Thumbnail Image

Thesis

Browse

20184
Reset filters
Subject: Livestock Product Technology × End date: 2018 × Start date: 2018 ×
Reset filters

Search Results

Now showing 1 - 4 of 4
  • Thumbnail Image
    ThesisItemOpen Access
    OPTIMIZATION OF ACTIVE EDIBLE FILMS AND COATINGS WITH NANO EMULSIONS OF ESSENTIAL OILS FOR CHICKEN PATTIES PACKAGING
    (SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517502. (A.P.) INDIA, 2018-10) HARITHA, M; NAGA MALLIKA, E(MAJOR); ESWARA RAO, B; SRINIVASA RAO, T
    In the present study, an attempt was made to evaluate the physical, mechanical, microbial and antioxidant properties of alginate based edible films incorporated with nanoemulsions of essential oils. Different alginate films i.e., C, T1, T2, T3, T4, T5 and T6 viz Sodium alginate film (C), Sodium alginate film with 10 µl of GEON (T1), Sodium alginate film with 20 µl of GEON (T2), Sodium alginate film with 50 µl of GEON (T3), Sodium alginate film with 10 µl of CEON (T4), Sodium alginate film with 50 µl of CEON (T5), Sodium alginate film with 100 µl of CEON (T6) were developed. Among all these films one best film was selected along with control to wrap the chicken patties and efficacy of these films to extend the shelf life of chicken patties during 21 days of refrigerated storage period was evaluated. The overall mean values of thickness, grammature, opacity values, tensile strength and percent elongation at break were significantly (P<0.05) higher in cardamom essential oil nanoemulsion incorporated films compared to ginger essential oil nanoemulsion incorporated films and control. The water vapour permeability values were higher in ginger essential oil nanoemulsion (GEON) compared to cardamom essential oil nanoemulsion (CEON). The water sorption kinetic values of control films were significantly (P<0.05) higher than the rest of formulations. The mean antioxidant values of ginger essential oil nanoemulsion and cardamom essential oil nanoemulsion films were 80.37 and 98.06 respectively. The antioxidant activity of cardamom essential oil nanoemulsion films were significantly (P<0.05) higher than ginger essential oil nanoemulsion and control films. The mean log reduction of GEON and CEON incorporated films against both E.coli and S.aureus were 1.66, 2.87 and 1.54, 2.91 respectively. The log reduction was significant for both E.coli and S.aureus but high with S.aureus. Depending on the analysis of quality parameters of above films, T6 formulation i.e. Sodium alginate film with 100 µl of CEON (T6) was selected as best film and used to evaluate the efficacy and to extend the shelf life of chicken patties. The pH values of chicken patties wrapped in T6 ranged from 6.19 to 6.84 during 21 days of refrigeration storage period. The pH values of chicken patties wrapped in T6 films were significantly lower than control. TBARS values of chicken patties wrapped in T6 films were significantly lower than control and they ranged from 0.91 to 1.28 during 21 days of refrigerated period. Percent cooking loss values of chicken patties wrapped in T6 incorporated films were significantly (P<0.05) lower than the control and the mean values of both control and treatment were in the range of 8.17 to 32.61 and 12.17 to 50.43 which were well within the limits during storage period. The microbial counts (Total plate count, yeast and moulds, psychrophilic)were observed to be significantly (P<0.05) lower in chicken patties wrapped in T6 films than control films. Colour, flavour, juiciness, tenderness and overall acceptability values of chicken patties wrapped in T6 films were significantly (P<0.05) higher than control films. The results indicated that cardamom essential oil nanoemulsion can be incorporated in nanoemulsions into sodium alginate films and can effectively be used as a food wrap and as an edible packaging for meat and meat products.
  • Thumbnail Image
    ThesisItemOpen Access
    STUDIES ON DEVELOPMENT OF EDIBLE ACTIVE PACKAGING FILMS INCORPORATED WITH NATURAL POLYPHENOL NANOEMULSIONS FOR PORK PATTIES
    (SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517502. (A.P.) INDIA, 2018-12) GIRIDHARA RAO, VANA; NAGA MALLIKA, E(MAJOR); ESWARA RAO, B; SRINIVASA RAO, T
