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ThesisItem Open Access DEVELOPMENT AND QUALITY ASSESSMENT OF SOLAR AND OVEN DRIED SPENT HEN MEAT POWDER(College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati, 2019-06) SARKAR, BIJOY KUMAR; Hazarika, MineswarChicken occupies one of the important constituents of Indian non-vegetarian diet due to cost competitiveness, nutritional quality, universal availability and absence of religious taboos. Spent hen meat represents hardiness, poor acceptability and lowers remunerative prices in spite of its good nutritional quality, because of its higher collagen content and toughness of meat compared to those of broilers and roasters. To overcome the problems of toughness of spent hen meat, perishability of fresh meat, high cost involvement in maintaining refrigeration, lack of cold storage facility, energy deficiency in NER, disadvantages of traditional drying etc. a study was undertaken to develop spent hen meat powder with better shelf life at ambient temperature without affecting its quality. Keeping in view the above facts, the proposed study was undertaken with the following objectives viz. development of technology for preparation of spent hen meat powder by using oven and solar dryer and by incorporating phytochemicals; determination of physico-chemical, microbiological and sensory qualities of spent hen meat powder; selection of an effective and suitable packaging method; and determination of shelf life and cost of production. A total of five batches of spent hen meat powder were prepared with different formulations with or without addition of the phytoingredients in solar dryer (60-70°C for 30- 32h) and oven dryer (70°C for 18-20h). Control of solar dried spent hen meat powder was packaged with LDPE (150μm) under aerobic (A) and vacuum packaging (B); similarly treatment was packaged under aerobic (C) and vacuum packaging (D) for assessment of quality and identifies shelf stability. At the same time control of oven dried spent hen meat powder was packaged under aerobic (E) and vacuum packaging (F) and treatment was packaged under aerobic (G) and vacuum packaging (H). The results of the investigation are as follows- Yield decreased in treatments, whereas hygroscopicity, water hydration capacity, bulk density and solubility do not very. Water activity, pH and TBARS value increased during storage. Treated sample show lower pH and TBARS value than control. TBARS values of meat powder under vacuum packaging were lower than aerobic packaging during storage. Tyrosine values were higher in oven dried sample compared to solar dried sample. Lightness and yellowness values shows an increasing trend, whereas redness shows decreasing trend during storage period. Increasing trends in moisture content were observed during the storage periods. Crude protein, crude fat, total ash and carbohydrate content of spent hen meat powder did not differ much between samples and during storage. Decreasing trends of calorific value of samples were observed during storage period kept under aerobic packaging. All the samples were microbiologically safe throughout the storage period. All the samples were acceptable up to 150 days with good sensory scores. Spent hen meat powder can store up to five months at room temperature under both aerobic and vacuum packaging. Main antioxidant compounds present in phytoingredients extract were identified by LC-MS and large numbers of antioxidant compounds were found to be present in the phytoingredients. Solar drying is economical over oven drying for preparation of spent hen meat powder with similar product quality. Vacuum packaging is better to preserve product quality. Addition of phytoingredients increases the cost of production but provides better product quality and shelf stability. Based on the above study it can be concluded that chemically, microbiologically and organoleptically acceptable spent hen meat powder can be prepared with the use of low cost solar dryer.ThesisItem Open Access CERTAIN ASPECTS OF CARCASS AND MEAT QUALITY CHARACTERISTICS OF SWAMP BUFFALOES OF ASSAM(College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati, 2019-07) RAHMAN, ZIAUR; Hazarika, MineswarThe swamp buffaloes of Assam play an important role in the socio-economic as well as socio-cultural life of the people of Assam. Swamp buffaloes are poor in milk production but yield excellent source of meat. It is widely recognized that meat is an excellent source of good quality protein provides all essential amino acids and several micro-nutrients in proper proportion to support human health. As some people have wrong conception towards the consumption of red meat that it causes cardiovascular diseases, but in present day situation the best alternative red meat is carabeef, a rich source of hypocholesterolemic fatty acids. Buffalo is the only potential animal that can boost meat industry in India. A study on the carcass characteristics and meat quality traits including viz. pH, Water Holding Capacity (WHC), Extract Release Volume (ERV), Drip loss, Cooking