Development of Fermented Pork (Nham) Processes using Starter Culture

Main Article Content

Kanokwan Yodin
Khemmapas Treesuwan

Abstract

This study aimed to enhance the quality and consistency of fermented pork production by employing starter cultures. Pediococcus acidilactici and Pediococcus pentosaceus were selected as starter cultures to improve the product's sensory properties and safety. Optimal fermentation conditions were determined by varying the initial bacterial concentration and fermentation time. The results indicated that a combination of the two LAB strains, with an initial concentration of 1% (v/w) and a fermentation period of 2 days, yielded sausage with the best flavor, aroma, and texture. Furthermore, the product exhibited excellent stability when stored at 4°C for 45 days. This study demonstrates the potential of using specific LAB strains to improve the quality and shelf life of fermented pork sausage, providing a foundation for standardized and safe production.

Article Details

How to Cite
Yodin, K., & Treesuwan, K. (2024). Development of Fermented Pork (Nham) Processes using Starter Culture. Rajamangala University of Technology Tawan-ok Research Journal, 17(2), 17–24. retrieved from https://li01.tci-thaijo.org/index.php/researchjournal2rmutto/article/view/261612
Section
Research article
Author Biographies

Kanokwan Yodin, Institute of Food Research and Product Development, Kasetsart University

Department of Applied Microbiology, Institute of Food Research and Product Development, Kasetsart University

Khemmapas Treesuwan, Institute of Food Research and Product Development, Kasetsart University

Department of Applied Microbiology, Institute of Food Research and Product Development, Kasetsart University

References

Pinmanee K. 2003. Isolation of Lactic acid Bacteria from Nham Sample in Thailand for Use as Starter Culture. Doctoral dissertation., Kasetsart University, Bangkok. [in thai]

Bacus, J.N. 1984. Utilization of Microorganisms in Meat Processing. Research Studies Press, Ltd., England.

Raccach, M. 1981. Control of Staphylococcus aureus in dry sausage by a newly developed meat starter culture and phenolic-type antioxidants, J. Food Protect., 44: 665-669.