April - June 2007 - Kasetsart University

More documents

Recommendations

Info

362 3. Consumer acceptance test The results showed that the vitamin fortified rice was significantly accepted by the consumers at 95% (Central Location Test) and 98% (Home Use Test). The overall liking scores of the vitamin fortified rice before and after cooking were 6.9 and 7.5 (CLT) ; 7.4 and 7.8 (HUT), respectively. CONCLUSION Rice premix coated with pectin (36% degree of methoxyl) had a minimal loss of vitamins during washing. But pectin coating could not prevent vitamins from cooking loss. The vitamins fortified rice at ratio of 1:70 was suitable. It was significantly accepted by consumers at 95% and 98% with overall liking scores 7.5 and 7.8 for Central Location Test and Home Use Test, respectively. For further study, we recommend to focus on the protein-based films because they are better in mechanical and barrier properties than polysaccharide based films. Therefore it might protect vitamin loss in washing and cooking process. ACKNOWLEDGEMENTS This research was kindly supported by The Thailand Research Fund (TRF) in major Science and Technology, 2005. Kasetsart J. (Nat. Sci.) 41(2) Table 8 Liking scores of cooked rice and fortified rice. Attributes Rice premix to milled rice Milled rice 1 : 100 1 : 85 1 : 70 Appearance (ns) 6.7 ± 1.4 6.7 ± 1.3 6.4 ± 1.4 6.7 ± 1.3 Color (ns) 7.0 ± 1.3 6.7 ± 1.4 6.5 ± 1.3 6.6 ± 1.1 Odor (ns) 5.9 ± 1.1 6.1 ± 1.5 6.1 ± 1.5 6.2 ± 1.7 Flavor (ns) 6.1 ± 1.2 6.3 ± 1.2 6.2 ± 1.3 6.5 ± 1.2 Texture (ns) 6.1 ± 1.5 6.0 ± 1.4 5.9 ± 1.4 6.4 ± 1.4 Overall liking (ns) 6.3 ± 1.5 6.3 ± 1.4 6.1 ± 1.3 6.6 ± 1.3 Notes: ns means values within row were not significantly different (p>0.05). LITERATURE CITED A.O.A.C. 2000. Official Method of Analysis. 17 th ed., The Association of Official Analytical Chemists Gaithersburg, Maryland. Guo, H.X., J. Heinämäki and J. Yliruusi. 1999. Characterization of particle deformation during compression measured by confocal laser scanning microscopy. International Journal of Pharmaceutics 186: 99-108. Organization of Agricultural Economics Ministry of Agriculture and Cooperative. 2005. Data Base of Economic. Organization of Agricultural Economics Ministry of Agriculture and Cooperative, Bangkok. Peil, A., F. Barrett, C. Rha and R. Langer. 1981. Retention of micronutrients by polymer coatings used to fortify rice. J. Food Sci. 47: 260-262, 266. Rolin, C., B.U. Niclsen and P.E. Glahn. 1998. Pectin, pp. 377-431. In S. Dumitriu (ed.). Polysaccharide, structural diversity and functional versatility, Marcel Dekker, Inc., New York. Shrestha, A.K., J. Arcot and J.L. Paterson. 2003. Edible coating materials-their properties and use in the fortification of rice with folic acid. Food Reseach International 36: 921-928. Thakur, B.R., R.K. Singh and A.K. Handa. 1997. Chemistry and Uses of Pectin-A Review. Critical Reviews in Food Science and Nutrition 37: 47-73.
Kasetsart J. (Nat. Sci.) 41 : 363 - 372 (2007) The Effects of Starter Cultures on Biogenic Amine and Free Amino Acid Contents in Nham during Fermentation Sasithorn Limsuwan 1 *, Wonnop Visessanguan 2 and Jirasak Kongkiattikajorn 1 ABSTRACT Fermented pork sausage, or Nham, is a Thai-style fermented food which relies mainly on adventitious microorganisms, normally found in raw materials. The fermented foods usually contain biogenic amines produced by the microorganisms which caused the reaction of amino acids decarboxylation. These compounds are associated with toxicological symptoms. The objective of this study was to study the influence of two decarboxylase negative starter cultures in the presence of biogenic