The product development of Thai fermented sausage with mixed Tomyum ingredients

Abstract

Purpose The purpose of this paper is to study for the product development of Sai Krok Isan or Thai fermented sausage with Tomyum ingredients (TFS-TY) such as kaffir lime leaves, lemon grass, galangal root and chili. Design/methodology/approach To study the proper formula of TFS-TY in order to obtain certain characteristics of both fermented sausage and Tomyum attributes by varying the ratio of cooked glutinous rice to cooked rice of total rice content and Tomyum ingredients content. The nine-point hedonic preference method was conducted to evaluate TFS-TY with 30 untrained panelists. Consumer survey from 200 respondents were asked about their behaviors on fermented sausage and opinions to the new products. Findings The preference score of the 3:1 (cooked glutinous rice: cooked rice) gained the highest score in all sensory attributes as same as 16 percent of Tomyum ingredients. According to the consumer survey, the TFS-TY was accepted by 90 percent of the total 200 respondents and gained an overall score equal to 7.30±1.11. Research limitations/implications The varied preference of Thai respondents has affected on the acceptance of the new products. For example, some preferred very strong tastes either in sourness or spiciness, and some may be disliked. Originality/value The balancing characteristics of both products were very important. The new product should be identified by certain attributes in Thai fermented sausage and Tomyum. Over or less in any products gained lower preference attributes scores.