Browsing by Author "Rongsensusang"
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ArticleItem Open Access Analysis of Microbial Quality of the Air in Meat and Dairy Plants by Impaction Technique(2018-10) Vinayananda, CO; Deepak, SJ; Rongsensusang; Elango, A; Porteen, K; Apparao, V; Dhanalakshmi, B; TANUVASThe air quality in dairy and meat processing plants often goes neglected, yet they exert a great influence over the shelf life and quality of final product. The present study was designed to analyze the microbiological quality of air in institutional meat and dairy processing plants of Madras Veterinary College. The air sampling was done using impaction technique for meat plant in slaughter hall, processing room, chilling room and further processing room. Similarly, for dairy plant it was done in the milk reception area, pasteurization unit and packaging rooms. The enumeration of aerobic count,psychrophilic count, yeast and mold count and occurrence of Staphylococcus aureus in slaughter house and dairy plant was carried using air sampler (impaction method). On analysis the microbial counts of slaughter house revealed that, slaughter hall has significantly high number of aerobic count followed by processing room, further processing rooms and chilling room. Yeast and mold count was significantly more in slaughter hall. In dairy plant, reception area has shown significantly high aerobic count and yeast and mold count was significantly low in the pasteurization area compared to reception and packaging area. There was no significant difference in the psychrophilic counts among the different sections of slaughter house and dairy plant units. The occurrence of Staphylococcus aureus was observed in slaughter hall, processing and further processing section of slaughter house and only in reception section of dairy plant. The results of air microbes obtained in the present study for all the sections of slaughter house and dairy plant by air sampler technique were well within the recommendations given by APHA for food processing plants. With respect to dairy and meat processing industry this study on bio-aerosols mainly helps us to implement the clean room practices for good manufacturing practices.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.