Thesis

Browse

Search Results

Now showing 1 - 9 of 25

Open Access
A study on the storage quality of functional Rista (gravy based meat balls) under different packaging conditions
(SKUAST Kashmir, 2023) Snober Irshad; Sheikh, Rafeh Ahmad
Rista, an emulsion based meat product of famous Kashmir cuisine “Wazwan” is traditionally prepared from pre rigor hot boned tender lamb meat with about 20-30% of animal fat used in its formulation. To enhance the health quotient of this traditionally prepared meat dish, dietary fiber-rich wheat bran and antioxidant-rich grape seed extract have been successfully incorporated in its formulation, so as to enhance its acceptability among modern day health conscious consumers. Though being relished by the local population of Kashmir valley, Rista is yet to register popularity in national and international markets, because of lack of standardized and convenient packaging options for its effective marketing. With this background in consideration, the present study was designed with an aim to ascertain the storage stability of Rista in different packaging systems at various temperature conditions. Three types of Rista selected for storage study included T0 as control, T1 as dietary fibre rich Rista containing 8% of hydrated (1:1) wheat bran and T2 as antioxidant rich Rista fortified with 0.1% of grape seed extract. The study was completed in three experiments. In the first two experiments, Rista was packaged aerobically in LDPE (200µm gauge) bags as well in vacuum in multilayered nylon barrier film pouches (150 µm thickness) and stored under refrigeration (4±1◦C) and freezing (-18±1◦C) conditions. Various physico-chemical, antioxidant, microbiological, sensory and ultrastructural characteristics were analyzed to evaluate the storage behavior of Rista. The results indicated that under refrigerated conditions, Rista packed aerobically as T0 (control) and T1 (enriched with dietary fiber) remained stable for 13 days. The T2 Rista variant fortified with grape seed extract (GSE) exhibited stability for 16 days. In contrast, when vacuum packaged, T0 and T1 Rista remained stable for 20 days, while T2 Rista maintained its quality for 25 days. All the frozen Rista samples (T0, T1 and T2) were stable for at least 90 days under aerobic conditions and for at least 120 days under vacuum conditions. In the third experiment, Rista was processed in retort pouches at 121ºC under 15 psi pressure for 20 minutes and kept in refrigeration (4±1ºC). It was found that all the Rista samples (T0, T1 and T2) were stable for at least 180 days based on the sensory and microbiological parameters. Freezing conditions and retort pouch processing were successful in extending the product shelf life to the full term of our study (90 days for aerobic freezing, 120 days for vacuum freezing and 180 days for retort refrigeration), therefore can be adopted for longer storage requirements. Based on the above findings it was recommended that other packaging options like intelligent packaging, active packaging and smart packaging can also be explored to further improve the storage life and thus marketability of Rista.
Open Access
Storage behaviour of fiber and antioxidant rich Goshtaba (curd gravy based meat balls) using different packaging systems
(SKUAST Kashmir, 2023) Sadiya Sajad; Sheikh, Rafeh Ahmad
Goshtaba, popularly known as the “King of Wazwan” is a delicious emulsion-based meat ball, which is cooked in aromatic curd-based gravy locally called as “Yakhni”. Goshtaba has got tremendous potential for commercialization, if proper formulation and marketing strategies especially in terms of shelf life extension are pursued. The traditionally made animal fat loaded Goshtaba has been made healthier by incorporating dietary fiber rich wheat bran and anti-oxidant rich grape seed extract in its formulation. The current study was designed with an aim to improve the storage life of these healthier Goshtaba balls (T1 as dietary fiber rich and T2 as grape seed extract fortified) along with control (T0) in different packaging systems. In the first and second experiment, Goshtaba was packaged aerobically (LDPE 200µm gauge) and in vacuum (multilayered nylon barrier film pouches 150 µm thickness) and studied under refrigeration (4±1ºC) and freezing (-18±1ºC) conditions for various physico-chemical, anti-oxidant, microbiological, sensory and ultra-structure characteristics to ascertain their storage behavior. It was found that under refrigerated conditions, aerobically packaged T0 (control) and T1 (dietary fiber rich) Goshtaba were stable for 17 days and T2 Goshtaba (GSE fortified) was stable for 20 days; however, in vacuum packages, T0 and T1 Goshtaba were stable for 25 days and T2 Goshtaba was stable for 30 days. All the frozen Goshtaba samples (T0, T1 and T2) were stable for at least 90 days under aerobic conditions and for at least 120 days under vacuum conditions. In the third experiment, Goshtaba was processed in retort pouches at 121ºC under15 psi pressure for 15 minutes and kept in refrigeration (4±1ºC). It was found that all the Goshtaba samples (T0, T1 and T2) were stable for at least 180 days based on the sensory and microbiological parameters. Freezing conditions and retort pouch processing were successful in extending the product shelf life to the full term of our study (90 days for aerobic freezing, 120 days for vacuum freezing and 180 days for retort refrigeration), therefore can be adopted for longer storage requirements. It was concluded that to enhance the marketability of Goshtaba at local, national and international markets, different types of packaging and storage conditions can be explored.
