Sorapukdee, Supaluk

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Preferred name
Sorapukdee, Supaluk
Alternative Name
Sorapukdee, S.
Main Affiliation
Email
supaluk.so@kmitl.ac.th

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    Item type:Publication,
    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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    Item type:Publication,
    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.