loss, TBARS, Tyrosine value, Muscle fibre diameter, MFI, Hydroxyproline content, Proximate Composition, Texture and Colour profile analysis along with organoleptic, shelf-life and microbial qualities of meat of swamp buffaloes of the age groups 2-4 years and above 4 years of either sexes were carried out. Twenty buffaloes were slaughtered in service type of slaughterhouses. Their live weight, carcass weight, dressing percentage, carcass length, loin eye area, weight of different wholesale cuts and by-products were recorded. The physico-chemical qualities were assessed on 1st, 2nd, 4th and 6th day. The representative meat samples (L. dorsi) were kept at refrigerated temperature (4 ± 1°C) up to 6th day for quality assessment. Significant (P < 0.01) and progressive increase in live weight, carcass weight, carcass length, loin eye area and dressing percentages were recorded along with increase in age and irrespective of sexes although these were recorded more pronounced in male than female. A progressive increase in by-products yields were recorded as age advanced and were found to be more in female than in male. The weight of fore quarter was more than the hind quarters, round followed by chuck were the heaviest among the wholesale cuts. The meat pH did not show significant differences. Although there was significant (P < 0.01) increase in the overall mean values of pH and WHC (sq cm) during the refrigerated storage. Yet, there were no significant differences in overall mean pH and WHC values with increasing age of buffaloes of either sexes. The overall mean ERV (ml/100gm) and shear force values (kg/cm2) were higher on 1st day as compared to 6th day of refrigerated storage. There was significant (P < 0.01) increase in the overall mean of shear force along with increase in the age of both the sexes of buffaloes but no significant differences were observed in overall mean ERV values. TBARS (mg malonaldehyde/kg) and Tyrosine (mg tyrosine/100gm) values increased significantly (P < 0.01) with the increase in the refrigerated storage period from 1st to 6th day. No significant differences were observed in overall mean TBARS and Tyrosine values with the increasing age of either sex of swamp buffaloes. A significant (P < 0.01) decrease in the overall mean values of per cent MFI was recorded with increase in the age of both the sexes of buffaloes. The overall mean per cent MFI values increased significantly (P < 0.01) along with the increase in the storage periods from 1st to 6th day. Muscle fibre diameter (μ) and per cent Hydroxyproline content were higher on 1st day as compared to 6th day of storage in refrigeration temperature. The overall mean Muscle fibre diameter and per cent Hydroxyproline content increased significantly (P < 0.01) on increase in the age of buffaloes of both sexes. On Texture Profile Analysis, the overall mean values of hardness (g), springiness (mm), cohesiveness, chewiness and resilience were found to be significantly (P < 0.05) decreased from 1st to 6th day of storage. There was no significant differences in the overall mean values of hardness (g), springiness (mm), cohesiveness, chewiness and resilience on increase in the age of both sexes of buffaloes. On colour profile analysis, significant (P < 0.05) decrease in the overall mean values of lightness (L*) with the increase in the age of either sexes of buffaloes. The overall mean values of lightness (L*) increased significantly (P < 0.01) with the increase in the storage period from 1st to 6th day and significant (P < 0.01) increase in overall mean values of redness (a*) with the increase in the age of both the sexes of buffaloes. The overall mean values of redness (a*) decreased significantly (P < 0.01) with the increase in storage period from 1st to 6th day. There was significant (P < 0.01) decrease in the overall mean values of yellowness (b*) with the increase in the age of both the sexes of buffaloes. The overall mean values of yellowness (b*) increased but non significantly with the increase in the storage period from 1st to 6th day. A significant (P < 0.01) decreasing trend in the overall mean values of per cent moisture was observed on increase in the age of buffaloes irrespective of sexes. However, increase in storage days showed no significant differences. A significant increase in the overall mean values of per cent crude protein, per cent ether extract and per cent total ash were recorded along with increase in the age of buffaloes of either sex. The overall mean values of per cent crude protein, per cent ether extract and per cent total ash showed no significant differences with the increase in storage periods from 1st to 6th day. Per cent drip loss showed significant (P < 0.01) decrease in the overall mean values on increase in age of both the sexes of buffaloes. The mean per cent drip loss increased significantly (P < 0.05) with the increase in storage periods from 24 to 48 hours. The overall mean values of per cent cooking loss decreased significantly (P < 0.01) with increase in the age of both the sexes of buffaloes during storage