Takeungwongtrakul, Sirima
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Preferred name
Takeungwongtrakul, Sirima
Alternative Name
Takeungwongtrakul, S.
Main Affiliation
Email
sirima.ta@kmitl.ac.th
5 results
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Item type:Publication, Effect of Glucose Syrup and Fish Gelatin on Physicochemical Properties and Oxidative Stability of Spray-Dried Micro-Encapsulated Shrimp Oil(2017-06-01); Benjakul, SoottawatThe effects of different wall materials on micro-encapsulated shrimp oil (MSO) and oxidative stability of MSO during the storage were studied. Whey protein concentrate (WPC), sodium caseinate (SC) and glucose syrup (GS) mixtures at the ratio of either 1:1:2 or 1:1:4 (w/w/w) as wall materials yielded MSO with the highest encapsulation efficiency (EE). When gelatin (GEL) was used to substitute the mixture of WPC : SC, the EE was decreased. The highest EE was obtained when GEL was used to replace WPC. Therefore, SC : GEL : GS (1:1:4) was shown as the most appropriate wall material. After 6 weeks of storage at 30C, MSO with SC : GEL : GS (1:1:4) as wall material had the low peroxide value and the lowest abundance of volatile compounds. Thus, MSO with SC : GEL : GS (1:1:4) as wall material showed the highest EE and enhanced oxidative stability. Practical Applications: Shrimp oil from hepatopancreas, is one of the important sources of n–3 fatty acids and carotenoids, which are susceptible to oxidation. Micro-encapsulation with the appropriate wall materials is another potential means in prevention of deterioration of oil mediated by oxidation. Wall material is important in developing micro-encapsulation to enhance oxidative stability of shrimp oil during the extended storage. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Impact of stocking density during live transportation on meat quality of Nile tilapia (Oreochromis niloticus) and their changes during storage(2022-05-01); Sai-ut, SamartQuality of Nile tilapia meat (Oreochromis niloticus) transported at the densities of 60, 180, 300, and 420 kg/m<sup>3</sup> (D60, D180, D300, and D420) for 4–5 h, and their changes during frozen storage were evaluated and compared with control (immediately euthanized after catching). The result found that D60 and D180 had no significant difference in stress indicator’s levels including cortisol, glucose, and lactate, compared with control (p >.05), while D300 and D420 exhibited higher levels of those stress indicators than others, indicating the occurring of fish stress in the two latters. Among all samples, D300 and D420 exhibited a faster rate of postmortem changes as indicated by higher trichloroacetic acid (TCA)-soluble peptides, lipid oxidation products, and faster developments of ATP derivatives than others. D300 and D420 also had lower water-holding capacity (WHC) and higher cooking loss, compared with D60, D180, and control (p ≤.05). Moreover, a faster rate of quality changes during frozen storage was obtained in these two samples. This brings to the significantly lower sensory acceptability at all period tests (p ≤.05). Practical applications: Pre-slaughter stress is an important issue in the fish industry, as it directly influences the welfare and meat quality of animals. Improper fish densities during live fish transportation are one factor that can cause pre-slaughter stress of fish and result in destroying fish meat quality. From this study, the result clearly indicated that transportation densities of Nile tilapia more than 300 kg/m<sup>3</sup> were significantly able to suppress the prime quality of fish meat and accelerate quality changes during storage at −20°C. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Astaxanthin degradation and lipid oxidation of Pacific white shrimp oil: kinetics study and stability as affected by storage conditions(2016-03-01); Benjakul, SoottawatThe kinetics of astaxanthin degradation and lipid oxidation in shrimp oil from hepatopancreas of Pacific white shrimp (Litopenaeus vannamei) as affected by storage temperature were studied. When shrimp oil was incubated at different temperatures (4, 30, 45 and 60 °C) for 16 h, the rate constants (k) of astaxanthin degradation and lipid oxidation in shrimp oil increased with increasing temperatures (p < 0.05). Thus, astaxanthin degradation and lipid oxidation in shrimp oil were augmented at high temperature. When shrimp oils with different storage conditions (illumination, oxygen availability and temperature) were stored for up to 40 days, astaxanthin contents in all samples decreased throughout storage (p < 0.05). All factors were able to enhance astaxanthin degradation during 40 days of storage. With increasing storage time, the progressive formation of primary and secondary oxidation products were found in all samples as evidenced by the increases in both peroxide values (PV) and thiobarbituric acid reactive substances (TBARS) (p < 0.05). Light, air and temperatures therefore had the marked effect on astaxanthin degradation and lipid oxidation in shrimp oils during the extended storage. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Shelf-life prediction of micro-encapsulated shrimp oil in different packages using empirical models(2020-01-01); - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Biscuits fortified with micro-encapsulated shrimp oil: characteristics and storage stability(2017-04-01); Benjakul, SoottawatCharacteristics and storage stability of biscuits fortified with micro-encapsulated shrimp oil (MSO) were determined. The addition of MSO increased spread ratio, whilst decreased the thickness of biscuit. The highest hardness of biscuit was obtained with addition of 9 or 12% MSO. Biscuit surface showed higher redness and yellowness when MSO was incorporated (p < 0.05). The addition of MSO up to 6% had no adverse effect on biscuit quality and acceptability. When biscuits added with 6% MSO were stored under different illumination conditions (light and dark), lipid oxidation in all samples increased throughout the storage of 12 days. Light accelerated lipid oxidation of biscuits as evidenced by the increases in both peroxide values and abundance of volatile compounds. No marked change in EPA, DHA and astaxanthin contents were noticeable in biscuit fortified with MSO after 12 days of storage. Therefore, the biscuit could be fortified with MSO up to 6% and must be stored in dark to assure its oxidative stability.