Physical, Chemical and Microbiological Qualities of Plaa-Som as Commercialized in Phranakhon Si Ayutthaya Province on Consumer Acceptance
Abstract
In this study, Plaa-Som samples were bought from six markets located in Phranakhon Si Ayutthaya province and analyzed for physical, chemical, microbiological and sensory qualities. They were shown to have differences in color parameters and firmness value, whereas \similar levels of pH and total lactic acids were observed. There were five predominant biogenic amines found in Plaa-Som samples at different levels, whereby histamine was shown to be the highest (118.42-163.92 mg/kg), followed by cadaverine (69.33-90.44 mg/kg), putrescine (65.92-90.18 mg/kg), tyramine (52.69-97.04 mg/kg) and tryptamine (42.15-61.14 mg/kg). In addition, only lactic acid bacteria were found in Plaa-Som samples and the indicator pathogenic and spoilage bacteria remained undetected. For sensory evaluation, both uncooked and fried Plaa-Som samples received the highest overall acceptability scores. The results from this research displayed that raw materials, formula and production could result in different qualities and characteristics of Plaa-Som products as commercialized in local markets located in Phranakhon Si Ayutthaya province. Keywords : Plaa-som, physical quality, chemical quality, consumer acceptanceReferences
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Babu, U.S.J., Rao, B.M., Khasim, D.I. & Nair, K.G.R. (2005). Biochemical and microbiological quality of formic acid. Fishery Technology, 42, 163-170.
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Sato, K., Yoshinaka, R., Sato, M. & Shimizu, Y. (1986). Collagen content in the muscle of fishes in association with their swimming movement and meat texture. Bulletin of the Japanese Society for the Science of Fish, 52, 1595-1600.
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Visessanguan, W., Benjakul, S., Riebroy, S. & Thepkasikul, P. (2004). Changes in composition and functional properties of proteins and their contributions to Nham characteristics. Meat Science, 64, 579-588.
Zayas, J.F (Ed.). (1997). Water holding capacity of proteins, in Functionalily of proteins in food (pp 76-133). Germany: Springer-Verlag, Heidelberg.
Zeng, X., Xia, W., Jiang, Q. & Yang, F. (2013). Chemical and microbial properties of Chinese traditional low-salt fermented whole fish product Suanyu. Food Control, 30, 590-595.
Zhang, Q., Lin, S. & Nie, X. (2013). Reduction of biogenic amine accumulation in silver carp sausage by an amine-negative Lactobacillus plantarum. Food Control, 32, 496-500.
Zhang, X., Kong, B. & Xiong, Y.L. (2007). Production of cured meat color in nitrite-free Harbin red sausage by Lactobacillus fermentum fermentation. Meat Science, 77, 593-598.
Zhou, C., Tan, S., Li, J., Chu, X. & Cai, K. (2014). A novel method to stabilize meat colour: Ligand coordinating with hemin. Journal of Food Science and Technology, 51, 1213-1217.
AOAC (2000). Official methods of analysis (17th ed.). Gaithersburg, MD: Association of Official Analytical Chemists.
Arihara, K., Kushida, H., Kondo, Y., Itoh, M., Luchansky, J.B. & Cassens, R.G. (1993). Conversion of metmyoglobin to bright red myolobin derivatives by Chromobacterium violaceum, Kurthia sp., and Lactobacillus fermentum JCM1173. Journal of Food Science, 58, 38-42.
Babu, U.S.J., Rao, B.M., Khasim, D.I. & Nair, K.G.R. (2005). Biochemical and microbiological quality of formic acid. Fishery Technology, 42, 163-170.
Dave, D. & Ghaly, A.E. (2011). Meat spoilage mechanisms and preservation techniques: A critical review. American Journal of Agricultural and Biological Sciences, 6, 486-510.
Halasz, A., Barath, A., Simon-Sarkadi, L. & Holzapfel, W. (1994). Biogenic amines and their production by microorganisms in food. Trends in Food Science and Technology, 5, 42-50
Hwanhlem, N., Buradaleng, S., Wattanachant, S., Benjakul, S., Tani, A. & Maneerat, S. (2011). Isolation and screening of lactic acid bacteria from Thai traditional fermented fish (Plasom) and production of Plasom from selected strains. Food Control, 22, 401-407.
Janeway, C.A, Travers, P., Walport, M. & Capra, J.D. (1999). Immunobiology: The immune system in health and disease (4th ed.). London: Current Biology Publication.
Khairina, R., Fitrial, Y., Satrio, H. & Rahmi, N. (2016). Physical, chemical, and microbiological properties of “Ronto” a traditional fermented shrimp from South Borneo, Indonesia. Aquatic Procedia, 7, 214-220.
Kopermsub, P. & Yunchalard, S. (2010). Identification of lactic acid bacteria associated with the production of plaa-som, a traditional fermented fish product of Thailand. International Journal of Food Microbiology, 138, 200-204.
