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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    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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    Effects of humectant and roasting on physicochemical and sensory properties of jerky made from spent hen meat
    (2016-01-01)
    Sorapukdee, Supaluk
    ;
    Uesakulrungrueng, Chanpen
    ;
    Pilasombut, Komkhae
    This study was carried out to develop jerky product utilizing spent hen meat. Manipulation of water activity (aw) of semi-dried meat with the addition of humectants (glycerol and sorbitol at the concentration of 0, 10, and 15%) and roasting process were applied to enhance quality of jerky product. After spent hen meat was ground, formulated, reformed and then dried in convection oven at 85oC for 2 h followed by 60oC for 1 h, all jerky samples showed values of aw ≤0.85 with total aerobic bacteria, yeast and mold and Staphylococcus aureus counts were reduced to undetectable levels. Moreover, the results showed that the 15% glycerol added jerky showed superior quality, indicated by the lowest aw, low protein aggregation as evaluated by sorption isotherm and the lowest shear value as compared to sorbitol added and control samples (p<0.05). Regardless effect of humectant, roasting could improve the quality of the jerky via enhanced sensory attributes by increasing color, appearance, flavor and overall acceptability scores (p<0.05). Therefore, spent hen meat could be used as a potential raw material for jerky in which soft product texture obtained by the addition of glycerol and intense flavor resulted from roasting process after drying, leading to sensory acceptance.
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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.
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    Effect of glycerol on improving quality of ready to eat Nham jerky, an innovation of Thai fermented meat product
    (2019-01-01)
    Pilasombut, K.
    ;
    Sorapukdee, S.
    ;
    Chetawan, T.
    ;
    Ngamyeesoon, N.
    Different concentrations of glycerol were investigated for improving qualities of ready to eat pork Nham jerky, an innovation of Thai fermented meat product. Three concentrations at 0 (control), 5 and 10% of glycerol were applied in pork Nham. Microbiologica and physicochemical qualities were recorded during fermentation period and after drying. The results showed that addition of 10% glycerol displayed higher pH particularly on the third day of fermentation (p<0.05), causing lower total acidity and purge loss in pork Nham during fermentation process. However, lactic acid bacteria population were not different in all treatments. Greater red color (a*) and lower lightness (L*) was observed in Nham with 5% and 10% glycerol adding (p<0.05). After 3 days of fermentation process, pork Nham was cooked and dehydrated until the internal temperature reached 72C and water activity (a <inf>w</inf> ) < 0.75. This product, ready to eat Nham jerky is a novel meat product as normally Nham consume as raw product. Percentage of drying yield, a <inf>w</inf> , shear force, color and sensory evaluation were compared among treatments. The results demonstrated that drying yield percentage of jerky Nham containing 5% and 10% glycerol was significantly higher than that of the control (p<0.05), while a <inf>w</inf> and shear force obtained the lower value than control (p<0.05). Sensory evaluation indicated that the highest score in overall acceptance was observed in Nham jerky containing 10% glycerol. In conclusion, adding glycerol in Nham jerky improved qualities and sensory acceptance.