Thumbnail Image

Thesis

Browse

20102
Reset filters
Subject: Livestock Product Technology × End date: 2010 × Start date: 2010 × Type: Thesis ×
Reset filters

Search Results

Now showing 1 - 2 of 2
  • Thumbnail Image
    ThesisItemOpen Access
    DEVELOPMENT AND EVALUATION OF SEMI-DRY FERMENTED SAUSAGES WITH DIFFERENT MEATS
    (Sri Venkateswara Veterinary University, TIRUPATI – 517 502,A.P, 2010-05) ESWARA RAO, B; SREENIVASA MOORTHY, P.R (Major); SUDHAKARA REDDY, K; SREENIVASULU, D; ANAND KUMAR, P
    ABSTRACT: The proximate composition, physico-chemical and microbiological characteristics were evaluated during fermentation and drying of pork, mutton and chicken sausages using different Lactic acid bacteria viz., Lactobacillus casei (LC), Lactobacillus plantarum (LP) and Pediococcus pentosaceus (PP). The per cent moisture of different meat sausages inoculated with Lactic acid bacteria were significantly (P>0.01) decreased whereas per cent protein and fat were increased during fermentation and drying. Among treatments significant (P>0.01) lower per cent moisture and higher per cent protein and fat values were observed in sausages treated with LP than PP and LC irrespective of type of meat. With regards to the physico - chemical characteristics, pH, WHC, water activity and cooking yield of different meat sausages inoculated with Lactic acid bacteria were significantly (P>0.01) lower where as emulsion stability and shrinkage were significantly higher than control after fermentation and drying. Among treatments significantly (P>0.01) lower pH, WHC, water activity and cooking yield and higher emulsion stability and shrinkage were observed in sausages treated with LP than PP and LC irrespective of type of meat. The total plate count and yeast and mould count of pork, mutton and chicken meat sausages inoculated with different Lactic acid bacteria, were significantly (P>0.01) higher where as the coliform count and the Salmonella count were significantly (P>0.01) lower than the control after fermentation. Significantly (P>0.01) higher total plate counts, yeast and mould counts and lower coliform and Salmonella counts were observed in sausages treated with LP followed by PP and LC during fermentation and drying irrespective of type of meat. In the second phase of the study, storage studies were conducted for the semi- dry fermented meat sausages at regular intervals at ambient (29+10C), refrigeration (4+10C) and frozen (-18+10C) temperatures. The per cent moisture of different semi-dry fermented meat sausages as effected by Lactic acid bacteria were significantly (P>0.01) lower where as protein and fat were higher than control at room and refrigeration storage. Among treatments lower per cent moisture and higher protein and fat were observed in sausages fermented with LP followed by PP and LC irrespective of type of meat. At ambient and refrigeration temperatures significantly (P>0.01) lower pH, water activity, TBARS values and cooking yield were observed in sausages fermented with LC, LP and PP than control irrespective of type of meat. Significantly (P>0.01) higher shrinkage values were observed in semi- dry fermented sausages than control at refrigeration temperatures. Lower (P>0.01) pH and TBARS values were observed in sausages fermented with LC, LP and PP than control during frozen storage. Among treatments Significantly (P>0.01) lower pH, water activity, TBARS values and cooking yield were observed in different meat sausages fermented with LP than PP and LC at both ambient and refrigeration temperatures. Shrinkage values were significantly (P>0.01) higher in sausages fermented with LP followed by PP and LC irrespective of type of meat at refrigeration temperatures. Significantly (P>0.01) lower pH and TBARS values were observed in sausages fermented with LP than PP and LC during frozen temperature. There was significant (P>0.01) decrease in pH and cooking yield, non-significant decrease in water activity and significant (P>0.01) increase in TBARS values in all semi-dry fermented meat sausages during storage at ambient temperature. There was a non- significant (P>0.01) decrease in pH, significant (P>0.01) decrease in water activity, TBARS values and cooking yield and significant (P>0.01) increase in shrinkage during storage in all semi-dry fermented meat sausages at refrigeration temperature. There was a non- significant (P>0.01) decrease in pH and TBARS values during 90 days of frozen storage in all semi-dry fermented meat sausages. There was higher (P>0.01) total plate count, yeast and mould count, coli form count and salmonella count were noticed in control than sausages treated with LC, LP and PP irrespective of type of meat at ambient, refrigeration and frozen storage. Among the treatments significantly (P>0.01) higher total plate count, yeast and mould count and lower (P>0.01) salmonella and coli form count were observed in sausages fermented with LP followed by PP and LC irrespective of type of meat. There