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ThesisItem Open Access A STUDY ON THE SHELF-LIFE AND ACCEPTABILITY OF SEMI-DRY FERMENTED RABBIT HEAT SAUSAGES(SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIA, 1989-12) SRIDHAR, DASARI; Ramakrishna, G(MAJOR); Sreenivasa Reddy, M; Prabhakar, K; Janakiram Sharma, BThesisItem Open Access CHOLESTEROL ASSIMILATION ABILITY OF Lactobacillus paraplantarum 321 and Bifidobacterium bifidum 231 IN MILK FAT RICH PRODUCTS BY IN VITRO EVALUATION(SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIA, 2013-11) PARAM DEBBARMA; KONDAL REDDY, K(MAJOR); SHASHI KUMAR, M; MADHAVA RAO, T; SARAT CHANDRA, AABSTRACT: A strain of Lactobacillus paraplantarum321 and a strain of Bifidobacterium bifidum 231were studied for their cholesterol assimilation ability and growth in MRS broth with added ghee/water soluble cholesterol (polyoxyethanyl-cholesterylsebacate, Sigma, USA), and supplemented with 0.1 and 0.3% oxgall after 24 and 48 h incubation respectively. The residual concentration of cholesterol of added ghee in the pellet cells of MRS broth was also determined. Scanning electron microscopy was also performed to ascertain whether cholesterol binds to the cellular surface of probiotics. Results showed that a considerable variation existed between the two strains and at two levels of bile salts in their cholesterol assimilation ability and the mean probiotic bacterial counts (log 10 CFU/mL). In broth added with ghee, both the strains were able to assimilate cholesterol at varying levels ranging from to 13.24-26.16 μg/mL or 13.46-26.61% and ranging from 17.50- 30.38 μg/mL or 18.03-31.31% after 24 and 48 h incubation. Highest cholesterol assimilation ability was achieved by Lactobacillus paraplantarum321 26.61% (0.3% oxgall) and 31.31% (0.3% oxgall) after 24 and 48 h incubation respectively. In broth with added water soluble cholesterol, both strains also assimilated cholesterol at varying levels ranging from to 16.18-35.15 μg/mL or 17.05-37.00% and ranging from 24.35-40.02 μg/mL or 25.71-42.26% after 24 and 48 h incubation. Highest cholesterol assimilation ability was carried out by Lactobacillus paraplantarum321 37.00% (0.3% oxgall) and 42.26% (0.3% oxgall) after 24 and 48 h incubation respectively. Cholesterol removed by pellet cells of both strains ranged from 12.77-18.80 μg/mL or 12.99-19.12% and 15.42-22.84 μg/mL or 15.89-23.53% after 24 and 48 h incubation in MRS broth. The mean probiotic bacteria counts (log 10 CFU/mL) of Lactobacillus paraplantarum 321 and Bifidobacterium bifidum 231 in both added ghee/water soluble cholesterol after 24 and 48 h incubation, decreased significantly with an increasing concentration of oxgall when compared to the control. In broth with added ghee, Lactobacillus paraplantarum 321 at 0.3% oxgall concentration showed least bacterial counts 9.78±0.09 log 10 CFU/mL and 9.51±0.09 log 10 CFU/mL after 24 and 48 h incubation. While, in broth with added water soluble cholesterol, Bifidobacterium bifidum 231 at 0.3% oxgall concentration showed least bacterial count 9.55±0.04 log 10 CFU/mL after 24 h incubation and Lactobacillus paraplantarum 321showed least bacterial counts 9.44±0.12 log 10 CFU/mL after 48 h incubation. The scanning electron microscopy of the tested probiotics strains did not reveal any traces of cholesterol binding on the cellular surface of organisms as reported by some authors when the samples are processed with standard dehydration solvents. However, when the samples were processed without dehydration using alcohol, it did reveal some traces of cholesterol binding on cellular surface of organisms. From this study, it may be concluded that, the probiotic strains i.e. Lactobacillus paraplantarum 321 and Bifidobacterium bifidum 231 have the ability to assimilate cholesterol from the laboratory media. Lactobacillus paraplantarum 321 was found to assimilate more cholesterol than Bifidobacterium bifidum 231. The oxgall concentration of 0.3% resulted in higher reduction of cholesterol than 0.1% oxgall by both above strains. The cholesterol removal ability is higher initially upto 24 h and slows down upto 48 h thereafter. The SEM sample preparation method may influence the observation of cholesterol binding on the cellular surface of organism.ThesisItem Open 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, MABSTRACT: 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.ThesisItem Open 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, KABSTRACT: 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 kulfiThesisItem Open Access EFFECT OF ANTE-MORTEM INJECTION OF PLANT PROTEOLYTIC ENZYMES ON MUTTON QUALITY(SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIA, 1980) SHANKARAIAH, Ch; NARAYANA RAO, P.L(MAJOR); ANJANEYA PRASAD, D; SREERAMULU REDDY, KThesisItem Open Access A STUDY OF CERTAIN QUANTITATIVE AND QUALITATIVE CHARACTERISTICS OF SHEEP CARCASSES OF DECCANI BREED IN AND AROUND HYDERABAD(SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIA, 1979) MAHADEV, R; Narayana Rao, P.L(MAJOR); JATKER, V.D; VARADARAJULU, PThesisItem Open 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 CHATURVEDIABSTRACT: 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.ThesisItem Open 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, KABSTRACT: 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.ThesisItem Open 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, KABSTRACT: 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.