Sorapukdee, Supaluk

Preferred name

Sorapukdee, Supaluk

Alternative Name

Sorapukdee, S.

Main Affiliation

School of Agricultural Technology

supaluk.so@kmitl.ac.th

Now showing 1 - 10 of 12

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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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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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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
;
Jansa, Sujitta
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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
;
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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Bacteriocins from lactic acid bacteria and their applications in meat and meat products
(2016-10-01)
Woraprayote, Weerapong
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Malila, Yuwares
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Sorapukdee, Supaluk
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Swetwiwathana, Adisorn
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Benjakul, Soottawat
Meat and meat products have always been an important part of human diet, and contain valuable nutrients for growth and health. Nevertheless, they are perishable and susceptible to microbial contamination, leading to an increased health risk for consumers as well as to the economic loss in meat industry. The utilization of bacteriocins produced by lactic acid bacteria (LAB) as a natural preservative has received a considerable attention. Inoculation of bacteriocin-producing LAB cell as starter or protective cultures is suitable for fermented meats, whilst the direct addition of bacteriocin as food additive is more preferable when live cells of LAB could not produce bacteriocin in the real meat system. The incorporation of bacteriocins in packaging is another way to improve meat safety to avoid direct addition of bacteriocin to meat. Utilization of bacteriocins can effectively contribute to food safety, especially when integrated into hurdle concepts. In this review, LAB bacteriocins and their applications in meat and meat products are revisited. The molecular structure and characteristics of bacteriocins recently discovered, as well as exemplary properties are also discussed.
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Quality deterioration of spent hen jerky packed using different packaging methods and stored at ambient temperature
(2018-01-01)
Sorapukdee, Supaluk
;
Uesakulrungrueng, Chanpen
Background and Objective: The packaging system of jerky, a semi-dried meat product, is one of the most important factors controlling product deterioration during prolonged storage, especially in the case of spent hen meat, which is susceptible to oxidation. This typical product is generally packed in vacuum (VAC) packaging or via heat sealing with an oxygen scavenger (HSOS). This study aimed to determine the suitable packaging and to assess the physicochemical, microbiological and sensory qualities of spent hen jerky packed using different packaging methods (VAC vs. HSOS) over 90 days of storage. Methodology: The jerky was prepared by grinding spent hen meat and mixing it with ingredients, followed by forming, dehydrating and roasting the jerky. The resulting products were randomly packed under VAC or via HSOS and stored at 32±2°C for 90 days. The changes in the physicochemical and microbiological qualities of the packed products were determined at 15 days intervals, while the changes in the sensory qualities were evaluated at 90 days by comparison with freshly prepared product (0 day) as a control. Results: The moisture content and water activity of the jerky increased with the storage period (p<0.05), with no significant differences observed between the packaging methods (p>0.05). Thiobarbituric Acid Reactive Substances (TBARS) increased in samples during storage (p<0.05), but the HSOS packaging retarded the lipid oxidation in jerky compared to the VAC packaging. Moreover, the HSOS-packed product showed higher redness, yellowness and vividness and lower microbial growth during storage than did the VAC-packed product (p<0.05). According to the sensory evaluation, the jerky packed via HSOS and stored at 90 days had higher flavor and overall acceptability scores than that packed under VAC (p<0.05) and had similar scores to the those of the freshly prepared product. Conclusion: The results indicated that the HSOS treatment is preferred for packing jerky processed from spent hen meat because it can retard lipid oxidation, color deterioration and microbial growth during storage.
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Comparative study on compositions and functional properties of porcine, chicken and duck blood
(2017-04-01)
Sorapukdee, Supaluk
;
Narunatsopanon, Supawadee
Hematological, chemical and functional characteristics of porcine, chicken and duck blood were evaluated. A porcine blood sample showed the most abundant red blood cell, hemoglobin concentration, packed cell volume and plasma protein content as well as its freeze-dried blood possessed the highest contents of protein, fat, Cu and Cr with the highest percentage of heme iron (p<0.05). Unlike porcine blood, chicken blood showed a well balance in some essential amino acids, specifically for a higher isoleucine content (p<0.05). Furthermore, it possessed the highest contents of carbohydrate, Zn and non-heme iron (p<0.05). The most rapid response to form a strong gel, especially at 70°C and 80°C, was found in chicken blood, followed by duck and porcine blood, respectively. The result of emulsion activity index (EAI) and emulsion stability index (ESI) at the low protein concentration indicated that chicken blood had the most superior emulsion properties (p<0.05). Regarding duck blood, it exhibited the highest content of Mg and Mn (p<0.05). Moreover, duck blood had similar foaming properties to porcine blood in which they showed higher values than chicken blood (p<0.05). Specific characteristics of blood were therefore diminished by animal species in which this information could be used as food supplementation or product development based on their potential applications.
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Quality of steak restructured from beef trimmings containing microbial transglutaminase and impacted by freezing and grading by fat level
(2018-01-01)
Sorapukdee, Supaluk
;
Tangwatcharin, Pussadee
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.
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Optimization of microbial collagenolytic enzyme production by Bacillus subtilis subsp. Subtilis S13 using Plackett-Burman and response surface methodology
(2019-01-01)
Khamson, A.
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Sumpavapol, P.
;
Tangwatcharin, P.
;
Sorapukdee, S.
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.
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Selection of indigenous starter culture for safety and its effect on reduction of biogenic amine content in Moo som
(2019-01-01)
Tangwatcharin, Pussadee
;
Nithisantawakhup, Jiraroj
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Sorapukdee, Supaluk
Results: KL102 and TISIR 543 were susceptible to penicillin G, tetracycline, chloramphenicol, erythromycin, gentamycin, streptomycin, vancomycin, ciprofloxacin and trimethoprim (MIC90 ranging from 0.25 to 4 μg/mL). All strains were negative amino acid-decarboxylase for lysis of biogenic amines in screening medium. For fermentation in Moo som broth, a relatively high maximum growth rate of KL102 and TISIR543 resulted in a generation time than in the other strains (p<0.05). These strain counts were constant during the end of fermentation. Similarly, KL102 or TISIR543 addition supported increases of lactic acid bacterial count and total acidity in Moo som fermentation. For biogenic amine reduction, tyramine, putrescine, histamine and spermine contents in Moo som decreased significantly by the addition KL102 during 1 d of fermentation (p<0.05). In final product, histamine, spermine and tryptamine contents in Moo som inoculated with KL102 were lower amount those with TISIR543 (p<0.05).Objective: The aims of this study were to select one strain of Lactobacillus plantarum (L. plantarum) for a potential indigenous safe starter culture with low level antibiotic resistant and low biogenic amine production and evaluate its effect on biogenic amines reduction in Moo som.Methods: Three strains of indigenous L. plantarum starter culture (KL101, KL102, and KL103) were selected based on their safety including antibiotic resistance and decarboxylase activity, and fermentation property as compared with a commercial starter culture (L. plantarum TISIR543). Subsequently, the effect of the selected indigenous safe starter culture on biogenic amines formation during Moo som fermentation was studied.Conclusion: KL102 was a suitable starter culture to reduce the biogenic amine formation in Moo som.

Sorapukdee, Supaluk

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