title: Fermented pork sausage fortified with commercial or hen eggshell calcium lactate.
abstract: The effects of adding commercial-grade and eggshell calcium lactate on the microbiological and physicochemical properties of Nhams (Thai-style fermented pork sausage) were studied. The Nham calcium levels were 150, 300 and 450 mg/100 g. Compared to controls (no added calcium), calcium fortification did not affect the number of lactic acid bacteria or the colour value. The shear force of Nhams fortified with eggshell calcium lactate decreased (P<0.05) from 32.2 N in the controls to 19.5-22.8 N in Nhams fortified with eggshell calcium lactate. However, Nhams fortified with commercial calcium lactate had the same shear force as the controls. Sensory scores of sour taste, flavour and overall acceptance were not different between the control and calcium-fortified Nhams at a calcium level of 150 mg/100 g.
authors: Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10901, Thailand.
authors: Wichittra
authors: W
authors: Daengprok
authors: Wunwiboon
authors: W
authors: Garnjanagoonchorn
authors: Yoshinori
authors: Y
authors: Mine