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Author Sopit Chaisri
Alternative Author Suppasil Maneerat
Tipakorn Maungteuk
Siripun Chulakarungka
Anchanee Utaipatanacheep
Sriporn Riebroy
เรื่องเต็มการประชุมทางวิชาการ ครั้งที่ 52 มหาวิทยาลัยเกษตรศาสตร์
TitleComparative Studies on Chemical Composition, Proteolysis and Chitin Characteristics of Commercial Kung-som and Kung-jom
Imprintการประชุมทางวิชาการ ครั้งที่ 52 เล่มที่ 3 สาขาส่งเสริมการเกษตรและคหกรรมศาสตร์, 4-7 กุมภาพันธ์ 2557
Call# FOOD 8071

CALL # Volume Number Month Year Barcode Status

AbstractChemical composition, proteolysis and chitin content of some commercial Kung-som (KS) and Kung-jom (KJ) were comparative studied. KJ samples had higher protein, ash and lipid contents than has KS samples (p<0.05). The pH value of KS and KJ samples were 3062 to 4.03 and 3.96 to 4.69, respectively. Differences in the content of trichloroacetic acid (TCA)-soluble peptides, free a-amino acid, and total nitrogen from chitin among all samples were observed (p<0.05). Fourier Transform Infrared Spectroscopy (FTIR) spectra exhibited that amide, hydroxyl, and alkyl groups as well as calcium carbonate were major functional groups composed in chitin molecule. From the results, differences in species and size of shrimps, ingredients and fermentation process should be important factors determining the quality and characteristidcs of KS and K.J.
Descriptหน้า 472-479
Subjectfermented shrimp