ผลของการบรรจุแบบสุญญากาศต่อคุณภาพทางเคมี จุลชีววิทยา และประสาทสัมผัสของปลาส้มนครนายก (EFFECT OF VACUUM PACKING ON CHEMICAL, MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF NAKHON-NAYOK TRADITIONAL FERMENTED FISH (PLA-SOM))
Keywords:
Pla-Som, Vacuum PackagingAbstract
Pla-som is a fermented food product made from fresh water fish. The shelf life of Pla-som is very short because the spontaneous fermentation by active lactic acid bacteria has an effect on the sensory characteristics of the product. The aim of this research was to study the chemical and microbiological characteristics and the acceptability of Pla-som from Nakorn-Nayok preserved in vacuum and non-vacuum packaging at room temperature (30๐C) and cold storage (4๐C). The results revealed that the storage of Pla-som at room temperature caused faster changes in pH, TBA value and weight loss and further decreased the sensory characters of the product. The use of vacuum packaging did not enhance the preservation in both storage temperatures. For the microbiological quality, storage of Pla-som in non-vacuum packaging at room temperature reduced number of E. coli and coliform. Salmonella was not detected after storing at room temperature for 7 days in both type of packages. However, the change in chemical and microbiological characteristics of Pla-som did not have an effect on acceptability score of fried product. In addition, Pla-som production in Nakorn-Nayok should be improved in term of hygienic practices because microbial quality of the product does not comply with community standard of Pla-som.
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References
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[2] อลิศรา เรืองแสง; รัชฎา ตั้งวงศ์ไชย; และ อรอนงค์ ไชยเชษฐ. (2547). ดัชนีคุณภาพของปลาส้มที่ผลิตในภาตะวันออกเฉียงเหนือของไทย. วารสารวิทยาศาสตร์ มหาวิทยาลัยเกษตรศาสตร์. 24(1-3): 20-36.
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[13] Rivas-Cañedo, A.; Nuñez, M.; & Fernández-García, E. (2009). Volatile compounds in Spanish dry- fermented sausage ‘salchichón’ subjected to high pressure processing. Effect of the packaging material. Meat Science. 83: 620–626.
[14] Riebroy, S.; Benjakul, S.; Visessanguan, W.; Kijrongrojana, K.; & Tanaka, M. (2004). Some characteristics of commercial Som-fug produced in Thailand. Food Chemistry. 88: 527-535.
[15] Rubio, B.; Martínez, B.; González-Fernández, C.; García-Cachán, M. D.; Rovira, J.; & Jaime, I. (2006). Influence of storage period and packaging method on sliced dry cured beef “Cecina de Leon”: Effects on microbiological, physicochemical and sensory quality. Meat Science. 74: 710–717.
[16] RedCorn, R.; & Engelberth, E. A. (2016). Identifying condtions to optimize lactic acid production from food waste co-digested with primary sludge. Biochemical Engineering Journal. 105: 205-213.
[17] Ahring, K. B.; Traverso, J. J.; Murali, N.; & Srinivas, K. (2016). Continuous fermentation of clarified corn stover hydrolysate for the production of lactic acid at high yield and productivity. Biochemical Engineering Journal. 109: 162-169.
[18] Samelis, J.; Kakouri, A.; & Rementzis, J. (2000). Selective effect of the product type and the packaging condition on the species of lactic acid bacteria dominating the spoilage microbial association of cooked meat at 4C. Food Microbiology. 17: 329-340.
[19] Riebroy, S.; Benjakul, S.; & Visessanguan, W. (2008). Properties and acceptability of Som-fug, a Thai fermented fish mince, inoculated with lactic acid bacteria starters. Learning with Technology. 41: 569-580.
[20] Riebroy, S.; Benjakul, S.; Visessanguan, W.; & Tanaka, M. (2007). Effect of ice storage of bigeye snapper (Priacanthus tayenus) on the chemical composition, properties and acceptability of Som-fug, a fermented Thai fish mince. Food Chemistry. 102: 270-280.
[21] Wilson, G. G.; & Laack, R. L. J. M. (1999). Sarcoplasmic proteins influence water-holding capacity of pork myofibrils. Journal of the Science of Food and Agriculture. 79(3): 1939-1942.
[22] Olsson, G. B.; Seppola, A. M.; & Olsen, L. R. (2007). Water-holding capacity of wild and farmed cod (Gadus morhua) and haddock (Melanogrammus aeglefinus) muscle during ice storage. Learning with Technology. 40: 793-799.
