Browsing by Author "Malairaj, P."
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ArticleItem Open Access Application of Microbial Transglutaminase in meat foods: A review(2017) Santhi, D.; Kalaikannan, A.; Malairaj, P.; Prabhu, S. Arun; TANUVASMicrobial transglutaminase (MTG) is an enzyme isolated from a variant of Streptomyces mobaraensis that forms covalent cross-links between protein molecules. Studies are being conducted since last two decades on utilization of MTG in meat foods to improve their characteristics, such as gelation, water binding, emulsion stability, purge loss, cooking loss, etc. MTG is one of the important topics of interest in meat processing industry due to its advantages in practical utilization and commercial exploitation. This review will discuss about the overall applications of MTG in manipulating the functional properties of meat and meat products by means of various processes such as restructuring, value addition, etc.OtherItem Open Access Composition of Emulsion Based Low Fat Chicken Meat Balls Fortified with Pearl Millet(TANUVAS, 2014-12) Santhi, D.; Kalaikannan, A.; Prabhu, S. Arun; Malairaj, P.OtherItem Open Access Effect of Retort Processing on Storage Stability of Spent Hen Chicken Soup(TANUVAS, 2014-12) Malairaj, P.; Chandirasekaran, V.; Kumar, S. Suresh; Karthika, S.; Gomatheeswari, M.ThesisItem Open Access Preparation of Heat and Serve Spent Chicken Soup, its Retort Processing and Assessment of Storage Stability(TANUVAS, Chennai, 2014) Malairaj, P.; TANUVAS; Chandirasekaran, V.; Sureshkumar, S.; Gopalakrishnamurthy, T.R.OtherItem Open Access Value Addition in Spent Layer Hen and their Sensory Evaluation(TANUVAS, 2014-12) Malairaj, P.; Chandirasekaran, V.; Kumar, S. Suresh; Karthika, S.; Gomatheeswari, M.Book chapterItem Open Access முட்டையிட்டு ஓய்ந்த கோழி எலும்பு மற்றும் எலும்புடன் சேர்ந்தக் கறியிலிருந்து உருவாக்கியச் சூப்பின் பகுப்பாய்வுக் கலவையை ஆய்வு செய்தல்(Veelan Ariviyal Tamil Iyakkam, New Delhi, 2019) Malairaj, P.; Chandrasekaran, V.; Sureshkumar, S.; Gomatheeswari, M.; TANUVASமுட்டையிட்டு ஓய்ந்த கோழிகளிலிருந்து எடுக்கப்பட்ட எலும்புகள் மற்றும் எலும்புடன் சேர்ந்த கறிகளிலிருந்து இருவேறு விதமான கோழி சூப்புகள் உருவாக்கப்பட்டு அதனுடைய பகுப்பாய்வுக் கலவை ஆராயப்பட்டது.