Search Result of "Aixiang Huang"

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Proteolytic Capability of Staphylococcus xylosus and Candida zeylanoides Isolated from Chinese Xuanwei Ham)

ผู้เขียน:ImgAixiang Huang, Imgดร.สาโรจน์ ศิริศันสนียกุล, รองศาสตราจารย์, ImgZongdao Chen, ImgZhixia Wu, ImgYusuf Chisti

สื่อสิ่งพิมพ์:pdf

Abstract

The bacterium Staphylococcus xylosus and the yeast Candida zeylanoides, originally isolated from dry-cured Chinese Xuanwei ham, were investigated for proteolytic activity towards myofi brillar protein extracts of fresh and salted semimembranosus muscle of pork. Both microorganisms were proteolytically active and caused progressive generation of shorter peptides and free amino acids through the hydrolysis of myofi brillar proteins, which were analyzed by gel electrophoresis (SDS-PAGE)/a highperformance liquid chromatography and an automated amino acid analyzer, respectively. C. zeylanoides had a more pronounced proteolytic activity compared with S. xylosus. Hydrophilic peptides that have been associated with fl avor development were detected in chromatograms of hydrolyzed samples of myofi brillar proteins.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 046, Issue 1, Jan 12 - Feb 12, Page 98 - 106 |  PDF |  Page 

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Physicochemical Changes During Processing of Chinese Xuanwei Ham)

ผู้เขียน:ImgAixiang Huang, Imgดร.สาโรจน์ ศิริศันสนียกุล, รองศาสตราจารย์, ImgChangrong Ge, ImgZongdao Chen, ImgQichao Huang, ImgWen Qin, ImgYusuf Chisti

สื่อสิ่งพิมพ์:pdf

Abstract

Fifty porcine hind legs were processed into dry-cured ham using the traditional Xuanwei process. Sensory and physicochemical changes during processing were studied. The sensory traits (color, texture, odor, taste) of the ham improved during the 4 mth fermentation stage. The moisture content and water activity of muscles decreased and the salt content increased during fermentation. Moisture and water activity of muscles affected the development of a surface crust that is not wanted. Total volatile basic nitrogen, NaNO2 in all muscles and the acid value in the subcutaneous fat increased during processing. The peroxide value increased with time during prefermentation and decreased during fermentation. Use of 90 mg NaNO2 per kilogram of meat improved the color of the final product without posing any food safety issues. During the salting, the pH of the meat decreased with time, but the pH increased rapidly during fermentation. The percentage of saturated free fatty acids increased during fermentation while the percentage of unsaturated free fatty acids decreased. This suggested that the unsaturated free fatty acids were the main fatty acids that underwent peroxidation during the ham fermentation.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 045, Issue 3, May 11 - Jun 11, Page 539 - 550 |  PDF |  Page 

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ผลงานตีพิมพ์ในวารสารวิชาการ

Physicochemical changes during processing of Chinese Xuanwei ham

ผู้แต่ง:ImgAixiang Huang, ImgDr.Sarote Sirisansaneeyakul, Associate Professor, ImgChangrong Ge, ImgZongdao Chen, ImgQichao Huang, ImgWen Qin, ImgYusuf Chisti,

วารสาร:

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Researcher

ดร. สาโรจน์ ศิริศันสนียกุล, รองศาสตราจารย์

ที่ทำงาน:ภาควิชาเทคโนโลยีชีวภาพ คณะอุตสาหกรรมเกษตร บางเขน

สาขาที่สนใจ:เทคโนโลยีการหมัก

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