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    ThesisItemOpen Access
    UTILIZATION OF FISH MARKET WASTE FOR PREPARATION OF SILAGE (Accession No. T06294)
    (DBSKKV., Dapoli, 2017-05) PALKAR, NIKHIL DILIP; Koli, J. M.
    In the present study an attempt was made to transformation of fish market waste into silage by using three different methods viz. Inorganic (98% sulphuric acid with weight percentage of 2.5, 3.5 and 4.5%), organic (98% formic acid with weight percentage of 2.5, 3.5 and 4.5%) and biological method (molasses with weight percentage of 5, 10, 15% and curd used as lactic acid bacteria source for fermentation).The chemical, microbiological and nutritional properties of the differently preserved fish silages were estimated during a storage period of 60 days at ambient temperature. The important findings are summarised as: the chemical analysis of fish market waste was observed on wet basis to be moisture 77.09 ± 0.14 %, crude protein 15.20 ± 0.15 %, lipid 4.03 ± 0.07 % and ash 3.30± 0.11 %. Rice bran was used as co-drying material for drying liquid silage. The proximate composition of rice bran contained moisture, crude protein, fat and ash as 9.45 ± 0.19 %, 16.05 ± 0.08 %, 13.42 ± 0.15 % and 10.44 ± 0.14 % respectively on dry weight basis. The rate of pH, AAN and TVB-N were gradually increasing trends and then stable. In case of biological silage 10% and 15 % molasses, pH was decreased from 6.56 to 4.45 and 6.75 to 4.14 at the end of 6th day. pH was decreased below 4.5 after 72 hours in both silages. The rate of autolysis in sulphuric acid silage was slow compared to formic acid and biological silage. In case of bio-fermented silage (15% molasses) a steady supply of nutrients from molasses showed a steady increase in LAB from 2.24×106 to 3.67×109 cfu/g and decrease in TPC from 4.50×106 to 8.20×103 cfu/g. In present study, Sulphuric acid 2.5%, Formic acid 2.5%, biological silage 5 and 10% silages were corrupted at the end of 24, 24, 12 and 30 days respectively. In all three methods of fish silage production (mineral acid, organic acid, and biological method), the optimum amount of sulphuric acid, formic acid and molasses were determined 3.5%, 3.5% and 15%,respectively.At the end of experiment, biological silage shown higher protein content compared to inorganic and organic acid silage. Powder fish silage was prepared by mixed liquid silage with different quantity of rice bran. For neutralizing the liquid fish silage 1.5% sodium carbonate was added and measured pH value was 6.45. Mixtures were dried within 2-3 days in solar tunnel drier. The proximate composition of powder fish silage made with different quantity of rice bran 10, 20, 30, 40 and 50% contained moisture content as 13.74 ± 0.12, 12.54 ± 0.30, 10.91 ± 0.13, 10.18 ± 0.05, 9.18 ± 0.02 % respectively; crude protein content as 29.50 ± 0.22, 28.56 ± 0.12, 27.66 ± 0.10, 26.53 ± 0.18, 25.73 ± 0.08 % respectively; fat content as 16.28 ± 0.11, 15.71 ± 0.14, 14.45 ± 0.11, 13.73 ± 0.17, 12.60 ± 0.10% respectively; ash content 14.21 ± 0.12, 14.55 ± 0.11, 15.27 ± 0.13, 15.65 ± 0.15, 15.99 ± 0.12 % respectively. Considering all the limitation, powder fish silage with 30 % rice bran was found to be better and carried for further storage study. During storage, moisture content of powder silage was increased in the range from 10.91 ± 0.14 to 11.15 ± 0.10 ,whereas the protein content was decreased in the range from 27.66 ± 0.10 to 27.04 ± 0.06 %, fat content decreased in the range from 14.45 ± 0.11 to 13.42 ± 0.10 %, ash content decreased in the range from 15.27 ± 0.11 to 14.60 ± 0.09 %, Fiber content decreased in the range from 9.89 ± 0.06 to 9.64 ± 0.07 %, Carbohydrate content increased in the range from 21.82 ± 0.07 to 23.14 ± 0.11 %, pH increased in the range from 6.45 ± 0.05 to 6.59 ± 0.14 and TPC increased in the range from 2.10×104 to 2.36 ×104 cfu/g during the storage period from 0 to 90 days. From above study it can be concluded that fish market waste is suitable for preparation of fish silage powder. At room temperature powder fish silage could be stored up to more than 3 months without loss of major nutrient components.
