Saengsuk, Nachomkamon

Preferred name

Main Affiliation

School of Food Industry

nachomkamon.sa@kmitl.ac.th

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Microbiota differences of giant river prawn (Macrobrachium rosenbergii) cultured in a recirculating aquaculture system (RAS) – A prototype vertical farming and traditional pond cultured system and their impact on autolysis rate and textural characteristics
(2024-07-15)
Saengsuk, Nachomkamon
;
Boonanuntanasarn, Surintorn
;
Boonchuen, Pakpoom
;
Phonsiri, Khanakorn
;
Kingwascharapong, Passakorn
Microbial profiles, autolysis rates, and textural characteristics of giant river prawn (Macrobrachium rosenbergii) cultured in a vertical farming with a recirculating aquaculture system (RAS) were compared to those of prawns cultured in a traditional pond system (Pond). Bioinformatics analysis revealed significant differences in the quantity and diversity of microbial communities between RAS and Pond. Firmicutes were the dominant phylum found in both samples but at higher levels in Pond (P < 0.05). Conversely, Tenericutes, Proteobacteria, and Actinobacteria, known as healthy microbiomes, were more abundant in RAS (P < 0.05). At the genus level, Enterococcus, recognized for its potential to improve colonization resistance against pathogens in the gut, was detected at higher levels in RAS (P < 0.005). This variation in microbiota might affect the difference in autolysis rates and textural properties between these two samples. RAS had a lower autolysis rate at all temperatures (4, 15, 25, and 35 °C) (P ˂ 0.05), consistent with the lower TCA-soluble peptide (157.61 μmol tyrosine equivalent/g sample). The differences in textural characteristics of these two prawns were observed. RAS had more water holding capacity (WHC) (80.07%) but lower drip loss (15.75%) and cooking loss (28.36%) than Pond (73.77, 17.84, and 31.20%, respectively) (P ˂ 0.05). From TPA results, RAS showed higher chewiness and gumminess than Pond, indicating a firmer texture, which is a desirable characteristic, particularly in fresh prawn. Overall, the findings indicated an improvement in microbial profiles, which further translated into economic benefits in terms of yield production and muscle quality, particularly texture, of prawn cultured in a recirculating aquaculture system as an alternative approach.
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A comprehensive study of sous-vide cooked Korat chicken breast processed by various conditions: texture, compositional/structural changes, and consumer acceptance
(2024-04-01)
Pongsetkul, Jaksuma
;
Saengsuk, Nachomkamon
;
Siriwong, Supatcharee
;
Thumanu, Kanjana
;
Yongsawatdigul, Jirawat
Korat chicken (KC) is a slow-growing crossbreed renowned for its excellent growth and firm texture. This study investigated the effect of various sous-vide (SV) conditions (60 and 70°C, 1–3 h) on their texture, protein structure and degradation, as well as consumer acceptability, with the traditional boiling served as control. Texture showed significant improvement under all SV conditions compared to the control, as demonstrated by increased water holding capacity (WHC), cooking loss, and decreased shear force, hardness, and chewiness (P < 0.05). These changes corresponded to the higher sensory scores (P < 0.05). Among the SV samples, increased temperatures and longer cooking times led to higher degradation of myofibrils and connective tissue, as evidenced by a decrease in water-, salt-soluble proteins, and soluble collagen (P < 0.05). These findings aligned with the scanning electron microscopy (SEM) results, which showed a looser muscle structure in the meat under more intense cooking conditions. Based on synchrotron radiation-based Fourier transform infrared (SR-FTIR) results, a gradual increase in antiparallel forms within the amide I bands (1,700–1,600 cm<sup>−1</sup>) of the total spectra with higher temperature and longer cooking times was observed (P < 0.05), while the fluctuations were observed in the changes of α-helix, β-sheet, and β-turn structures. This suggested that the antiparallel structure represented a looser configuration developing during intense SV cooking. Combined with the principal component analysis (PCA) results, the findings indicated that the suitable SV condition for KC breast meat was 70°C for varying durations (1–3 h), as it showed the strongest correlation with sensory scores, particularly in terms of tenderness. In summary, these findings provided a better understanding of molecular changes and discovered SV conditions to enhance the texture quality of the KC meat.
