Effect of Packaging Condition on Storage Stability of Ready to Eat Semi-Dried Nham, a Thai Fermented Meat Product

K. Pilasombut; T. Chetawan; N. Ngamyeesoon; P. Tangwatcharin; S. Sorapukdee

Effect of Packaging Condition on Storage Stability of Ready to Eat Semi-Dried Nham, a Thai Fermented Meat Product

In: 63rd International Congress of Meat Science and Technology

Authors:

K. Pilasombut

K. Pilasombut ¹Department of Animal Production Technology and Fisheries, Faculty of Agricultural Technology, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand

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T. Chetawan

T. Chetawan ¹Department of Animal Production Technology and Fisheries, Faculty of Agricultural Technology, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand

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N. Ngamyeesoon

N. Ngamyeesoon ²Department of Plant Production Technology, Faculty of Agricultural Technology, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand; komkhae.pi@kmitl.ac.th

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P. Tangwatcharin

P. Tangwatcharin ¹Department of Animal Production Technology and Fisheries, Faculty of Agricultural Technology, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand

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S. Sorapukdee

S. Sorapukdee ¹Department of Animal Production Technology and Fisheries, Faculty of Agricultural Technology, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand

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Type:: Chapter

Pages:: 354–355

DOI:: https://doi.org/10.3920/9789086868605_153

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The comparison of packaging to prolong shelf life and storage stability of semi-dried Nham (Thai fermented meat product) was demonstrated. The product was packed in different condition: either vacuum or heat sealed with oxygen absorber package. The storage stability in term of pH, water activity (a_w), and Thiobarbituric acids (TBARs) were determined along shelf life period of 3 months. The results did not any significant different (P>0.05) in pH and a_w value of the product in both packing. However, TBARs value of vacuum was higher than heat sealed with oxygen absorber (P<0.05) during 15-75 storage day. In addition, TBARs value was significantly higher than the first day.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Effect of Packaging Condition on Storage Stability of Ready to Eat Semi-Dried Nham, a Thai Fermented Meat Product

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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