Utilization of Chemical Acidulant and Mixed Starter Cultures in Nham
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Abstract
0.25% of chemical acidulants, glucono-delta-lactone (GDL) and lactic acid, were used in Nham production with/without mixed starter cultures; Lactobacillus plantarum (NHI 1100), Pediococcus cerevisiae (NZ DRI) and Micrococcus varians (ATCC 15306). The use of lactic acid extremely reduced Enterobacteriaceae in 48 hours of fermentation time, GDL and control treatment were less respectively. pH differentation of treatments were not significant (p>0.05) and there were only 3-4 ppm of residual nitrite left in finished products that obviously lower than the limit ;not more than 200 ppm. In the otherhand, utilization of lactic acid led softer product that the compression force was lower than GDL and control treatments. Most panelists prefered GDL use in product and there were lower acceptance in lactic acid use in product. Nevertheless, there were no significant (p>0.05) in acceptability of all treatments. In addition, chemical acidulants had more notify effects than mixed starter cultures to quality of Nham production.
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