for consumer acceptability. For this study, sodium nitrate and/or sodium nitrite were used together with/without nitrate reducing bacteria to investigate the colour development in Nham. The use of 500 ppm of sodium nitrate and 200 ppm of sodium nitrite with Micrococcus varians (10*[3) cfu/g) in the formulation caused apparently the red pink colour development with higher rate and better than other samples. The colour developed from red yellow (5YR 8/2) to red pink (5R 7/4) after 24 hours of fermentation. The mean ideal ratio scores of colour and overall acceptability were 1.02+-0.02 and 0.95+-0.04 respectively. The developed Nham was composed of pH (4.46-4.57) and total acidity as lactic acid (0.901-0.991 percent) after 48 hours of fermentation. There was also a very small amount of residual nitrite (21.84+-0.10 ppm) in the product.
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