[23] Tanasupawat, S.; Shida, O.; Okada, S.; & Komagata, K. (2000). Lactobacillus acidipiscis sp. nov. and
Weissella thailandensis sp. nov., isolated from fermented fish in Thailand. International Journal of Systematic and Evolutionary Microbiology. 50: 1479-1485.
[24] Piper, P.; Calderon, O. C.; Hatzixanthis, K.; & Mollapour, M. (2001). Weak acid adaptation: the stress response that confers yeasts with resistance to organic acid food preservatives. Microbiology. 147: 2635-2642.
[25] Bernbom, N.; Ng, Y. Y.; Paludan-Muller, C.; & Gram, L. (2009). Survival and growth of Salmonella and Vibrio in som-fak, a Thai low-salt garlic containing fermented fish product. International Journal of Food Microbiology. 134: 223-229.
[26] Liasi, S. A.; Azmi, T. I.; Hassam, M. D., Shuhaimi, M.; Rosfarizan, M.; & Ariff, A. B. (2009). Antimicrobial activity and antibiotic sensitivity of three isolates of lactic acid bacteria from fermented fish product, Budu. Malaysian Journal of Microbiology. 5(1): 33-37.
[27] สำนักงานมาตรฐานผลิตภัณฑ์อุตสาหกรรม. (2557). มาตรฐานผลิตภัณฑ์ชุมชน ปลาส้ม (มผช.26/2557). กรุงเทพฯ: กระทรวงอุตสาหกรรม.
[2] อลิศรา เรืองแสง; รัชฎา ตั้งวงศ์ไชย; และ อรอนงค์ ไชยเชษฐ. (2547). ดัชนีคุณภาพของปลาส้มที่ผลิตในภาตะวันออกเฉียงเหนือของไทย. วารสารวิทยาศาสตร์ มหาวิทยาลัยเกษตรศาสตร์. 24(1-3): 20-36.
[3] สมศักดิ์ บุญชุบ. (2543). ปลาส้มกับวิถีชีวิตของชาวจังหวัดยโสธร. ใน รายงานการศึกษาค้นคว้าอิสระ. ม.ป.พ.
[4] Diaz, O.; Fernandez, M.; Garcia de Fernando, G.D.; de la Hoz, L.; & Ordonez, J.A. (1993). Effect of the addition of pronaseE on the proteolysis of dry fermented sausage. Meat Science. 34: 205-218.
[5] Morrisey, P. A.; Sheehy, P. J. A.; Galvin, K.; Kerry, J. P.; & Buckley, D. J. (1998). Lipid stability on meat and meat products. Meat Science. 49: s73-s86.
[6] Paludan-Müller, C.; Huss, H.H.; & Gram, L. (1999). Characterization of lactic acid bacteria isolated from Journal of Food Microbiology. 46: 219-229.
[7] Hwanhlem, No.; Buradaleng, S.; Wattanachant, S.; Benjakul, S.; Tani, A.; & Maneerat, S. (2011). Isolation and screening of lactic acid bacteria from Thai traditional fermented fish (Plasom) and production of Plasom from selected strains. Food Control. 22: 401-407.
[8] Rubio, B.; Martínez, B.; Dolores García-Cachán, M.; Rovira, J.; & Jaime, I. (2008). Effect of the packaging
method and the storage time on lipid oxidation and colour stability on dry fermented sausage salchichón manufactured with raw material with a high level of mono and polyunsaturated fatty acids. Meat Science. 80: 1182-1187.
[9] Ščetar, M.; Kovačič, E.; Kurek, M.; & Galić, K. (2013). Shelf life of packaged sliced dry fermented sausage under different temperature. Meat Science. 93: 802-809.
[10] Ansorena, D; & Astiasarán, I. (2004). Effect of storage and packaging on fatty acid composition and oxidation in dry fermented sausages made with added olive oil and antioxidants. Meat Science. 67: 237-244.
[11] Callaghan, K. (2008). Food Standards Agency guidance on the safety and shelf-life of vacuum and modified atmosphere packed chilled foods with respect to non-proteolytic Clostridium botulinum. Food Standards Agency. p. 22.
[12] Awoyale, W.; Maziya-Dixon B.; & Menkir, A. (2013). Effect of packaging materials and storage conditions on the physicochemical and chemical properties of ogi powder. Journal of Food, Agriculture & Environment. 11: 242-248.
[13] Rivas-Cañedo, A.; Nuñez, M.; & Fernández-García, E. (2009). Volatile compounds in Spanish dry- fermented sausage ‘salchichón’ subjected to high pressure processing. Effect of the packaging material. Meat Science. 83: 620–626.
