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20035
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Subject: Livestock Product Technology × End date: 2003 × Start date: 2003 ×
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    ThesisItemOpen Access
    STUDIES ON UTILIZATION AND PROCESSING OF DUCK MEAT FOR PREPARATION OF PATTIES
    (SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIA, 2003-10) SITARAM, PARVATANENI; MASTHAN REDDY, P(MAJOR); MOORTHY, P.R.S.; SRINIVASULU, D
    ABSTRACT: The present study was conducted with an objective to evaluate the utilization and processing of duck meat for preparation of patties. The results of initial trials conducted for selecting a suitable binder showed that bengalgram flour at 10 percent level was the best for preparation of duck meat patties and the same formulation was used for further studies at different storage temperatures. The percent cooking loss of raw duck meat patties was higher (P<0.05) than partially cooked meat patties and percent emulsion stability of partially cooked meat patties was higher (P<0.05) than raw meat ones. Irrespective of type of meat, both cooking loss and emulsion stability of patties decreased (P<0.05) during both refrigerated and frozen storage periods. ERV and WHC of raw duck meat patties were higher (P<0.05) than partially cooked meat patties where as pH of partially cooked meat patties was higher. During both refrigeration and freezing ERV and WHC decreased (P<0.05) and pH increased (P<0.05) in both raw and partially cooked meat patties. TBA values of partially cooked meat patties were higher (P<0.05) than raw meat patties at every storage interval. TBA values of both raw and partially cooked meat patties in refrigerated storage increased (P<0.05) gradually till the end of storage, where as in frozen storage TBA values initially increased (P<0.05) but later decreased till the end of storage period. The mean mesophilic, yeast and mould, psychrophilic counts of raw meat patties were significantly (P<0.05) higher than partially cooked patties. However, refrigerated and frozen storage of patties showed a significant (P<0.05) decrease in all the counts except the mesophilic count of frozen stored patties which increased initially but later gradually decreased upto 60th day. The percent moisture of raw meat patties was higher (P<0.05) and percent crude protein and percent ether extract of partially cooked meat patties were higher (P<0.05). Refrigerated and frozen storage of both raw and partially cooked meat patties had led to a significant (P<0.05) decrease in percent moisture and increase in percent crude protein and ether extract contents. Raw duck meat patties scored higher (P<0.05) organoleptic scores than partially cooked meat patties at every storage level. Irrespective of type of meat used, both refrigerated and frozen storage of patties had lead to a gradual and significant (P<0.05) decrease in all the organoleptic scores till the end of the storage period.
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    ThesisItemOpen Access
    EFFECT OF GINGER ON QUALITY OF FROZEN SPENT HEN MEAT BALLS
    (SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIA, 2003-04) RONGSENSUSANG; SUDHAKAR REDDY, K(MAJOR); Kondal reddy, K; DHANA LAKSHMI, K
    ABSTRACT : A study was conducted to investigate the use of ginger at different levels in ready-to-cook (RtC) and ready-to-eat (RtE) chicken meat balls stored under frozen condition. Ginger was added to chicken meat balls formulation at 2%, 4% and 6% levels which were divided into two batches, one batch was deep-fat-fried (RtE) and the other batch uncooked (RtC) were packaged in polyethylene bags and stored at -20±2oC. Evaluations were done initially and subsequently at an interval of 15 days upto 60th day. In order to assess the quality characteristics of the product, the parameters analysed included shrinkage, cooking loss, penetrometre values, pH, moisture, TBA, ERV, microbial load and sensory evaluation. The experiment was conducted in four replicates and the recorded observations were subjected to statistical analysis. The results showed that, with increasing level of ginger addition, there was an increase in pH and flavour scores and a decrease in TBA values of chicken meat balls next to BHA added samples. Statistically no significant effect was observed due to addition of ginger on shrinkage, cooking loss, penetrometre values, ERV, microbial load and appearance score. During frozen storage of the chicken meat balls for 60 days, there was an increase in shrinkage, cooking loss, pH and TBA values and a decrease in moisture, penetrometre values, microbial load, appearance, flavour and juiciness scores. However no significant influence was observed on ERV. Between the RtC and RtE samples, significant difference was observed for all the parameters. The results from the experiment showed that ginger exhibits anti-oxidant property when added at 4% and 6% levels. It also enhanced the flavour and juiciness of the chicken meat balls.
