Research was conducted to determine the quantity of methanol in liquor locally produced in nine different areas of Kamphaengphet province, Thailand. All samples were investigated for methanol content and, while quanti...Research was conducted to determine the quantity of methanol in liquor locally produced in nine different areas of Kamphaengphet province, Thailand. All samples were investigated for methanol content and, while quantities varied depending on the fermentation process, the amounts of methanol determined were statistically significant. The results showed a clear trend of increasing amounts of methanol; the longer it was fermented, the higher amount of methanol it gained. The appropriate distillation temperature was at 85 ℃ examined from a fermented sample which had the highest level of methanol. As a part of this research, a workshop was conducted for distillers on skill development and knowledge promotion for rice wine, rice whisky and safe wine manufacturer. This included a campaign to promote safer rice wine distillation process wherein alcohol content does not exceed 15%. An evaluation at the completion of the workshop indicated that the participants had gained knowledge and understanding, satisfaction, and knowledge utilization.展开更多
In this study, sucuk-like products （SLP） has a great consumption in Turkey, which are produced with broiler or mixture of beef and broiler meat and after stuffing into artificial casings heat treatment is applied af...In this study, sucuk-like products （SLP） has a great consumption in Turkey, which are produced with broiler or mixture of beef and broiler meat and after stuffing into artificial casings heat treatment is applied after rapid fermentation. Quality （color, pH, texture） and safety （2-thiobarbituric acid reactive substance （TBARS） value and biogenic amine） attributes of SLP made with broiler, mechanically deboned meat （MDM） of broiler chicken, mix of broiler chicken and beef, or mix of MDM of broiler chicken and MDM of beef were investigated, pH values of samples had similar range. Mechanically deboned meat containing samples have higher TBARS values than that of others. Samples made with MDM of broiler chicken have higher histamine, tyramine, putrescine and total biogenic amine concentrations than samples made with broiler chicken. There was no significant difference （P 〉 0.05） between total biogenic amine contents of fermented and non-fermented samples. Also, samples gave similar measured and calculated color values. Hardness, gumminess and chewiness values of samples made with MDM of broiler chicken were significantly higher （P 〈 0.05） than samples made with broiler chicken. It was observed that addition of mechanically deboned meat could result in loss of safety and quality attributes of sucuk-like products.展开更多
文摘Research was conducted to determine the quantity of methanol in liquor locally produced in nine different areas of Kamphaengphet province, Thailand. All samples were investigated for methanol content and, while quantities varied depending on the fermentation process, the amounts of methanol determined were statistically significant. The results showed a clear trend of increasing amounts of methanol; the longer it was fermented, the higher amount of methanol it gained. The appropriate distillation temperature was at 85 ℃ examined from a fermented sample which had the highest level of methanol. As a part of this research, a workshop was conducted for distillers on skill development and knowledge promotion for rice wine, rice whisky and safe wine manufacturer. This included a campaign to promote safer rice wine distillation process wherein alcohol content does not exceed 15%. An evaluation at the completion of the workshop indicated that the participants had gained knowledge and understanding, satisfaction, and knowledge utilization.
文摘In this study, sucuk-like products （SLP） has a great consumption in Turkey, which are produced with broiler or mixture of beef and broiler meat and after stuffing into artificial casings heat treatment is applied after rapid fermentation. Quality （color, pH, texture） and safety （2-thiobarbituric acid reactive substance （TBARS） value and biogenic amine） attributes of SLP made with broiler, mechanically deboned meat （MDM） of broiler chicken, mix of broiler chicken and beef, or mix of MDM of broiler chicken and MDM of beef were investigated, pH values of samples had similar range. Mechanically deboned meat containing samples have higher TBARS values than that of others. Samples made with MDM of broiler chicken have higher histamine, tyramine, putrescine and total biogenic amine concentrations than samples made with broiler chicken. There was no significant difference （P 〉 0.05） between total biogenic amine contents of fermented and non-fermented samples. Also, samples gave similar measured and calculated color values. Hardness, gumminess and chewiness values of samples made with MDM of broiler chicken were significantly higher （P 〈 0.05） than samples made with broiler chicken. It was observed that addition of mechanically deboned meat could result in loss of safety and quality attributes of sucuk-like products.
