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20124
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Subject: Livestock Product Technology × End date: 2012 × Start date: 2012 ×
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    ThesisItemOpen Access
    EFFECT OF IRRADIATION ON QUALITY ATTRIBUTES AND SHELF LIFE OF CHICKEN EMULSION
    (SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIA, 2012-12) RAVI, T; SHASHI KUMAR, M(MAJOR); SUDHAKAR REDDY, K; KRISHNAIAH, N; MUTHUKUMAR, M
    ABSTRACT: A study was conducted to evaluate the effect of irradiation on shelf life of chicken meat emulsion stored at refrigerated temperature under vacuum package with addition of natural and chemical antioxidants. The overall mean pH of control samples were significantly lower than irradiated samples. The pH decreased with increased storage period. The overall mean 2-TBARS of control groups recorded significantly higher 2-TBARS when compared to treatment groups. Among treatment group, T2 recorded significantly lower 2-TBARS. The mean 2-TBARS values on day 35 were significantly higher than other storage days. The control group had significantly higher total plate counts, psychrotropic counts and lactobacillus counts than treatment group. No significant difference was noticed among treatment group in total plate counts, psychrotropic counts and Lactobacillus counts. A significant increase in all the bacterial counts was observed with increase in storage length. The mean E.coli and Salmonella counts (cfu/g) showed a gradual increase from day 1 to day 35 in control while no colonies could be detected in irradiated groups. The overall mean scores of control samples for appearance and colour, flavor, juiciness, texture and overall acceptability were significantly lower than treated samples. No significant difference in the sensory attributes was observed among the irradiated samples. The scores were lower on day 35 when compared to other days of storage. Thus, the present study indicated the promising potential of irradiation as a safe and efficient preservation method.
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    ThesisItemOpen Access
    EVALUATION OF VIABILITY OF CO-ENCAPSULATED LACTOBACILLUS HELVETICUS 194 AND BIFIDOBACTERIUM BIFIDUM 231 PROBIOTICS IN ICE CREAM AND KULFI DURING STORAGE
    (SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIA, 2012-12) SAHITYARANI MADHU; KONDAL REDDY, K(MAJOR); SUDHAKAR REDDY, K; MADHAVA RAO, T; NARASAIAH, K
    ABSTRACT: A study was conducted to investigate the effect of supplementation of co-encapsulated probiotic organisms (Lactobacillus helveticus 194 and Bifidobacterium bifidum 231) along with prebiotics (3% FOS) using 2% sodium alginate as encapsulating material in ice cream and kulfi on viability of probiotics, physico chemical and sensory properties of ice cream and kulfi during storage. The ice cream and kulfi samples were packaged in polystyrene cups aseptically and were stored at freezing temperature -20⁰C. They were analysed for pH, titratable acidity, meltdown rate, viscosity, viability and sensory analysis on initial, 15th, 30th, 45th, 60th, 75th and 90th day of frozen storage. The mean pH values of both probiotic ice cream and probiotic kulfi decreased from initial day to 90 days of frozen storage whereas the mean titratable acidity values, mean meltdown rate values increased from initial day to 90 days of frozen storage. The v mean viscosity values of probiotic ice cream showed increasing trend from initial day to 90 days of frozen storage. The results showed that the encapsulation of probiotic organisms offered protection during freezing process in manufacture of ice cream. The viable counts (log10cfu/g) of Lactobacillus helveticus 194 and Bifidobacterium bifidum 231 in its non encapsulated state in ice cream were 8.16 and 8.23 log10cfu/g for L. helveticus 194 and B. bifidum 231 on initial day and decreased to 6.06 and 6.33 log10cfu/g by 90 days storage at -20⁰C. When probiotic bacteria is encapsulated, the viable cell counts at the end of storage period were 7.96 and 8.06 log 10 cfu/g, respectively. Kulfi incorporated with encapsulated probiotics showed significantly (P<0.05) higher mean probiotic counts than kulfi incorporated with non encapsulated cells of the same