Tangwatcharin, Pussadee
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Preferred name
Tangwatcharin, Pussadee
Alternative Name
Tangwatcharin, P.
Main Affiliation
Email
pussadee.ta@kmitl.ac.th
13 results
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Item type:Publication, Hydrolytic properties of crude protease from Bacillus subtilis subsp. Subtilis M13(2019-01-01); A new strain of Bacillus subtilis subsp. subtilis M13 which isolated from meat is proved to be the collagenase producing bacteria based on high degradation of denatured form of collagen or gelatin. The molecular weight of the crude enzyme was approximately be 21 kDa by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). Maximum collagenolytic activity based on gelatin as a substrate was attained at 50°C and pH 6.0 with citrate buffer. Furthermore, this enzyme was preferable to hydrolyze insoluble collagen, and followed by elastin at 37°C and pH 6.0. Maximum hydrolysis for collagen was showed by the highest release of amino acid at 998 μg/ml after incubation for 24 h, and elastin at 656 μg/ml after incubation for 12 h. However, the hydrolytic activity against myofibrillar protein extracted from meat was relatively lower than 3.3 μg/ml at 6 h. There was found either no or slightly hydrolytic effect after prolonged incubation. The results indicated the potential protease for using as meat tenderizing enzyme with high degradation of collagen and elastin with low hydrolysis of meat myofibrillar protein. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, 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); - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Sous-vided Restructured Goat Steaks: Process Optimized by Thermal Inactivation of Listeria monocytogenes and Their Quality Characteristics(2019-12-01); ; Kongsrirat, KamonthipThe thermal-death times of Listeria monocytogenes were determined in inoculated restructured goat steak at 60℃, 65℃, and 70℃ of sous-vide temperatures. D-values of L. monocytogenes in inoculated restructured goat steak ranged from 7.27 min at 60℃ to 0.46 min at 70℃. Times need to yield at least a 6 log reduction of L. monocytogenes at their temperatures for this product were 47, 12, and 3 min, respectively. After sous-vide, all microbial counts in non-inoculated samples were not detectable, except the aerobic and anaerobic mesophilie and lactic acid bacteria counts were lower than 2 Log CFU/g. For sous-vided and grilled sous-vided samples, sous-vide loss and surface shrinkage were the lowest in samples sous-vided at 60℃ for 47 min (p<0.05). These samples demonstrated the lowest CIE L*, shear force, hardness, gumminess and chewiness and the highest CIE a* and hue angle (p<0.05). Therefore, sous-vide at 60℃ for 47 min provided convenient ready-to-cook restructured goat steak for microbiology safety and optimization of physicochemical quality. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Control of pathogenic bacteria in cooked duck blood curd using sodium diacetate and sodium chloride(2019-01-01); Teemeesuk, WorralakThe effects of sodium diacetate (SD) and sodium chloride (NaCl) on growth inhibition of four bacterial strains: Escherichia coli, Salmonella Typhimurium, Pseudomonas fluorescens and Staphylococcus aureus were investigated by determining the minimum inhibitory concentration and bactericidal concentrations (MIC and MBC), fractional inhibitory and bactericidal concentration index (FICI and FBCI) and survival of these pathogenic bacteria in cooked duck blood curd. SD provided greater overall inhibition to all tested bacterial strains in comparison with NaCl. The effect of SD + NaCl in combination was partially synergistic or synergistic against these pathogenic bacterial, exhibiting FICI and FBCI of 0.75 and 0.25 respectively for E. coli, 0.62 and 0.62 respectively for S. Typhimurium, 1.00 and 0.62 respectively for P. fluorescens and 0.50 and 0.37 respectively for S. aureus. For cooked duck blood curd, 0.15%(w/v) SD + 1.25%(w/v) NaCl in combination reduced E. coli, Salmonella spp., Pseudomonas spp. and S. aureus (p < 0.05) in the range of 0.63 - 1.10 log cycles and controlled the growth of all four bacteria more than the control sample (P < 0.05) did. Furthermore, the 0.15%(w/v) SD + 1.25%(w/v) NaCl combination controlled the growth of these bacteria in cooked duck blood curd for 6 days of storage, except in the case of E. coli, for which growth was controlled for 4 days of storage. All experimental results were compared to the control sample before storage (p > 0.05). The results indicate that SD in combination with NaCl can be incorporated into cooked duck blood curd to effectively reduce and control growth of pathogenic bacteria at 10oC of storage. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Synergistic inhibition of Listeria monocytogenes growth by virgin coconut oil, monolaurin and lacitc acid in lab medium and fresh pork(2014-01-01); Suksathit, SuchartThis study was conducted to determine the combined virgin coconut oil (VCO), monolaurin (ML) and lactic acid (LA) effects on growth of Listeria monocytogenes in lab medium and application in fresh pork packed stored at 15°C. The results were shown that VCO or ML + LA combinations produced a bactericidal effect. The killing time was dependent on the type antimicrobial and contact time. This resulted in a loss and change of the cytoplasm and membrane in cells of the bacterium. For fresh pork, VCO or ML + LA combinations were the most effective in reduction of L. monocytogenes (P ≤ 0.05) into 1.16 and 1.35 log cycle, respectively, and controlled growth of bacteria for 4 and 8 days of storage, respectively, compared to the control groups before storage (P > 0.05). In addition, ML + LA reduced TPC more so than VCO + LA (P ≤ 0.05) and controlled growth of bacteria for 2 and 1 days of storage, respectively, compared to the control groups before storage (P > 0.05). However, the low pH of their solutions caused the highest weight loss of range 7.39-7.64% drip loss, 23.28-23.78% cooking loss and discoloration. In contrast, L*, PV, TBARs of pork in all treatments were increased but shear force, a* and C* were decreased as storage was longer in all solution types (P ≤ 0.05). Results of this study indicate that VCO or ML + LA combinations can be incorporated in fresh pork to effectively extend shelf-life at 15°C of storage. