Thumbnail Image

Thesis

Browse

20111
Reset filters
Subject: Animal Biochemistry × Author: VENKATASAIKUMAR, T × End date: 2012 × Start date: 2010 × Type: Thesis × Thesis Type: M.Sc ×
Reset filters

Search Results

Now showing 1 - 1 of 1
  • Thumbnail Image
    ThesisItemOpen Access
    EFFECT OF Caesalpinia sappan EXTRACTS ON PRESERVATION OF MEAT
    (Sri Venkateswara Veterinary University, TIRUPATI – 517 502,A.P, 2011-12) VENKATASAIKUMAR, T; ESWARA PRASAD, P (Major); PADMAJA, K; JAGADEESH BABU, A
    ABSTRACT : An experiment was conducted to study the effect of C.sappan extracts on preservation of meat. This study was carried out to evaluate the antimicrobial and antioxidant activities of C.sappan extracts ( aqueous, methanolic), methanolic extract of C.sappan along with antibiotic (chlortetracycline) as natural food preservative in chicken, pork and mutton The results were compared with conventional methods like acetic acid and chlorinated water treatment on meat preservation. The experiment was carried out in two phases. In phase I, aqueous and methanolic extracts of C.sappan, methanolic extract of C.sappan along with antibiotic (chlortetracycline), acetic acid and chlorinated water at different dilutions were prepared and were evaluated to find MIC using agar diffusion assay. The results obtained in the phase I revealed that the aqueous extract of C. sappan did not exhibit any inhibitory effect on pathogenic organisms tested and hence it was not used for further study. However methanolic extract C.sappan, methanolic extract of C.sappan along with antibiotic (chlortetracycline), acetic acid and chlorinated water have exhibited high inhibitory action on pathogenic bacteria at dilutions of 1:5, 1:5, 4% and 300ppm respectively. In second phase, a control and four treatment groups namely - methanolic extract of C. sappan plus antibiotic (T1), methanolic extract of C. sappan (T2), acetic acid (T3) and chlorinated water (T4) were formed to study their effect on preservation of different species of meat. Raw chicken, pork and mutton samples were obtained from local retail meat market, each sample was treated with methanolic extract of C. sappan plus antibiotic (T1), methanolic extract of C. sappan (T2), acetic acid (T3) and chlorinated water (T4) and effect of the treatments were evaluated using different parameters. There was no significant difference found between T1 and T2 for the parameters such as pH, TBARS, free fatty acid, peroxide, yeast and mould count, colour and flavour. For the parameters such as total platecount psychrophiles, coliforms, MRSA, Salmonella counts all treatments differed significantly(P<0.05). The effect in reduction of microbial load in meat samples was highest in T1 followed by T2, T3 and T4. The mean values of parameters (pH, TBARS, free fatty acid, peroxide, yeast and mould count, total platecount, psychrophiles, coliforms, MRSA, Salmonella counts) increased significantly from 0 to 8th day irrespective of type of treatment. The values for color and flavour decreased significantly as the period of storage increased. The results of the experiment concludes that methanolic extract of C. sappan and methanolic extract of C. sappan with antibiotic significantly exhibited beneficial effects on meat preservation as compared to other conventional treatments and these effects were almost similar on different species of meat samples. The results also indicated that pH, TBARS, free fatty acid, peroxide value and microbial count increased along with period of storage irrespective of treatment.