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Microbial and Physicochemical Changes During Fermentation of Thai Chicken Sausage
Thesis Abstract:
A newly formulated fermented Thai chicken sausage was developed by mixing chicken meat with glutinous rice, sugar, garlic, salt and black peppers. Glutinous rice rendered good binding of the mixed ingredients when compared with other carbohydrate sources (rice, glass noodle, rice + glass noodle, and glutinous rice + glass noodle). Moreover, glutinous rice also significantly (p < .05) reduced the pH value from 6.06 to 4.42 when compared with the formulation with added rice (from 5.80 to 4.50), rice + glass noodle (from 5.77 to 4.43), and glutinous rice + glass noodle (from 5.82 to 4.34) within 24 hours fermentation. The addition of water (5% w/w) with and without sodium tripolyphosphate (0.2% w/w) significantly (p < .05) improved moisture retention in the sausages. Sodium tripolyphosphate (STPP) and water significantly (p < .05) affected the pH reduction and the growth of lactic acid bacteria. The formation of mainly lactic acid from 4.96 to 23 mmol of acid/100 g of samples and small amount of acetic acid from 1.57 to 3.27 mmol of acid/100 g of samples as a result of carbohydrate fermentation of lactic acid bacteria (LAB) during 0-48 hours fermentation contributed to the acidic aroma and typical tangy taste found in Thai fermented sausages. The fermentation process was successfully carried out within 48 hours as shown by the rapid increase in the growth of LAB from 7.80 log10cfu/g to 12.46 log10cfu/g, rapid increase in titrable acidity from 0.90 to 2.25 g of lactic acid/100 g of sausages, and sharp decrease in pH values from 5.64 to 4.27. Prolonged fermentation (after 48 hours) caused over acidity in the sausages with a final pH between 4.20 and 4.30. This newly formulated fermented chicken sausage proved to be highly selective for the growth of LAB. Four species of LAB, namely: Pediococcus pentosaceus, P. acidilactici, Lactobacillus pentosus and L. brevis were isolated. P. pentosaceus and P. acidilactici were found throughout the fermentation process, whereas L. pentosus and L. brevis were found after 24 hours of fermentation, indicating that the latter two species were tolerant to the acidic conditions. P. pentosaceus was found throughout the fermentation process in higher number than the other species.