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Author Pairoj Viriyajaree
Title
Alternative TitleNham product development by use of bacterial starter culture
ImprintKhon Kaen : Fac Technology Khon Kaen Univ, 1994
Call# IFRPD T950176

CALL # Volume Number Month Year Barcode Status
Available

Abstract The color and texture of Nham (fermented pork sausage)were improved by using lactic acid bacteria in fermenting system. The 1.09% lactic acid should be produced from bacterial starter cultures, when Nham formula composed of 3% boiled rice and 1% boiled glutinous rice. For formula mixed with 4% ground fresh garlic, 0.05% ground pepper and 1% ground chilli pepper which fermented at temp 30 deg. C for 48 hours should activated lactic acid production to 1.22%. The firmness and sourness of Nham were accepted by panels. The formula that composed of 500 ppm Sodiumnitrate and 200 ppm Sodiumnitrite should produce the good pale red color.
Descriptp30-42
SubjectNham processing/development
Lactic acid bacteria/Nham processing
Nham processing/starter
Nham marketing
Fermented pork sausage
Thailand!
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