Sorapukdee, Supaluk
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Preferred name
Sorapukdee, Supaluk
Alternative Name
Sorapukdee, S.
Main Affiliation
Email
supaluk.so@kmitl.ac.th
17 results
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Item type:Publication, Effect of sterility value on qualities of chinese braised culled steer beef in retort pouch(2020-12-01); 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. - Some of the metrics are blocked by yourconsent settings
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, Enhancing health-oriented Chashu pork: Effects of transglutaminase and omega-3 enriched pork belly with improved sliceability and fatty acid profile(2026-05-01); ; - 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, Quality and stability of reduced-fat fermented pork sausage (Sai Krok E-san) with konjac gel during chilled storage(2020-01-01); - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Characterization and application of immobilized Lactobacillus plantarum fiber powder as a probiotic starter culture for Thai-fermented pork(2026-12-01); 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. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Application of Collagenolytic Proteases from Bacillus subtilis B13 and Bacillus siamensis S6 for Tenderizing Goat Meat during Wet Aging(2024-03-25); - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Carcass quality traits and omega-3 content in different pork cuts from pigs fed a diet supplemented with linseed(2022-01-01); A total of 300 crossbred pigs were divided into three groups to evaluate the optimal slaughter weight for pig fed with linseed diet. The control pigs (C) were fed a commercial feed mixture with slaughter weight of 100-105 kg. The linseed fed pigs were fed a diet supplemented with 5% ground linseed during the growing-finishing periods and slaughtered with 100-105 kg (designed as low weight group, L) or with 110-115 kg (designed as height weight group, H). Four animals per groups were randomly selected for analysis of carcass quality traits, omega-3 (n-3) content, and lipid oxidation among different pork cuts. The results showed that feeding with linseed diet in H group seem to be higher Lenden-speck quotient (LSQ) index than L and C groups. There were no significant differences in lean cutting yields and percentage of retail cuts among treatments (P>0.05). Regarding n-3 contents, especially in form of alpha-linolenic acid (ALA, C18:3n3), ham, belly, boston butt, fore and hind legs, and backfat were higher in L and H groups than in control (P<0.05), which approximately 2.6−3.2 times greater than that in the control, depending on pork cuts. The oxidative stability of muscle lipids as indicated by TBARS values were not significantly differences among treatments (P>0.05). Due to the positive effects on higher n-3 content related to human health, linseed supplementation can be recommended in pig diet with commercial slaughter weight with 100-105 kg. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, dApplication of microcrystalline cellulose gel as a fat reduction strategy in phosphate-free emulsified sausage(2023-11-01); ; 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.