• Login
    View Item 
    •   Home
    • Massey Documents by Type
    • Theses and Dissertations
    • View Item
    •   Home
    • Massey Documents by Type
    • Theses and Dissertations
    • View Item
    JavaScript is disabled for your browser. Some features of this site may not work without it.

    The design of a shelf-stable sausage for Thailand : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Biotechnology at Massey University

    Icon
    View/Open Full Text
    01_front.pdf (1.417Mb)
    02_whole.pdf (14.53Mb)
    Export to EndNote
    Abstract
    Sai Krok Prew is the naturally fermented sausage in Thailand made from pork, fat, cooked rice, sugar and spices. This sausage has a very short shelf life of three days, and inconsistent quality. Studies were carried out to find the basis for a process to increase the shelf life without using refrigeration, and to give a consistently high quality product. Simulated commercial conditions as found in Thailand were used in the laboratory, by mixing in a bowl chopper, mechanical stuffing, storage at 30-32°C, 75% R.H. for two days (factory conditions), and then further storage at 30-32°C, 97-99% R.H. (transport and retail sale). Lactic acid and GDL were used to produce chemically acidified Sai Krok Prew. Lactic acid gave a completely unacceptable flavour and texture; GDL gave a satisfactory texture but a harsh flavour. There might be a good possibility of producing a low quality Sai Krok Prew by using GDL. A satisfactory process for microbiologically fermented sausage was developed using starter culture, straight nitrite and sugar. The starter culture did not give a quicker rate of pH reduction than chance fermentation, as used commercially in Thailand, but suppressed the growth of other microorganisms. An extreme vertices designs were used to study the effect of pork, fat and rice composition upon texture acceptability. Texture was improved with increased pork and fat and decreased with increased rice and an optimum composition was obtained. This would have to be related to cost before commercial production could be considered. Sensory costing was used in an attempt to correlate the attributes of texture - firmness, rubberiness, juiciness, oiliness, smoothness, stickiness. Only rubberiness was correlated directly with fat content; a decrease in fat caused an increase in rubberiness. The other texture attributes appeared to have complex relationships with chemical composition. Generally, pork increased firmness and rice increased grittiness. The shelf life was increased by dipping the sausage in 4% potassium sorbate solution for one minute and/or vacuum packaging. Over 14 days shelf life was obtained with potassium sorbate, and ten days with vacuum packaging.
    Date
    1982
    Author
    Vichiensanth, Pisanu
    Rights
    The Author
    Publisher
    Massey University
    URI
    http://hdl.handle.net/10179/11948
    Collections
    • Theses and Dissertations
    Metadata
    Show full item record

    Copyright © Massey University
    Contact Us | Send Feedback | Copyright Take Down Request | Massey University Privacy Statement
    DSpace software copyright © Duraspace
    v5.7-2020.1
     

     

    Tweets by @Massey_Research
    Information PagesContent PolicyDepositing content to MROCopyright and Access InformationDeposit LicenseDeposit License SummaryTheses FAQFile FormatsDoctoral Thesis Deposit

    Browse

    All of MROCommunities & CollectionsBy Issue DateAuthorsTitlesSubjectsThis CollectionBy Issue DateAuthorsTitlesSubjects

    My Account

    LoginRegister

    Statistics

    View Usage Statistics

    Copyright © Massey University
    Contact Us | Send Feedback | Copyright Take Down Request | Massey University Privacy Statement
    DSpace software copyright © Duraspace
    v5.7-2020.1