amines and free amino acid contents in Nham. Derivative biogenic amines by dansyl chloride were determined by high performance liquid chromatography (HPLC). Cadaverine and tyramine were determined during ripening process. The highest concentrations of biogenic amines were found at the end of the ripening process in the control sausage with no starter culture. Starter cultures test showed that Lactobacillus sakei BCC102 and Debaryomyces hansenii BCC 106 were efficient in reducing the amine production since these strains caused a quick pH drop during sausage fermentation. Total free amino acids after fermentation process decreased and the high decreases in the contents were glutamine and arginine while tyrosine and lysine, precursors for tyramine and cadaverine, respectively, increased in all batches. This study suggested that the use of decarboxylase negative lactic acid bacteria as starter cultures, which produced a rapid decrease on the pH of the meat mixture, was important factor to be considered to reduce the levels of biogenic amines in Nham. Key words: starter culture, Nham, fermentation, biogenic amine, amino acid INTRODUCTION Biogenic amines (BAs) are naturally present in many foods and relatively high contents of some BAs can be present in fermented foods. BAs are organic molecules with low molecular weight. These compounds are usually generated by microbial decarboxylation of amino acids present in foods. The aromatic BAs (histamine, tyramine, serotonin, β-phenylethylamine, tryptamine) have been reported as vasoactive or psychoactive amines and they have been associated with food histaminic intoxications, food-induced migraines, and severe hypertensive crisis due to monoamine oxidase inhibitor (MAOI) drug interactions. Moreover, diamines such as putrescine and cadaverine could generate carcinogenic nitrosamines in the presence of nitrites (Scanlan, 1983). Interest in cadaverine, putrescine, tyramine and histamine also lies in their 1 School of Bioresources and Technology, King Mongkut’s University of Technology Thonburi, Bangkok 10140, Thailand. 2 National Center for Genetic Engineering and Biotechnology, Phathum Thani 12120, Thailand. * Corresponding author, e-mail: jirasak.kon@kmutt.ac.th Received date : 08/12/05 Accepted date : 22/01/07
Page 1 and 2:
April - June 2007 Volume 41 Number
Page 3 and 4:
KASETSART JOURNAL NATURAL SCIENCE T
Page 5 and 6:
Kasetsart J. (Nat. Sci.) 41 : 205 -
Page 7 and 8:
harvesting time which started from
Page 9 and 10:
y Chen and Paull (2000). Figure 1 a
Page 11 and 12:
pineapple fruit allowed the accumul
Page 13 and 14:
Page 15 and 16:
Kasetsart J. (Nat. Sci.) 41(2) 215
Page 17 and 18:
Cluster analysis Cluster analysis u
Page 19 and 20:
Page 21 and 22:
Table 3 (Continued) 1 2 3 4 5 6 7 8
Page 23 and 24:
Page 25 and 26:
CONCLUSION AFLP markers classified
Page 27 and 28:
Page 29 and 30:
difference of soil texture used in
Page 31 and 32:
under wet soil condition planting.
Page 33 and 34:
tropics. Following the expansion, w
Page 35 and 36:
sealed in a plastic box with 1 cm w
Page 37 and 38:
moisture content increment after so
Page 39 and 40:
Frequency Frequency 30 20 10 0 20.0
Page 41 and 42:
School, Kasetsart University. The a
Page 43 and 44:
for combining ability of lines (Lam
Page 45 and 46:
selective mass sibbing within indiv
Page 47 and 48:
Although most of S 2-interfamily hy
Page 49 and 50:
composite sets as used in this stud
Page 51 and 52:
Page 53 and 54:
days. The numbers of calli producin
Page 55 and 56:
the report of Ching (1982) showing
Page 57 and 58:
clearly amplified bands generated b
Page 59 and 60:
caused by either the recombination
