The pork products (Naem-Moo) produced by local wisdom Chachoengsao Province and effect of heating on fermented and quality change during fermentation

Abstract

Naem-Moo product is a traditional fermented food product that has been producing for a long time in northern Thailand. Nham-Moo is a fermented product from Lactic acid bacteria, giving the product a sour taste with a pH of approximately 4.45-4.55, which gives Nham a sour taste, unique smell and taste. The physical characteristics of Nham products are the natural pink color of Nham-Moo. Flavor must have a good natural flavor sour taste and texture have a firm texture. Most of the local population tends to eat raw Nham. which may have long-term effects on health because the product may contain pathogenic microorganisms or liver fluke, which results in the incidence of liver cancer. In this research, tested against simple sterilization: frying at 100 degrees Celsius, grilling at 90 degrees Celsius and steaming at 85 degrees Celsius for 15 minutes, physico-chemical quality, microorganisms and sensory testing of Nham-Moo were investigated Nham-Moo product before sterilization which was fermented at room temperature (32 degrees Celsius) for 12 days, should be fermented for no more than 6 days with an overall acceptance score of 7.56. The heating test by frying, grilling and steaming indicated after sterilization, the fried products received a high sensory acceptability score of 7.75 from 9 score. It is highly capable of killing total microorganisms, yeast and fungi and lactic bacteria. which can increase the safety for consumers who like to eat Nham.