Thumbnail Image

Thesis

Browse

20243
Reset filters
Subject: Livestock Product Technology × End date: 2024 × Start date: 2024 ×
Reset filters

Search Results

Now showing 1 - 3 of 3
  • Thumbnail Image
    ThesisItemOpen Access
    DEVELOPMENT AND QUALITY EVALUATION OF LOW-FAT CHICKEN NUGGETS INCORPORATED WITH BROWN RICE FLOUR
    (SRI VENKATESWARA VETERINARY UNIVERSITY, TIRUPATI - 517 502. (A.P.) INDIA, 2024-02) AJAY KUMAR KAKANI; SAI DILIP GUPTA .R (MAJOR); SURESH K. DEVATHKAL; ESWARA RAO .B; SUBHASHINI .N
    A study was conducted to investigate the effect of brown rice flour on the quality and storage stability of chicken meat nuggets. During first phase six trails were conducted by incorporating brown rice flour at three different levels viz., 2, 4 and 6 per cent. Among different treatments 6 per cent brown rice flour incorporated chicken nuggets showed higher physical (percent moisture, per cent crude protein, per cent crude fiber and total ash), physico-chemical (water holding capacity %, emulsion stability %) and sensory scores than control and other treatments. During second phase chicken nuggets incorporated with 2%, 4% and 6% brown rice flour along with control were selected to evaluate the quality and shelf-life of chicken meat nuggets at refrigeration (4±1°C) storage. Storage studies revealed that Physico chemical properties such as pH, 2- TBARS and free fatty acid value had significantly (P<0.05) higher values in 6% brown rice flour incorporated chicken nuggets when compared to other treatments and control and its values also increased significantly (P<0.05) as the refrigeration (4±1°C) storage period progressed from 0 to 9 days. Sensory evaluation revealed a progressively decreasing trend in all sensory quality parameters in control and treatments during refrigeration storage period. Based on the result obtained in the study it might be concluded that chicken meat nuggets could be prepared satisfactorily on addition of up to 6% level of brown rice flour and can be stored up to 9 days without adversely affecting the quality of the products under refrigeration storage.
  • Thumbnail Image
    ThesisItemOpen Access
    OPTIMIZATION OF CHICKEN MEAT BISCUITS WITH DIFFERENT OLEOGELS
    (SRI VENKATESWARA VETERINARY UNIVERSITY, TIRUPATI - 517 502. (A.P.) INDIA, 2024-02) SONIA BANISETTY; NAGA MALLIKA .E (MAJOR); ESWARA RAO .B; SRINIVASA RAO .T; SURESH K DEVATKAL
    Omega-3 fatty acids are of increasing interest due to their health benefits but face various physical limitations because of their liquidity. Using these omega fatty acid rich oils with selected gelator substance can yield oleogels that are solids at room temperature. Oleogels of both olive oil and flaxseed oil with 5 per cent carnauba wax out performed in their physical characteristics. These oleogels were used as saturated fat replacers in chicken meat biscuits. The developed formulations had significantly (P<0.05) higher baking yield, better texture profile, lower saturated fat content, higher PUFA/SFA and h/H ratios with good organoleptic quality. In the second phase of the study, the developed chicken meat biscuits with flaxseed oil oleogel were subjected to both ambient (28±1℃) and refrigerated (4±1℃) storage temperatures for a period of 45 days. Though both the treatments had exhibited healthier fatty acid profile, flaxseed oil oleogel incorporated chicken meat biscuits were chosen for shelf-life evaluation study due to their significantly lower (P<0.05) saturated fat content compared to their counterparts. The pH values were in decreasing trend, whereas, 2-Thiobarbituric acid values were in increasing trend during the storage period. The total plate count (log cfu/g) and yeast and mould count of chicken meat biscuits were not detectable during initial days, but later on, counts were significantly increased (P<0.05). The organoleptic study throughout the storage period showed a considerable decline in all sensory attributes. The biscuits did, however, meet panellists acceptable limits till 40 days of both ambient and refrigeration storage.
  • Thumbnail Image
    ThesisItemOpen Access
    EFFECT OF NANO ENCAPSULATED CINNAMON (CINNAMOMUM ZYLANICUM) ESSENTIAL OIL ON QUALITY CHARACTERISTICS OF PORK SAUSAGES
    (SRI VENKATESWARA VETERINARY UNIVERSITY, TIRUPATI - 517 502. (A.P.) INDIA, 2024-02) MOUNIKA DUGGINENI; ESWARA RAO .B (MAJOR); BABJI. Y; AMBEDKAR .Y.R; SRINIVASA RAO .T
    The Cinnamon essential oil was encapsulated by zinc oxide and surface morphology was studied under scanning electron microscopy (SEM). The SEM images demonstrated that the nano particles mediated by cinnamon essential oil were primarily spherical in shape, forming smooth, rounded structures with clearly defined morphology. In first phase, pork sausages were standardized with suitable level of CEO at concentrations of 0.025%, 0.05% and 0.075% compared with control. Addition of different concentrations of CEO significantly (P<0.05) affected the sensory scores of pork sausages. Pork sausages added with 0.05% CEO had significantly (P<0.05) higher colour and flavour, mouth coating and overall acceptability scores than control, 0.025% CEO and 0.075% CEO added pork sausages. The tenderness and juiciness scores of pork sausages was not significantly (P>0.05) affected by addition of different concentrations of CEO. Addition of different concentrations of nanoencapsulated CEO significantly (P<0.05) affected the sensory scores of pork sausages. Pork sausages added with 0.01% NCEO had significantly (P<0.05) higher colour and flavour, mouth coating and overall acceptability scores than control, 0.02% NCEO and 0.04% NCEO added pork sausages. The tenderness and juiciness scores of pork sausages did not significantly (P>0.05) affect by addition of different concentrations of NCEO. Pork sausages added with 0.05 % CEO and 0.01 % NCEO rated superior sensory scores a n d thus selected for further studies during refrigerated (4±1°C) storage. In the second phase, comparative anti-oxidant and anti-microbial efficacy of CEO, NCEO added pork sausages with control and synthetic antioxidant (BHT) added pork sausages were determined by evaluating physico-chemical, microbial and sensory qualities at 5 days regular interval up to 30 days stored in refrigeration (4±1°C) temperature. Pork sausages added with 0.01% NCEO had significantly (P<0.01) lower pH, 2 TBARS values (mg malonaldehyde/kg of product), per cent FFA values and water activity than control and pork sausages added with 0.01% BHT and 0.05% CEO. Control and pork sausages added with BHT spoiled after 15 and 20 days of refrigerated storage respectively. A significant (P<0.01) increase in pH, 2-TBARS values, and per cent FFA values were observed as progressing of the storage period progressed in both control and treated sausages. There is significant decrease found in water activity in treatments during storage and 0.01% NCEO has lower water activity compared to control, BHT and CEO. Pork sausages added with 0.01% NCEO had significantly (P<0.01) lower total plate counts, total staphylococcal count and total yeast and mold count than control and remaining formulations. Coliform counts were not detected up to 5th day in control and all treated sausages. From 10th day onwards total coliform counts were noticed except in 0.01%NCEO pork sausages. Beyond 15th day, coliform growth was observed in sausages with NCEO, but even then, they had significantly (P<0.01) lower coliform counts compared to the control and other formulations.