Pilasombut, Komkhae

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Preferred name
Pilasombut, Komkhae
Alternative Name
Pilasombut, K.
Main Affiliation
Email
komkhae.pi@kmitl.ac.th

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    Item type:Publication,
    Comparison of antioxidant properties in different herbal fresh sausages
    (2018-12-01)
    Jaisut, N.
    ;
    Teerarak, M.
    ;
    Ngamyeesoon, N.
    ;
    Pilasombut, K.
    The antioxidant properties of different herbal fresh sausages was evaluated. Sensory evaluation of five herbal adding to fresh sausage recipes No.1 - No.5 were examined. Two highest overall acceptability scores of sausages were selected and subsequently studied on antioxidant properties by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, 2,2′-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical cation decolorization and thiobarbituric acid reactive substances (TBARS) methods. The results showed that the most favorite of cooked herbal fresh sausages recipes were No.2 and No.5. Therefore, two of these recipes were further studied for antioxidant properties. The DPPH and ABTS of sausage No.5 was higher than sausage No.2 and sausage contained 0.01% butylated hydroxytoluene (BHT) (P<0.05). However, TBARS of sausage recipes No.2 and No.5 were higher than 0.01% BHT (P<0.05) which indicated that sausage recipes No.2 and No.5 was more rancid than the recipe with 0.01% BHT. This finding displayed the beneficial herbal fresh sausages as healthy food.
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    Item type:Publication,
    Effect of glycerol on improving quality of ready to eat Nham jerky, an innovation of Thai fermented meat product
    (2019-01-01)
    Pilasombut, K.
    ;
    Sorapukdee, S.
    ;
    Chetawan, T.
    ;
    Ngamyeesoon, N.
    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 72C and water activity (a <inf>w</inf> ) < 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, a <inf>w</inf> , 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 a <inf>w</inf> 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.