ผลของแกนสับปะรดในผลิตภัณฑ์ปลาร้าถั่วเหลืองต่อการเจริญเติบโตของจุลินทรีย์ และคุณลักษณะทางประสาทสัมผัส (EFFECT OF PINEAPPLE CORES IN AN IMITATED FERMENTED FISH (PLA-RA) PRODUCTS MADE BY SOYBEAN ON THE GROWTH OF MICROORGANISMS AND SENSORY ATTRIBUTES)
Keywords:
Fermented fish, Soybean, Pineapple cores, Sensory attribute, AntioxidantAbstract
The purpose of this study was to formulate the imitated fermented fish (Pla-ra) made by soybean and pineapple cores. Effects of addition of pineapple cores with different contents (2.91, 5.66 and 8.26% w/w) on changes of microorganisms and sensory attributes during the fermentation process were studied. 2,2-diphenyl-1-picrylhydrazyl (DPPH) antioxidant capacity and consumer acceptances (n=50) of the finished products were studied. Principal Component Analysis (PCA) was applied to observe relationships among the microorganisms, sensory attributes, 2,2-diphenyl-1-picrylhydrazyl (DPPH) antioxidant capacity and consumer acceptances of the finished imitated fermented fish products. The results were found that the product with 8.26% of pineapple cores had the optimum pH for the fermentation process on day 2 with a pH of 5.56 and ended on day 7 with a pH level of 5.04. The product had the lowest number of molds and yeasts (3.00 x106 CFU/Kg) and the highest number of lactic acid bacteria (4.75 x103 CFU/Kg) when compared to other products (P0.05). Also, the product with 8.26% of pineapple cores had the highest 2,2-diphenyl-1-picrylhydrazyl (DPPH) antioxidant capacity (P0.05) with IC50 of 1.28 x105 mM ascorbic acid equivalent. Its feature sensory attribute was a fermented odor, sour odor, roasted rice and umami taste. Moreover, this product obtained acceptance scores with the rather like level of all attributes (6.23-6.89). In conclusion, the addition of pineapple cores 8.26% accelerate the fermentation of imitated fermented fish product made by soybean and also enhance the health benefits of the product.
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References
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[30] Samruan, W; Oonsivilai, A; and Oonsivilai, R. (2012). Soybean and Fermented Soybean Extract Antioxidant Activities. International Journal of Nutrition and Food Engineering. 6(12): 114-1137.
[31] Chantawannakul, P; Oncharoen, A; and Klanbut, K. (2002). Characterization of Proteases of Bacillus Subtilis Strain 38 Isolated from Traditionally Fermented Soybean in Northern Thailand. Science Asia. 28: 241-245.
[32] Flegel, TW. (1988). Yellow-Green Aspergillus Strains Used in Asian Soybean Fermentations. ASEAN Food Journal. 4:14-30.
[33] Yokotsuka, T. (1986). Soy Sauce Biochemistry. Advances in Food Research. 30: 195-329.
[34] Fukushima, D. (1989). Industrialization of Fermented Soy Sauce Production Centering Around Japanese Shoyu. In Industrialization of Indigenous Fermented Foods. pp. 1-88. New York: Marcel Dekker.
[35] Suganuma, N; Yamamoto, A; Itou, A; Hakoyama, T; Banba, M; Hata, S; Kawaguchi, M; and Kouchi, H. (2004). cDNA Macroarray Analysis of Gene Expression in Ineffective Nodules Induced on the Lotus Japonicus Sen1 Mutant. Molecular Plant-Microbe Interactions. 17: 1223-1233.
[36] Ward, OP; Rao, MB; and Kulkarni, A. (2009). Proteases, Production. In Encylopedia of Microbiology. USA: Elsevier, 495-511.
[37] Luh, BS. (1995). Industrial Production of Soy Sauce. Journal of industrial Microbiology. 14: 467-471
[38] Sung-Sik, Y; Barrangou-Poueys, R; Breidt, JRF; and Fleming, HP. (2007). Detection and Characterization of a Lytic Pediococcus Bacteriophage from the Fermenting Cucumber Brine. Journal of Microbiology and Biotechnology. 17(2): 262–270.
