3.9. Weight loss, released water, and expressible water
Increases in weight loss, released water and expres- sible water were observed as the fermentation proceeded (Table 2). Weight of fermenting Nham generally decreased as the fermentation time increased. As the fermentation proceeded, Nham inoculated with
L. curvatus had greater weight loss than the control (Po0:05). Table 2 shows that the higher the level of starter culture added, the more the observed weight lost, water released and water expressible (Po0:05). At the end of fermentation (pH 4.6), however, Nham inocu- lated with starter culture had lower weight loss, released water, and expressible water than the control. When fermentation was prolonged to 84 h, LC106 exhibited the highest weight loss, released water and expressible water, followed by LC104 and the control, respectively (Po0:05). Weight loss in meat products is mainly associated with loss in water and water-holding capacity (WHC) of meat. Increasing amounts of released and expressible water are possibly responsible for an increase in weight loss. Increases in the amount of expressible water and released water were presumably caused by proteolysis and denaturation of Nham proteins during fermentation (Visessanguan et al., 2004). Although the exact mechanism remains unclear, they may be asso- ciated with acid and pH changes. Denaturation of sarcoplasmic proteins contributes to the decreased water-binding capacity of pork myofibrils (Wilson & Laack, 1999). Monin and Laborde (1985) suggested that