Nham Product Development Using Mixed Bacterial Starter Cultures 6. Effect of Sodium Nitrate and Sodium Nitrite and <I>Micrococcus varians</I> on Colour Development of Nham
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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. It was found that the use of 500 ppm of sodium nitrate and 200 ppm of sodium nitrite with Micrococcus varians (103 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%) 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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