[39] He, G; Deng, J; Wu, C; and Huang, J. (2017). A Partial Proteome Reference Map of Tetragenococcus halophilus and Comparative Proteomic and Physiological Analysis under Salt Stress. The Royal Society of Chemistry. 7: 12753-12763.
[40] Fayyad, A; Elkichaoui, A; and Elbashiti, T. (2008). Isolation of Aspergillus oryzae and New Aroma Production for Soy Sauce. Thesis of Master Degree of Biological Sciences/ Microbiology. Gaza: The Islamic University of Gaza.
[41] Hashimoto, T; and Nakata, Y. (2003). Synergistic Degradation of Arabinoxylan with α-L-Arabinofuranosidase, Xylanase and β-Xylosidase from Soy Sauce Koji Mold, Aspergillus oryzae, in high salt condition. Journal of Bioscience and Bioengineering. 95(2):164-169.
[42] Hauck, P; Thilmony, R; and He, SY. (2003). A Pseudomonas Syringae Type III Effector Suppresses Cell Wall-Based Extracellular Defense in Susceptible Arabidopsis Plants. Proceedings of the National Academy of Sciences of the United States of America. 100(14): 8577-8582
[43] Lioe, HN; Selamat, J; and Yasuda, M. (2010). Soy Sauce and Its Umami Taste: a Link From the Past to Current Situation. Journal of Food Science. 75(3): R71-R76.
[44] Nishimura, T; and Kato, H. (1988). Taste of Free Amino Acids and Peptides. Food Reviews International. 4(1): 75–94.
[2] Yamprayoon, J; and Sukkho, A. (1999). Pla-ra: Ready to Cook (Powder and Piece). Thai Fisheries Gazette. 52(4): 356-361.
[3] Messina, M; and Messina, V. (2010). The Role of Soy in Vegetarian Diets. Nutrients. 2(8):855-888.
[4] Rand, WM; Pellett, PL; and Young, YR. (2003). Meta-Analysis of Nitrogen Balance Studies for Estimating Protein Requirements in Healthy Adults. The American Journal of Clinical Nutrition. 77(1): 109–127.
[5] Wu, A; Ying, Z; and Gomez-Pinilla, F. (2004). Dietary Omega-3 Fatty Acids Normalize BDNF Levels, Reduce Oxidative Damage, and Counteract Learning Disability after Traumatic Brain Injury in Rats. Journal of Neurotrauma. 21(10): 1457-1467.
[6] Franke, AA; Custer, LJ; and Tanaka, Y. (1998). Isoflavones in Human Breast Milk and Other Biological Fluids. The American Journal of Clinical Nutrition. 68:1466S–1473S.
[7] Liu, J; Chang, K-CS; and Wiesenborn, D. (2005). Antioxidant Properties of Soybean Isoflavone Extract and Tofu in Vitro and in Vivo. Journal of Agricultural and Food Chemistry. 53(6): 2333-2340.
[8] Dajanta, K; Janpum, P; and Leksing, W. (2013). Antioxidant Capacities, Total Phenolics and Flavonoids in Black and Yellow Soybeans Fermented by Bacillus subtilis: a Comparative Study of Thai Fermented Soybeans (Thua Nao). International Food Research Journal. 20(6): 3125-32.
[9] Park, M-J; General, T; and Lee, S-P. (2012). Physicochemical Properties of Roasted Soybean Flour Bioconverted by Solid-State Fermentation using Bacillus subtilis and Lactobacillus Plantarum. Preventive Nutrition and Food Science. 17: 36-45.
[10] Hati, S; Vij, S; Singh, BP; and Mandal, S. (2015). β-Glucosidase Activity and Bioconversion of Isoflavones during Fermentation of Soymilk. Journal of the Science of Food and Agriculture. 95(1): 216-220
[11] Upadhyay, A; Pravalama, J; and Tawata, S. (2010). Utilization of Pineapple Waste: a review. Journal of Food Science and Technology Nepal. 6 (10-18): 10-18.
[12] Chaurasiya, RS; and Hebbar, UH. (2013). Extraction of Bromelain from Pineapple Core and Purification by RME and Precipitation Methods. Separation and Purification Technology. 111: 90–197.
[13] A.O.A.C. (2000). Official Method of Analysis of Association of Official Analysis Chemist. 17th ed. Virginia: The Association of Official Analytical Chemists, Inc.
