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    Partial replacement of pork backfat with konjac gel in Northeastern Thai fermented sausage (Sai Krok E-san) to produce the healthier product
    (2019-01-01)
    Sorapukdee, Supaluk
    ;
    Jansa, Sujitta
    ;
    Tangwatcharin, Pussadee
    Objective: The influence of konjac gel level on fermentation process and product qualities were assessed to evaluate the feasibility of using it as fat analog in Northeastern Thai fermented sausage (Sai Krok E-san). Methods: Five treatments of fermented sausages were formulated by replacing pork backfat with 0%, 7.5%, 22.5%, and 30% konjac gel. The changes in lactic acid bacteria (LAB) and important physicochemical properties of samples were assessed during 3 days of fermentation. After the end of fermentation at day 3, water activity (a<inf>w</inf>), instrumental texture, color, microbial counts, and sensory evaluation were compared. The best product formulation using konjac for replacing pork back fat were selected and used to compare proximate composition and energy value with control sample (30% pork backfat). Results: An increase in konjac gel resulted in higher values of LAB, total acidity, and proteolysis index with lower pH and lipid oxidation during 3 days of product fermentation (p< 0.05). It was noted that larger weight loss and product shrinkage during fermentation was observed with higher levels of konjac gel (p<0.05). The resulting sausage at day 3 with 15% to 30% konjac gel exhibited higher hardness, cohesiveness, gumminess, springiness, and chewiness than control (p<0.05). The external color of samples with 22.5% to 30% konjac gel were redder than others (p<0.05). Mold, Salmonella spp., Staphylococcus aureus, and Escherichia coli in all finished products were lower than detectable levels. Product with 15% konjac gel had the highest scores of sourness linking and overall acceptability (p<0.05). Conclusion: The product with 15% of konjac gel was the optimum formulation for replacing pork backfat. It had higher sensorial scores of sourness and overall acceptability than control with less negative impact on external appearance (product shrinkage) and weight loss. Moreover, it provided 46% fat reduction and 32% energy reduction than control.
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    Tracing the evolution and economic potential of konjac glucomannan in Amorphophallus species (Araceae) using molecular phylogeny and RAPD markers
    (2016-10-27)
    Mekkerdchoo, Orachorn
    ;
    Borompichaichartkul, Chaleeda
    ;
    Perrigo, Allison L.
    ;
    Srzednicki, George
    ;
    Prakitchaiwattana, Cheunjit
    The genus Amorphophallus is an economically important taxon that is abundant in Old World tropical forests (Asia, Oceania and Africa). It includes many species that are used with increasing frequency as a source of food and pharmaceutical products worldwide. Amorphophallus konjac is an important economic crop and has been used widely in China and Japan for commercial konjac glucomannan (KGM) production. However, the species’ range does not extend to Thailand, where other closely related species may be more suitable for commercial KGM production. Present understanding of genetic relaionships among Thai Amorphophallus species is still limited, and the connection between evolutionary history and KGM content is unknown. Here, the genetic relationships among various accessions of Amorphophallus spp. collected in Thailand are investigated using the chloroplast trnL-trnF spacer, nuclear ribosomal internal transcribed spacer (ITS) region and the second intron of LEAFY (FLint2) together with genome-wide DNA variation analysis, Randomly Amplified Polymorphic DNA (RAPD) technique. RAPD primers are also developed to quickly and efficiently identify species producing high levels of KGM. This study finds that two monophyletic clades include high KGM content species. RAPD analyses indicate that primer AC-10 generates specific bands identifying species belonging only to the high and medium KGM content clades. These primers can be used as a screening tool for economical species, aiming at improving the industrial production of KGM in Thailand and the world.
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