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    ThesisItemOpen Access
    STUDIES ON UTILIZATION OF POULTRY OFFALS FOR PREPARATION OF SAUSAGES
    (Sri Venkateswara Veterinary University, TIRUPATI – 517 502,A.P, 2003-10) SRINIVASA RAO, GURUGUBELLI; MOORTHY, P. R.S.; PRABHAKARA REDDY, K; SREENIVASULU, D
    ABSTRACT : An investigation was carried out to study the utilization of edible poultry offals for preparation of spent chicken meat sausages in both raw and partially cooked chicken meats. In the preparation of chicken meat sausages edible poultry offals like skin, liver, gizzard and heart were utilized. The investigation was carried out in two phases. In the first phase, four different formulations comprising 0, 10, 20 and 30 percent level of edible offals were used in the preparation of chicken meat sausages. The above four formulations were subjected to the qualitative and organoleptic analysis. The chicken meat sausage formulation containing 10 percent edible offals was selected for pursuing the preservative studies, as this formulation has recorded significantly (P<0.05) higher organoleptic scores and lower cooking loss values along with better emulsion stability and lower moisture content. In the second phase, the selected chicken meat sausage formulation containing 10 percent edible offals was prepared from both raw and partially cooked types of chicken meat and this formulation was subjected for qualitative and quantitative studies to assess the shelf-life in both refrigerated (7 ± 1ºC) and frozen (-18 ± 1ºC) storage conditions. As the storage period advanced, the chicken meat sausages showed significant (P<0.05) decrease in mean cooking loss values and lower emulsion stability values irrespective of type of meat in both refrigerated (7 1 C) and frozen (-18 ± 1ºC) storage conditions. The mean extract release volume values and the mean water holding capacity values were significantly (P<0.05) decreased where as the mean pH values were significantly (P<0.05) increased irrespective of the type of meat in both refrigerated (7 1 C)and frozen (-18 ± 1ºC) storage conditions. The mean values of 2-thiobarbituric acid were significantly (P<0.05) increased in both the storage conditions irrespective of type of meat. The moisture content was significantly (P<0.05) and gradually decreased as the storage period increased regardless of the type of meat (P<0.05). The percent ether extract values were significantly (P<0.05) increased in the case of partially cooked chicken meat sausages in both the storage conditions. There was a significant (P<0.05) increase in percent crude protein content irrespective of type of meat in both refrigerated (7 1 C) and frozen (-18 ± 1ºC) storage conditions. The mean mesophillic counts were significantly (P<0.05) increased in refrigerated storage (7 ± 1ºC) where as in frozen (-18 ± 1ºC) storage the counts initially increased and later decreased irrespective of type of meat. The psychrophil counts were significantly (P<0.05) increased in frozen (-18 ± 1ºC) storage irrespective of type of meat. The yeast and mould counts were significantly (P<0.05) increased irrespective of type of meat in both refrigerated ( 7 1 C)and frozen (-18 ± 1ºC) storage conditions. There is a significant (P<0.05) decrease in the mean scores of all the sensory attributes viz., colour, flavour, juiciness, tenderness and overall acceptability scores irrespective of type of meat in both refrigerated (7 1 C) and frozen (-18 ± 1ºC) storage conditions as the storage period increased.
