Physical, Chemical and Microbiological Qualities of Plaa-Som as Commercialized in Phranakhon Si Ayutthaya Province on Consumer Acceptance

Paweena Rattanasena, Pittaya Chaikham

Abstract


In this study, Plaa-Som samples were bought from six markets located in Phranakhon Si Ayutthaya province and analyzed for physical, chemical, microbiological and sensory qualities. They were shown to have differences in color parameters and firmness value, whereas \similar levels of pH and total lactic acids were observed. There were five predominant biogenic amines found in Plaa-Som samples at different levels, whereby histamine was shown to be the highest (118.42-163.92 mg/kg), followed by cadaverine (69.33-90.44 mg/kg), putrescine (65.92-90.18 mg/kg), tyramine (52.69-97.04 mg/kg) and tryptamine (42.15-61.14 mg/kg). In addition, only lactic acid bacteria were found in Plaa-Som samples and the indicator pathogenic and spoilage bacteria remained undetected. For sensory evaluation, both uncooked and fried Plaa-Som samples received the highest overall acceptability scores. The results from this research displayed that raw materials, formula and production could result in different qualities and characteristics of Plaa-Som products as commercialized in local markets located in Phranakhon Si Ayutthaya province.

 

Keywords :  Plaa-som, physical quality, chemical quality, consumer acceptance


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