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2007 - 20083
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Subject: Livestock Product Technology × End date: 2009 × Start date: 2007 × Thesis Type: M.V.Sc. ×
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    ThesisItemOpen Access
    STUDIES ON MEAT CHARACTERS OF CERTAIN STRAINS OF JAPANESE QUAIL (Coturnix coturnix japonica)
    (SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIA, 2008) SHASHI KUMAR, M; SUDHAKAR REDDY, K(MAJOR); KONDAL REDDY, K; KRISHNAIAH, N; ANURAG CHATURVEDI
    ABSTRACT: In the present study, carcass characteristics, palatability and quality attributes of black, white and brown strains of Japanese quails were studied at 5, 6, 7 and 8 weeks of age by utilizing the birds maintained at the Department of Poultry Science, College of Veterinary Science, Hyderabad. Each of the 5 trials comprised of 48 birds of each strain. Twelve birds of each strain were slaughtered at each of the 4 ages. Data on various carcass, palatability and quality attributes were recorded. Strain had a significant influence on pre-slaughter weight, carcass weight, weight; weight and per cent yield of blood, feet, lungs, intestines and gizzard, weight of feathers and head and giblet. Sex had a significant influence on pre-slaughter weight, carcass weight, dressing percentage, lung weight, weight and per cent yield of offals. Age had a significant influence on pre-slaughter weight, carcass weight, dressing percentage, spleen, weight and per cent yield of offals. Overall pre-slaughter weight and carcass weight of Japanese quails belonging to black strain were significantly higher. Female birds had significantly heavier pre-slaughter weight and carcass weight while males had higher dressing percentage. The overall mean pre-slaughter weight, carcass weight and dressing percentage ranged from 106.20 to 214.27g, 64.92 to 136.52 g and 60.58 to 64.34 per cent, respectively. Most of the offal were significantly higher in black strain. The overall mean blood weight, per cent blood yield, feet weight, per cent feet yield, feather weight, per cent feather yield, head weight, per cent head yield, lung yield, per cent lung yield, intestines weight, per cent intestines, spleen weight and per cent spleen, separable fat weight, per cent separable fat yield ranged from 5.05 to 7.24 g; 3.11 to 5.14; 2.38 to 4.79 g; 1.83 to 2.37; 6.92 to 21.01; 6.52 to 10.02; 6.58 to 9.26 g; 4.29 to 6.67; 1.26 to 1.91 g; 0.87 to 1.31; 9.80 to 15.46 g; 6.37 to 11.33; 0.16 to 0.56 g; 0.12 to 0.26; 0.82 to 5.03 g; 0.74 to 3.08, respectively. Female birds recorded higher per cent liver and gizzard than male birds. The overall mean liver, gizzard and heart weights were 5.50 (3.67%), 6.68 (4.45%) and 1.76 (1.19%), respectively. The overall per cent giblet yield of Japanese quails belonging to white (9.28) and brown (9.66) were significantly higher over black strain (8.99). Male birds recorded higher per cent giblet yield (9.51) than female (9.11) birds. The overall mean per cent neck yield was 5.78. The corresponding means were 10.79, 38.32, 19.52 and 25.07 for wing, breast, back and leg yield, respectively. Thus, breast is the heaviest cut in the carcass of Japanese quail. Black strain recorded higher overall meat to bone ratio while the sexes did not differ for