    In the present study an attempt was made to develop and evaluate alginate based active edible films with nanoemulsions of polyphenols. Different films i.e. sodium alginate film without polyphenol nanosolutions (C), sodium alginate film with 50 µl of QUEN (T1), sodium alginate film with 75 µl of QUEN (T2), sodium alginate film with 150 µl of QUEN (T3), sodium alginate film with 5 µl of TAN (T4), sodium alginate film with 10 µl of TAN (T5) and sodium alginate film with 15 µl of TAN (T6) were developed. Among all these films, one best film was selected along with control to wrap the pork patties and efficacy of these films in quality and shelf-life extension of pork patties during 11 days of refrigerated (4 ± 1℃) storage period was evaluated. The film characteristics like film thickness, grammature, tensile strength, per cent elongation at break, water vapour permeability, water sorption kinetics, light transmission and film opacity, antioxidant activity, antimicrobial activity and total phenol content were evaluated. The overall mean values for thickness and grammature were significantly (P<0.05) higher in Quercetin nanoemulsion incorporated films compared to Tannic acid nanosolution incorporated films and control films. The per cent elongation at break, tensile strength, opacity mean values were significantly (P<0.05) higher in Tannic acid nanosolution incorporated films compared to Quercetin nanoemulsion incorporated films and control films. The water vapour permeability and water sorption values were observed to be higher in control film compared to rest of the formulations. Within the treatment groups, these values were found to be lower in Tannic acid nanosolution incorporated films than Quercetin nanoemulsion incorporated films. The mean antioxidant activity values of Quercetin and Tannic acid nanosolution incorporated films were 69.55 ± 0.88 and 76.10 ± 1.19 respectively. The antioxidant activity of Tannic acid nanosolution incorporated films was higher than Quercetin nanoemulsion incorporated films. The total phenol content and antimicrobial activity of Tannic acid nanosolution incorporated films were significantly (P<0.05) higher in Quercetin nanoemulsion incorporated films compared to Tannic acid nanosolution incorporated films. The total phenol content of the films ranged from 1.67 (T1) to 1.76 (T6) mg of gallic acid equivalent and the antimicrobial activity of the films ranged from 8.66 (T1) to 22.33 (T6). Depending on the analysis of quality parameters of above films, T6 formulation was selected as best film and used to evaluate the efficacy in quality and shelf-life extension of pork patties at refrigerated (4 ± 1℃) storage. pH values of pork patties wrapped in T6 film ranged from 5.90 to 6.41 during 11 days of refrigerated (4 ± 1℃) storage period. The pH values of pork patties wrapped in Tannic acid nanosolution incorporated films were significantly (P<0.05) lower than patties wrapped in control films. 2-TBARS values of pork patties wrapped in Tannic acid nanosolution incorporated films were significantly (P<0.05) lower than patties wrapped in control films and ranged from 0.15 to 1.34 mg of malonaldehyde per kg of the sample during refrigerated (4 ± 1℃) storage period. Per cent cooking loss values of pork patties wrapped in Tannic acid nanosolution incorporated films were significantly (P<0.05) lower than patties wrapped in control films and the mean values for both control and treatment groups were in the range of 6.16 to 20.13 per cent which were well within the limits during storage period. Microbial counts (total plate count, yeast and mould count and psychrophilic count) were observed to be significantly (P<0.05) lower in pork patties wrapped in Tannic acid nanosolution incorporated films than control films. Colour, flavour, tenderness, juiciness and overall acceptability values of pork patties wrapped in Tannic acid nanosolution incorporated films were significantly (P<0.05) higher than patties wrapped in control films.
  • Thumbnail Image
    ThesisItemOpen Access
    DEVELOPMENT & EVALUATION OF CANINE FOOD FROM VARIETY MEATS (HEART, LIVER & KIDNEY) OF PORCINE ORIGIN
    (SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517502. (A.P.) INDIA, 2018-12) MAHESH, BANDELA; ESWARA RAO, B(MAJOR); NAGA MALLIKA, E; NARENDRA NATH, D
