Name :      Asst. Prof. Saowakon   Wattanachant

 

Education

Degree :          Ph. D. (Food Technology) Prince of Songkla University , Thailand

M.Sc. (Food Science and Technology) Universiti Putra Malaysia, Malaysia

B.Sc. (Agro-Industry) Second class honors Prince of Songkla University, Thailand

 

Present employment :

Department of Food Technology

Faculty of Agro-Industry Prince of Songkla University

Hat Yai, Songkhla 90112 Thailand

Tel: (66-74) 286332

Fax (66-74) 558866

E-mail: This e-mail address is being protected from spambots. You need JavaScript enabled to view it

 

Field of interest:

Food Chemistry , Meat Science and Technology , Chemical modified starch , Thermal process for hermetically sealed foods

 

Current researches:  
- Factor affecting non-destructive determination of water holding capacity of broiler breast meat

- Nutritional and physicochemical characteristics of raw and cooked mutton from Southern Thai cross-bred goat

- Research and development in survival food products

 

Awards:

 

Publication:

Saowakon S., Kharidah M., Dzulkifly M. H., and Russly Abd R. 1997. A Comparison of Dual-modified Sago, Tapioca, and Waxy Corn for Application in Tomato Sauce. 6 Sept. 97. Submitted for AVBE Starch Award. Asian Institute of Technology.

 

Wattanachant, S., Muhammad, S.K.S. 2001. Effects of hydroxypropylation and crosslinking on dual-modified sago starch properties. Songklanakarin J. Sci. Technol. 23:555-562.

 

Wattanachant, S., Muhammad, S.K.S., Mat Hashim, D. and Rahman, R.A. 2002. Suitability of sago starch as a base for dual-modification. Songklanakarin J. Sci. Technol. 24:431-438.

 

Wattanachant, S., Muhammad, S.K.S., Mat Hashim, D. and Rahman, R.A. 2002. Characterisation of hydroxypropylated crosslinked sago starch as compared to commercial modified starches. Songklanakarin J. Sci. Technol. 24:439-450.

 

Saowakon Wattanachant, Muhammad, K. Mat Hashim, D. and Rahman, R. Abd. 2003. Effect of crosslinking reagents and hydroxypropylation levels on dual-modified sago starch properties. Food Chem. 80:463-471.

 

Wattanachant, S., S. Benjakul and D. A. Ledward. 2004. Compositions, color and texture of Thai indigenous and broiler chicken muscles. Poultry Sci. 83: 123-128.

 

Wattanachant, S., Benjakul, S. and Ledward, D. A. 2004. Effect of heat treatment on changes in texture, structure and properties of Thai indigenous chicken muscle. Food Chem. 93:337-348.

 

Wattanachant, S., Benjakul, S. and Ledward, D.A. 2005. Microstructure and thermal characteristics of Thai indigenous and broiler chicken muscles. Poultry Sci. 84: 328-336.

 

Wongwiwat, P., Yanpakdee, S. and Wattanachant, S. 2006. Effect of mixed spices in lemon glass marinade cuisine on changes in chemical physical and microbiological quality of ready-to-cooked Thai indigenous chicken meat during chilled storage. Songklanakarin J. Sci. Technol. 29(6): 1619-1632. (In Thai)

 

Chuaynukool, K., Wattanachant, S. and Siripongwutikorn, S. 2007. Chemical and physical properties of raw and cooked spent hen, broiler and Thai indigenous chicken muscles in mixed herbs acidified soup (Tom Yum). J. Food Tech. 5(2) : 180-186.

 

Wattanachant, S., Sornprasitt, T. and Polpara, Y. 2007. Quality characteristics of raw and canned goat meat in water, brine, oil and Thai curry during storage. Songklanakarin J. Sci. Technol. 30(Suppl.1): 41-50.

 

Wattanachant, S. 2008. Factors affecting the quality characteristics of Thai indigenous chicken meat. Suranaree J. Sci. Technol. 15(4): 317-322.

 

Saowakon Wattanachant, Sunisa Siripongvutikorn and Worapong Ussawagatmanee. 2009. Shelf-life Extension of Spent Hen Meat with Tom-Yum Paste Marinating. In 11th Asean Food Conference 2009 “Food Science and Technology: Innovative Approaches and Opportunities for Global Market” October 21-23, 2009, Banda Seri Begawan, Brunei Darussalam. S2/P56, Page 409-414.

 

Pirinya Wongwiwat, Saowakon Wattanachant, and Sunisa Siripongvutikorn. 2010. Effect of phosphate treatments on microbiological, physicochemical changes of spent hen muscle marinated with Tom-Yum paste during chilled storage. J. Sci. Food Agri. 90: 1293-1299.

 

Attchariya, C., Wattanachant, S. and Benjakul, S. 2010. Quality characteristics of raw and cooked spent hen Pectoralis major muscles during chilled storage: Effect of salt and phosphate. Inter. Food Res. J. 17: 247-255.

 

Chueachuaychoo, A., Wattanachant, S. and Benjakul, S. 2011. Quality characteristics of raw and cooked spent hen Pectoralis major muscles during chilled storage: Effect of Tea Catechins. Inter. J. Poultry Sci. 10: 12-18.

 

Conferences/Meeting and Proceeding: