Effect of glycerol on improving quality of ready to eat Nham jerky, an innovation of Thai fermented meat product

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Published: Mar 15, 2019
Keywords:
glycerol Nham Thai fermented meat product

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Pilasombut, K.
Department of Animal Production Technology and Fisheries, Faculty of Agricultural Technology, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand
Sorapukdee, S.
Department of Animal Production Technology and Fisheries, Faculty of Agricultural Technology, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand
Chetawan, T.
Department of Animal Production Technology and Fisheries, Faculty of Agricultural Technology, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand
Ngamyeesoon, N.
Department of Plant Production Technology, Faculty of Agricultural Technology, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand

Abstract

Different concentrations of glycerol were investigated for improving qualities of ready to eat pork Nham jerky, an innovation of Thai fermented meat product. Three concentrations at 0 (control), 5 and 10% of glycerol were applied in pork Nham. Microbiologica and physicochemical qualities were recorded during fermentation period and after drying. The results showed that addition of 10% glycerol displayed higher pH particularly on the third day of fermentation (p<0.05), causing lower total acidity and purge loss in pork Nham during fermentation process. However, lactic acid bacteria population were not different in all treatments. Greater red color (a*) and lower lightness (L*) was observed in Nham with 5% and 10% glycerol adding (p<0.05). After 3 days of fermentation process, pork Nham was cooked and dehydrated until the internal temperature reached 72˚C and water activity (aw) < 0.75. This product, ready to eat Nham jerky is a novel meat product as normally Nham consume as raw product. Percentage of drying yield, aw, shear force, color and sensory evaluation were compared among treatments. The results demonstrated that drying yield percentage of jerky Nham containing 5% and 10% glycerol was significantly higher than that of the control (p<0.05), while aw and shear force obtained the lower value than control (p<0.05). Sensory evaluation indicated that the highest score in overall acceptance was observed in Nham jerky containing 10% glycerol. In conclusion, adding glycerol in Nham jerky improved qualities and sensory acceptance.

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How to Cite
Pilasombut, K., Sorapukdee, S., Chetawan, T., & Ngamyeesoon, N. (2019). Effect of glycerol on improving quality of ready to eat Nham jerky, an innovation of Thai fermented meat product. International Journal of Agricultural Technology, 15(2), 333–346. retrieved from https://li04.tci-thaijo.org/index.php/IJAT/article/view/8216
Issue
Vol. 15 No. 2 (2019): March
Section
Original Study
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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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