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ThesisItem Open Access DEVELOPMENT OF PACKAGING FILMS EMBEDDED WITH DIFFERENT NANO PARTICLES TO ENHANCE THE SHELLIFE OF PORK(SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIA, 2022-05) NAVEEN, ZILLABATHULA; ESWARA RAO, B(MAJOR); NAGA MALLIKA, E; SRINIVASA RAO, T; NARENDRA NATH, D; PRASAD, T.N.V.K.VIn the present study an attempt was made to develop, standardize and evaluate packaging films embedded with different nanoparticles to enhance the shelf life of pork. Nanoparticulates of Zinc Oxide and Silver were synthesized by sol-gel method. The characterization of Nanoparticles was done by Dynamic Light Scattering technique, Fourier Transform Infrared spectroscopic analysis, X-Ray Diffraction analysis, Scanning Electron Microscopy analysis and Energy Dispersive X-Ray Spectrometer analysis. Nanoparticles were embedded in LDPE base, at different levels to enhance the shelf life of pork. Blown films were prepared with ZnO, Silver and ZnO + Silver nanoparticles at three different levels of 0.5%, 1.0%, 1.5% each. The packaging films embedded with three different combinations of NPs at three different levels each, were further evaluated for physical strength and antimicrobial properties. The film characteristics, like tensile strength, tear resistance, per cent elongation at break, bursting strength, puncture strength, fragmentation tests, antimicrobial activity and water sorption kinetics were evaluated. Fourier Transform Infrared spectroscopic analysis, X-Ray Diffraction analysis, Scanning Electron Microscopy analysis and Energy Dispersive X-Ray Spectrometer analysis of packaging films embedded with three different NPs were also evaluated. The Overall Mean ± SE tensile strength, tear resistance, per cent elongation at break, bursting strength, puncture strength, fragmentation of packaging films embedded with ZnO NPs at 1.0 % level was significantly (P<0.05) higher compared to packaging films embedded with other NPs at different levels. The anti-microbial activity, measured as diameter of inhibition zones (mm) of Silver NPs embedded packaging films were significantly superior (P<0.05) compared to all other levels of each NP. Based on the evaluation of film characteristics, the packaging film embedded with ZnO nanoparticles at 1.0% level was statistically selected and was evaluated for its efficacy to enhance the shelf-life of pork patties under refrigerated (4 ± 1°C) storage. pH, 2- TBARS values, Tyrosine values and Microbial counts of pork packaged in packaging film embedded with ZnO nanoparticles at 1.0% level were significantly (P<0.05) lower than those of pork packed in control film, while the sensory quality of pork packaged in packaging film embedded with ZnO nanoparticles at 1.0% level was significantly (P<0.05) higher than those in control film. The pork packaged in control film was acceptable up to ten days and in packaging film embedded with ZnO nanoparticles at 1.0% level were acceptable up to 12 days of refrigerated storage.ThesisItem Open Access STUDIES ON PROCESSING, DEVELOPMENT AND SHELF LIFE OF DUCK MEAT SAUSAGES(Sri Venkateswara Veterinary University, TIRUPATI – 517 502,A.P, 2003-09) NAVEEN, ZILLABATHULA; MASTHAN REDDY, P; PRABHAKARA REDDY, K; Rao, V.D.PABSTRACT : An investigation was carried out to study the processing, development and shelf life of duck meat sausages prepared by utilizing raw and partially cooked duck meats. Soya flour at 10 percent level was selected, based on the results obtained from four preliminary trials conducted to select the binder. Duck meat sausages prepared by incorporating both raw meat and partially cooked meat were separately evaluated fresh as well as under refrigerated (7 1C) and frozen (-18 1C) storage conditions for quality characteristics. Duck meat sausages prepared with raw meat had significantly (P<0.01) higher cooking losses and lower emulsion stability compared to partially cooked meat sausages. The sausages prepared with partially cooked meat had higher pH, lesser ERV, and lesser WHC when compared to raw meat sausages. Frozen storage of duck meat sausages for 8 weeks resulted in significant (P<0.01) reduction in percent cooking loss. Emulsion stability, ERV, WHC of sausages reduced significantly (P<0.01) with the advancement of refrigerated and frozen storage, where as mean pH increased significantly (P<0.01) at both the storage conditions. Refrigerated storage for 14 days and frozen storage for 6 weeks resulted in significant (P<0.01) increase in mean TBA values of duck meat sausages but further frozen storage upto 8 weeks period resulted in decrease in the TBA values. Duck meat sausages incorporated with partially cooked meat recorded significantly (P<0.01) lower percent moisture and higher crude protein and ether extract contents than raw meat sausages. Both refrigerated and frozen storage has lead to a significant (P<0.01) reduction in the moisture content of sausages. A significant (P<0.01) increase in both percent crude protein and ether extract contents of the sausages was noticed initially under refrigeration and frozen storage and later a significant (P<0.01) decrease was noticed in both the cases till the end of storage period. The total plate (aerobic mesophil) count, psychrotroph count, yeast and mould count (log 10 CFU/g) of raw duck meat sausages were significantly (P<0.01) higher than those of partially cooked meat sausages. Irrespective of type of meat, both refrigerated and frozen storage caused a significant (P<0.01) increase in mean total plate count, psychrotroph count and yeast and mould counts. However all these counts were within the normal acceptability limits for consumption. Organoleptic scores for colour, flavour, juiciness of raw duck meat sausages were significantly (P<0.01) superior than partially cooked meat sausages. Regardless of the type of meat used, a progressive and significant (P<0.01) decline in all the sensory characteristics were recorded in sausages kept in refrigerated and frozen storage. However, the scores were with in the limits of acceptability.
