Browsing by Author "MUTHUKUMAR, M"
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ThesisItem Open Access EFFECT OF IRRADIATION ON QUALITY ATTRIBUTES AND SHELF LIFE OF CHICKEN EMULSION(SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIA, 2012-12) RAVI, T; SHASHI KUMAR, M(MAJOR); SUDHAKAR REDDY, K; KRISHNAIAH, N; MUTHUKUMAR, MABSTRACT: A study was conducted to evaluate the effect of irradiation on shelf life of chicken meat emulsion stored at refrigerated temperature under vacuum package with addition of natural and chemical antioxidants. The overall mean pH of control samples were significantly lower than irradiated samples. The pH decreased with increased storage period. The overall mean 2-TBARS of control groups recorded significantly higher 2-TBARS when compared to treatment groups. Among treatment group, T2 recorded significantly lower 2-TBARS. The mean 2-TBARS values on day 35 were significantly higher than other storage days. The control group had significantly higher total plate counts, psychrotropic counts and lactobacillus counts than treatment group. No significant difference was noticed among treatment group in total plate counts, psychrotropic counts and Lactobacillus counts. A significant increase in all the bacterial counts was observed with increase in storage length. The mean E.coli and Salmonella counts (cfu/g) showed a gradual increase from day 1 to day 35 in control while no colonies could be detected in irradiated groups. The overall mean scores of control samples for appearance and colour, flavor, juiciness, texture and overall acceptability were significantly lower than treated samples. No significant difference in the sensory attributes was observed among the irradiated samples. The scores were lower on day 35 when compared to other days of storage. Thus, the present study indicated the promising potential of irradiation as a safe and efficient preservation method.ThesisItem Open Access IMPACT OF COOKING METHODS ON THE QUALITY ATTRIBUTES AND POLYCYCLIC AROMATIC HYDROCARBONS (PAHS) LEVELS IN THE MUTTON SHEEK KEBAB(SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIA, 2021-06) GOWTHAM, P; ESWARA RAO, B (MAJOR); MUTHUKUMAR, M; NAGA MALLIKA, EIn the present research work, an attempt was made to evaluate the impact of cooking methods viz., direct charcoal grilling (Control), moist cooking followed by charcoal grilling (Treatment 1) and hot air oven cooking followed by charcoal grilling (Treatment 2) on the quality attributes, levels of polycyclic aromatic compounds (PAH) and shelf -life of mutton sheek kebabs.The T1 formulation had significantly (p<0.05) higher cooking yield, moisture content, better texture profile of lower hardness and fracturability values, lower fat content and TBARS values, and higher scores for all organoleptic characteristics except flavor. In contrast, the control group received higher flavor scores. The overall mean pH of control was significantly (p<0.05) lower than treatment groups, and pH increased with the storage period. T1 had significantly (p<0.05) higher color parameters except for hue angle. Sensory and textural parameters decreased in all the groups towards the end of 15 days of refrigerated (4±1°C) storage. Control (C) had significantly (p<0.05) lower total plate count and yeast & mould count values than the treatment groups throughout the storage period. Psychrophiles were not detected in any of the groups during the 15 days of storage period. The level of flouranthene, the only polycyclic aromatic hydrocarbon detected in all the groups, was below the maximum tolerance limits. Control group of kebabs had significantly (p<0.05) higher value of flouranthene, while the T1 had the lowest value. The rest of the eight PAH compounds are below the level of quantification (LOQ). Thus, the present study suggests moist cooking followed by charcoal grilling as the best and safe cooking method to prepare mutton sheek kebab.ThesisItem Open Access STUDIES ON MANAGEMENT OF ANGOUMOIS GRAIN MOTH, Sitotroga cerealella (Oliver) AND LESSER GRAIN BORER, Rhyzopertha dominica (Fab.) IN PADDY DURING STORAGE(ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY, 2014) MUTHUKUMAR, M; SAI RAM KUMAR, VThe present investigation entitled “Studies on management of Angoumois grain moth, Sitotroga cerealella (Oliver) and Lesser grain borer, Rhyzopertha dominica (Fab.) in paddy during storage” was conducted in the Department of Entomology, Agricultural College, Bapatla, Guntur district, Andhra Pradesh during 2013-14. A total of 56 released and pre released rice varieties were screened for their susceptibility to S. cerealella and R. dominica. Screening was done based on the following parameters viz., number of moths emerged, mean developmental period and susceptibility index. The varieties were categorized as “least susceptible”, “susceptible” and “highly susceptible” based on susceptibility index values. Three major ruling / popular varieties in Andhra Pradesh were selected from each group based on the susceptibility index values for a detailed study on the bionomics of S. cerealella and R. dominica and analyzed for protein, carbohydrate, amylose and total phenol contents. Paddy varieties viz., BPT-2689 (PR), JGL-3844, MTU-1031, WGL-3962, JGL-11727, CM-9 (2012), JGL-1798, MTU-1038 (PR), BPT-2618 (PR), JGL1804 and NLR-30491 with less adults emergence, prolonged mean developmental period and lower susceptibility index were categorized as “Least susceptible” varieties to S. cerealella infestation. Similarly, the paddy varieties viz., MTU-1031, CM-9 (2012), NLR-34449, WGL-3962, NLR-20084, BPT-2689 (PR), JGL-11470, MTU-1075, JGL-11727, JGL-3844, NLR-30491 and JGL-1798 were recorded as “Least susceptible” to R. dominica infestation. Remaining all the varieties were found to be falling under the category of susceptible and highly susceptible to S. cerealella and R. dominica. The average number of eggs per female of S. cerealella was 94.76 which ranged from 75.60 to 110.60. The average longevity period of female moths ranged from 5.2 to 6.4 days and that of males from 4.6 to 5.7 days. The average duration of incubation, larval and pupal periods were found to vary from 4.2 to 5.2, 13.6 to 19.4, 5.1 to 7.5 days, respectively on different paddy varieties. Similarly, the average duration of incubation, larval and pupal periods of R. dominica on different paddy varieties ranged from 5.8 to 6.3, 25.0 to 31.1 and 5.3 to 6.6 days, respectively. The per cent weight loss and per cent damage of paddy varieties due to infestation by S. cerealella were ranged from 0.66 to 8.12 % and 0.39 to 11.18% respectively. Similarly, due to the infestation by R. dominica, per cent weight loss and per cent damage of paddy varieties were ranged from 0.30 to 7.30 % and 0.71 to 10.67 % respectively. The protein, carbohydrate, amylose and phenol contents of uninfested paddy varieties ranged from 5.86 to 8.56 %, 70.49 to 79.60 %, 20.24 to 35.71 % and 239 to 438 mg/100g, respectively. Significant positive correlation was observed between per cent damage and per cent weight loss due to S. cerealella and R. dominica with regard to protein content of paddy varieties, whereas, negative correlation was observed with regard to phenol content of paddy varieties. The infestation of S. cerealella and R. dominica on paddy varieties showed significant increase in protein and phenol contents after three months period of storage. The talc formulation of two entomopathogenic fungi viz., B. bassiana and M. anisopliae containing 1 x 109 CFU. g-1 (5 g. kg-1) were used alone and in combination with two different concentrations (750 mg. kg-1 and 1000 mg. kg-1) of Diatomaceous earth (DE) against S. cerealella and R. dominica on paddy (Var. BPT-5204) during storage. Among the treatments tested after 14 days of exposure, 100 % adults of R. dominica were found dead in paddy treated with higher concentration of DE i.e., 1000mg. kg-1 in combination with B. bassiana and M. anisopliae which are significantly different from other treatments. But in case of S. cerealella there is no significanct difference between the treatments and untreated control. The treatments tested could not cause any significant mortality in the adults of S. cerealella, as they were not in direct contact with the contaminated grains except for the purpose of oviposition by the female adult moths. Thus, significantly less F1 adults were recorded in paddy treated with the higher concentration of DE in combination with B. bassiana (9.33 and s respectively) and M. anisolpliae (11.33 and numbers respectively).ThesisItem Open Access STUDIES ON PESTICIDE AND METAL RESIDUES IN MARKET MEAT AND EFFECT OF COOKING METHODS ON PESTICIDE RESIDUES(SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIA, 2008) MUTHUKUMAR, M; SUDHAKAR REDDY, K(MAJOR); KONDAL REDDY, K; GOPALA REDDY, A; JAGDISHWAR REDDY, D; KONDAIAH, NABSTRACT : A study was conducted to estimate certain pesticides (DDT-Dichloro diphenyl trichloroethane, HCH - Hexachloro cyclo hexane and Cyclodiene compounds - aldrin, α endosulfan, β endosulfan, endosulfan sulfate and heptachlor) and heavy metals (lead and cadmium) residues in muscle and organs of chicken (broiler), buffalo, goat, sheep and pig collected from Hyderabad city. The effect of cooking methods on endosulfan level in spiked buffalo meat samples were also studied. The residues of organochlorine pesticides and heavy metals were found in majority of the analysed muscle and organs samples of food animals. The contamination pattern of organochlorine pesticides residues in tissues among common food animal species were in the descending order of p,p’DDE, γ HCH, α endosulfan, p,p’DDT, aldrin, β endosulfan, δ HCH, β HCH, α HCH, p,p’DDD and endosulfan sulfate. However, the levels of contamination were quite low and well below the maximum residue level. Amongst various species of food animals, tissue samples of buffalo showed highest mean concentration for p,p’DDD, α ,β, γ and δ HCH and endosulfan sulfate residues, whereas pig samples showed highest residues level for p,p’DDE, p,p’DDT, α endosulfan and β endosulfan. Among tissues, muscle showed highest concentration of p,p’DDD, p,p’DDT, β HCH, aldrin, α endosulfan, β endosulfan and endosulfan sulfate, whereas liver showed highest mean concentration for γ HCH and δ HCH. The concentration of p,p’DDE and α HCH residues were highest in kidney samples. Pressure cooking of meat resulted in significant reduction in the residual level of endosulfan. In case of heavy metal residues, tissue samples of buffalo showed highest mean concentration for lead, whereas chicken samples showed highest residues level for cadmium. Among tissues, kidney showed highest concentrations of both lead and cadmium. From the study, it can be concluded that the contamination levels of pesticides and heavy metals residues in muscle and organs were well below the maximum residue level and present no threat to public health on the basis of current toxicological knowledge. Moreover, substantial reduction in pesticide level due to cooking, especially pressure cooking reduces the risk to meat consumer.