Sorapukdee, Supaluk
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Preferred name
Sorapukdee, Supaluk
Alternative Name
Sorapukdee, S.
Main Affiliation
Email
supaluk.so@kmitl.ac.th
24 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, Effects of humectant and roasting on physicochemical and sensory properties of jerky made from spent hen meat(2016-01-01); - 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, Bacteriocins from lactic acid bacteria and their applications in meat and meat products(2016-10-01); - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Quality deterioration of spent hen jerky packed using different packaging methods and stored at ambient temperature(2018-01-01); Uesakulrungrueng, ChanpenBackground 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. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Characterization of Nipa Palm’s (Nypa fruticans Wurmb.) Sap and Syrup as Functional Food Ingredients(2020-02-01); Panpipat, WorawanNipa palm (Nypa fruticans Wurmb.) sap and its syrup locally produced in southern, Thailand, were characterized. Sugar was the predominant dry matter of both sap and syrup (p < 0.05). Sucrose, glucose and fructose were detected in both samples. In both samples, potassium was the most abundant macroelement (p < 0.05), followed by sodium, phosphorus, magnesium and calcium, respectively. Iron, copper, zinc, manganese and iodine were also found. Syrup had higher total soluble solid, lower a<inf>w</inf> and pH, darker color with higher intermediate browning product (A<inf>285</inf>) and browning intensity (A<inf>420</inf>) than sap. Syrup had lower total phenolic and flavonoid contents than sap (p < 0.05). Vanillic acid was predominant in sap, whereas vanillic acid, rutin and trans-ferullic acid were identified in syrup. DPPH<sup>·</sup>-scavenging and ferrous ion-chelating abilities of sap were higher than syrup, whereas the ferric reducing antioxidant power of the syrup was higher (p < 0.05). Sap and syrup were able to inhibit α-glucosidase with the IC<inf>50</inf> of 15.79 and 222.51 mg/mL, respectively. Similar FTIR spectra with the different intensities of sap and syrup were noticeable suggesting the identical compositions of both samples with different contents. The peaks at 3380 and 2924 cm<sup>−1</sup> suggested the presence of carbohydrates and the bands at 1500–800 cm<sup>−1</sup> represented the zone of the three major sugar including sucrose, fructose and glucose. Our result suggests that nipa palm sap and syrup can be used as potential sources of functional food ingredients. - 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);