Open Access
Development of functional Goshtaba using natural ingredients from plant sources
(SKUAST Kashmir, 2022) Nazir Ahmed; Wani, Sarfaraz Ahmed
The present study was conducted with the objective of mechanization of processing methodology, developing functional Goshtaba by replacing animal fat with vegetable fat, replacing NaCl with KCL, fortification with chia seed (as a source of dietary fiber) and grape seed extract (as a source of antioxidant) and asses the shelf life of functional Goshtaba under aerobic and vacuum packaging under refrigeration temperature. The study was conducted under five experiments. In all the experiments, the treatment was evaluated for physico-chemical composition, colour, sensory, textural profile and Scanning electron microscopy (SEM). The physicochemical, compositional and sensory quality of gravy was also evaluated. In experiment I, the preparation of Goshtaba was mechanized and animal fat was replaced by vegetable oil. In this experiment, five treatments were compared among themselves. The treatments included; the Tc-Traditional method with 20% fat (animal fat: vegetable fat = 20:0), M0 - Machine method with 20% fat (animal fat: vegetable fat = 20:0), M1 - Machine method with 20% fat (animal fat: vegetable fat =15:5), M2 - Machine method with 20% fat (animal fat: vegetable fat = 10:10) and Machine method with 20% fat (animal fat: vegetable fat = 5:15). The study revealed that the machine processed Goshtaba M2, containing animal fat: vegetable fat in the ratio of 10:10 was optimum and was carried for further study. In experiment II, effect of potassium chloride (KCl) as a replacement for sodium chloride (NaCl) was studied. The treatments included; T0; NaCl: KCl= 100:0 (2.5g:0g ), T1; NaCl: KCl =100:10 (2.25g:0.25g) T2; NaCl: KCl=80:20 (2.0g :0.5 g) and T3; NaCl: KCl= 70:30 (1.75g: 0.75g). T2 was found optimum in quality than other treatments, hence carried out for further study. The incorporation of dietary fiber in the form of chia seed was optimized in experiment III. The treatments include;T0- Lean meat:Chia seed 80:0, T1-Lean meat:Chia seed 78:2, T2- Lean meat:Chia seed 76:4 and T3- Lean meat:Chia seed 74:6. T1 containing lean meat: chia seed in the ratio of 78:2, was found best and was carried for further study. The level of incorporation of antioxidant grape seed extract in the functional Goshtaba was optimized in this experiment IV. The treatments included; T0- Lean meat: Grape seed extract = 80:0, T1-Lean meat: Grape seed extract = 80:0.1%, T2- Lean meat: Grape seed extract = 80:0.2% and T3- Lean meat: Grape seed extract = 80:0.3. T1 containing grape seed extract 0.1%, was found best and was carried for further study. Experiment V was conducted to determine the storage stability of functional Goshtaba under refrigeration temperature (4±1oC).The final product along with control was packaged aerobically in low density poly ethylene (LDPE) pouches for 21 days and under vacuum in multilayered nylon barrier film pouches for 42 days and stored at refrigeration temperature (4+1oC ). Samples were drawn for analysis at regular intervals of 7 and 14 days, for aerobically and vacuum packaged products, respectively. The products were than analyzed for physico-chemical, compositional, sensory and microbial quality. It was concluded that the Goshtaba product so formed can be fairly acceptable up to 21 days in LDPE and up to 42 days in vacuum packaging at refrigeration storage respectively. It is recommended that machine processed functional Goshtaba with good storage stability in LDPE and vacuum packaging at refrigeration can be prepared by replacing 10 % animal fat with 10% vegetable oil, 20% NaCl with KCl, and addition of 2% chia seed as a source of dietary fiber and 0.1 % grape seed as a source of antioxidant.