this trait. The overall mean bone: meat ratio was 2.45, 2.52, 2.60 and 2.66 at 5, 6, 7 and 8 weeks of age, respectively and exhibited significant increase in mean bone: meat ratio as age advances. The overall pH was higher and water holding capacity was lower significantly in the muscles of Japanese quails in aged birds when compared to younger birds. The overall mean pH and water holding capacity scores were 5.72, 5.74, 5.84 and 5.93 and 2.71, 2.62, 2.33 and 2.00 at 5, 6, 7 and 8 weeks of age. The overall mean muscle fiber diameter(μm) was 25.86, 26.56, 28.59 and 31.68, sarcomere length (μm) was 1.14, 1.35, 1.42 and 1.57, shear force values were 1.03, 1.10, 1.19 and 1.33 Kg/Cm2, myoglobin content was 0.64, 0.74, 0.88 and 1.16 mg/g and red muscle fiber content was 82.62, 84.51, 84.69 and 85.40 per cent at 5, 6, 7 and 8 weeks of age, respectively and exhibited significant increase with age. Males recorded significantly higher myoglobin content and per cent red muscle fiber content. Overall mean per cent moisture, protein, ash, fat and cholesterol mg/100g content was 73.47, 73.18, 72.52 and 71.34; 21.51, 21.62, 21.67 and 21.73; 0.97, 0.99, 1.03 and 1.08; 3.46, 3.76, 4.41 and 5.07 and 65.99, 70.82, 81.39 and 84.64 mg/100g at 5, 6, 7 and 8 weeks of age, respectively, all except moisture increased with age. All the fatty acids studied were significantly influenced by age. The overall mean per cent palmitic acid, palmitoleic acid, stearic acid, oleic acid and linoleic acid contents were 24.45, 23.97, 23.16 and 22.55; 6.08, 6.32, 6.66 and 7.01; 6.62, 7.03, 7.49 and 8.53; 40.95, 42.32, 42.91 and 43.38 and 21.89, 20.51, 19.79 and 18.53 at 5, 6, 7 and 8 weeks of age, respectively. The overall per cent mean saturated fatty acid contents in the meat of Japanese quails belonging to brown strain was significantly lower than those belonging to black and white strains. The overall mean per cent saturated and unsaturated fatty acid contents were 31.07, 30.99, 30.64 and 31.08 and 68.93, 69.16,69.36 and 68.92 at 5, 6, 7 and 8 weeks of age, respectively The overall mean colour, juiciness, tenderness and flavour scores of meat were 6.67, 6.69, 6.70 and 6.70; 6.07, 6.00, 6.41 and 6.29; 6.31, 6.09, 6.05 and 6.02 and 6.12, 6.13, 6.31 and 6.33 at 5, 6, 7 and 8 weeks of age, respectively. The overall acceptability scores did not differ among strains, sexes and ages and ranged from 6.02 to 6.33. The results of present study suggest that the black strain reported significantly the highest pre-slaughter weight and carcass weight breast and leg weights. Among all strains the black strain is superior and rearing the quail birds up to 7 weeks of age is beneficial to the producers, processors and consumers. The cholesterol content in Japanese quails belonging to brown and black strains are similar but the per cent unsaturated fatty acids were more in the brown strains (69.51) compared to black (68.98). The linoleic acid content is significantly higher in brown strain (20.83) when compared to black (19.68) and white (20.04) strains. The concept of low saturated fatty acids and high poly unsaturated fatty acids in take lowers the human serum cholesterol levels which can be accomplished by consumption of quail meat which contains low cholesterol and high unsaturated fatty acids compared to chicken and ruminant meat.
