The Study of Sai-Au (Thai Northern Spicy Shiitake mushroom Sausage) and Shelf - life

Abstract

The research aimed to study Thai Northern spicy Shiitake mushroom sausage in terms
of the Suitable comfent of curry paste, and Shiitake mushroom content, Nutritional values,
physical properties and shelf-life of Product were also investigated. The cooking procedures
were as follows; pork The Suitable curry paste contens of Thai Northern sausage were
evaluated in term of sensory characteristics by experti. The results showed that the recipe
with 20 grams of curry paste gained the most acceptability. these recipe was loose in
texture, moderate in spiciness, slightly oily, orange-red in color, and good in smell with spices
and kiffir lime leaves intestines were first washed. Then, ground pork and fat was mixed in
Shiitake mushrooms and curry paste. The mixture was seasoned with fish sauce and chopped
kiffir lime leaves. 100 grams of the that sausage mixture was then filled in the pork intestines.
Both ends of the intestines were tied shut and then roasted on a charcoal stove. The results
showed that the sausage with 70 grams mushroom gained the cceptability. After that the
suitable the Shiitake mushroom Sausage content was also sfudied. Using sensory evaluation
from 30 consumer. It was found that Thai Northern spicy with 70 grams was the suitable
content gare the higher liking scores than other recipes in term of appearance and taste.
The developed recipe contained Aw value of 0.945, L* color value of 32.60, a*value
of 9.81 and b* value of 20.30. One serving contained 187.58 kilocalories, 5.65 grams protein,
7.71 grams carbohydrate, 14.81 grams fat, 21.62 grams calcium, and 2.132 grams iron.
Regarding the self-life of the sausage, the product can be stored for 3 days in a Polyropylene
(PP) bag at room temperature ( ), and for 15 days in a Polyethylene Terephthalate (PET)
and PP bag with and without a humidity absorber in the refrigerator (6ํํC ).