periods. Microbial studies revealed that the Psychrophillic, Mesophillic, Coliform, Yeast and Mould counts increased significantly (P < 0.01) with increase in storage period from 1st day to 6th day and the counts were in acceptable range up to 3rd day. Staphylococcus aureus were detected only on 6th day of storage. Five meat samples out of twenty were found to be positive for Salmonella. Organoleptic evaluation of meat revealed that panelist preferred meat of 2-4 years age group of buffaloes. The above study leads to the conclusion that the meat of 2-4 years of age group of buffaloes of either sex were more tender and juicy and could be stored safely at refrigerated temperature (4 ± 1ºC) up to 3rd day. To reduce the initial bacterial load for slaughtering and dressing of buffaloes, should be done on hanging the carcass to enhance the shelf-life of meat. Since swamp buffaloes are considered as meat animals in draft policy of Assam, data obtained in present study would be quite useful for Government to take progressive steps in the processing and marketing of buffalo meat both for domestic and export purpose.ThesisItem Open Access INFLUENCE OF COAGULATING ENZYMES, IRON FORTIFICATION AND PACKAGING METHODS ON THE QUALITY CHARACTERISTICS AND SHELF-LIFE OF MOZZARELLA CHEESE(College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati, 2019-01) RAQUIB, MASUK; Borpuzari, TrishnaA study was carried out to develop iron fortified mozzarella cheese from cow’s milk, goat’s milk and mixed milk using kiwifruit crude extract. The experiment was conducted in the laboratories of Department of Livestock Products Technology, All India Coordinated Research Project on Post- Harvest Engineering and Technology and Department of Veterinary Microbiology, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati -781 022. Kiwifruit crude extract was prepared from fresh kiwi fruits (Actinidia chinensis). The proteolytic enzyme present in the crude extract identified through SDS-PAGE was actinidin having an apparent molecular mass of 24.5 kDa. Optimum level of kiwifruit extract can be used @ 150μg/ml of milk for complete coagulation within 27min for preparation of iron fortified mozzarella cheese. Mozzarella cheese can be efficiently fortified with ferric chloride safely without giving rise to off-flavour in the product at an optimum level of 1g/lts of milk. Maximum retention of iron (51.29mg/kg) was recorded in mixed milk iron fortified mozzarella cheese samples. Effect of enzymes and different types of milk were studied on the physico-chemical properties (pH, acidity), proximate composition, water activity, meltability, colour profile, texture analysis, yield, organoleptic properties and microbiological quality of iron fortified mozzarella cheese. Proximate composition revealed highest values for total solid and ash content for goat’s milk iron and fat in mixed milk iron fortified mozzarella cheese, while lowest moisture and fat content were recorded in goat’s milk iron fortified mozzarella cheese in the treatment group. Texture profile analysis of goat’s milk iron fortified mozzarella cheese samples showed higher values for hardness, springiness, cohesiveness and chewiness while cow’s milk iron fortified mozzarella cheese samples recorded higher value for adhesiveness and mixed milk iron fortified mozzarella cheese for gumminess parameters. There was a gradual increase in curd syneresis with advancement of time. Curd syneresis was noted to be highest in cow’s milk followed by goat milk and least was observed in mixed milk over a period of 120min. Mixed milk iron fortified mozzarella cheese enjoyed superior ratings for all the sensory attributes, viz., appearance, colour, body and texture, flavour, saltiness and overall acceptability. The TVC increased gradually from 0d till 15d of refrigerated storage for all the samples of iron fortified mozzarella cheese under both aerobic and vacuum packaging conditions irrespective of the types of milk and enzymes used. Under aerobic packaging condition, higher TVC were observed for goat’s milk sample in both control and treatment group all throughout the storage period. Mixed milk iron fortified mozzarella cheese exhibited least count in both the groups. The TVC of all the cheese samples were higher in aerobic packaging compared to vacuum packing. Nil counts for Yeast and moulds, E. coli, Coliform, Staph. aureus, Salmonella, Shigella, Listeria monocytogenes and anaerobic spore counts were noted for all the types of cheese samples under both the packaging conditions, all throughout the storage period, under refrigerated condition Best before use of mixed milk iron fortified mozzarella cheese samples was found to be 15d under both the packaging conditions with lesser TVC in the vacuum packaged samples. Based on proximate composition, meltability, sensory attributes microbiological quality and cost of production, the technology developed under treatment group for mixed milk mozzarella cheese is recommended and a suitable protocol for commercial production of iron fortified mozzarella cheese has been proposed.
