Changes in biochemical and nutritional qualities of aerobic and vacuum-packaged thua Nao during shelf-life storage

Thai traditionally fermented soybean (Thua Nao) has been suggested as a good source of available amino acids and aglycone isoflavones. The objective of this research was to investigate the changes of biochemical and nutritional qualities in aerobic- and vacuum-packed thua Nao during the storage at 4...

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Main Authors: Katekan Dajantaa, Arune ApishArtsarangku, Ekachai Chukeatirote
Format: Journal
Published: 2018
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http://cmuir.cmu.ac.th/jspui/handle/6653943832/52122
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spelling th-cmuir.6653943832-521222018-09-04T09:21:10Z Changes in biochemical and nutritional qualities of aerobic and vacuum-packaged thua Nao during shelf-life storage Katekan Dajantaa Arune ApishArtsarangku Ekachai Chukeatirote Agricultural and Biological Sciences Thai traditionally fermented soybean (Thua Nao) has been suggested as a good source of available amino acids and aglycone isoflavones. The objective of this research was to investigate the changes of biochemical and nutritional qualities in aerobic- and vacuum-packed thua Nao during the storage at 4 and 40°C for 60 days. Three Thua Nao samples including Bacillus subtilis TN51-fermented Thua Nao (TNB51), spontaneously fermented Thua Nao (TNMX) and commercial product (MH) were used in this study. It was found that the storage of packed Thua Nao at 4°C could prolong the product shelf-life up to 40 days. The moisture contents, pH values and colour L a* b* of these products were not different in both aerobic and vacuum-packaged products and remained stable throughout the experiment. The Thiobarbituric Acid (TBA) values of all storage Thua Nao were increased during storage; this is in particular for the aerobic packages of the TNMX and TNB51 products, indicating high oxidation of lipids. There was a slight decrease in DPPH radical scavenging effect (18%) and phenolic compounds (6%) of the vacuum-packaged product when stored at 4°C. In contrast, the great losses in total phenolic content (44%), inhibitoiy activity of DPPH radicals (83%) and total antioxidant (41%) were observed when the products were stored aerobically at 40°C. A reduction in total free amino acids was also found with the highest decrease of Arg in both aerobic- (69%) and vacuum-packages (68%). © 2013 Asian Network for Scientific Information. 2018-09-04T09:21:10Z 2018-09-04T09:21:10Z 2013-04-04 Journal 18125735 10288880 2-s2.0-84875634252 10.3923/pjbs.2013.501.509 https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84875634252&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/52122
institution Chiang Mai University
building Chiang Mai University Library
country Thailand
collection CMU Intellectual Repository
topic Agricultural and Biological Sciences
spellingShingle Agricultural and Biological Sciences
Katekan Dajantaa
Arune ApishArtsarangku
Ekachai Chukeatirote
Changes in biochemical and nutritional qualities of aerobic and vacuum-packaged thua Nao during shelf-life storage
description Thai traditionally fermented soybean (Thua Nao) has been suggested as a good source of available amino acids and aglycone isoflavones. The objective of this research was to investigate the changes of biochemical and nutritional qualities in aerobic- and vacuum-packed thua Nao during the storage at 4 and 40°C for 60 days. Three Thua Nao samples including Bacillus subtilis TN51-fermented Thua Nao (TNB51), spontaneously fermented Thua Nao (TNMX) and commercial product (MH) were used in this study. It was found that the storage of packed Thua Nao at 4°C could prolong the product shelf-life up to 40 days. The moisture contents, pH values and colour L a* b* of these products were not different in both aerobic and vacuum-packaged products and remained stable throughout the experiment. The Thiobarbituric Acid (TBA) values of all storage Thua Nao were increased during storage; this is in particular for the aerobic packages of the TNMX and TNB51 products, indicating high oxidation of lipids. There was a slight decrease in DPPH radical scavenging effect (18%) and phenolic compounds (6%) of the vacuum-packaged product when stored at 4°C. In contrast, the great losses in total phenolic content (44%), inhibitoiy activity of DPPH radicals (83%) and total antioxidant (41%) were observed when the products were stored aerobically at 40°C. A reduction in total free amino acids was also found with the highest decrease of Arg in both aerobic- (69%) and vacuum-packages (68%). © 2013 Asian Network for Scientific Information.
format Journal
author Katekan Dajantaa
Arune ApishArtsarangku
Ekachai Chukeatirote
author_facet Katekan Dajantaa
Arune ApishArtsarangku
Ekachai Chukeatirote
author_sort Katekan Dajantaa
title Changes in biochemical and nutritional qualities of aerobic and vacuum-packaged thua Nao during shelf-life storage
title_short Changes in biochemical and nutritional qualities of aerobic and vacuum-packaged thua Nao during shelf-life storage
title_full Changes in biochemical and nutritional qualities of aerobic and vacuum-packaged thua Nao during shelf-life storage
title_fullStr Changes in biochemical and nutritional qualities of aerobic and vacuum-packaged thua Nao during shelf-life storage
title_full_unstemmed Changes in biochemical and nutritional qualities of aerobic and vacuum-packaged thua Nao during shelf-life storage
title_sort changes in biochemical and nutritional qualities of aerobic and vacuum-packaged thua nao during shelf-life storage
publishDate 2018
url https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84875634252&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/52122
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