CHIANG MAI UNIVERSITY JOURNAL OF NATURAL SCIENCES

Volume 19, No. 01, Month JANUARY, Year 2020, Pages 122 - 138

Application of a plackett-burman design for screening raw materials mainly affecting the properties of mum (thai fermented sausage)

Attapol Sutjaritrak, Pairote Wiriyacharee, Pattavara Pathomrungsiyounggul, Charin Techapun, and Puangtong Jaisun

Abstract Download PDF

The objective of this study was to screen the factors that play an important role on quality of Thai fermented sausage (Mum) by using the Plackett-Burman screening design. The studied factors included 5 ingredients for Mum production namely minced garlic, roasted rice powder, salt, ground glutinous rice and sodium nitrite and 4 starter culture species, Pediococcus acidilactici KK3, Weissella cibaria CM7, Lactobacillus plantarum subsp. plantarum CP1, and L. plantarum subsp. plantarum KK6. According to the experimental design, twelve treatments of Mum were produced and then analyzed for sensorial quality (color, odor, homogeneity, hardness, sourness, saltiness and overall acceptability), pH, total acidity and texture (shear force). The analysis showed that among various studied factors, salt, sodium nitrite and P. acidilactici KK3 were the main factors influencing Mum quality.

Keywords

Fermented sausage, Ingredient, Mum, Plackett-Burman design, Quality of sausage, Starter culture

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