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    ThesisItemOpen Access
    STUDIES ON THE DEVELOPMENT OF SPENT CHICKEN MEAT PATTIES WITH DIFFERENT EXTENDERS
    (Sri Venkateswara Veterinary University, TIRUPATI – 517 502,A.P, 2003) NAGAMALLIKA, E; PRABHAKARA REDDY, K
    ABSTRACT An investigation was carried out to study the effect of pea flour and bengalgram flour separately each at 5 and 10 percent levels by including in the formulations of spent chicken meat patties prepared out of raw and partially cooked meats. In the first phase of the experiment bengalgram flour and pea flour each at 5 and 10 per cent levels were tried in both raw and partially cooked chicken meat patties. The patty formulation containing 10 percent pea flour was selected for pursuing the preservative studies, as this had significantly (P<0.05) lower cooking losses, better emulsion stability, better water holding capacity, lower moisture content and superior scores for all the organoleptic quality characteristics. In the second phase of the experiment the selected patties prepared from both raw and partially cooked meats were subjected to refrigerated (7 " 1EC) and frozen (-18 " 1EC) storage termperatures for a period of 20 and 60 days respectively. As the storage period advanced, the patties showed significantly (P<0.05) higher cooking loss and lower emulsion stability. The pH of raw patties at refrigerated storage showed an increasing trend whereas the cooked patties showed a decreasing trend of pH with the advancement of storage. A significant (P<0.05) increase in pH of both types of meat was recorded during frozen storage. The extract release volume was found to increase in refrigerated storage and decrease at frozen storage. Water holding capacity was significantly (P<0.05) decreased as the storage period advanced. The 2-Thiobarbituric acid and free fatty acid values of patties were found to be significantly (P<0.05) increased as the storage period advanced irrespective of the type of meat both at refrigerated and frozen storage conditions. Moisture content of patties was significantly (P<0.05) decreased during frozen storage. The per cent fat content showed an increasing trend for partially cooked patties and a decreasing trend for raw patties. Refrigeration of patties caused a significant decrease in the percent crude protein content of raw patties where as the frozen storage increased the crude protein content of partially cooked patties significantly. The mesophilic counts (log10 CFU/gm of contents) were significantly (P<0.05) increased in the patties of both types of meat under refrigerated storage while they were decreased in frozen storage. The psychrophilic counts of patties significantly (P<0.05) increased as the frozen storage period increased. The counts for yeasts and moulds of patties were significantly (P<0.05) increased both in refrigerated and frozen storage conditions except at 60 days of frozen storage. Organoleptic evaluation revealed that the storage had significantly (P<0.05) reduced the scores for all the traits viz., colour, flavour, juiciness, tenderness and overall acceptability. However the product was well within the limits of acceptability of panelists.
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    ThesisItemOpen Access
    STUDIES ON PROCESSING, DEVELOPMENT AND SHELF LIFE OF DUCK MEAT SAUSAGES
    (Sri Venkateswara Veterinary University, TIRUPATI – 517 502,A.P, 2003-09) NAVEEN, ZILLABATHULA; MASTHAN REDDY, P; PRABHAKARA REDDY, K; Rao, V.D.P
    ABSTRACT : An investigation was carried out to study the processing, development and shelf life of duck meat sausages prepared by utilizing raw and partially cooked duck meats. Soya flour at 10 percent level was selected, based on the results obtained from four preliminary trials conducted to select the binder. Duck meat sausages prepared by incorporating both raw meat and partially cooked meat were separately evaluated fresh as well as under refrigerated (7  1C) and frozen (-18  1C) storage conditions for quality characteristics. Duck meat sausages prepared with raw meat had significantly (P<0.01) higher cooking losses and lower emulsion stability compared to partially cooked meat sausages. The sausages prepared with partially cooked meat had higher pH, lesser ERV, and lesser WHC when compared to raw meat sausages. Frozen storage of duck meat sausages for 8 weeks resulted in significant (P<0.01) reduction in percent cooking loss. Emulsion stability, ERV, WHC of sausages reduced significantly (P<0.01) with the advancement of refrigerated and frozen storage, where as mean pH increased significantly (P<0.01) at both the storage conditions. Refrigerated storage for 14 days and frozen storage for 6 weeks resulted in significant (P<0.01) increase in mean TBA values of duck meat sausages but further frozen storage upto 8 weeks period resulted in decrease in the TBA values. Duck meat sausages incorporated with partially cooked meat recorded significantly (P<0.01) lower percent moisture and higher crude protein and ether extract contents than raw meat sausages. Both refrigerated and frozen storage has lead to a significant (P<0.01) reduction in the moisture content of sausages. A significant (P<0.01) increase in both percent crude protein and ether extract contents of the sausages was noticed initially under refrigeration and frozen storage and later a significant (P<0.01) decrease was noticed in both the cases till the end of storage period. The total plate (aerobic mesophil) count, psychrotroph count, yeast and mould count (log 10 CFU/g) of raw duck meat sausages were significantly (P<0.01) higher than those of partially cooked meat sausages. Irrespective of type of meat, both refrigerated and frozen storage caused a significant (P<0.01) increase in mean total plate count, psychrotroph count and yeast and mould counts. However all these counts were within the normal acceptability limits for consumption. Organoleptic scores for colour, flavour, juiciness of raw duck meat sausages were significantly (P<0.01) superior than partially cooked meat sausages. Regardless of the type of meat used, a progressive and significant (P<0.01) decline in all the sensory characteristics were recorded in sausages kept in refrigerated and frozen storage. However, the scores were with in the limits of acceptability.