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.

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