strain. The mean probiotic counts of encapsulated Lactobacillus helveticus 194 and Bifidobacterium bifidum 231 were 7.96 and 8.06 respectively on 90th day of frozen storage of probiotic kulfi. The addition of probiotic cultures either in encapsulated and non encapsulated states did not significantly affect colour and appearance, flavour and taste, body and texture and overall acceptability of ice cream and kulfi over a storage period of 90 days at -20⁰C. The scanning electron microscopy of alginate microcapsule showed capsules size ranging from 28-96μm and shape was nearly spherical. From this study, it may be concluded that microencapsulation helps to enhance the survival of probiotic bacteria in ice cream and kulfi during frozen storage. The addition of encapsulated and non encapsulated probiotics had no significant effect on the sensory properties of ice cream and kulfi
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    ThesisItemOpen Access
    EFFECT OF CO-ENCAPSULATION OF CERTAIN PROBIOTICS WITH PREBIOTICS ON THE VIABILITY IN DAHI AND PASTEURISED FLAVOURED MILK DURING REFRIGERATED STORAGE
    (SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIA, 2012-12) VIVEK K. BIDARKAR; KONDAL REDDY, K(MAJOR); SHASHI KUMAR, M; VENKATESWARA RAO, L; NARASAIAH, K
    ABSTRACT : The effect of supplementation of co-encapsulated probiotics (Lactobacillus paraplantarum 321 and Bifidobacterium bifidum 235) with prebiotics (3% FOS) using 2% alginate as coating material in dahi and flavoured milk was studied on viability of probiotics, certain physico chemical and sensory properties during storage. No significant effect of treatments was observed with regard to pH, acidity, appearance (in both the products) and syneresis in dahi. There was no sedimentation of micro-capsules in treatment samples added with co-encapsulated probiotics in flavoured milk groups. The mean probiotic counts (log10 cfu/g) in dahi supplemented with non encapsulated L. paraplantarum 321 and B. bifidum 235, respectively had significantly (p<0.05) higher counts than encapsulated cells. The counts of probiotics on 20th day in dahi supplemented with encapsulated L. paraplantarum 321 and B. bifidum 235 were 7.12±0.01 and 7.17±0.05 (log10 cfu/g), respectively. No significant effect of treatments was observed for appearance scores in both the products (dahi and pasteurized flavoured milk) during corresponding storage periods. The flavour scores of dahi samples supplemented with encapsulated B. bifidum 235 (8th to 20 day) and non encapsulated B. bifidum 235 (12th to 20th day) respectively had significantly (p<0.05) higher scores than control dahi samples. The flavour scores of dahi samples supplemented with encapsulated L. paraplantarum 321 (16th and 20th day) and non encapsulated L. paraplantarum 321 (20th day) respectively had significantly (p<0.05) higher scores than control dahi samples. The body and texture scores of dahi samples supplemented with encapsulated B. bifidum 235 and non encapsulated B. bifidum 235 (12th to 20th day) respectively had significantly (p<0.05) higher scores than control dahi samples. The body and texture scores of dahi samples supplemented with non encapsulated L. paraplantarum 321 (12th and 16th day) had significantly (p<0.05) higher scores than control dahi samples. The overall acceptability scores of dahi samples supplemented with encapsulated and non encapsulated L. paraplantarum 321 (20th day) respectively had significantly (p<0.05) higher scores than control dahi samples. The overall acceptability scores of dahi samples supplemented with encapsulated B. bifidum 235 (4th to 20 day) and non encapsulated B. bifidum 235 (12th to 20th day) respectively had significantly (p<0.05) higher scores than control dahi samples. The scanning electron microscopy of alginate micro-capsule showed capsules size ranging from 35.7-96.7 μm. The mean probiotic counts (log10 cfu/g) in flavoured milk supplemented with non encapsulated L. paraplantarum 321 and B. bifidum 235, respectively had significantly (p<0.05) higher counts than flavoured milk supplemented with encapsulated cells. The counts on 8th day of flavoured milk samples supplemented with encapsulated L. paraplantarum 321 and B. bifidum 235 respectively were 7.19±0.06 and 7.28±0.09 (log10 cfu/g). The