Tangwatcharin, Pussadee

Preferred name

Alternative Name

Tangwatcharin, P.

Main Affiliation

School of Agricultural Technology

pussadee.ta@kmitl.ac.th

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Enhancing health-oriented Chashu pork: Effects of transglutaminase and omega-3 enriched pork belly with improved sliceability and fatty acid profile
(2026-05-01)
Sorapukdee, S.
;
Pilasombut, K.
;
Uesakulrungrueng, C.
;
Tangwatcharin, P.
Results from the first experiment indicated that powdered transglutaminase (TG) at 1% w/w resulted in the highest slicing yield, hardness, and gumminess of the fat portion compared with the control and dissolved TG treatments (P<0.05). Sensory evaluation also showed significantly higher scores for binding, taste, texture, and overall acceptability than the other treatments (P<0.05). The second experiment further investigated Chashu pork produced from omega-3 enriched pork in comparison with pork obtained from animals fed a standard diet (control). Analysis of composition showed that omega-3 pork and its Chashu contained lower fat but higher protein and moisture contents as well as significantly greater omega-3 fatty acids compared with control pork (P<0.05). In addition, these samples demonstrated a higher polyunsaturated fatty acids/saturated fatty acids (PUFA/SFA) ratio (P<0.05), indicating improved lipid nutritional quality. Notably, Chashu from omega-3 pork had approximately 3.8-fold higher omega-3 fatty acids than control Chashu and achieved an omega-6/omega-3 ratio below 4.0, compared with about 19.3 in the control group. Sensory evaluation revealed no significant differences in all tested attributes between treatments (P>0.05). These findings demonstrated that the use of powdered TG improved the sliceability and sensory quality of Chashu pork, while omega-3 pork provided additional nutritional benefits by improving the PUFA/SFA ratio and enhancing omega-3 fatty acids. This approach not only helps to reduce product loss caused by separation during slicing, but also enhances the value of pork belly with adding health benefits.
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Characterization and application of immobilized Lactobacillus plantarum fiber powder as a probiotic starter culture for Thai-fermented pork
(2026-12-01)
Tangwatcharin, Pussadee
;
Sorapukdee, Supaluk
Characterization of immobilized Lactobacillus plantarum KL102 fiber powder and its application as a probiotic starter culture for probiotic Thai-fermented pork were evaluated. The influence of KL102 inoculum (free cells) and immobilized KL102 fiber powder additions on changes in microbiological and physicochemical qualities were estimated during 3 days of fermentation. For finished products, instrumental texture and color were collated. The results showed that the immobilized KL102 cells maintained their morphology and count within the banana peel dietary fiber after drying, with no significant difference observed. The addition of both forms of KL102 led to higher values of LAB, total acidity, and the proteolysis index, along with a lower pH and reduced levels of yeast, Enterobacteriaceae, Staphylococcus aureus, coliform, Escherichia coli, and lipid oxidation during the 3-day fermentation (p < 0.05). The released water content of samples to which immobilized KL102 fiber powder addition were lower than those of the others (p < 0.05). Mold and Salmonella spp. in all products during fermentation were not detected. The finished product with immobilized KL102 fiber powder exhibited lower hardness, gumminess and chewiness than the others (p < 0.05). The color of this batch was also less light and yellow than the others (p < 0.05). Finally, the addition of immobilized KL102 fiber powder produced improvement of product quality, and this powder proved to be a convenient probiotic starter culture with confirmed microbiological safety for Thai-fermented meat production.
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Application of Collagenolytic Proteases from Bacillus subtilis B13 and Bacillus siamensis S6 for Tenderizing Goat Meat during Wet Aging
(2024-03-25)
Sorapukdee, Supaluk
;
Samritphol, Wiwat
;
Sangsawad, Papungkorn
;
Tangwatcharin, Pussadee
This research aimed to assess the effect of collagenolytic proteases from Bacillus subtilis B13 and Bacillus siamensis S6 for tenderizing goat meat during wet aging. Collagenolytic proteases B13 and S6 were prepared at 5 U/mL of collagenolytic activity before injecting into goat meat with 10% (v/w) of initial weight. The control sample was injected with distilled water and used as a negative control. The injected meats were placed in vacuum-sealed bags and wet aged at 4℃ for 0, 3, 5, 7, 14, and 21 days. Thereafter, total aerobic count and physicochemical quality were elucidated. Both enzyme-treated samples from B13 and S6 aged for 5 days showed an acceptable microbial quality with lower than 5.7 Log CFU/g. These conditions produced the tender meats by the reduction in shear force accounting for 30% for B13 and 26% for S6 as compared to the control. Moreover, the enzyme-treated samples showed lower values of hardness, gumminess, and chewiness, with higher springiness and trichloroacetic acid-soluble peptides than the control (p<0.05). The detrimental impact on cooking loss and lipid oxidation was not found. Enzyme-injected meat had a lower cooking loss than the control (p<0.05) with no significant difference in lipid oxidation (p>0.05). Notably, meats treated with B13 and S6 were lower in CIE L* value as compared to the control (p<0.05) with no significant impact on CIE a* and CIE b* (p>0.05). These results suggested that these two collagenolytic proteases could enhance the quality of goat meat in terms of tenderness and reduce the aging time for meat tenderization.
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dApplication of microcrystalline cellulose gel as a fat reduction strategy in phosphate-free emulsified sausage
(2023-11-01)
Sorapukdee, S.
;
Phengmanee, N.
;
Mongput, W.
;
Pilasombut, K.
;
Tangwatcharin, P.
Three treatments of phosphate-free pork sausages were formulated by replacing pork backfat with 0% (control), 5%, and 10% microcrystalline cellulose (MCC) gel. MCC gel was prepared by chopping MCC powder with cold water in the ratio of 1:9 prior to use as a fat replacer. The addition of 5% MCC gel showed the similar product textural characteristics and color when compared with control (p>0.05). The 10% MCC gel increased in grilling loss with decrease lightness and yellowness of tested sausages (p<0.05), but could improve firmness with higher hardness, gumminess, and chewiness than control (p<0.05). However, after 4-weeks storage at 4°C, the 10% MCC gel showed the lower lipid oxidation as indicated by thiobarbituric acid reactive substance (TBARS) value than other sausages (p<0.05). Comparing with the control sample, the detrimental impact of MCC gel both 5% and 10% on sensorial characteristics tested by sensory panelist in terms of color, flavor, texture, taste, and overall acceptability were not found (p<0.05). The 10% MCC gel added product had the lowest fat content and total energy value (1.80% and 128.79 kcal/100 g, respectively) together with the highest crude fiber content (4.27%) (p<0.05). While the control sample, high-fat content formulation without added MCC gel, exhibited the highest fat content and total energy value (8.18% and 200.08 kcal/100 g, respectively) with the lowest crude fiber content (0.70%) (p<0.05). These compositions revealed that the 10% MCC gel added sausage could categorize as reduced-fat, reduced-calories, and good source of fiber when compared to the same regular products. The findings pointed out that MCC gel as a fat replacer offered potential advantages in upscaling phosphate-free and reduced-fat sausage.

Tangwatcharin, Pussadee

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