Browsing by Author "Vasanthi, C"
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OtherItem Open Access Effect of Cooking Temperature and Time on Collagen Solubility in Carabeef(TANUVAS, 2006-06) Vasanthi, C; Venkataramanujam, V; Kanakaraj, PArticleItem Open Access Effect of cooking temperature and time on the physico-chemical, histological and sensory properties of female carabeef (buffalo) meat(Elsevier, 2007) Vasanthi, C; Venkataramanujam, V; Dushyanthan, K; TANUVASThe effect of cooking temperature (80–100 °C) and time (30–60 min) on collagen solubility of Semimembranosus muscle in carabeef were investigated. The pH, cooking loss, shear force value, collagen content, collagen solubility, sensory evaluation and histological observations of water bath cooked and pressure cooked Semimembranosus meat samples were measured. Increase in pH, cooking loss, collagen solubility and tenderness scores with decrease in shear force value and collagen content was observed with increases in cooking temperature and time. However, no statistical difference was observed for shear force values, collagen solubility values and tenderness scores in pressure cooked meat and meat cooked in a water bath at 100 °C for 45 min, inferring that cooking of buffalo meat at 100 °C for 45 min improved collagen solubility and tenderness to the same extent as that due to pressure cooking.ArticleItem Open Access Effect of Indian Brown Seaweed (Sargassum sps) on the Quality of Kodo Millet Incorporated Chicken Nuggets(2020-07) Vasanthi, C; Appa Rao, V; Narendra Babu, R; Sriram, P; Karunakaran, R; TANUVASThe current study envisages the antioxidant fortification in Kodo millet incorporated functional chicken meat nuggets by incorporation of Sargassum tenerrimum, an Indian Brown Seaweed at three levels viz., 0.25% (T1), 0.5% (T2) and 0.75% (T3). Product characteristics like emulsion stability and product yield; physico-chemical, organoleptic quality characteristics and invitro antioxidant activity by DPPH radical scavenging activity were assessed. The statistical analysis of the results using SPSS software (IBM) revealed non-significant improvement of product and physico-chemical characteristics in the treatment nuggets reflected that the inclusion of the brown seaweed did not affect the quality characteristics of seaweed incorporated chicken meat nuggets. Significant decrease in L* and a* and increase in b* values were observed due to the pigment phycopine, a brown pigment and xanthophylls, a yellow pigment which contributes to the dark colour to the product. Significant increase in hardness and adhesiveness of treated nuggets were observed with increasing levels of incorporation of S. tenerrimum. The significant (P<0.01) increase in the antioxidant activity revealed the stability of antioxidant potential of S. tenerrimum in cooked nuggets. Based on the results of the organoleptic scores, the inclusion of 0.5 per cent of S. tenerrimum was concluded as an optimum level to be incorporated for the acceptability of the chicken nuggets to achieve the functional benefits of antioxidant activity and health of the consumers.ThesisItem Restricted FUNCTIONAL CHICKEN MEAT NUGGETS INCORPORATING KODO MILLET (PASPALUM SCROBICULATUM) AND EDIBLE BROWN SEAWEED (SARGASSUM SP)(2021) Vasanthi, C; TANUVAS; Appa Rao, V; Narendra Babu, R; Karunakaran, R; Sriram, PA study was conducted to develop functional chicken meat nuggets incorporated with a plant source of dietary fibre and a marine source of natural antioxidant and antimicrobial and further assess the shelf-life quality of the developed nuggets under different packaging conditions in refrigerated (4±1°C) storage as three experiments.PresentationItem Open Access In vitro anti-oxidant and anti-microbial activity of aqueous extracts of Indian Brown Seaweed- Sargassum sps.(2020-02) Vasanthi, C; Appa Rao, V; Narendra Babu, R; et al.; TANUVASThe application of seaweed antioxidants in foods, food supplements, nutraceuticals and medicine is considered from the perspective of benefits to human health. Similarly, the metabolites produced from seaweed show antiviral, antiprotozoal, antifungal, and antibacterial properties aiding in the protection against different environmental stresses. With this background, the study was conducted to explore the anti-oxidant and anti-microbial activity of Indian brown seaweed- Sargassum sps viz. S.polycystum, S. tenerrimum and S.cinctum collected from the ocean of Gulf of Mannar (Mandapam coast). The in-vitro antioxidant activity of the seaweed extracts were assessed by DPPH scavenging activity and antimicrobial activity by Agar Gel Disc Diffusion test against Gram (+) ve (Staphylococcus aureus and Bacillus cereus) and Gram (-) ve (E coli and Pseudomonas aeroginosa) organisms at a stock concentration of 2000 μg/ml. Aqueous extracts of Sargassum tenerrimum exhibited higher anti-oxidant potential as revealed by 50% DPPH radical inhibition, at a lower working concentration of 800 μg/ml compared to other species which exhibited 50 % inhibition at 1200 μg/ ml. Similarly S.tenerrimum was observed to have higher anti-microbial activity which was evident from the higher zone of inhibition at a concentration 200 μg/disc against Staphylococcus aureus (12.5mm), Bacillus cereus (11 mm), E coli (14 mm) and Pseudomonas aeroginosa (12 mm). The results of this study revealed the potential benefits of Sargassum tenerrimum as an anti-oxidant and anti-microbial which could be utilized to develop functional meat products.ArticleItem Open Access OPTIMIZING THE MARKETING AGE OF EMU [DROMAIUS NOVAEHOLLANDIAE]: CARCASS AND YIELD CHARACTERISTICS(2016-02) Ramani, R; Abraham, Robinson JJ; Appa Rao, V; Narendra Babu, R; Vasanthi, C; TANUVASCarcass and yield characteristics of Ernu (Dromaius novaehollandiae) birds of two different age groups (15 and 18 months old) were studied. Significant and progressive increase in live weight and carcass weight was observed with increase in age and a highly significant difference was recorded in dressing percent between the two groups.ArticleItem Open Access A PRELIMINARY STUDY ON DEVELOPING COLLAGEN SHEET AS BIOMATERIAL USING ACID SOLUBLE COLLAGEN EXTRACTED FROM CHICKEN SKIN(2018) Arunmozhivarman, K; Abraham, Robinson JJ; Appa Rao, V; Parthiban, M; Narendra Babu, R; Ezhilvelan, S; Vasanthi, C; TANUVASThe objective of this research work is to extract collagen from the chicken skin and also make an attempt to develop a collagen based sheet as a biomaterial. Consumption of broiler meat level is always high when compared to beef, mutton and chevon because of low cost and no religious taboo in the society. This has lead to increase in slaughter rate and generation of large amount of by-products. In poultry meat retail shop the by-products wastes produced are mostly disposed of into water bodies, free lands which ultimately leads to environmental pollution. Hence in this study, the chicken skin was utilized to extract collagen using acetic acid solubilisation method. The extracted collagen was lyophilized, evaluated for its characteristic quality parameters and collagensheet was prepared with addition of chitosanas biomaterial.