Fermented pork sausage fortified with commercial or hen eggshell calcium lactate

摘要

The effects of adding commercial-grade and eggshell calcium lactate on the microbiological and physicochemical properties of Nhmas (Thai-style fermented pork sausage) were studied. The Nham calcium levels were 150, 300 and 450 mg/100 g. Compared to Controls (no added calcium), calcium fortification did not affect the number of lactic acid bacteria or the colour value. The shear Force of Nhams fortified with eggshell calcium lactate decreased (P＜0.05) from 32.2 N in the controls to 195.-22.8 N in Nhams Fortified with eggshell calcium lactate.