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Lipid and Volatile Profiles of Various Goat Primal Cuts: Aspects of Nutritional Value and Flavor/Taste Attributes
(2024-02-01)
Saengsuk, Nachomkamon
;
Sangsawad, Papungkorn
;
Paengkoum, Pramote
;
Pongsetkul, Jaksuma
The lipid and volatile profiles of goat primal cuts (shoulder, rib, loin, breast, and leg), as well as their potential impact on nutritional and flavor/taste attributes, were investigated. The breast cuts had the lowest protein but the highest fat content. Triacylglycerol was the predominant lipid in all cuts (82.22–88.01%), while the breast cuts had the lowest triacylglycerol and the highest diacylglycerol and free fatty acids. Also, the highest unsaturated fatty acid (UFA), both monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA), was obtained in the breast cuts. These findings correlated well with the highest peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) value. The volatile profiles of the various grilled cuts indicated that the breast and leg cuts had similar volatiles, with higher amounts of alcohol, aldehyde, ketone, and ester than others, which could explain the flavor oxidation by lipid and off-flavors in spoiled meat. While the shoulder, rib, and loin cuts had higher amounts of nitrogen-containing compounds. The highest sulfur-containing and hydrocarbon compounds were also observed in the shoulder cuts, which are mainly formed during the Maillard reaction and responsible for the cooked meat flavor. This investigation revealed that each cut of goat meat has a varied composition, especially in lipids and volatile compounds. Thus, meat quality differs in terms of nutritional aspects and flavor/taste characteristics, enabling consumers to select nutritious or proper cuts for their cooking to achieve the most satisfaction from goat meat consumption.
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Comparative study on the composition and characteristics of giant river prawn (Macrobrachium rosenbergii) cultured using an alternative vertical-recirculating aquaculture system (RAS) and traditional pond: Organoleptic and nutritional aspects
(2024-10-15)
Saengsuk, Nachomkamon
;
Boonanuntanasarn, Surintorn
;
Kingwascharapong, Passakorn
;
Sai-ut, Samart
;
Phonsiri, Khanakorn
The organoleptic and nutritional properties of giant river prawns cultivated in two aquaculture systems, the vertical-recirculating aquaculture system (RAS) and the traditional pond (Pond), were examined. Proximate compositions of RAS and Pond did not show significant differences (P > 0.05). Regarding organoleptic properties, the color of RAS meat was noticeably paler, with reduced blueness, as indicated by higher L* and b* values (P < 0.05). This correlated with lower astaxanthin levels (21.23 μg/g) of the RAS compared to Pond (56.02 μg/g) (P < 0.05). RAS also had lower levels of adenosine monophosphate (AMP), inosine monophosphate (IMP), and other desirable volatiles, including aldehydes, suggesting a reduced desirable flavor/taste intensity. However, RAS had higher levels of tasty amino acids (umami/sweetness) such as Glu/Gln and Ala (P < 0.05). In terms of nutrition properties, Pond provided better fatty acid (FA) profiles, as indicated by a higher ratio of polyunsaturated fatty acids/saturated fatty acids (PUFA/SFA) and a higher proportion of omega-3 fatty acids (n-3) (P < 0.05). Moreover, Pond also displayed a more balanced amino acid (AA) composition as indicated by the predicted protein efficiency ratio (P-PER) and the Leu/Ile ratio. Nevertheless, the FA and AA profiles of RAS still met satisfactory levels according to respective standards. In summary, the findings demonstrated that the alternative RAS provided adequate nutritional value but exhibited distinct organoleptic characteristics compared to the traditional pond. These differences may potentially impact customer acceptance and should be taken into consideration during the development of alternative aquaculture systems for this prawn species.

Saengsuk, Nachomkamon

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