[14] U.S. Food and Drug Administration. (2001). Bacteriological Analytical Manual. 8 th ed. Gaithersburg: AOAC international.
[15] Kim, MH; Ahn, SI; Lim, CM; Jhoo, JW; and Kim, GY. (2016). Effects of Germinated Brown Rice Addition on the Flavor and Functionality of Yogurt. Korean Journal for Food Science of Animal Resources. 36(4): 508-515.
[16] Brand-Williams, W; Cuvelier, ME; and Berset, C. (1995). Use of a Free Radical Method to Evaluate Antioxidant. Lebensmittel-Wissenschaft and Technologie. 28: 25-30
[17] Lawless, H; and Heymann, H. (2010). Sensory Evaluation of Food Science Principles and Practices. 2nd ed. New York: Ithaca.
[18] Macfie, HJ; Bratchell, N, Greenhoff, K; and Vallis, LV. (1989). Designs to Balance the Effect of Order of Presentation and First-Order Carry-Over Effects in Hall Tests. Journal of Sensory Study. 4: 129-148.
[19] Galan-Soldevilla, H; Ruiz, Perez-Cacho, P; and Campuzano, JAH. (2013). Determination of the Characteristic Sensory Profiles of Alorena Table-Olive. Grasas Y Aceites. 64 (4): 442-452.
[20] Poonsub, V; Yamprayoon, J; Wongchinda, N; Methathip, P; Kiertikungvanklai, P; and Sookkhoo, A. (2000). Quality and Safety of Pla-ra. Thai Fisheries Gazette. 53(4): 375-382.
[21] Prakongpan, T; Nitithamyong, A; and Luangpituksa, P. (2002). Extraction and Application of Dietary Fiber and Cellulose from Pineapple Cores. Food Chemistry and Toxicology. 67(4): 1308-1303.
[22] Nadpranil, V; and Leenanon, B. (2007). Some Characteristics of Lactic Acid Bacteria Isolated and Identified from Som-Fug. RGJ Seminar Series: Advanced Researches in Food Value Chain. Bangkok: Agro-Industry Faculty, Kasetsart University.
[23] Roda, A; De Faveri, DM; Dordoni, R; and Lambri, M. (2014). Vinegar Production from Pineapple Wastes -Preliminary Saccharification Trials. Chemical Engineering Transactions. 37: 607-612.
[24] Abdullah, A; and Hanafi, M. (2008). Characterisation of Solid and Liquid Pineapple Waste. Reaktor 12. 48-52.
[25] Sasaki, K; Noparatnaraphorn, N; and Nagai, S. (1991). Use of Photosynthetic Bacteria for the Production of SCP and Chemicals from Agro Industrial Waste. In Bioconversion of Waste Material to Industrial Product. pp 225-233. London: Elviser Applied Science.
[26] Lewis, DB; Yu, CC; Meyer, J; English, BK; Kahn, SJ; and Wilson, CB. (1991). Cellular and Molecular Mechanisms for Reduced Interleukin 4 and Interferon-Gamma Production by Neonatal T Cells. The Journal of Clinical Investigation. 87(1): 194-202.
[27] Rani, DK; and Soni, SK. (2007). Applications and Commercial Uses of Microorganisms. In Microbes: A Source of Energy for 21st Century. pp. 71-126. Delhi: Jai Bharat Printing Press.
[28] Kongsuwan, A; Suthiluk, P; Theppakorn, T; Srilaong, V; and Setha, S. (2009). Bioactive Compounds and Antioxidant Capacities of Phulae and Nanglae Pineapple. Asian Journal of Food and Agro-Industry. Special Issue. S44-S50.
[29] Loh, SC; Azlan, A; Chan, SH; and Khoo, HE. (2017). Extracts of Peel and Different Parts of MD2 Pineapple as Potent Nutraceuticals. Thai Journal of Pharmaceutical Science. 41 (5th IPNaCS Conference Issue): 49-52.
[30] Samruan, W; Oonsivilai, A; and Oonsivilai, R. (2012). Soybean and Fermented Soybean Extract Antioxidant Activities. International Journal of Nutrition and Food Engineering. 6(12): 114-1137.