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    ThesisItemOpen Access
    STUDIES ON THE DEVELOPMENT OF LOW FAT FUNCTIONAL PORK SAUSAGES AND THEIR SHELF LIFE USING OPTIMIZED HURDLE TECHNOLOGY
    (SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIA, 2008-02) NAGA MALLIKA, E; MASTHAN REDDY, P(MAJOR); PRABHAKARA REDDY, K; RAMA PRASAD, J; SREENIVASULU, D; PRABHAKAR, K
    ABSTRACT: Low fat pork sausages were developed and standardized to contain 5.9*0.08 per cent fat and they were incorporated with milk co-precipitates (MCP) at 0.5, 1.0, 1.5 and 2.0 per cent levels to improve the quality of the sausages. The formulation with one per cent MCP incorporation had better cooking yield (96.1 18+0.525), emulsion stability (9.68+0.09 % loss), pH (5.56&0.00). lower per cent fat (4.57*0.018) and cholesterol (42.85k0.34) along with better flavour (7.33k0.12) juiciness (7.50*0.00) and overall acceptability (7.76M. 1 18) scores. Preservative studies wcre conducted for this formulation employing different hurdles like vacuum packaging and heat treatment along with the lou fat control formulation. The vacuum packaged samples recorded better sensory scores and lower microbiological counts along with low fat oxidation and protein denaturation. Vacuum packaging had extended the shelf life of the product to 35 days under refrigerated storage as against 21 days of their aerobic packaged counter parts. Heat treatment was effective in partially reducing the microbial counts, but decreased the sensory quality and enhanced fat oxidation and protein denaturation. MCP incorporation increased the sensory quality of the sausages. Formulation with a combination of hurdles which was incorporated with MCP, Heat treated and vacuum packaged to optimize sensory quality in the low fat sausages had recorded, low Thiobarbituric acid reactive substance values (0.996M.001 and 2.071*0.001), tyrosine values (0.032*0.008 and 1.642*0.006), low free amino acid values (1.128M.006 and 0.682*0.005), low total plate counts (2.62M.019 and 4.1 lM.018), low coliforrn counts (1.776M.005 and 1.388*0.063), low salmonella counts (1.343M.03 and 1.077 * 0.001) and low staphylococcal counts (3.16M.008 and 2.188 * 0.004) towards the end of storage of 35 days and 75 days at refrigerated and frozen storage temperatures respectively. The formulation retained high flavour, juiciness and overall acceptability scores towards the end of storage. Thus a combination of the hurdles was proved effective. The safety of the product was determined by inoculating with pathogen like E-coli, H7 : OlS7, staphylococcus areus and salmonella paratyphi at 7 log units which were reduced to 2, 3 and 3 log counts by application of the hurdles. Against this back ground, MCP incorporation coupled with heat processing and vacuum packaging can contribute to significant economic gains with enhanced shelf life and better sensory attributes.
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    ThesisItemOpen Access
    STANDARDIZATION OF KAPOORKAND PREPARATION AND STUDY OF SHELF LIFE
    (SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIA, 2007-04) SWATI GUPTA; KONDAL REDDY, K(MAJOR); SUDHAKAR REDDY, K; DHANALAKSHMI, K
    ABSTRACT: Kapoorkand or bottlegourd burfi is a traditional and popular milk product of certain parts of North India and prepared by incorporation of bottlegourd in milk. The present investigation was undertaken to standardize the preparation of kapoorkand and study the shelf life at room and refrigeration temperatures. Standardization of kapoorkand preparation was carried out by using two levels of milk to bottlegourd i.e. 60 : 40 and 70 : 30 and two levels of sugar i.e. 12 and 16 per cent. Kapoorkand prepared with 70 : 30 milk to bottlegourd ratio resulted in significantly lower product yield and moisture content in the product. However such Kapoorkand had higher fat, protein and TBA values compared to kapoorkand prepared with 60 : 40 milk to bottlegourd ratio. Kapoorkand prepared with 12 per cent sugar resulted in lower product yield with higher moisture, fat, protein, titratable acidity and TBA values compared to the ones prepared with 16 per cent sugar. Kapoorkand prepared by using 70 : 30 milk to bottlegourd ratio and 12 per cent sugar registered highest scores for all the sensory attributes. Shelf life of kapoorkand was studied both at room and refiigeration temperatures in wax coated butter paper and packaged in cardboard boxes. A gradual decrease in moisture percentage and increase in titratable acidity and TBA values were observed in all formulations of kapoorkand when stored at room and refrigeration temperature. The study also revealed a gradual decrease in sensory scores of all eating quality attributes in all types of kapoorkand both at room and refkigeration temperatures. However, these storage changes were faster at room temperature than at refrigeration temperature. The increase in total bacterial count and yeast and mould count was comparatively rapid at room temperature than at refrigeration temperature of storage. At room and refrigeration temperature of storage, the shelf life of kapoorkand was 6 and 28 days for 60 : 40 milk to bottlegourd ratio with 12 per cent sugar, 12 and 56 days for 60 : 40 milk to bottlegourd ratio with 16 per cent sugar, 15 and 56 days for 70 : 30 milk to bottlegourd ratio with 12 per cent sugar and 18 and 56 days for 70:30 milk to bottlegourd ratio with 16 per cent sugar respectively.