Product development of fermented pork sausage with bamboo shoot (Thai)

Abstract

The objective of this research was to develop and utilize dried and rehydrated bamboo shoot in
fermented pork sausage as a substitution for minced pork and pigskin. The bamboo shoots were sliced into line
shape (0.5x0.5x3.0 cm.3) and dried at a flow rate of 1 m/s temperature 60 degree Celsius relative humidity
30% for 4 hours. After dehydration, they were boiled in water for 15 minutes prior to being used. The results
showed that, it is possible to use 30% of bamboo shoot instead of minced pork and pig skin in the fermented
pork sausage. Consequently, the modified fermented pork sausage contained 45.63% mince pork, 9.13%
pigskin, 25% rehydrated bamboo shoot, 2.64% garlic, 2.0% salt, 5.29% chilli, 9.26% crush cooked rice,
0.009% sodium nitrite, 1.32% sugar and 0.02% sodium ascorbate. It took 4 days for fermentation. The
chemical compositions were 50.07% moisture, 3.38% fat, 20.13% protein, 10.20% ash, 16.22% carbohydrate
and 10.23% fiber. For consumer acceptability, it showed that 96% of consumers accepted and 91% intended
to buy the product.