Listrat, A., Lebret, B., Louveau, I., Astruc, T., Bonnet, M., Lefaucheur, L., Picard, B. & Bugeon, J. (2016).
How muscle structure and composition influence meat and flesh quality. The Scientific World Journal, http://dx.doi.org/10.1155/2016/3182746.
Marui, J., Boulom, S., Panthavee, W., Momma, M., Kusumoto, K., Nakahara, K. & Saito, M. 2014. Culture-independent analysis of the bacterial community during fermentation of pa-som, a traditional fermented fish product in Laos. Fisheries Science, 80, 1109-1115.
Nie, X., Zhang, Q. & Lin, S. (2014). Biogenic amine accumulation in silver carp sausage inoculated with Lactobacillus plantarum plus Saccharomyces cerevisiae. Food Chemistry, 153, 432-436.
Paludan-Müller, C., Huss, H.H. & Gram, L. (1999). Characterization of lactic acid bacteria isolated from a Thai low-salt fermented fish product and the role of garlic as substrate for fermentation. International Journal of Food Microbiology, 46, 219-229.
Paludan-Müller, C., Madsen, M., Sophanodora, P., Gram, L. & Møller, P.L. (2002). Fermentation and microflora of plaa-som, a Thai fermented fish product prepared with different salt concentrations. International Journal of Food Microbiology, 73, 61-70.
Pringsulaka, O., Thongngam, N., Suwannasai, N., Atthakor, W., Pothivejkul, K. & Rangsiruji, A. (2012). Partial characterisation of bacteriocins produced by lactic acid bacteria isolated from Thai fermented meat and fish products. Food Control, 23, 547-551.
Riebroy, S., Benjakul, S., Visessanguan, W. & Tanaka, M. (2005). Physical properties and microstructure of commercial Som-fug, a fermented fish sausage. Europian Food Research and Technology, 220, 520-525.
Riebroy, S., Benjakul, S., Visessanguan, W., Kijrongrojana, K. & Tanaka, M. (2004). Some characteristics of commercial Som-fug produced in Thailand. Food Chemistry, 88, 527-535.
Roseiro, L., Santos, C., Sol, M., Borges, M., Anjos, M., Gonalves, H. & Carvalho, A.S. (2008). Proteolysis in
Painho de Portalegre dry fermented sausage in relation to ripening time and salt content. Meat Science, 79, 784-794.
Saithong, P., Panthavee, W., Boonyaratanakornkit, M. & Sikkhamondhol, C. (2010). Use of a starter culture of lactic acid bacteria in plaa-som, a Thai fermented fish. Journal of Bioscience and Bioengineering, 110, 553-557.
Sato, K., Yoshinaka, R., Sato, M. & Shimizu, Y. (1986). Collagen content in the muscle of fishes in association with their swimming movement and meat texture. Bulletin of the Japanese Society for the Science of Fish, 52, 1595-1600.
Schwartz, S.J., von Elbe, J.H. & Giusti, M.M. (2008). Colorants, in Damodaran, S., Parkin, K.L., & Fennema, O.R. (Eds.), Fennema’s Food Chemistry (4th ed.). Boca Raton, FL: CRC Press.
Taorem, S. & Sarojnalini, C.H. (2012). Effect of temperature on biochemical and microbiological quality of Ngari. Nature and Science, 10, 32-40.
Thai Industrial Standard Institute. (2014). Thai Community Product Standard (TCPS) No. 27/2014: Plaa-Som. Bangkok, Thailand: Ministry of Industry.
U.S. Food and Drug Administration. (2001). Bacteriological analytical manual (BAM). New Hampshire Avenue, Washington, DC: Department of Health and Human Services.
Visessanguan, W., Benjakul, S., Riebroy, S. & Thepkasikul, P. (2004). Changes in composition and functional properties of proteins and their contributions to Nham characteristics. Meat Science, 64, 579-588.
Zayas, J.F (Ed.). (1997). Water holding capacity of proteins, in Functionalily of proteins in food (pp 76-133). Germany: Springer-Verlag, Heidelberg.
Zeng, X., Xia, W., Jiang, Q. & Yang, F. (2013). Chemical and microbial properties of Chinese traditional low-salt fermented whole fish product Suanyu. Food Control, 30, 590-595.
Zhang, Q., Lin, S. & Nie, X. (2013). Reduction of biogenic amine accumulation in silver carp sausage by an amine-negative Lactobacillus plantarum. Food Control, 32, 496-500.
Zhang, X., Kong, B. & Xiong, Y.L. (2007). Production of cured meat color in nitrite-free Harbin red sausage by Lactobacillus fermentum fermentation. Meat Science, 77, 593-598.
Zhou, C., Tan, S., Li, J., Chu, X. & Cai, K. (2014). A novel method to stabilize meat colour: Ligand coordinating with hemin. Journal of Food Science and Technology, 51, 1213-1217.
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2018-06-15
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