Effect of Steaming Treatment on Physical Properties and Shelf life of Hae-Kuen

Kanyawi Kolakul, Panadda Nonthanum, Wiramsri Sriphochanart

2019

Abstract

This research aimed to extend the shelf life of Hae-Kuen, Thai traditional shrimp roll, by effect of steaming temperature (80 and 85C) and steaming time (5 and 10 minutes) on microbial contents, textural properties and sensory evaluation. Results of the study showed that the microbial contents of steaming Hae-Kuen were decrease as compared with the control sample (without steaming). While the initial microbial content of the control sample was 6.4107 CFU/g, there are steamed at 80C for 5 and 10 minutes had the microbial levels of 5.3102 and 2.3102 CFU/g, respectively. The microbial contents decreased to 4.7102 and 1.7102 CFU/g as higher steaming temperature (85C) was used for 5 and 10 minutes, respectively. Being stored at 4C, microorganisms detected from unsteamed Hae-Kuen increased to the level of 7.7×106 CFU/g. which was higher than the Community Product Standards Agency Criteria, at day 3. While, the microbial contents of Hae-Kuen steamed at 80 and 85C for 5 and 10 minutes were in the range of 10 to 95 CFU/g after storing for 15 days. The texture profile analysis showed that all steamed Hae-Kuen samples had higher values of hardness, springiness, cohesiveness and chewiness when compared to the control sample.

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Paper Citation


in Harvard Style

Kolakul K., Nonthanum P. and Sriphochanart W. (2019). Effect of Steaming Treatment on Physical Properties and Shelf life of Hae-Kuen. In Proceedings of the 16th ASEAN Food Conference - Volume 1: 16th AFC, ISBN 978-989-758-467-1, pages 251-255. DOI: 10.5220/0009984000002964


in Bibtex Style

@conference{16th afc19,
author={Kanyawi Kolakul and Panadda Nonthanum and Wiramsri Sriphochanart},
title={Effect of Steaming Treatment on Physical Properties and Shelf life of Hae-Kuen},
booktitle={Proceedings of the 16th ASEAN Food Conference - Volume 1: 16th AFC,},
year={2019},
pages={251-255},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0009984000002964},
isbn={978-989-758-467-1},
}


in EndNote Style

TY - CONF

JO - Proceedings of the 16th ASEAN Food Conference - Volume 1: 16th AFC,
TI - Effect of Steaming Treatment on Physical Properties and Shelf life of Hae-Kuen
SN - 978-989-758-467-1
AU - Kolakul K.
AU - Nonthanum P.
AU - Sriphochanart W.
PY - 2019
SP - 251
EP - 255
DO - 10.5220/0009984000002964