    Present study was undertaken for effective utilization of porcine variety meats in pet food production. For pet food production, selected variety meats were processed hygienically in sterile containers by autoclaving liver and heart. Autoclaved variety meats were then minced. Four types of dry pet foods were prepared by mixing different levels of variety meats with rice flour, wheat flour, rendered pork fat and other ingredients with (40% w/w) warm water in a food processor for 10 minutes followed by baking at 70ºC for 16 hours. Sensory evaluation of dry pet foods revealed that treatment 3 containing 30% porcine variety meats were found superior over other treatments. The proximate composition of the pet food containing 30% porcine variety meats as on feed basis for moisture, crude protein, ether extract, crude fibre, total ash, nitrogen free extract and Metabolisable energy were 7.75%, 25.79%, 22.60%, 2.26%, 9.82%, 44.47% and 451.71 kcal /100g respectively. All the treatments were similar in supporting maintenance of body weight. The pH, TBA value, free amino acid content and total plate count in pet food containing 30 per cent variety meats was lower than other treatments and control. Psychrophiles, yeast and mould were not encountered in any of the sample. General appearance, colour, Meat odour intensity and overall acceptability scores of all the treatments were significantly higher (P<0.01) than control but crispiness of pet food incorporated with porcine variety meats was poor than the control. Scores for all the sensory attributes decreased with progress of storage but decrease was gradual. Thus porcine variety meats like heart and liver can be effectively incorporated in dry pet food.
  • Thumbnail Image
    ThesisItemOpen Access
    INFLUENCE OF SALT SUBSTITUTION ON QUALITY CHARACTERISTICS OF CHICKEN MEAT PRODUCTS
    (SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIA, 2018-05) SWATHI, B; NAGA MALLIKA, E(Major); VIJAY BASKAR REDDY, G; Srinivasa rao, T
    ABSTRACT: The main objectives of the present study was to standardize the procedure for preparation of low salt chicken meat nuggets and chicken meat curry and to optimize the levels of different salt replacers and flavour enhancers in the above products, The physicochemical and microbiological quality characteristics of the developed low salt meat products were studied and also the shelf life of the finished products was studied at refrigerated (4±1 o C) storage. Among different herbal spices oregano and ajwain were utilized at 0.5 per cent level along with 0.7 per cent potassium chloride to replace the sodium chloride portion during preparation of nuggets and curry. Among seven herbal spices oregano and ajwain were selected for further studies. Nuggets and curry were prepared by replacing sodium chloride content using potassium chloride with oregano or ajwain along with potassium chloride with 0.5% ajwain and 0.6% oregano and ajwain thus producing T1, T2, T3 formulations along with control (C), in case of nuggets and CC, CT1, CT2, CT3 in case of curry. The mean percent cooking yield of all the treatments was significantly (P<0.05) lower than the control. The emulsion stability of the treatment with potassium chloride incorporation differed non-significantly (P<0.05) from control and the formulation without salt and potassium chloride recorded significantly (P<0.05) lower emulsion stability than all the other formulations. The mean pH values, 2-Thio-barbituric acid Values and Peroxide values of all treatments of chicken meat nuggets and chicken meat curry were significantly (P<0.05) lower when compared to control. Total plate counts, psychrophilic counts and yeast and moulds count were non-significant (P<0.05) different from control. Sensory quality of treatment formulation of both chicken meat nuggets and chicken meat curry were non-significantly (P<0.05) different from control except flavour. All physico-chemical, microbiological parameters exhibited an increasing trend in this values with increasing storage. Lipid oxidation and microbiological counts increased significantly (P<0.05) with increasing storage period. Whereas the sensory quality had significantly (P<0.05) decreased.