Effect of Malva Nut Gum Powder on Physical, Chemical and Sensorial Properties of Catfish Chinese Sausage

Main Article Content

Unchalin Singkhum


The purposes of this research were to study the effects of crude malva nut gum powder and fat on physicochemical properties and sensory evaluation of catfish chinese sausage. The suitable ratio of crude malva nut gum powder and fat of 0:10 (control), 3: 7, 5: 5, 7: 3 and 10: 0 (w/w) were studied. The results indicated that addition of crude malva nut gum powder increased hardness, cohesiveness, gumminess, chewiness, water activity, total ash, total protein, crude fiber and carbohydrate contents but decreased adhesiveness, redness (a*), moisture and crude fat contents (P ≤ 0.05), while no significant difference in springiness, lightness (L*), yellowness (b*) (P > 0.05) was observed. Sensory evaluation results showed that an addition of crude malva nut gum powder decreased color, odor, texture and acceptability scores (P ≤ 0.05), while there was no significant difference in taste score (P > 0.05). The ratios of 3: 7 catfish Chinese sausage obtained similar sensory scores to that of 0: 1 (control). Therefore, the optimum ratio of malva nut gum powder and fat was 3: 7 or 90 grams of crude malva nut gum powder and 210 grams of fat per batch.


Download data is not yet available.

Article Details

How to Cite
Singkhum U. Effect of Malva Nut Gum Powder on Physical, Chemical and Sensorial Properties of Catfish Chinese Sausage. J Appl Res Sci Tech [Internet]. 2021 Apr. 28 [cited 2023 Nov. 29];20(1):134-4. Available from: https://ph01.tci-thaijo.org/index.php/rmutt-journal/article/view/241641
Research Articles


Thai Industrial Standards Institute. Community Product Standards Fish Sausage (CPS.104/2012). Bangkok: Ministry of Industry; 2012. Thai.

Rattanapanon N. Food Science of Fat and Oil. Bangkok: O.S. Printing House; 2005. Thai.

Seesung S, Thanasrisutarat A, Kongrat W. The Effects of Fat Replacers on Physical Properties of Fish Chinese Sausage from Freshwater Fish. Bangkok: Fisheries Industrial Technology Research and Development Division, Department of Fisheries, Ministry of Agriculture and Cooperatives; 2561. 59-0803-59024. Thai.

Polsena P. Manual distinguishes between reserve and reserve skull. Prachinburi: Jetanaromphan LP; 2007. Thai.

Hengsawadi D. [Healthy dietary fiber]. Food Journal. 2002;32(3):157-9. Thai.

Rattanasuwan S. Utilization of Malva Nut meat in chicken yor products. In: Proceeding The 3rd National Academic Conference of Phranakhon Rajabhat University on "Interdisciplinary. Research for Sustainable Development: Thai Wisdom for the Advancement of ASEAN; 2012 Jul 25; Phranakhon Rajabhat University. Bangkok: 2012. p. 61-7. Thai.

Vittayaphattananurak Raksasiri B, Khiannga S. [Using of malva nut (Scaphium-MacropodumBeaum.) as a fat substitute in frankfurter sausage]. Thaksin University Journal. 2012;15(3 Spec No): 157-9. Thai.

Sopha B. Effect of malva Nut Gum, Salt and Phosphate contents on quality characteristics of reduced fat Vienna Sausage preserved by combined hurdle factors [master’s thesis]. Khon Kaen: Khon Kaen University; 2010. Thai.

Association of Official Analytical Chemist (AOAC). Official Method of Analysis. 16th ed. Arington Virginia: Association of Official Analytical Chemist; 1996.

Chomnawang C, Nantachai K, Yongsawatdigul J, Thawornchinsombut S, Tungkawachara S. Chemical and biochemical changes of hybrid catfish fillet stored at 4°C and its gel properties. J Food chemistry. 2007;103:420–27.

Kongpan O, Kongrat W, Siripornkitti W, Piriyangkun P. Aquaculture processing. Bangkok: Fisheries Industrial Technology Research and Development Division, Department of Fisheries; 2015. Thai.

Feng T, Ye R, Zhuang H, Rong Z, Fang Z, Wang Y, et al. Physicochemical properties and sensory evaluation of Mesona Blumes gum/rice starch mixed gels as fat-substitutes in Chinese Cantonese-style sausage. J Food Res Int. 2013;50:85-93.

Sukhasem S, Klinkajorn S. [Stabilizer agent from malva nut (scaphium scaphigerunm) in food products]. Thai Agricultural Research Journal. 2017;35(1):14-30. Thai.

Supamit W, Phusri P, Penroj P. Rheological Properties of malva nut gum. In: Proceeding of the 8th Agro Industry Symposium; 2006 Jun 15 – 16; BITEC International Convention Center, Bang Na, Bangkok. 2006. p. 169-80. Thai.

Klinsukon M, Somboonpanyakul P, Laohakunjit N. [Extraction and chemical compositions of gum from malva nut seeds]. Agricultural Science Journal.2009;40(3 Suppl):333-6. Thai.

Tan FJ, Liao FY, Jhan YJ, Liu DC. Effect of replacing pork backfat with yam (Dioscorea alata) on quality characteristics of Chinese sausage. J Food Engineering. 2007;79:858-63.

Shao JH, Zou YF, Xu XL, Wu JQ, Zhou GH. Evaluation of structural changes in raw and heated meat batters prepared with different lipids using Raman spectroscopy. J Food Res Int. 2011;44(9):2955–61.

Somboonpanyakul P, Barbut S, Jantawat P, Chinprahast N. Textural and sensory Quality of poultry meat batters containing malva nut gums, salt and phosphate. J LWT food science and technology. 2007;40(3):498–505.

Prerdpornpan N. physicochemical property of protein from small scale mud carp (Cirrhina microlepis) [master’s thesis]. Bangkok: Kasetsart University. 2007. Thai.

Lichanporn I, Nanthachai N, Tanganurat P, Singkhum A, Kromnongpai P. [Effect of pectin from watermelon rind on quality of roselle (Hibiscus sabdariffa L.) jam]. Research Journal Rajamangala University of Technology Thanyaburi. 2020;19(1):64-3. Thai.

Juthong T, Singthong J, Boonyaputthipong W. Using Mhakjong (Scaphium macropodum) gel as fat replacer in Thai emulsiontype pork sausage (Moo Yo). Food Innovation Asia 2007 “Q” Food for Good Life; 2007 Jun 14–15; BITEC, Bangna, Bangkok. 2007.

Theprugsa P, Onwan N, Tongtangwong U. [Using of scaphium macropodum beaum as fat replacer in Moo Yaw]. Food Journal. 2006;36(3):238–46. Thai.