Title of article
Fermented pork sausage fortified with commercial or hen eggshell calcium lactate
Author/Authors
Daengprok، نويسنده , , Wichittra and Garnjanagoonchorn، نويسنده , , Wunwiboon and Mine، نويسنده , , Yoshinori، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2002
Pages
6
From page
199
To page
204
Abstract
The effects of adding commercial-grade and eggshell calcium lactate on the microbiological and physicochemical properties of Nhams (Thai-style fermented pork sausage) were studied. The Nham calcium levels were 150, 300 and 450 mg/100 g. Compared to controls (no added calcium), calcium fortification did not affect the number of lactic acid bacteria or the colour value. The shear force of Nhams fortified with eggshell calcium lactate decreased (P<0.05) from 32.2 N in the controls to 19.5–22.8 N in Nhams fortified with eggshell calcium lactate. However, Nhams fortified with commercial calcium lactate had the same shear force as the controls. Sensory scores of sour taste, flavour and overall acceptance were not different between the control and calcium-fortified Nhams at a calcium level of 150 mg/100 g.
Keywords
Texture , Nham , Sensory acceptability , Fermented sausage , lactic acid bacteria , Calcium lactate , Eggshell , Acidity , Colour
Journal title
Meat Science
Serial Year
2002
Journal title
Meat Science
Record number
1450877
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