Types and Quantity of Chemical Acidulants Affecting on Starter Cultures for Nham Production
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Published:
Oct 27, 2020
Keywords:
Nham Starter culture
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Abstract
Chemical acidulants, glucono-delta-lactone (GDL) and lactic acid, were varied to different levels such as 0.25%, 0.50%, 0.75% and 1.00% compared with each control to study their effects on Nham’s starter cultures in model system. The fermentation time is 48 hours for Micrococcus varians (ATCC 15306) and 24 hours for Lactobacillus plantarum (NHI 1100) and Pediococcus cerevisiae (NZ DRI). It was found that the effect of lactic acid was higher than GDL’s. Not only to their growths but their activities also, especially to M. varians. Furthermore, these effects depended on chemical acidulant concentration in fact that 0.25% GDL had the least effect. So, it should be the most suitable treatment for Nham as it lead to more safty for consumtion.
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Research Articles
References
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Daly, C., Chance, M. L, Sandine, W. E. and Elliker, P. R. 1973. Control of Staphylococcu saureus in sausage by starter cultures and chemical acidulation. J. Food Sci. 38:426.
Klettner, P. G., and Baumgartner, P. A. 1980. The technology of raw dry sausage manufacture. Food Technol. in Australia, 32: 380.
Kotter, L. Palitzsch, A. and Geiger, G. 1969. The use of glucono-delta-lactone in the manufacture of sausage products. FSTA. 1:78.
Maijala, R. L., Eerola, S. H., Aho, M.A., and Hirn, J. A. 1993. The effect of GDL-induced pH decrease on the formation of biogenic amines in meat. J. Food Prot. 56: 125.
Riemann, H., Lee, W. H., and Genigeorgis, C. 1972. Control of Clostridium botulinum and Staphylococcus aureus in semi-preserved meat products. J. Milk Food Technol. 35: 514. Vichiensanth, P. 1982. The design of a shelf-stable sausage for Thailand. Master's Thesis, Massey University.
Walonick, D. S. 1987. Stat-Packets. Walonick Associates Inc., Minneapolis, MN.
Wiriyacharee, P. 1990. The systemetic development of a controlled fermentation process using mixed bacterial starter cultures for Nham, a Thai semi-dry sausage. In Doctoral dissertation Massey University.