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Inhibitory effects of the combined application of lauric acid and monolaurin with lactic acid against Staphylococcus aureus in pork(2012-01-01); Khopaibool, PrapapornLauric acid and monolaurin in combination with lactic acid were evaluated for their effectiveness in reducing total plate count (TPC) and Staphylococcus aureus of fresh pork loin. Fresh pork loins were dipped in control (non treated), sterile distilled water, 3.2 mg/ml lauric acid, 0.4% (v/v) lactic acid, 0.2 mg/ml lauric acid + 0.1% (v/v) lactic acid, 0.1 mg/ml monolaurin, 0.05 mg/ml monolaurin + 0.1% (v/v) lactic acid solution. Total plate count, population of S. aureus and physical and sensory qualities were determined. TPC and S. aureus counts found in pork loin treated with lauric acid and monolaurin alone and in combination with lactic acid were not significantly different (P > 0.05). The colour, odour and overall acceptability of the pork loins were adversely affected by the treatment with lactic acid alone, but when combinations of the agents were used the sensory quality was acceptable. Furthermore, during storage, both lipids in combination with lactic acid controlled growth of S. aureus for 8 and 4 days of storage at 4 and 15 °C respectively, and TPC for 8 and 2 days of storage at 4 and 15 °C, respectively. The low pH of the antimicrobials caused the highest weight loss of range 4.41-5.38% drip loss, 22.56-23.35% cooking loss, and discolouration. In contrast, L<sup>*</sup>, PV, TBARS of pork in all treatments increased but shear force and a<sup>*</sup> decreased as storage was longer in all solution types (P < 0.05). However, for sensory acceptability, there was no loss of colour or adverse odour and the overall acceptability scores remained satisfactory. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Quality of steak restructured from beef trimmings containing microbial transglutaminase and impacted by freezing and grading by fat level(2018-01-01); Objective: The objective of this research was to evaluate the physico-chemical, microbiological and sensorial qualities of restructured steaks processed from beef trimmings (grade I and II) and frozen beef (fresh beef as control and frozen beef). Methods: Beef trimmings from commercial butcher were collected, designated into 4 treatments differing in beef trimmings grade and freezing, processed into restructured steaks with 1% microbial transglutaminase and then analyzed for product quality. Results: The results showed that all meat from different groups could be tightly bound together via cross-linking of myosin heavy chain and actin as observed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Microbial counts of psychrotrophic and mesophilic bacteria were not affected by treatments (p>0.05), and no detectable of thermophilic bacteria were found. Regarding effect of beef trimmings grade, steaks made from beef trimmings grade II (16.03% fat) showed some superior sensorial qualities including higher tenderness score (p<0.05) and tendency for higher scores of juiciness and overall acceptability (p<0.07) than those made from beef trimmings grade I (2.15% fat). Moreover, a hardness value from texture profile analysis was lower in steaks processed from beef trimmings grade II than those made from grade I (p< 0.05). Although some inferior qualities in terms of cooking loss and discoloration after cooking were higher in steaks made from beef trimmings grade II than those made from beef trimmings grade I (p<0.05), these differences did not affect the sensory evaluation. Frozen beef improved the soft texture and resulted in effective meat binding as considered by higher cohesiveness and springiness of the raw restructured product as compared to fresh beef (p<0.05). Conclusion: The results indicated the most suitable raw beef for producing restructured steaks without detrimental effect on product quality was beef trimmings grade II containing up to 17% fat which positively affected the sensory quality and that frozen beef trimmings increased tenderness and meat binding of restructured beef steaks. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Activity of organic acid salts in combination with lauric arginate against Listeria monocytogenes and Salmonella Rissen(2013-01-01) - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Optimization of microbial collagenolytic enzyme production by Bacillus subtilis subsp. Subtilis S13 using Plackett-Burman and response surface methodology(2019-01-01); Bacillus subtilis subsp. subtilis S13, a new isolate from soil is found to be the collagenase producing bacteria. The results showed that gelatin concentration, initial pH, and incubation time were accounted for significant factors from PB design and then applied for a central composite design (CCD) under response surface methodology (RSM) for optimization of significant factors were performed. The optimum parameters for the enhancing gelatinase production through CCD and response surface methodology were 19 g/l of pork gelatin, initial pH 6.16 for culture medium, and 59 h of incubation time, which provided the predicted maximum collatinolytic activity of 65.36 U/ml. This condition allowed approximately increasing 4-folds as compared to un-optimized condition (15 U/ml). The obtained optimal activity of this enzyme might be expressed the potential collagenase for several applications including meat tenderizing enzyme. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Selection of indigenous starter culture for safety and its effect on reduction of biogenic amine content in Moo som(2019-01-01);