Article Per Year (5 Year)
p-Index From 2019 - 2024
0
P-Index
This Author published in this journals
All Journal Proceedings of Annual International Conference Syiah Kuala University - Life Sciences & Engineering Chapter
Sunisa Siripongvutikorn
Unknown Affiliation
Engineering Other

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
Effect of garlic juice on quality changes of oyster (Crassostrea belcheri) meat during chilled storage Bunyarat Bunruk; Sunisa Siripongvutikorn; Pornpong Sutthirak
Proceedings of The Annual International Conference, Syiah Kuala University - Life Sciences & Engineering Chapter Vol 2, No 1 (2012): Life Sciences
Publisher : Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (284.257 KB)

Abstract

Surat-thani oyster, a big and thin-shell bivalve mollusks, has been registered as Geographical Indicators, GI, as its good taste and delicacy as well as nutritious. Eaten style is raw then there is high risk to face with some disease as oyster is filter feeder. Physical, chemical, microbiological and sensory qualities after the oyster meat treated with the garlic juice at 0, 2 and 3 ml, respectively were monitored. Though initial pH of the control, untreated with garlic juice, was higher compared with the sample treated with 3 ml garlic juice, pH of it (control) was significantly lower (p0.05) than the sample treated with the juice during storage. The total volatile base (TVB), chemical quality, values of all samples increased when increased storage time but not over 35 mg/100 g sample. During chilled storage, lactic acid content of all samples increased as storage time increased but the sample treated with the juice was higher compared with the control. A thiobarbituric acid reactive substance (TBARS), rancidity indicator, of the control was higher than the sample treated with the juice. K-value (%) of all oyster meats increased however; the lowest value was found in the control at end of storage, 12 days. Ammonia content of all samplesslightly increased during storage. Lactic acid content of the treated sample was higher than control after stored for 12 days. Both mesophilic and lactic acid bacteria of all samples tended to increase during storage. Mesophilic ofcontrol, sample-injected with garlic juice 2 ml and 3 ml increased from 3.89± 0.04 to 6.2±0.04, 3.62±0.18 to 5.89±0.06 and 3.57±0.02 to 6.04±0.10 log CFU/g, respectively at end of storage. Lactic acid bacteria of control andsample-injected with garlic juice 2 ml and 3 ml changed from 1.71±0.02 to 2.94±0.04, 1.79±0.09 to 4.63±0.08 and 1.84±0.04 to 4.82±0.10 log CFU/g, respectively. However, psychrophilic, coliforms, fecal coliforms, Escherichia coli,Staphylococcus aureus, Salmonella spp. and Vibrio spp. were low throughout the storage. Consumer acceptability scores were higher than borderline (5) at the end of the storage
Effect of lipids and thermal processing on antioxidant activity of galangal seasoning, tom-kha paste extract Naiyana Pengseng; Sunisa Siripongvutikorn
Proceedings of The Annual International Conference, Syiah Kuala University - Life Sciences & Engineering Chapter Vol 2, No 1 (2012): Life Sciences
Publisher : Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (183.395 KB)

Abstract

The effect of lipids on antioxidant activities of tested antioxidants and the galangal seasoning, Tom-Kha paste extract were determined. The result showed that heating caused a decrease of DPPH scavenging activity of lauric acid but did not affected on ABTS scavenging activity of both lauric acid and virgin coconut oil. However, ABTS scavenging activity of p-hydroxycinnamic acid and the paste extract in both lauric acid and virgin coconut oil systems increased after thermal processing. In the system of lauric acid, peroxide value (PV) of almost mixtures was increased (p0.05) by heating. Thiobarbituric acid reactive substances (TBARS) of the mixtures were not significantly different (p0.05) after thermal processing while p-anisidine value (AV) of only lauric acid-gallic was enhanced after heating. The results showed that PV of virgin coconut oil added with all tested antioxidant was not changed after heating. TBARS of virgin coconut oil added with antioxidant samples seemed to slightly increase after heating. AV of virgin coconut oil with added gallic acid and the paste extract were not changed while AV of virgin coconut oil with added p-hydroxycinnamic acid and Trolox seemed to decrease after heating
Total phenolic compound content, antioxidant property and quality changes of the southern sour curry paste, keang-hleung, as affected of garcinia, Garcinia atroviridis, salt during storage Preeyaporn Promjiam; Sunisa Siripongvutikorn; Santad Wichienchot; Worapong Usawakesmanee
Proceedings of The Annual International Conference, Syiah Kuala University - Life Sciences & Engineering Chapter Vol 2, No 1 (2012): Life Sciences
Publisher : Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (120.482 KB)

Abstract

Southern sour curry or Keang-hleung soup is traditional popular spicy-sour curry consumed not only in southern part of Thailand. The ingredients used in the paste are turmeric rhizome, garlic, shallot and chili which have been reported as a source of antimicrobial and antioxidant compounds. The total phenolic compound content and the antioxidant activities of Keang-hleung paste with and without garcinia were monitored. It was found the total phenolic compound content of the basic paste without the garcinia,  garcinia Keang-hleung paste, garcinia- Keang-hleung paste without salt and the garcinia extract determined by the Folin-Ciocalteu method were 0.236±0.039, 0.245±0.009, 0.639±0.006 and 0.457±0.030 g GAE/100g dw respectively. The DPPH (2,2-diphenyl-1-picrylhydrazyl) activity of the basic paste, garcinia Keang-hleung paste, garcinia- Keang-hleung paste without salt and the garcinia extract were 0.658±0.010, 0.736±0.047, 0.818±0.147 and 0.018±0.001 g GAE/100g dw, while the ferric reducing power were 0.405±0.028, 0.590±0.030, 1.150±0.044 and 0.015±0.001 g GAE/100g dw, respectively. Total viable count (TVC) of all paste sample were in range of 102-103 log cfu/g. Yeast and mold counts of   basic and garcinia Keang-hlueng paste were less than 30 cfu/g during storage. While, yeast and mold counts of garcinia Keang-hlueng paste without salt were less than 102 cfu/g during storage. Lactic acid bacteria counts of garcinia Keang-hlueng paste were less than 30 cfu/g during storage. While, lactic acid bacteria counts of the basic and garcinia Keang-hlueng paste without salt were less than 102 log cfu/g during storage. Moreover, Staphylococcus aureus, Bacilluus cereus, Clostridium perfringens, Salmonella, Escherichia coli and coliforms were not detected in all treatments throughout the storage period. All paste samples were accepted by panelist with higher border line score. However, addition of garcinia in paste tended to obtain higher score in all attributes compared with the basic paste
Co-Authors Bunyarat Bunruk Naiyana Pengseng Pornpong Sutthirak Preeyaporn Promjiam Santad Wichienchot Worapong Usawakesmanee