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1.
Introduction
Sai Krok Isan is a kind of Thai fermented sausage (TFS) which also bears several other names, such as Sai-Krok-Prieo or Sai-Krok-Prew. It is originated from Northeastern part of Thailand and is made from grounded pork, lard, shred-cooked pork rind and mixed with cooked rice or glutinous rice, salt, garlic, pepper, sugar, coriander seed, etc. It may be added with nitrite or nitrate salt such as sodium nitrite/nitrate or potassium nitrate/nitrate, then stuffed into natural casing, hanged and later fermented at room temperature (25-30°C) for 2-3 days. Fermentation temperature also influences Lactic Acid Bacteria (LAB) production rate. After fermentation, this product should be heated by grilling, baking or frying to avoid undesirable foodborne pathogen. It can be kept in refrigerators to extend its shelf life (Thai Industrial Standards Institute, 1994).
Tomyum is a popular soup in Thailand and is well known throughout the world. The main ingredients of Tomyum include lemon grass, kaffir lime leaves, galangal and chili. The tangy or sour taste is obtained from lime juice. Shrimp or some other meat would be boiled and added to these ingredients. Lime juice is added into the soup alongside with some fish sauce and salt. This soup is called Tomyum soup. The tastes of these products vary from low to high tanginess or spiciness depending on individual preference.
The development of Thai fermented sausage with Tomyum ingredients (TFS-TY) that combines the characteristics of these two distinct foods is interesting in several ways. Adding Tomyum ingredients may increase stronger spices and fiber in TFS. In addition, both products have a similar sour taste. Sourness of TFS results from fermentation process or lactic acid while the sour taste of Tomyum is obtained from addition of lime juice or citric acid into the soup. Sourness of new product will be obtained from fermentation only, without adding lime juice like normal Tomyum. The higher Tomyum content may inhibit the growth of LAB and lead to lower sourness which does not have a desirable taste of these products. This product development was aimed to optimize formulation of TFS by mixing with Tomyum ingredients, which will result in a new product that should be well adjusted in both attributes from TFS and Tomyum.
2.Literature
TFS is a type...