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Effect of glycerol on improving quality of ready to eat Nham jerky, an innovation of Thai fermented meat product
Author(s)
Date Issued
January 1, 2019
Type
Article
Abstract
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 w ) < 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 w , 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 w 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.
Citation
International Journal of Agricultural Technology, 15(2), 333-346, 2019