Tangwatcharin, Pussadee

Preferred name

Alternative Name

Tangwatcharin, P.

Main Affiliation

School of Agricultural Technology

pussadee.ta@kmitl.ac.th

Now showing 1 - 10 of 25

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Effect of sterility value on qualities of chinese braised culled steer beef in retort pouch
(2020-12-01)
Kumueang, C.
;
Tangwatcharin, P.
;
Sorapukdee, S.
The results showed that their cook values were 72.42, 87.05 and 95.04 min, respectively. Microbiological analysis and sterility test were proved that the samples were safety for microbiological quality. However, parameters of texture profile (hardness, gumminess, springiness and chewiness) decreased as F0 value was increased (p<0.05). Similarly, shear force decreased with increasing F0 value (p<0.05). The CIE L Value increased and CIE a*values decreased as F0 value was increased. For sensory evaluation, semi-trained panelists mostly impressed this product which produced by F0 value of 10 min (p<0.05). Therefore, the development of Chinese braised beef in retort pouch was satisfied with F0 value of 10 min.
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Hydrolytic properties of crude protease from Bacillus subtilis subsp. Subtilis M13
(2019-01-01)
Samritphol, W.
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Sumpavapol, P.
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Tangwatcharin, P.
;
Sorapukdee, S.
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.
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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.
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Pilasombut, K.
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Uesakulrungrueng, C.
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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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Media for the aerobic resuscitation of Campylobacter jejuni
(2007-01-01)
Tangwatcharin, P.
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Chanthachum, S.
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Khopaibool, P.
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Chambers, J. R.
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Griffiths, M. W.
The microaerophilic nature of Campylobacter jejuni has complicated its recovery from human and animal sources. In this study, enhancement of the growth and aerotolerance of C. jejuni ATCC 35921 in nutrient broth no. 2 (NB2) was investigated. The efficiency of recovery of C. jejuni in NB2 containing FBP (0.025% [each] ferrous sulfate, sodium metabisulfite, and sodium pyruvate), 5% laked horse blood, hemin, Oxyrase, or activated charcoal in an aerobic atmosphere was compared with that obtained under microaerophilic incubation. The shortest lag time (λ) for cells grown aerobically was observed with NB2 supplemented with FBP, 5% laked horse blood, 0.01 g/liter of hemin, or 0.15 U/ml of Oxyrase. The efficacy of these media to resuscitate C. jejuni cells in late exponential phase, as well as cells subjected to stress induced by cold, heat, starvation, or acid, was determined in aerobic or microaerobic atmospheres. The λ of cells grown aerobically in NB2 containing both FBP and blood was similar to that obtained in the same medium incubated in a microaerobic environment (P > 0.05). However, the λ was longer during aerobic growth when low numbers of cells (approximately 1 log CFU/ml) in late exponential phase were used as the initial inoculum. The best recovery of stressed C. jejuni was observed in NB2 supplemented with FBP and blood and incubated aerobically. Enrichment in media incorporating FBP and 5% laked horse blood is a simple, convenient, and time-saving method to replace microaerophilic incubation methods for the resuscitation of C. jejuni. Copyright ©, Internationa! Association for Food Protection.
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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)
Sorapukdee, Supaluk
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Jansa, Sujitta
;
Tangwatcharin, Pussadee
Objective: The influence of konjac gel level on fermentation process and product qualities were assessed to evaluate the feasibility of using it as fat analog in Northeastern Thai fermented sausage (Sai Krok E-san). Methods: Five treatments of fermented sausages were formulated by replacing pork backfat with 0%, 7.5%, 22.5%, and 30% konjac gel. The changes in lactic acid bacteria (LAB) and important physicochemical properties of samples were assessed during 3 days of fermentation. After the end of fermentation at day 3, water activity (a<inf>w</inf>), instrumental texture, color, microbial counts, and sensory evaluation were compared. The best product formulation using konjac for replacing pork back fat were selected and used to compare proximate composition and energy value with control sample (30% pork backfat). Results: An increase in konjac gel resulted in higher values of LAB, total acidity, and proteolysis index with lower pH and lipid oxidation during 3 days of product fermentation (p< 0.05). It was noted that larger weight loss and product shrinkage during fermentation was observed with higher levels of konjac gel (p<0.05). The resulting sausage at day 3 with 15% to 30% konjac gel exhibited higher hardness, cohesiveness, gumminess, springiness, and chewiness than control (p<0.05). The external color of samples with 22.5% to 30% konjac gel were redder than others (p<0.05). Mold, Salmonella spp., Staphylococcus aureus, and Escherichia coli in all finished products were lower than detectable levels. Product with 15% konjac gel had the highest scores of sourness linking and overall acceptability (p<0.05). Conclusion: The product with 15% of konjac gel was the optimum formulation for replacing pork backfat. It had higher sensorial scores of sourness and overall acceptability than control with less negative impact on external appearance (product shrinkage) and weight loss. Moreover, it provided 46% fat reduction and 32% energy reduction than control.
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Sous-vided Restructured Goat Steaks: Process Optimized by Thermal Inactivation of Listeria monocytogenes and Their Quality Characteristics
(2019-12-01)
Tangwatcharin, Pussadee
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Sorapukdee, Supaluk
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Kongsrirat, Kamonthip
The 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.
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Quality and stability of reduced-fat fermented pork sausage (Sai Krok E-san) with konjac gel during chilled storage
(2020-01-01)
Sorapukdee, S.
;
Jansa, S.
;
Tangwatcharin, P.
The quality and shelflife of reduced-fat Thai fermented pork sausage (Sai Krok E-san) were evaluated and the effect of replacing pork backfat with konjac gel on the changes in qualities during chilled storage was measured. Weight loss, pH, color and protein degradation between control (30% pork back fat) and reduced-fat products (50% of substitution pork back fat with konjac gel) were not significantly different (p<0.05). However, reduced-fat product with konjac gel exhibited a superior texture, with higher values for hardness, cohesiveness, gumminess, springiness and chewiness (p<0.05). During the 2 weeks of storage, lipid oxidation was lower in the reduced-fat sample (p<0.05) when compared with the control, thereafter these values for both products were increased without significant differences (p>0.05). Although lactic acid bacteria (LAB) were not influenced by the reformulation (p<0.05), LAB gradually increased during storage and ranged from 8 log CFU/g at the begining to 9 log CFU/g after 4 weeks. The sensory panel stated that both products had acceptable sensory quality if the products were kept less than 3 weeks. Longer periods led to a more rancid flavor, especially in the control sample.
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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
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Sangsawad, Papungkorn
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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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Control of pathogenic bacteria in cooked duck blood curd using sodium diacetate and sodium chloride
(2019-01-01)
Tangwatcharin, Pussadee
;
Teemeesuk, Worralak
The 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.

Tangwatcharin, Pussadee

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