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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    Carcass quality traits and omega-3 content in different pork cuts from pigs fed a diet supplemented with linseed
    (2022-01-01)
    Theeraphapsombut, K.
    ;
    Sorapukdee, S.
    ;
    Tangwatcharin, P.
    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.