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Pakistan Journal of Biological Sciences
  Year: 2013 | Volume: 16 | Issue: 11 | Page No.: 501-509
DOI: 10.3923/pjbs.2013.501.509
 
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Changes in Biochemical and Nutritional Qualities of Aerobic and Vacuum-packaged Thua Nao During Shelf-life Storage

Katekan Dajantaa, Arune Apishartsarangku and Ekachai Chukeatirote

Abstract:
Thai traditionally fermented soybean (Thua Nao) has been suggested as a good source of available amino acids and aglycone isoflavones. The objective of this research was to investigate the changes of biochemical and nutritional qualities in aerobic- and vacuum-packed thua Nao during the storage at 4 and 40°C for 60 days. Three Thua Nao samples including Bacillus subtilis TN51-fermented Thua Nao (TNB51), spontaneously fermented Thua Nao (TNMX) and commercial product (MH) were used in this study. It was found that the storage of packed Thua Nao at 4°C could prolong the product shelf-life up to 40 days. The moisture contents, pH values and colour L a* b* of these products were not different in both aerobic and vacuum-packaged products and remained stable throughout the experiment. The Thiobarbituric Acid (TBA) values of all storage Thua Nao were increased during storage; this is in particular for the aerobic packages of the TNMX and TNB51 products, indicating high oxidation of lipids. There was a slight decrease in DPPH radical scavenging effect (18%) and phenolic compounds (6%) of the vacuum-packaged product when stored at 4°C. In contrast, the great losses in total phenolic content (44%), inhibitory activity of DPPH radicals (83%) and total antioxidant (41%) were observed when the products were stored aerobically at 40°C. A reduction in total free amino acids was also found with the highest decrease of Arg in both aerobic- (69%) and vacuum-packages (68%).
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How to cite this article:

Katekan Dajantaa, Arune Apishartsarangku and Ekachai Chukeatirote, 2013. Changes in Biochemical and Nutritional Qualities of Aerobic and Vacuum-packaged Thua Nao During Shelf-life Storage. Pakistan Journal of Biological Sciences, 16: 501-509.

DOI: 10.3923/pjbs.2013.501.509

URL: https://scialert.net/abstract/?doi=pjbs.2013.501.509

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