Open Access
Development of low sodium functional Rista enriched with plant based dietary fibers and antioxidants
(SKUAST Kashmir, 2022) Qureshi, Asma Irshad; Sheikh, Rafeh Ahmad
The marketability of all Wazwan dishes including Rista is mainly restricted to local populace because of the lack of scientific interventions necessary to upscale the product. The traditional preparation of emulsion for the development of Rista is done manually using a stone base ‘maz-kaane’ and a hammer ‘goshpare’. This manual process is both labour as well as time intensive, besides being hygiene compromising and the product is laden with high amount (20-30%) of animal fats, making it a potential cause of the greater incidence of lifestyle diseases such as obesity, hypertension, cardiovascular diseases and coronary heart diseases. Our study was designed to overcome the above listed shortcomings and to promote the Rista, by using modern processing approaches to upscale the traditional processing of Rista. Use of sodium and fat replacers, dietary fibre and antioxidant sources was attempted to make the product functional and healthier in nature. In first experiment, the machine processing was compared with traditional processing. Rista was prepared both traditionally as well as by machine processing, replacing animal fat with vegetable oil at different levels (up to 75 %). The product was evaluated for its quality on the basis of different physico-chemical, ultrastructure and sensory attributes. 50% replacement of animal fat with vegetable fat (M2) was selected as the optimum level for the development of functional Rista. In second experiment, four different types of Rista were prepared replacing NaCl with KCl at 0% (T0 or control), 10% (T1), 20% (T2) and 30% (T3) levels and on analysis, 20% NaCl replaced with KCl was selected as the optimum level for the development of low sodium Rista. In third experiment, different levels of Flax Seed Powder (FSP) viz. T0 (0% FSP), T1 (2% FSP), T2 (4% FSP) and T3 (6% FSP) were used and on analysis, 2% of FSP was found suitable for the preparation of dietary fibre rich Rista. In fourth experiment, 0.1% GSE was selected for fortification in Rista. After estimating the product profile, the functional Rista along with control were packaged aerobically in LDPE pouches (for 21 days) and in vacuum in multi layered nylon barrier film pouches (for 42 days) and stored at refrigeration temperature (4±◦C). In both packaging conditions, the pH, TBARS and Tyrosine values showed significant increase while as moisture values followed significant decrease with advancement of storage. With increase in storage period, the microbial counts (Standard Plate, Coliform and Psychrophilic counts) showed significant increase, although the values remained within acceptable limits. The sensory scores decreased with storage period for all attributes but remained acceptable for 21 and 28 days in aerobic and vacuum conditions, respectively. It was concluded that functional Rista containing lower animal fat and sodium content, higher dietary fibre and antioxidant content had a refrigerated shelf life of 21 days and 28 days in aerobic and vacuum conditions, respectively.