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    ThesisItemOpen Access
    PROCESS STANDARDIZATION FOR THE MANUFACTURE OF SAFFRON (Crocus sativusL.) AND CARDAMOM (Elettariacardamomum) FLAVOURED MISTI DAHI BY USING BUFFALO MILK
    (DBSKKV., Dapoli, 2017-04) PATIL, ANOKHA; Dandekar, V.S
    DEPARTMENT OF ANIMAL HUSBANDRY AND DAIRY SCIENCE, Dr. BALASAHEB SAWANT KONKAN KRISHI VIDYAPEETH, Name of the student : Miss. Anokha Vikas Patil Registration No. : ADPM/15/2432 Degree : M.Sc.(Agri.) Major Field : Dairy science Research Guide : Dr. V.S. Dandekar Members : Prof. P. V. Jadhav, Dr. B. G. Desai, Dr. M. C. Kasture DAPOLI, DIST. RATNAGIRI, (M.S.) 415712 THESIS ABSTRACT Misti dahi is also known as misti doi, payodhi and lal dahi. It is a traditional sweetened fermented milk product popular in the eastern part of India, notably West Bengal, Bihar and Assam. It is prepared by lactic acid fermentation of sweetened milk. A good misti dahi has a characteristic brown colour, firm consistency, smooth texture and caramelized flavour. It is a potential source of B-complex vitamins, folic acid, and riboflavin along with easier digestibility property. The misti dahi can be served with some flavour blends. The commonly used flavour blends are of mango, banana and papaya. In recent years, new trend is arrived of enhancing nutritive, therapeutic and aesthetic value of milk products by blending with spices/condiments. Spices have always been an integral part of the Indian culture. Saffron (Crocus sativus L.) is one of the highly prized spices which contain more than 150 volatile compounds, among others. The active components in saffron have many therapeutic applications in many traditional medicines as antiseptic, anti-depressant; anti-oxidant, digestive, anti-convulsant. Being “Queen of spices”, cardamom (Elettaria cardamomum) known since centuries for its culinary and medicinal properties. Cardamom is a good source of minerals like potassium, calcium and magnesium. It is also used to shatter kidney stones and gall stones and was apparently used as an antidote for both snake and scorpion venom. Considering the nutritional importance of saffron and cardamom as well, it was decided to develop a simple technology for better utilization of saffron and cardamom in the form of syrup in the preparation of misti dahi. In the present study misti dahi was prepared from buffalo milk by incorporation of saffron-cardamom syrup and sugar at different levels viz. 0, 2, 4 and 6 per cent Title of thesis : “Process standardization for the manufacture of saffron (Crocus sativus L.) and cardamom (Elettaria cardamomum) flavoured misti dahi from buffalo milk.” saffron-cardamom syrup and 6, 8 and 10 per cent sugar in different combinations with six replications.Misti dahi was prepared through heating of milk, cooling, addition of different levels of sugar followed by incorporation of saffron-cardamom syrup at different levels and subsequent addition of starter culture. Physical analysis was conducted through organoleptic tests and chemical analysis was done through proximate analysis. The scores for colour and appearance, body and texture and flavour for twelve types of misti dahi samples showed significant differences at various levels (p<0.01 to p<0.05). From the result of present investigation it may be concluded that saffron-cardamom syrup and sugar could be successfully utilized for preparation of misti dahi. The most acceptable quality misti dahi can be prepared by using 8 per cent sugar and 6 per cent saffron-cardamom syrup (S2F3). Higher proportion of sugar level (10 per cent) showed reduction in sensory quality score for misti dahi. The most acceptable quality misti dahi (S2F3) contained on an average, 30.03 per cent total solids, 5.80 per cent fat, 3.55 per cent protein, 0.94 per cent ash and 0.87 per cent titratable acidity. The production cost of most acceptable misti dahi (S2F3) was ` 72.50 per kg.