Microbial and physicochemical changes during fermentation of Thai chicken sausage
A newly formulated fermented Thai chicken sausage was developed by mixing chicken meat with glutinous rice, sugar, garlic, salt, and black pepper. Glutinous rice rendered good binding of the mixed ingredients when compared to other carbohydrate sources (rice, glass noodle, rice + glass noodle, a...
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| Format: | Thesis |
| Language: | English English |
| Published: |
2003
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| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/8730/1/FSMB_2003_23%20IR.pdf |
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| Summary: | A newly formulated fermented Thai chicken sausage was developed
by mixing chicken meat with glutinous rice, sugar, garlic, salt, and black
pepper. Glutinous rice rendered good binding of the mixed ingredients
when compared to other carbohydrate sources (rice, glass noodle, rice +
glass noodle, and glutinous rice + glass noodle). Moreover, glutinous rice
also significantly (p<0.05) reduced the pH value from 6.06 to 4.42 when
compared to the formulation with added rice (from 5.80 to 4.50), rice +
glass noodle (from 5.77 to 4.43), and glutinous rice + glass noodle (from
5.82 to 4.34) within 24h of fermentation. The addition of water (5% w/w)
with and without sodium tripolyphosphate (0.2% w/w) significantly (p<0.05)
improved moisture retention in the sausages. Sodium tripolyphosphate
(STPP) and water significantly (p<0.05) affect the pH reduction and the
growth of lactic acid bacteria. The formation of mainly lactic acid from 4.96
to 23 mmol of acid/ 100g of samples and a small amount of acetic acid
from 1.57 to 3.27 mmol of acid/ 100 / of samples as a result of carbohydrate fermentation by LAB during Oh-48h fermentation contributed
to the acidic aroma and typical tangy taste typically found in Thai fermented
sausages. The fermentation process was successfully carried out within
48h as shown by the rapid increase in the growth of LAB from 7.80
log10cfu/g t012.46 log10cfu/g, rapid increase in titratable acidity from 0.90 to
2.25 g of lactic acid/ 100 g of sausages, and sharp decrease in pH values
from 5.64 to 4.27. Prolonged fermentation (after 48h) caused an over
acidity in the sausages with a final pH between 4.20-4.30. This newly
formulated fermented chicken sausage proved to be highly selective for the
growth of LAB. Four species of LAB namely, Pediococcus pentosaceus, Pd.
acidilactici, Lactobacillus pentosus, and Lb. brevis were isolated. Pd.
pentosaceus and Pd. acidilactici were found throughout the fermentation
process, whereas Lb. pentosus and Lb. brevis were found after 24h of
fermentation, indicating that the latter two species are tolerant to the acidic
conditions. Pd. pentosaceus was found throughout the fermentation
process in higher number than other species. |
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