Browsing by Author "Narendra Babu, R, et al.,"
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ArticleItem Open Access Dietary fibre as functional ingredient in meat products: A review(2021) Jayanthi, R; Appa Rao, V; Narendra Babu, R, et al.,; Boopathy Raja, M; TANUVASFunctional foods are a modified food or food ingredient that provides a health benefit beyond satisfying traditional nutrient requirements. The development of functional foods are those foods fortified with vitamins and/or minerals such as vitamin C, vitamin E, folic acid, zinc, iron and calcium. Functional foods could help in prevention and/or management of obesity and type 2 diabetes and could involve food products that help management of ‘hunger’ or increase ‘satiety’. The selection of best source of nutrients for the incorporation, inclusion and replacement is very important at the same time to evaluate the optimum level of inclusion of source materials for development of functional meat products is also important. Since the meat and meat products are low in dietary fibre there are many research have been done in the aspect of dietary fibre incorporation, their role and their level in the final products with different sources of dietary fibre. Hence, this article will help on to understand the functional meat products in detailed with dietary fibre enrichment.ArticleItem Open Access MOLECULAR DETECTION OF BEEF ADULTERATION IN MUTTON BY DUPLEX POLYMERASE CHAIN REACTION(2023) Sindhura, Asinapuram; Appa Rao, V; Narendra Babu, R, et al.,; TANUVASA duplex polymerase chain reaction (PCR) technique was evaluated for detection of beef adulteration in mutton. A total of 22 fresh longissimus dorsi muscle samples each of mutton and beef was collected in December, 2020 from 15 retail shops located in and around Chennai. Meat sample was taken in different proportions (mutton :beef) as 100:0, 90:10, 80:20, 70:30, 60:40, 50:50 and 0:100. PCR amplified with species-specific primers for cytochrome b gene revealed species-specific bands at 331 and 274 bp for mutton and beef, respectively. The primers used in the study amplified the corresponding sequence of cytochrome b gene for the different proportions of meat and beef samples. From the study, it can be concluded that duplex PCR is a reliable technique to detect the adulteration of fresh and adulterated samples of mutton and beef.ArticleItem Open Access Optimization of Perilla, Roselle and Zanthoxylum Levels in Pork Patties by Application of Conjoint Analysis(2021-07) Rongsensusang; Appa Rao, V; Narendra Babu, R, et al.,; TANUVASABSTRACT Background: Perilla, roselle and zanthoxylum are spices which are commonly used in preparation of meat dishes. They provide unique and distinctive flavour and taste which improves the sensory properties of the products to which they are added. In addition, they also possess desirable functional properties like antioxidant and antimicrobial properties of natural origin. The objective of the study was to optimize the inclusion levels in combination with the most acceptable sensory quality and to study the storage stability of pork patties at refrigerated (4±1C) temperature. Methods: Three different levels of perilla 0.5, 0.7 and 0.9%, roselle 0.2, 0.3 and 0.4% and zanthoxylum 0.1, 0.15 and 0.2% were used in nine (9) different combinations designated as C1, C2, C3, C4, C5, C6, C7, C8, and C9 in the preparation of pork patties, to determine the most preferred combination according to physicochemical and sensory analysis. The patties were analyzed for pH, emulsion stability, colour and sensory evaluation. Sensory quality of patties was conducted and rating score for each profile, contribution of each attribute to the respondent’s preference was calculated by using conjoint analysis procedure. Result: The results of conjoint analysis revealed that the combination with perilla 0.5%, roselle 0.2% and zanthoxylum 0.1% was the most preferred combination as compared to all other combinations. Treated patties show lower oxidative and microbial parameters values and higher sensory scores over a period of 21 days.ArticleItem Open Access PREDICTING PROXIMATE COMPOSITION OF MUTTON BY FOURIER TRANSFORM-NEAR INFRARED SPECTROSCOPY(2023) Sindhura, Asinapuram; Appa Rao, V; Narendra Babu, R, et al.,; TANUVASA study was conducted to predict the proximate composition viz., moisture, crude protein, crude fat and total ash contents of mutton by Fourier transform-near infrared (FT-NIR) spectroscopy. A total of 200 longissimus dorsi muscle samples of mutton were collected from the retail meat outlets in and around Chennai in of September, 2020. The correlation coefficient ((R2) between true (conventional) and prediction (FT-NIR) values for moisture, crude protein, crude fat and total ash in mutton were 0.98, 0.98, 0.89, and 0.84, respectively. The root mean square errors of cross-validation (RMSECV) were 0.106, 0.095, 0.188 and 0.034, respectively. Ratios of prediction to deviation (RPD) were 7.80, 8.08, 3.15 and 2.53, respectively. Nonsignificant (P>0.05) difference was observed between the true and predicted values for all the proximate composition. It was concluded that FT-NIR spectroscopy can be used as a promising tool for assessing the proximate composition of mutton.