ឥទ្ធិពលនៃការបន្ថែមម្សៅណែមទៅលើគុណភាពរូបគីមី និងលក្ខណៈទូទៅរបស់ណែមសាច់ជ្រូក

Abstract

Fermented pork (pork Nem) is a popular processed product among Cambodian people. Fermented pork is made from pork, pork skin, sugar, salt, garlic, chili, ginger, and Nem powder, which are thoroughly mixed and fermented. In the process of making fermented pork, substances such as nitrate and nitrite were added as main ingredients to maintain the pink color of Nem and get a better taste compared to products that did not add these substances. This research aims to study the effect of starch addition on the physicochemical quality and sensory characteristics (color, smell, taste, and appearance) of fermented pork and determine the suitable amount of starch that can enhance the physicochemical quality and sensory characteristics of fermented pork. The research was carried out using Completely Randomized Design, involving 3 treatments (T) and 9 replications. T1 used 1% of the Nem powder, T2 had 2% of the powder, and T3 had 3% of the powder. Parameters such as water activity, hydrogen potential (pH), ash content, moisture content, and the sensory characteristics (color, smell, taste, and appearance) of fermented pork were measured and analyzed. The results showed that adding different amounts of starch had little effect on the physical, chemical, and general characteristics of the fermented pork. Water activity, ash content, and moisture content were not significantly different. The pH levels of all treatments fluctuated during fermentation, which affected the sensory characteristics of the fermented pork. Regarding the appearance and taste, the first treatment (1% of starch) was found to have the highest score in relation to the sour taste of fermented pork. Therefore, this experiment showed that starch addition should not be used by more than 1% of pork, and nitrate powder had an effect on the production of fermented pork.