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Subject: Livestock Product Technology × End date: 2009 × Start date: 2009 × Type: Thesis ×
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    ThesisItemOpen Access
    STUDIES ON THE DEVELOPMENT OF LOW FAT CHEVON PATTIES USING FAT REPLACER
    (Sri Venkateswara Veterinary University, TIRUPATI – 517 502,A.P, 2009-10) INDUMATHI, JANAGAM; SREENIVASA MOORTHY, P.R. (Major); SUDHAKARA REDDY, K; JAGADEESH BABU, A
    ABSTRACT ; There is increasing demand for ready-to-eat meat products due to busier and competitive life of human beings. On the other hand people incline towards low-fat meat products as the higher dietary fat intake is correlated with life threatening diseases. Reducing fat in the meat product might alter its desirable qualities and need to be substituted with fat replacers to impart the qualities lost due to removal of fat. With this objective the present study was conducted. Study was conducted to determine the level of sodium alginate while developing low-fat chevon patties. The entire investigation was carried out in two phases, in the first phase low-fat chevon patties prepared were incorporated with sodium alginate at three different levels along with control with 20% added vegetable fat. The effects of their incorporation on physico-chemical properties (cooking loss, emulsion stability and water holding capacity) and sensory quality of low-fat chevon patties was studied. Studies revealed that even though patties incorporated with 0.5 and 0.75% SA scored significantly higher values for different physico-chemical parameters like cooking loss, emulsion stability and water-holding capacity than 0.25% SA incorporated patties, however they failed to score better for different organoleptic attributes such as flavour, juiciness, tenderness and overall acceptability, for which 0.25% SA incorporated patties scored better. Hence, low fat chevon patties incorporated with 0.25% sodium alginate (SA) was selected and were prepared and were added with 0.1% ascorbic acid (AA) and 0.25% citric acid (CA) separately. The three low-fat batches (0.25% SA alone, 0.25% SA+0.1% AA and 0.25% SA + 0.25% CA) and control samples with 20% added vegetable fat were evaluated for their keeping quality in terms of physico-chemical (pH, hardness and 2-TBARS), microbiological (SPC, psychrophiles and yeast and moulds counts) proximate analysis (% moisture, % protein and % fat) and organoleptic quality for 20 days under refrigerated temperature (4±1°C). Irrespective of formulations there was a significant (P<0.05) increase in hardness of all low-fat chevon patties was observed as storage period advances. Irrespective of formulations, the mean ± S.E values of pH and 2-thiobarbituric acid reactive substance values were significantly (P<0.05) increased with increase in storage period. There was no significant (P>0.05) change in percent moisture, protein, fat contents of all formulations of low-fat chevon patties during entire storage period (4±1°C). The standard plate counts (log10 CFU/g of meat sample) were significantly (P<0.05) increased in the all low-fat formulations of chevon patties during the refrigerated (4±1°C) storage period, but psychrophiles and yeast & mould counts could not be detected in any of the products through out the storage period. Organoleptic evaluation revealed that the storage had significantly (P<0.05) reduced scores for all the traits viz., colour, flavour, juiciness, tenderness and overall acceptability of all formulations of chevon patties. However all the low-fat products were in good condition within the limits of acceptability of panelists up to 20 days of refrigerated (4±1°C) storage unlike control which was not acceptable after 16th day. Low-fat chevon patties incorporated with 0.25% SA and 0.25% SA+0.25% CA found to be economical compared to the 0.25% SA + 0.1% AA. Even though, patties incorporated with 0.25% SA and 0.25% SA + 0.25%CA was having same cost of production and patties incorporated with 0.25% SA + 0.25% CA registered superior quality characteristics compared to the rest of the formulations.
