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2008 - 200922010 - 20122
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Subject: Livestock Product Technology × End date: 2019 × Start date: 2000 × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    STUDIES ON PESTICIDE AND METAL RESIDUES IN MARKET MEAT AND EFFECT OF COOKING METHODS ON PESTICIDE RESIDUES
    (SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIA, 2008) MUTHUKUMAR, M; SUDHAKAR REDDY, K(MAJOR); KONDAL REDDY, K; GOPALA REDDY, A; JAGDISHWAR REDDY, D; KONDAIAH, N
    ABSTRACT : A study was conducted to estimate certain pesticides (DDT-Dichloro diphenyl trichloroethane, HCH - Hexachloro cyclo hexane and Cyclodiene compounds - aldrin, α endosulfan, β endosulfan, endosulfan sulfate and heptachlor) and heavy metals (lead and cadmium) residues in muscle and organs of chicken (broiler), buffalo, goat, sheep and pig collected from Hyderabad city. The effect of cooking methods on endosulfan level in spiked buffalo meat samples were also studied. The residues of organochlorine pesticides and heavy metals were found in majority of the analysed muscle and organs samples of food animals. The contamination pattern of organochlorine pesticides residues in tissues among common food animal species were in the descending order of p,p’DDE, γ HCH, α endosulfan, p,p’DDT, aldrin, β endosulfan, δ HCH, β HCH, α HCH, p,p’DDD and endosulfan sulfate. However, the levels of contamination were quite low and well below the maximum residue level. Amongst various species of food animals, tissue samples of buffalo showed highest mean concentration for p,p’DDD, α ,β, γ and δ HCH and endosulfan sulfate residues, whereas pig samples showed highest residues level for p,p’DDE, p,p’DDT, α endosulfan and β endosulfan. Among tissues, muscle showed highest concentration of p,p’DDD, p,p’DDT, β HCH, aldrin, α endosulfan, β endosulfan and endosulfan sulfate, whereas liver showed highest mean concentration for γ HCH and δ HCH. The concentration of p,p’DDE and α HCH residues were highest in kidney samples. Pressure cooking of meat resulted in significant reduction in the residual level of endosulfan. In case of heavy metal residues, tissue samples of buffalo showed highest mean concentration for lead, whereas chicken samples showed highest residues level for cadmium. Among tissues, kidney showed highest concentrations of both lead and cadmium. From the study, it can be concluded that the contamination levels of pesticides and heavy metals residues in muscle and organs were well below the maximum residue level and present no threat to public health on the basis of current toxicological knowledge. Moreover, substantial reduction in pesticide level due to cooking, especially pressure cooking reduces the risk to meat consumer.
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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.
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    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.
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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.