ผลของความเข้มข้นเกลือและระยะเวลาในการหมักต่อคุณสมบัติทางกายภาพ และเคมีของผักกาดเขียวปลีดองเค็ม

Effect of sodium chloride concentration and fermentation time on physical and chemical properties of salt fermented Chinese mustard

Name: ฟองจันทร์ ชลอกลาง

Organization : มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าธนบุรี

keyword: Salt fermented Chinese mustard

; Volatile compounds

; Lactic acid bacteria

; Sensory taste

Abstract: The study of effects of 5 levels of sodium chloride concentration at 0, 5, 10, 15, and20 % and 3 varied fermentation time at 30,45, and 60 days on physical and chemical propertiesof salt fermented Chinese mustard were conducted to study optimum condition of sodiumchloride concentration and fermentation time in controlling the quality of salt fermented Chinesemustard and consumer acceptability to the product using sensory evaluation test. I was foundthat when concentration of sodium chloride was higher, saltiness, pH and total sugar were higherbut total acidity and total lactic acid bacteria were lower. During the 60 days fermentation,saltiness, pH and total sugar decreased while total acidity and total lactic acid bacteria increased.However, number of lactic acid bacteria increased only during the first 20 days of fermentation.Sodium chloride at 10% concentration resulted in the greatest change of increases in total acidityand total lactic acid bacteria and greatest of change decreases in pH and total sugar. As forvolatile8 compounds, 13 compounds were found; acetaldehyde, ethanol, isobutanol, isoamylalcohol, acetic acid, ethyl acetate, 2-propanone, carbon disulfide, dimethyl sulfide, S-methylester, dimethyl disulfide, allyl cyanide and allyl isothiocyanate. Using 10 % of sodium chlorideresulted in the highest number of volatile compounds after 30 days of fermentation. Theinteraction effect of sodium chloride concentration and fermentation time on quality offermented Chinese mustard showed that when sodium chloride concentration was increased, inaddition to an increase in saltiness, pH and total sugar were also increased. However, totalacidity and total lactic acid bacteria were decreased. Fermentation time of 45 days resulted in afurther decrease in pH and total sugar and an increase in total acidity. The highest increase intotal number of lactic acid bacteria was observed. Fermentation using 10% of sodium chlorideat 45 days after fermentation resulted in the highest number of 11 volatile compounds butdimethyl sulfide and isobutanol were not detected. When using 5 and 15% sodium chloride,isobutanol, iso g y l alcohol and acetic acid were not found. In the fermentation using 20 %sodium chloride, ethyl acetate, S-methyl ester, dimethyl disulfide, isobutanol and iso amylalcohol were not found. Increasing the fermentation time to 45 and 60 days resulted in lowernumber and concentrations of volatile compounds. In addition the concentration of sodiumchloride and fermented time had interactive effect on the yellow color of fermented Chinesemustard. The combination of 5 or 10 % sodium chloride and 45 days fermentation resulted inthe most yellowish color. Sensory evaluation test showed that the combination of sodiumchloride concentrations and fermented time affected the fermented odour and sour taste. Sodiumchloride at 15 and 20 % and 60 days fermentation gave Chinese mustard with an absence offermented odour. Sodium chloride at 5 % and 45 and 60 days fermentation gave the most sourtaste. In addition, sodium chloride at 5 and 10% gave Chinese mustard with better scented andsour odour and higher overall liking score than at 15 and 20%.

มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าธนบุรี

Address: กรุงเทพมหานคร

Email: info.lib@mail.kmutt.ac.th

Name: ฐิตาภา สมิตินนท์

Role: อาจารย์ที่ปรึกษา

Created: 2543

Issued: 2005-10-28

Modified: 2555-01-31

วิทยานิพนธ์/Thesis

ISBN: 9746280228

CallNumber: BCT19

tha

DegreeName: วิทยาศาสตรมหาบัณฑิต

Level: ปริญญาโท

Descipline: เทคโนโลยีชีวเคมี

Grantor: มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าธนบุรี

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