flavour scores of flavoured milk supplemented with encapsulated L. paraplantarum 321 (4th and 8th day) showed significantly (p<0.05) higher scores than control flavoured milk samples. The mouth feel scores of flavoured milk supplemented with encapsulated L. paraplantarum 321 and B. bifidum 235 (4th and 8th day) and flavoured milk supplemented with non encapsulated L. paraplantarum 321 and B. bifidum 235 (8th day) showed significantly (p<0.05) higher scores than control flavoured milk samples respectively. From this study it may be concluded that, co-encapsulation of probiotics with prebiotics protected and maintained the viability of cells at optimum levels (107cfu/g) as recommended by FAO/WHO, but counts in both co-encapsulated probiotics L. paraplantarum 321 and B. bifidum 235 were less than their respective non encapsulated cells in dahi and flavoured milk. It may be attributed to the inclusion of prebiotics which might have acted as a substrate for non encapsulated probiotics to grow. But, the samples supplemented with co-encapsulated probiotics improved the sensory profile in both the products, i.e. dahi supplemented with encapsulated B. bifidum 235 and pasteurized flavoured milk supplemented with encapsulated L. paraplantarum 321 during refrigerated storage.
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    ThesisItemOpen Access
    DEVELOPMENT AND EVALUATION OF VALUE ADDED CHICKEN MEAT SAUSAGES WITH CERTAIN NATURAL ANTIOXIDANTS
    (Sri Venkateswara Veterinary University, TIRUPATI – 517 502,A.P, 2012-11) MAHESWARA REDY, DAREDDI; SREENIVASA MOORTHY, P.R (Major); ESWARA RAO, B; JAGADEESH BABU, A
    ABSTRACT : A study was conducted to investigate the effect of natural and synthetic antioxidants on the quality and storage stability of chicken meat sausages. Repeated trials were conducted to incorporate three different binders viz., Sorghum flour, Oat flour and Barley flour, each at three different levels viz., 3, 6 and 9 per cent to select a binder at its optimum desirable level. Among different treatments, chicken meat sausages incorporated with oat flour at 9 per cent level possessed superior physico- chemical and organoleptic quality, hence oat flour at 9 per cent level was selected for further studies. In the next phase, chicken meat sausages standardized with oat flour at 9 per cent level were treated with natural (rosemary extract (Rosmarinus officinalis at 0.2 per cent, green tea extract (Camellia sinensis) at 0.2 per cent) and synthetic antioxidants (BHA at 0.01 per cent) separately to evaluate the shelf-stability of chicken meat sausages at refrigeration (4±1°C) temperature. Storage studies revealed a significant (P<0.01) effect on the physicochemical parameters, microbiological and organoleptic quality of chicken meat sausages due to the incorporation of various antioxidants during refrigeration. Chicken meat sausages incorporated with green tea extract at 0.2 per cent level had significantly (P<0.01) lower values for cooking loss, pH, 2-TBARS, free fatty acids, standard plate count and coliform count and significantly (P<0.01) higher values for various attributes of organoleptic evaluation under refrigeration. Also a significant (P<0.01) increase in cooking loss, hardness, pH, 2-TBARS value and FFA content and a decrease in emulsion stability, WHC of chicken meat sausages was observed as refrigeration storage period progressed. Incorporation of antioxidants did not exert any significant effect on the proximate composition of various treatments, but a significant (P<0.01) decreasing trend was observed in per cent moisture, per cent fat and significant increase (P<0.01) in per cent protein but no significant difference was observed in per cent fiber during storage. The cost of production is high in chicken meat sausages added with rosemary extract (Rs.210.00) while chicken meat sausages added with green tea extract cost of production (Rs.190.00) and BHA (181.00) whereas the control had a cost of production of Rs.185.00. Psychrophiles and yeast and molds could not be detected in any of the treatments during storage. In nut shell, green tea extract (at 0.2per cent) exerted significantly (P<0.01) desirable effect on the quality of chicken meat sausages and it would protect its quality with higher degree of acceptability.