Vol. 12, No.2, pp.59-63 (2019)
Effect of Fermentation Temperatures on Quality of Naem Made from Raw Materials Treated with Plasma
N. Deesanam1, N. Chomsri2, C. Dechthummarong3, and V. Thonglek3
1Department of Food Science and Technology, Faculty of Sciences and Agricultural Technology, Rajamangala University of Technology Lanna, Chiang Mai, Thailand
2Agricultural Technology Research Institute, Rajamangala University of Technology Lanna, Chiang Mai, Thailand
3Department of Electrical Engineering, Faculty of Engineering, Rajamangala University of Technology Lanna, Chiang Mai, Thailand
Abstract
The objectives of this study were to investigate the effect of fermentation temperatures on quality of Thai traditional fermented sausage (Naem) made from ingredients treated with plasma. The non-thermal plasma at 15 kV was applied on raw materials used in Naem production. Fermentation temperatures at 30 and 35oC were carried out. Microbiological and chemical analyses revealed the impact of fermentation temperatures on Naem quality. The products made from ingredients with or without plasma treatment were not significantly different in organoleptic quality (p>0.05).
Keywords - Non-thermal plasma, naem, fermentation temperature