Page 61 and 62:
Kuhlmann, V. and B. Foroughi-Wehr.
Page 63 and 64:
Xanthomonas fuscans subsp. aurantif
Page 65 and 66:
Page 67 and 68:
was collected and washed with 70% e
Page 69 and 70:
expected size was amplified with 35
Page 71 and 72:
eaction technique has been used for
Page 73 and 74:
Schaad, N.W., D. Opgenorth and P. G
Page 75 and 76:
MATERIALS AND METHODS Model descrip
Page 77 and 78:
Page 79 and 80:
calculated TF value calculated TF v
Page 81 and 82:
sincere gratitude and deep apprecia
Page 83 and 84:
1989). In monogastrics, the inclusi
Page 85 and 86:
of all LLS samples in this study we
Page 87 and 88:
Melbourne, Parkville, Victoria. Goe
Page 89 and 90:
considered responsible for low prod
Page 91 and 92:
Page 93 and 94:
mineral supplementation suggested b
Page 95 and 96:
Body weight chane (kg/head) 32 30 2
Page 97 and 98:
CONCLUSION AND RECOMMENDATION With
Page 99 and 100:
SAS. (Statistical Analysis System).
Page 101 and 102:
genes covering a variety of desirab
Page 103 and 104:
mg/l NAA and 0.5 mg/l zeatin) incub
Page 105 and 106:
5. Purification by various sucrose
Page 107 and 108:
as the culture period increased. So
Page 109 and 110:
culture, pp. 1-20. In L.C. Fowke an
Page 111 and 112: Kasetsart J. (Nat. Sci.) 41 : 311 -
Page 113 and 114: GC. Analytical methods Total carboh
Page 115 and 116: ash. The crude hot water polysaccha
Page 117 and 118: spirulan (H-SP), and a desulfated c
Page 121 and 122: cells often displayed an increased
Page 123 and 124: LITERATURE CITED Bell, T.A. and D.V
Page 125 and 126: for alternative sources of supply.
Page 127 and 128: BR2.1.2 formed the same clade with
Page 129 and 130: supplement with glutamate (Iida et
Page 131 and 132: optimal for S. limacinum BR2.1.2 fo
Page 133 and 134: fluorescent lamp at 1.5 kLux develo
Page 137 and 138: Wisconsin, USA). Total extracted RN
Page 139 and 140: RESULTS Cloning and sequencing of m
Page 141 and 142: Expression of rmIL-2 and purificati
Page 143 and 144: other strains of mice have differen
Page 145 and 146: dose interleukin-2 therapy promotes
Page 147 and 148: The chitosano-oligosaccharides are
Page 149 and 150: enzyme and cells were maximized by
Page 151 and 152: of crude chitosanases. Fortunately,
Page 153 and 154: Relative activity (%) 100 80 60 40
Page 155 and 156: Uchida, K. Tateishi, O. Shida and K
Page 157 and 158: MATERIALS AND METHODS 1. Materials
Page 159 and 160: without coating and coated with pec
Page 161: in Table 5-7. It was found that the
Page 165 and 166: the cultures at 10,200 × g for 15
Page 167 and 168: incubation and reached the final pH
Page 169 and 170: y lysine- and tyrosine-decarboxylas
Page 171 and 172: during the stages of ripening as su
Page 175 and 176: As the 25 companies were divided in
Page 177 and 178: All the data comes up with informat
Page 179 and 180: as piece “A” or straight as pie
Page 181 and 182: et al. (1998); Zeng (2000); and Tal
Page 183 and 184: p 1, i * Kasetsart J. (Nat. Sci.) 4
Page 185 and 186: c ≤ c2 jq2 j n q p k p * 2, j , ,
Page 187 and 188: algorithm would consider RM 5, prio
Page 189 and 190: Kasetsart J. (Nat. Sci.) 41(2) 389
Page 191 and 192: the maximum deviation of about 10%.
Page 193 and 194: Stock Quantities Using Heuristic Op
Page 195 and 196: which dynamically and automatically
Page 197 and 198: 2. Framework architecture and compo
Page 199 and 200: Risk (VaR) calculation which was im
Page 201 and 202: Throughput (job/sec) 7 6 5 4 3 2 1
Page 203 and 204: Speed up 40 35 30 25 20 15 10 5 0 F
Page 205 and 206: and discovery, resource selection a
show all

April - June 2007 - Kasetsart University

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?