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|Title:||Application of a Plackett-Burman Design for Screening Raw Materials Mainly Affecting the Properties of Mum (Thai Fermented Sausage)|
Quality of sausage
|Publisher:||Chiang Mai University|
|Citation:||Chiang Mai University (CMU) Journal of Natural Sciences 19,1 (Jan-Mar 2020), p.122-138|
|Abstract:||The objective of this study was to screen the factors that play an important role on quality of Thai fermented sausage (Mum) by using the Plackett-Burman screening design. The studied factors included 5 ingredients for Mum production namely minced garlic, roasted rice powder, salt, ground glutinous rice and sodium nitrite and 4 starter culture species, Pediococcus acidilactici KK3, Weissella cibaria CM7, Lactobacillus plantarum subsp. plantarum CP1, and L. plantarum subsp. plantarum KK6. According to the experimental design, twelve treatments of Mum were produced and then analyzed for sensorial quality (color, odor, homogeneity, hardness, sourness, saltiness and overall acceptability), pH, total acidity and texture (shear force). The analysis showed that among various studied factors, salt, sodium nitrite and P. acidilactici KK3 were the main factors influencing Mum quality.|
|Description:||Chiang Mai University (CMU) Journal of Natural Sciences is dedicated to the publication of original research in Sciences & Technology and the Health Sciences. Submissions are welcomed from CMU, as well as other Thai and foreign institutions. All submissions must be original research not previously published or simultaneously submitted for publication. Manuscripts are peer reviewed using the double -blinded review system by at least 2 reviewers before acceptance. The CMU Journal of Natural Sciences is published four times a year, in January, April, July and October.|
|Appears in Collections:||CMUL: Journal Articles|
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