was a significant (P>0.01) increase in total plate count and yeast and mould count where as coli form and salmonella counts were decreased during storage at ambient, refrigeration and frozen temperatures in all types of semi-dry fermented sausages. The psychrophilic count was not detected in all semi-dry fermented meat sausages treated with LC, LP and PP during 10 days of storage at refrigeration temperature, and 45 days of storage at frozen temperature. Among treatments significantly (P>0.01) lower counts were noticed in sausages fermented with LP followed by PP and LC irrespective of type of meat at both refrigeration and frozen temperatures. There was a significant (P>0.01) increase in psychrophilic count during storage at refrigeration and frozen temperatures in semi-dry fermented meat sausages. With regards to the organoleptic characteristics significantly (P>0.01) higher colour, flavour and overall acceptability and lower juiciness and tenderness were noticed in sausages fermented with LC, LP and PP than control at ambient, refrigeration and frozen storage. Among treatments significantly higher colour and overall acceptability scores and lower juiciness and tenderness scores were noticed in sausages fermented with LP followed by PP and LC irrespective of type of meat at ambient, refrigeration and frozen temperatures. But no significant differences in flavour was noticed in sausages fermented with LC, LP and PP irrespective of type of meat at all storage temperatures. There was a significant (P>0.01) decrease in colour, flavour, juiciness, tenderness and overall acceptability scores during storage at ambient, refrigeration and frozen temperatures in all semi-dry fermented meat sausages. In the third phase challenge studies were conducted with bacterial pathogens to know the public health safety of semi-dry fermented sausages treated with Lactobacillus casei, Lactobacillus plantarum and Padeococcus pentosaceus. Significant (P>0.01) decrease in E.coli and Staphylococcus aureus counts were observed during 7th day storage in all treatments at refrigeration temperatures.
  • Thumbnail Image
    ThesisItemOpen Access
    EFFECT OF NATURAL AND SYNTHETIC ANTIOXIDANTS IN CHICKEN MEAT BALLS
    (Sri Venkateswara Veterinary University, TIRUPATI – 517 502,A.P, 2010-02) CHANDRALEKHA, S; SREENIVASA MOORTHY, P.R (Major); SUDHAKAR REDDY, K; SREENIVASULU, D
    ABSTRACT: A study was conducted to investigate the effect of natural and synthetic antioxidants on the quality and storage stability of chicken meat balls. Repeated trials were conducted incorporating three different binders viz., bengal gram flour, corn flour and soy flour, each at three different levels viz., 5, 10 and 15% to select a binder at its optimum desirable level. Among different treatments, chicken meat balls incorporated with bengal gram flour at 10% level possessed superior organoleptic quality, hence bengal gram flour at 10% level was selected for further studies. In the next phase, chicken meat balls standardized with bengal gram flour at 10% level were treated with natural (pomegranate rind powder extract and honey each at 2.5 and 5% levels) and synthetic (BHA and BHT each at 0.005 and 0.01%) separately to evaluate the shelf-stability at refrigeration (4±1°C) and frozen (-18±1°C) temperatures. Storage studies revealed a significant (P<0.05) effect on the physicochemical parameters, microbiological and organoleptic quality of chicken meat balls due to the incorporation of various antioxidants during refrigeration and frozen storage. Chicken meat balls incorporated with pomegranate rind powder extract at 5% level had significantly (P<0.05) lower values for cooking loss, pH, 2-TBARS, standard plate count and significantly (P<0.05) higher values for emulsion stability and various attributes of organoleptic evaluation both under refrigeration and frozen storage. Chicken meat balls with BHA (0.01%) had lower FFA content than other treatments. Also a significant (P<0.05) increase in cooking loss, pH, 2-TBARS value and FFA content and a decrease in emulsion stability of chicken meat balls was observed as both refrigeration and frozen storage periods progressed. Incorporation of antioxidants did not exert any significant effect on the proximate composition of various treatments, but a significant (P<0.05) decreasing trend in all the proximate principles was observed during storage. The cost of production is low in chicken meat balls added with pomegranate rind powder extract (Rs.208.00) while chicken meat balls added with honey had higher cost of production (Rs.223.00) whereas the control had a cost of production of Rs.215.00. Peroxides, psychrophiles and yeast and moulds could not be detected in any of the treatments during storage. In nut shell, pomegranate rind powder extract (at 5 and 2.5%) exerted significantly (P<0.05) desirable effect on the quality of chicken meat balls and it would protect its quality with higher degree of acceptability.