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    ThesisItemOpen Access
    STUDIES ON THE ANTIMICROBIAL EFFECTIVENESS AND PUBLIC HEALTH SAFETY OF ESSENTIAL OILS OF SPICES IN PRESERVATION OF CHICKEN MEAT PATTIES
    (Sri Venkateswara Veterinary University, TIRUPATI – 517 502,A.P, 2009-05) JAGADEESH BABU, A; Moorthy, P. R.S (Major); Rama Prasad, J; Sreenivasulu, D
    ABSTRACT: In the first phase of investigation an attempt was made to determine the antimicrobial efficacy and public health safety of essential oils of garlic, clove and cinnamon on important bacterial pathogens in vitro and also their preservative effect in chicken meat patties at refrigerated (5±1°C) and ambient (32±1°C) temperature. The bacterial pathogens tested were sensitive to the essential oils of garlic, clove and cinnamon. Staphylococcus aureus and Escherichia coli were most sensitive, while Listeria monocytogenes, Streptococcus pyogenes and Bacillus cereus were comparatively less sensitive. All the bacterial pathogens tested for minimum inhibitory concentration by agar diffusion assay were sensitive to the essential oils of spices. Campylobacter jejuni and Escherichia coli were most sensitive while Listeria monocytogenes was comparatively less sensitive. In the second phase of the study the chicken meat patties were standardized by binders at various levels. The results revealed that 10% soy flour and 15% corn flour formulations have lower cooking losses, better emulsion stability, higher water holding capacity and superior sensory characteristics compared to the control and other levels of those respective flour formulations. Based on the observations 15% level of corn flour was selected for preparation of chicken meat practice. In the third phase of the study the chicken meat patties were kept for storage studies at refrigerated (5±1°C) and ambient (32±1°C) temperatures. The results revealed that garlic at 1:250 concentration, clove at 1:250 and 1:500 concentrations and cinnamon at 1:250, 1:500 and 1:1000 concentrations shown lower pH of the product on day 8, 12 and 8 of storage, respectively compared to the control. At ambient temperature garlic, clove and cinnamon at the three concentrations resulted in a significant (P<0.05) reduction in pH compared to the control at 6 hrs of storage. At refrigerated temperature a significant (P<0.05) reduction in TBARS values was observed on day 6 of storage compared to the control in samples treated with garlic, clove and cinnamon at 1:250 and 1:500 concentrations, whereas samples with 1:1000 concentration showed a significant (P<0.05) reduction on day 4 of storage. At ambient temperature garlic, clove and cinnamon at three concentrations resulted in increased TBARS values at 6 hrs of storage, but they were well within the prescribed standards, after 12 hours of storage the values were increased. The percent moisture, protein and fat were not significantly (P<0.05) different from the control both at refrigerated and ambient temperature storage. At refrigerated temperature garlic at 1:250 and 1:500 concentrations caused significant (P<0.01) reduction in total plate count on day 2 of storage then there was a gradual increase and the counts were well within the prescribed standards up to day 10, day 6 and day 4 at 1:250, 1:500 and 1:1000 concentrations. Clove at 1:250 and 1:500 concentrations significantly (P<0.05) reduced the counts up to day 6 and day 4 respectively and the counts met the standards up to day 12 of storage for all the three concentrations. Cinnamon at 1:250 and 1:500 concentrations significantly (P<0.05) reduced the counts up to day 4 and they were within the standards up to day 14, day 12 and day 8 for 1:250, 1:500 and 1:1000 concentrations. At ambient temperature garlic, clove and cinnamon each at three concentrations resulted in increased counts after 6 hours of storage but they were well within the prescribed standards even after 12 hours of storage. Garlic, clove and cinnamon at 1:250 concentration significantly (P<0.05) reduced the yeast and mold count upto day 12, day 14 and day 12 respectively. At 1:500 concentration garlic, clove and cinnamon significantly reduced the counts up to day 10 of storage. At 1:1000 concentration garlic, clove and cinnamon resulted in decreased count on day 4 of storage. At ambient temperature garlic, clove and cinnamon each at 1:250, 1:500 and 1:1000 concentrations resulted in decreased yeast and mold count at 12 hrs of storage compared to the control. Coliform count was significantly (P<0.05) reduced up to day 4 of refrigerated storage in samples with garlic at 1:250, 1:500 and 1:1000 concentrations. Whereas clove and cinnamon each at 1:250, 1:500 and 1:1000 concentrations resulted in decreased counts up to day 14 of storage. At ambient temperature, garlic, clove and cinnamon at at all the three concentrations resulted in increased coliform count after 6 hrs of storage. Staphylococcus aureus count was reduced up to day 4 and day 2 of storage with garlic at 1:250 and 1:1000 concentrations. Clove at 1:250, 1:500 and 1:1000 concentrations resulted in decreased counts up to day 14, day 12 and day 6 respectively. Cinnamon at 1:250 and 1:500 concentrations reduced the counts up to day 14 and at 1:1000 up to day 2 of storage. in samples treated with garlic, clove and cinnamon at 1:250, 1:500 and 1:1000 concentrations. At ambient temperature, garlic, clove and cinnamon at at all the three concentrations resulted in increased Staphylococcus aureus count after 6 hrs of storage. Essential oils of garlic and clove each at 1:250, 1:500 and 1:1000 concentrations significantly (P<0.05) reduced the Salmonella typhimurium count up to day 12 and 14 of refrigerated storage. However, cinnamon 1:250 concentration alone caused reduction in count on day 10 of storage where as at 1:500 and 1:1000 concentrations the counts were decreased up to day 4 of storage. At ambient temperature garlic, clove and cinnamon at at all the three concentrations resulted in increased Salmonella typhimurium count after 6 hrs of storage. At refrigerated temperature the mixture of essential oils of garlic, clove and cinnamon at 1:250, 1:500 and 1:1000 concentrations have higher colour, flavour and overall acceptability scores compared to the control, whereas juiciness and tenderness were significantly (P<0.05) not different from the control. At ambient temperature storage the colour, flavour, juiciness, tenderness and overall acceptability scores were more at 6 hrs of storage than at 12 hrs of storage in all the treatments.