An innovative method for the preparation of mum (Thai fermented sausages) with acceptable technological quality and extended shelf-life

► We invent a new method to produce Mum which is a traditional Thai fermented sausage. ► After fermentation, samples are vacuum-packaged, ripened and stored at 4°C. ► We examine the physiochemical, microbial, textural, and sensory properties of samples. ► Using the new method, mum has better qualiti...

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Veröffentlicht in:	Food chemistry 2012-11, Vol.135 (2), p.515-521
Hauptverfasser:	Wanangkarn, Amornrat, Liu, Deng-Cheng, Swetwiwathana, Adisorn, Tan, Fa-Jui
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Biological and medical sciences Cattle Chrysanthemum morifolium Enterobacteriaceae Enterobacteriaceae - metabolism Fermentation Food Handling - methods Food industries Food Storage Fundamental and applied biological sciences. Psychology General aspects Handling, storage, packaging, transport Humans lactic acid lactic acid bacteria Meat and meat product industries Meat Products - analysis Meat Products - microbiology Microbial properties new methods Physiochemical properties sausages Sensory characteristics sensory properties shelf life Taste Thai fermented sausage (mum) Vacuum-package water activity water content
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