[14] Riebroy, S.; Benjakul, S.; Visessanguan, W.; Kijrongrojana, K.; & Tanaka, M. (2004). Some characteristics of commercial Som-fug produced in Thailand. Food Chemistry. 88: 527-535.
[15] Rubio, B.; Martínez, B.; González-Fernández, C.; García-Cachán, M. D.; Rovira, J.; & Jaime, I. (2006). Influence of storage period and packaging method on sliced dry cured beef “Cecina de Leon”: Effects on microbiological, physicochemical and sensory quality. Meat Science. 74: 710–717.
[16] RedCorn, R.; & Engelberth, E. A. (2016). Identifying condtions to optimize lactic acid production from food waste co-digested with primary sludge. Biochemical Engineering Journal. 105: 205-213.
[17] Ahring, K. B.; Traverso, J. J.; Murali, N.; & Srinivas, K. (2016). Continuous fermentation of clarified corn stover hydrolysate for the production of lactic acid at high yield and productivity. Biochemical Engineering Journal. 109: 162-169.
[18] Samelis, J.; Kakouri, A.; & Rementzis, J. (2000). Selective effect of the product type and the packaging condition on the species of lactic acid bacteria dominating the spoilage microbial association of cooked meat at 4C. Food Microbiology. 17: 329-340.
[19] Riebroy, S.; Benjakul, S.; & Visessanguan, W. (2008). Properties and acceptability of Som-fug, a Thai fermented fish mince, inoculated with lactic acid bacteria starters. Learning with Technology. 41: 569-580.
[20] Riebroy, S.; Benjakul, S.; Visessanguan, W.; & Tanaka, M. (2007). Effect of ice storage of bigeye snapper (Priacanthus tayenus) on the chemical composition, properties and acceptability of Som-fug, a fermented Thai fish mince. Food Chemistry. 102: 270-280.
[21] Wilson, G. G.; & Laack, R. L. J. M. (1999). Sarcoplasmic proteins influence water-holding capacity of pork myofibrils. Journal of the Science of Food and Agriculture. 79(3): 1939-1942.
[22] Olsson, G. B.; Seppola, A. M.; & Olsen, L. R. (2007). Water-holding capacity of wild and farmed cod (Gadus morhua) and haddock (Melanogrammus aeglefinus) muscle during ice storage. Learning with Technology. 40: 793-799.
[23] Tanasupawat, S.; Shida, O.; Okada, S.; & Komagata, K. (2000). Lactobacillus acidipiscis sp. nov. and
Weissella thailandensis sp. nov., isolated from fermented fish in Thailand. International Journal of Systematic and Evolutionary Microbiology. 50: 1479-1485.
[24] Piper, P.; Calderon, O. C.; Hatzixanthis, K.; & Mollapour, M. (2001). Weak acid adaptation: the stress response that confers yeasts with resistance to organic acid food preservatives. Microbiology. 147: 2635-2642.
[25] Bernbom, N.; Ng, Y. Y.; Paludan-Muller, C.; & Gram, L. (2009). Survival and growth of Salmonella and Vibrio in som-fak, a Thai low-salt garlic containing fermented fish product. International Journal of Food Microbiology. 134: 223-229.
[26] Liasi, S. A.; Azmi, T. I.; Hassam, M. D., Shuhaimi, M.; Rosfarizan, M.; & Ariff, A. B. (2009). Antimicrobial activity and antibiotic sensitivity of three isolates of lactic acid bacteria from fermented fish product, Budu. Malaysian Journal of Microbiology. 5(1): 33-37.
[27] สำนักงานมาตรฐานผลิตภัณฑ์อุตสาหกรรม. (2557). มาตรฐานผลิตภัณฑ์ชุมชน ปลาส้ม (มผช.26/2557). กรุงเทพฯ: กระทรวงอุตสาหกรรม.
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Published
2018-08-16
How to Cite
เกิดทรัพย์ ป., เจริญไทยกิจ พ., อิทธิโสภณกุล ธ., รักขุมแก้ว น., & หนักแน่น พ. (2018). ผลของการบรรจุแบบสุญญากาศต่อคุณภาพทางเคมี จุลชีววิทยา และประสาทสัมผัสของปลาส้มนครนายก (EFFECT OF VACUUM PACKING ON CHEMICAL, MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF NAKHON-NAYOK TRADITIONAL FERMENTED FISH (PLA-SOM)). Srinakharinwirot University Journal of Sciences and Technology, 10(19, January-June), 92–105. Retrieved from https://ph02.tci-thaijo.org/index.php/swujournal/article/view/140515
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