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 72˚C and water activity (aw) <
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, aw, 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 aw 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.
Keywords
glycerol, Nham, Thai fermented meat product
INTERNATIONAL JOURNAL OF AGRICULTURAL TECHNOLOGY
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