[31] Chantawannakul, P; Oncharoen, A; and Klanbut, K. (2002). Characterization of Proteases of Bacillus Subtilis Strain 38 Isolated from Traditionally Fermented Soybean in Northern Thailand. Science Asia. 28: 241-245.
[32] Flegel, TW. (1988). Yellow-Green Aspergillus Strains Used in Asian Soybean Fermentations. ASEAN Food Journal. 4:14-30.
[33] Yokotsuka, T. (1986). Soy Sauce Biochemistry. Advances in Food Research. 30: 195-329.
[34] Fukushima, D. (1989). Industrialization of Fermented Soy Sauce Production Centering Around Japanese Shoyu. In Industrialization of Indigenous Fermented Foods. pp. 1-88. New York: Marcel Dekker.
[35] Suganuma, N; Yamamoto, A; Itou, A; Hakoyama, T; Banba, M; Hata, S; Kawaguchi, M; and Kouchi, H. (2004). cDNA Macroarray Analysis of Gene Expression in Ineffective Nodules Induced on the Lotus Japonicus Sen1 Mutant. Molecular Plant-Microbe Interactions. 17: 1223-1233.
[36] Ward, OP; Rao, MB; and Kulkarni, A. (2009). Proteases, Production. In Encylopedia of Microbiology. USA: Elsevier, 495-511.
[37] Luh, BS. (1995). Industrial Production of Soy Sauce. Journal of industrial Microbiology. 14: 467-471
[38] Sung-Sik, Y; Barrangou-Poueys, R; Breidt, JRF; and Fleming, HP. (2007). Detection and Characterization of a Lytic Pediococcus Bacteriophage from the Fermenting Cucumber Brine. Journal of Microbiology and Biotechnology. 17(2): 262–270.
[39] He, G; Deng, J; Wu, C; and Huang, J. (2017). A Partial Proteome Reference Map of Tetragenococcus halophilus and Comparative Proteomic and Physiological Analysis under Salt Stress. The Royal Society of Chemistry. 7: 12753-12763.
[40] Fayyad, A; Elkichaoui, A; and Elbashiti, T. (2008). Isolation of Aspergillus oryzae and New Aroma Production for Soy Sauce. Thesis of Master Degree of Biological Sciences/ Microbiology. Gaza: The Islamic University of Gaza.
[41] Hashimoto, T; and Nakata, Y. (2003). Synergistic Degradation of Arabinoxylan with α-L-Arabinofuranosidase, Xylanase and β-Xylosidase from Soy Sauce Koji Mold, Aspergillus oryzae, in high salt condition. Journal of Bioscience and Bioengineering. 95(2):164-169.
[42] Hauck, P; Thilmony, R; and He, SY. (2003). A Pseudomonas Syringae Type III Effector Suppresses Cell Wall-Based Extracellular Defense in Susceptible Arabidopsis Plants. Proceedings of the National Academy of Sciences of the United States of America. 100(14): 8577-8582
[43] Lioe, HN; Selamat, J; and Yasuda, M. (2010). Soy Sauce and Its Umami Taste: a Link From the Past to Current Situation. Journal of Food Science. 75(3): R71-R76.
[44] Nishimura, T; and Kato, H. (1988). Taste of Free Amino Acids and Peptides. Food Reviews International. 4(1): 75–94.
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Published
2020-07-01
How to Cite
ทูลธรรม น. ., บัวเนี่ยว ช. ., นามโยธา เ. ., ตาพั้ว จ. ., มะลิกรรณ์ บ. ., & แสงระพี พ. . (2020). ผลของแกนสับปะรดในผลิตภัณฑ์ปลาร้าถั่วเหลืองต่อการเจริญเติบโตของจุลินทรีย์ และคุณลักษณะทางประสาทสัมผัส (EFFECT OF PINEAPPLE CORES IN AN IMITATED FERMENTED FISH (PLA-RA) PRODUCTS MADE BY SOYBEAN ON THE GROWTH OF MICROORGANISMS AND SENSORY ATTRIBUTES). Srinakharinwirot University Journal of Sciences and Technology, 12(23, January-June), 57–69. Retrieved from https://ph02.tci-thaijo.org/index.php/swujournal/article/view/241311
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