1 research outputs found
An innovative method for the preparation of mum (Thai fermented sausages) with acceptable technological quality and extended shelf-life
Freshly-manufactured mum sausages were assigned to two processing methods (process I: stored at
30 C for 14 days; process II: stored at 30 C for three days, vacuum-packaged, and stored at 4 C until
day 28). Physicochemical, microbial, textural, and sensory properties of samples were analysed. The
results showed that dehydration was more intense in process I samples, and resulted in lower moisture
content and water activity. Significant decreases in pH values, and increases in lactic acid were observed
in both samples by day 3. The total microflora and lactic acid bacteria counts increased rapidly during the
fermentation and then decreased while the Enterobacteriaceae counts decreased steadily. Too much dehydration
resulted in tough textures and unacceptable sensory qualities for process I samples. In conclusion,
after three days of fermentation, with vacuum-packaging, ripening and storage at 4 C up to 28 days, it is
possible to produce mum sausages with better qualities and an extended shelf life