Effect of nitrite levels on safety and qualities in Nham (Thai fermented pork sausage) during fermentation

Pimwaree Charoensin, Pitiporn Ritthiruangdej, Kanithaporn Vangnai...

Proceedings of 61st Kasetsart University Annual Conference: Science, Engineering and Architecture, Agro-Industry, Natural Resources and Environment. Bangkok (Thailand). 2023. p. 706-713 (1245 p.)

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  • Effect of nitrite levels on safety and qualities in Nham (Thai fermented pork sausage) during fermentation

  • Proceedings of 61st Kasetsart University Annual Conference: Science, Engineering and Architecture, Agro-Industry, Natural Resources and Environment

  • Kasetsart University, Bangkok (Thailand)
    Ministry of Education, Science, Research and Innovation, Bangkok (Thailand)
    Ministry of Agriculture and Cooperatives, Bangkok (Thailand)
    Ministry of Education, Bangkok (Thailand)
    Ministry of Natural Resources and Environment, Bangkok (Thailand)
    Ministry of Digital Economy and Society, Bangkok (Thailand)
    Thailand Science Research and Innovation, Bangkok (Thailand)
    National Research Council of Thailand, Bangkok (Thailand)
    Prachacheun Research Network, Pathum Thani (Thailand)

  • 61

  • สาขาอุตสาหกรรมเกษตร

  • 2023

  • Pimwaree Charoensin
    Pitiporn Ritthiruangdej
    Kanithaporn Vangnai

  • 978-616-278-768-3

  • 10.14457/KU.res.2023.70

  • 61. Kasetsart University Annual Conference

  • Bangkok (Thailand)

  • 1-3 Mar 2023

  • Bangkok (Thailand)

  • p. 706-713

  • 1245 p.

  • อังกฤษ

  • Thai National AGRIS Centre, Office of The University Library Kasetsart University, P.O. BOX 1084 Kasetsart Chatuchak, Bangkok 10903, Thailand

  • Q03-การปนเปื้อนอาหาร

  • Q05-สารเจือปนในอาหาร

  • Q02-การแปรรูปอาหาร

  • ไส้กรอก;ผลิตภัณฑ์แปรรูปจากสัตว์;ผลิตภัณฑ์หมัก;สารเจือปนในอาหาร;ไนไตรต์;กระบวนการผลิต;การหมัก;ระดับปริมาณสารตกค้างไม่เกินค่าปลอดภัย;ความปลอดภัยทางอาหาร;คุณภาพ

  • Sausages;Processed animal products;Fermented products;Food additives;Nitrites;Processing;Fermentation;Maximum residue limits;Food safety;Quality

  • แหนม;ไนไตรท์;สารเติมแต่ง;กระบวนการหมัก;ปริมาณสารตกค้าง;คุณภาพผลิตภัณฑ์

  • Nham;Thai fermented pork sausage;Nitrite;Additive;Fermentation;Residual nitrite;Product quality

  • [1] Pimwaree Charoensin (Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology)
    [2] Pitiporn Ritthiruangdej (Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development)
    [3] Kanithaporn Vangnai (Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology)

202 34

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Pimwaree Charoensin. (2023). Effect of nitrite levels on safety and qualities in Nham (Thai fermented pork sausage) during fermentation.  n.p.: Kasetsart University, Bangkok (Thailand)
Ministry of Education, Science, Research and Innovation, Bangkok (Thailand)
Ministry of
           Agriculture and Cooperatives, Bangkok (Thailand)
Ministry of Education, Bangkok (Thailand)
Ministry of Natural Resources and Environment, Bangkok (Thailand)
Ministry of Digital Economy and Society, Bangkok (Thailand)
Thailand Science Research and Innovation, Bangkok
           (Thailand)
National Research Council of Thailand, Bangkok (Thailand)
Prachacheun Research Network, Pathum Thani (Thailand)
.

Pimwaree Charoensin. "Effect of nitrite levels on safety and qualities in Nham (Thai fermented pork sausage) during fermentation".  n.p.: Kasetsart University, Bangkok (Thailand)
Ministry of Education, Science, Research and Innovation, Bangkok (Thailand)
Ministry of Agriculture and
           Cooperatives, Bangkok (Thailand)
Ministry of Education, Bangkok (Thailand)
Ministry of Natural Resources and Environment, Bangkok (Thailand)
Ministry of Digital Economy and Society, Bangkok (Thailand)
Thailand Science Research and Innovation, Bangkok (Thailand)
National Research
           Council of Thailand, Bangkok (Thailand)
Prachacheun Research Network, Pathum Thani (Thailand)
. 2023.

Pimwaree Charoensin. (2023). Effect of nitrite levels on safety and qualities in Nham (Thai fermented pork sausage) during fermentation.  n.p.: Kasetsart University, Bangkok (Thailand)
Ministry of Education, Science, Research and Innovation, Bangkok (Thailand)
Ministry of
           Agriculture and Cooperatives, Bangkok (Thailand)
Ministry of Education, Bangkok (Thailand)
Ministry of Natural Resources and Environment, Bangkok (Thailand)
Ministry of Digital Economy and Society, Bangkok (Thailand)
Thailand Science Research and Innovation, Bangkok
           (Thailand)
National Research Council of Thailand, Bangkok (Thailand)
Prachacheun Research Network, Pathum Thani (Thailand)
.