Optimization of formulation and fermentation of Laotian fermented pork sausage (Som Moo) using different starter cultures | |
| Author | Thipphavong Khambang |
| Call Number | AIT Thesis no.FB-07-02 |
| Subject(s) | Fermented foods--Laos Sausages--Laos |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science in Food Engineering and Bioprocess Technology, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. FB-07-02 |
| Abstract | The basic aim of this work was to determine the effectiveness of star gooseberry leaves (SGL) as a natural antibacterial and antioxidant agent and optimization of product development of fermented Laotian sausage. Whole leaves (sterile and surface cleaner) had no antimicrobial or antioxidant activity. In methanol was found to be an effective extraction solvent of star gooseberry oil (SGO) compared with distilled water. The results of the present study indicated SGO exhibits most effective antimicrobial activity against Gram- positive bacteria (Salmonella typhimurium and Staphylococcus aureus) compared to Gram- negative bacteria (Escherichia coli 0157: H7 and Listeria monocytogenes) using well-diffusion assay. Freeze dried SGL powder showed higher antioxidant property than oven dried SGL. These positive plant extracts were tested successively in term of functional ingredients in fermented sausage product. Fermentation of Laotian pork sausage (Som Moo) with mixed three different starter culture (L. plantarum, pediococcus cerevisiae and Micrococcus varians) using banana leaves (BNNL) and star gooseberry leaves (SGL) could reduce the fermentation time by exhibited lower pH and higher lactic acid to an acceptable and consumable level in 12 hours as compared to conventional method which took 24 hours or more. 'Quality parameters of for uncooked and cooked Som moo product fermented for 24 hrs sausage were determined by measuring pH, total acidity as lactic acid and sensory evaluation. Mixtures of three different starter culture sausage gave higher average hedonic value and ideal ratio close to 1 for color, sour flavor, saltiness, sourness and stickiness than using the single starter culture sausage. And the optimum ratio of meat system (mince pork: mince pork lard: cooked stick rice) was 48: 23: 29. The optimum amount of three starter cultures combination was 10 Log cfu/g evaluated based on the most acceptable sourness ratio. The value of quality parameter with L. plantarum was nearby as good as the same as mixed cultures. Due to the ease of working with single pore culture as compare to mixed culture, the use of L. plantarum alone is recommended |
| Year | 2007 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. FB-07-02 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Rakshit, Sudip Kumar; |
| Examination Committee(s) | Athapol Noomhorm;Jayasuriya, H.P. W; |
| Scholarship Donor(s) | SWEDEN (Sida); |
| Degree | Thesis (M. Sc.) - Asian Institute of Technology, 2007 |