Application of a Plackett-Burman Design for Screening Raw Materials Mainly Affecting the Properties of Mum (Thai Fermented Sausage)

Application of a Plackett-Burman Design for Screening Raw Materials Mainly Affecting the Properties of Mum (Thai Fermented Sausage)

Chiang Mai University (CMU) Journal of Natural Sciences is dedicated to the publication of original research in Sciences & Technology and the Health Sciences. Submissions are welcomed from CMU, as well as other Thai and foreign institutions. All submissions must be original research not previous...

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Main Authors: Attapol Sutjaritrak, Pairote Wiriyacharee, Pattavara Pathomrungsiyounggul, Charin Techapun, Puangtong Jaisun
Language:English
Published: Chiang Mai University 2020
Subjects:
Fermented sausage
Ingredient
Mum
Plackett-Burman design
Quality of sausage
Starter culture
Online Access:http://cmuj.cmu.ac.th/uploads/journal_list_index/611173178.pdf
http://cmuir.cmu.ac.th/jspui/handle/6653943832/68671
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Institution: Chiang Mai University
Language: English
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spelling th-cmuir.6653943832-686712020-05-20T04:41:50Z Application of a Plackett-Burman Design for Screening Raw Materials Mainly Affecting the Properties of Mum (Thai Fermented Sausage) Attapol Sutjaritrak Pairote Wiriyacharee Pattavara Pathomrungsiyounggul Charin Techapun Puangtong Jaisun Fermented sausage Ingredient Mum Plackett-Burman design Quality of sausage Starter culture Chiang Mai University (CMU) Journal of Natural Sciences is dedicated to the publication of original research in Sciences & Technology and the Health Sciences. Submissions are welcomed from CMU, as well as other Thai and foreign institutions. All submissions must be original research not previously published or simultaneously submitted for publication. Manuscripts are peer reviewed using the double -blinded review system by at least 2 reviewers before acceptance. The CMU Journal of Natural Sciences is published four times a year, in January, April, July and October. The objective of this study was to screen the factors that play an important role on quality of Thai fermented sausage (Mum) by using the Plackett-Burman screening design. The studied factors included 5 ingredients for Mum production namely minced garlic, roasted rice powder, salt, ground glutinous rice and sodium nitrite and 4 starter culture species, Pediococcus acidilactici KK3, Weissella cibaria CM7, Lactobacillus plantarum subsp. plantarum CP1, and L. plantarum subsp. plantarum KK6. According to the experimental design, twelve treatments of Mum were produced and then analyzed for sensorial quality (color, odor, homogeneity, hardness, sourness, saltiness and overall acceptability), pH, total acidity and texture (shear force). The analysis showed that among various studied factors, salt, sodium nitrite and P. acidilactici KK3 were the main factors influencing Mum quality. 2020-05-20T04:41:50Z 2020-05-20T04:41:50Z 2020 Chiang Mai University (CMU) Journal of Natural Sciences 19,1 (Jan-Mar 2020), p.122-138 2465-4337 http://cmuj.cmu.ac.th/uploads/journal_list_index/611173178.pdf http://cmuir.cmu.ac.th/jspui/handle/6653943832/68671 Eng Chiang Mai University
institution Chiang Mai University
building Chiang Mai University Library
continent Asia
country Thailand
Thailand
content_provider Chiang Mai University Library
collection CMU Intellectual Repository
language English
topic Fermented sausage
Ingredient
Mum
Plackett-Burman design
Quality of sausage
Starter culture
spellingShingle Fermented sausage
Ingredient
Mum
Plackett-Burman design
Quality of sausage
Starter culture
Attapol Sutjaritrak
Pairote Wiriyacharee
Pattavara Pathomrungsiyounggul
Charin Techapun
Puangtong Jaisun
Application of a Plackett-Burman Design for Screening Raw Materials Mainly Affecting the Properties of Mum (Thai Fermented Sausage)
description Chiang Mai University (CMU) Journal of Natural Sciences is dedicated to the publication of original research in Sciences & Technology and the Health Sciences. Submissions are welcomed from CMU, as well as other Thai and foreign institutions. All submissions must be original research not previously published or simultaneously submitted for publication. Manuscripts are peer reviewed using the double -blinded review system by at least 2 reviewers before acceptance. The CMU Journal of Natural Sciences is published four times a year, in January, April, July and October.
author Attapol Sutjaritrak
Pairote Wiriyacharee
Pattavara Pathomrungsiyounggul
Charin Techapun
Puangtong Jaisun
author_facet Attapol Sutjaritrak
Pairote Wiriyacharee
Pattavara Pathomrungsiyounggul
Charin Techapun
Puangtong Jaisun
author_sort Attapol Sutjaritrak
title Application of a Plackett-Burman Design for Screening Raw Materials Mainly Affecting the Properties of Mum (Thai Fermented Sausage)
title_short Application of a Plackett-Burman Design for Screening Raw Materials Mainly Affecting the Properties of Mum (Thai Fermented Sausage)
title_full Application of a Plackett-Burman Design for Screening Raw Materials Mainly Affecting the Properties of Mum (Thai Fermented Sausage)
title_fullStr Application of a Plackett-Burman Design for Screening Raw Materials Mainly Affecting the Properties of Mum (Thai Fermented Sausage)
title_full_unstemmed Application of a Plackett-Burman Design for Screening Raw Materials Mainly Affecting the Properties of Mum (Thai Fermented Sausage)
title_sort application of a plackett-burman design for screening raw materials mainly affecting the properties of mum (thai fermented sausage)
publisher Chiang Mai University
publishDate 2020
url http://cmuj.cmu.ac.th/uploads/journal_list_index/611173178.pdf
http://cmuir.cmu.ac.th/jspui/handle/6653943832/68671
_version_ 1681752674318417920

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