Open Access
Development and evaluation of feather-cum-skin meal as a protein supplement for poultry
(SKUAST Kashmir, 2020) Shiekh, Abdul Tawab; Wani, Sarfaraz Ahmad
A study was conducted on the development and evaluation of feather-cum-skin meal (FCSM) as well as perceive its effect as a protein supplement on the performance of the poultry. Poultry feathers along with the skin were collected from retail poultry shops. The material was processed by modified hydrothermal rendering followed by microbial degradation using Bacillus licheniformis (MTCC 2618) for 15 days under aerobic conditions. The percent yield of FCSM and extracted fat on dry weight basis was found to be 21.20±0.19 (%) and 10.42±0.05 (%) respectively. The FCSM was evaluated for its quality in terms of proximate composition, mineral profile, qualitative amino acid assay and shelf life study. The moisture, crude protein, ether extract and ash were found as 6.49±0.13 (%), 77.41±0.16 (%), 8.50±0.13 (%) and 0.46±0.02 (%) respectively. Sodium, potassium, calcium and magnesium concentration was found as 345.52±1.42 ppm, 3614.17±27.03 ppm, 2.20±0.06 ppm; 471.17±1.08 ppm respectively. Manganese was not detected in any of the sample. On qualitative amino acid assay, cystine, cysteine and phenylalanine were found in high concentrations while as methionine, tryptophan, tyrosine and glycine were not detected. Shelf life study was conducted by incorporating α-tocopherol as an antioxidant @ 400ppm (T2) and 800 ppm (T3) keeping T1 as a control with no antioxidant. The parameters evaluated include TPC, yeast and mould count and TABARS value for a period of one month at the intervals of 15 days. The results in general revealed that with the increase in antioxidant concentration, storage life of the FCSM improves. In order to observe the effect of replacing fish meal with the FCSM in the poultry ration on the performance of poultry birds, an experimental trail was conducted on 120-day old commercial broiler chicks, distributed randomly into five treatment groups of 3 replicates of 8 birds each, for a period of 35 days. Control group G1 was fed basal diet without any FCSM. G2, G3, G4 and G5 were fed diets supplemented with 2.5%, 5%, 7.5% and 10% FCSM of total feed respectively. The biochemical parameters (viz; chloestrol, BUN, GGT, urea, uric acid and total protein) assessed on 3rd and 5th week of rearing revealed no significant difference between the groups. The performcae of the birds was evaluated in terms of feed consumption, weekly body weight gain, feed conversion ratio, and slaughter weight. The performance showed that the G4 incorporated with 7.5 (%) FCSM showed better results than other groups. At the end of the experimental trail, 2 birds from each replicate (6 birds from each group) were slaughtered for evaluation of carcass characteristics. The birds were slaughtered and dressed by Halal method. The live weight, bleeding weight, defeathered weight and dressed weight were recorded, there by calculating the dressing percentage, edible and inedible by-product percentage. The cut-up part percentages were also calculated. Results revealed that the carcass characteristics including dressing percentage of G4 was better than other groups. In order to see the effect of feeding FCSM on the sensory attributes of the meat, sensory evaluation was conducted by a panel of semi-trained judges on 8 point hedonic scale. The results revealed that there was no negative effect by feeding the FCSM on the sensory attributes of the meat. From the study it was concluded that FCSM can replace fish meal in the broiler chicken diets up to a level of 75% without any ill effects on growth performance, health parameters, carcass characteristics and sensory attributes.
Open Access
Studies on Availability and Evaluation of various Quality characteristics of Dried milk in Kashmir
(SKUAST Kashmir, 2019) Snober Irshad; Pal, Mohammad Ashraf
The current investigation was undertaken with the aim of ascertaining the availability and utilization status of milk powder (SMP and WMP) in Kashmir and evaluating the quality of milk powder in Kashmir division for characterizing its sensory, physico-chemical, microbiological and adulteration profile. For this purpose a survey on various households and commercial establishments was undertaken. A total of 240 respondents from households and 120 from commercial establishments (wholesellers, retailers, tea stallers) were asked to respond to respective questionnaires. The results revealed that the households and commercial establishments preferred Sifti brand and Skim milk powder class for milk powder. Tins were mostly preferred by the commercial establishments and major utilization of milk powder was for making beverages. Marriage had a great influence on purchase of milk powder. The majority of households on an average consumed upto 1 kg of milk powder per month. Sensory attributes of milk powder were found to be within acceptable limits. Microbiological quality of the samples of milk powder(SMP and WMP) collected from the three zones of Kashmir division were satisfactory and the physiochemical properties of all the milk powder samples, collected from three zones were found to be of approved quality, irrespective of the brand and class. Adulteration profile of milk powder was seen to match completely to the standards. A very few samples were found positive to alkaline neutralizer.
Open Access
Process Optimization for the Development of Functional Processed Paneer Spread
(SKUAST Kashmir, 2018) Beigh, Sayar Ahmad; Pal, Mohammad Ashraf
The current investigation involved use of quince seed mucilage in order to develop functional processed paneer spread, a counterpart of western processed cheese spread. The product development study consisted of three interdependent phases. In the first phase, TSC was added @ 0.5%, 1% and 1.5% and the product emulsified with 1% TSC exhibited most desirable characteristics in terms of physico-chemical and sensory characteristics. In the second phase water was added to the intended product @ 5%, 10% and 15% level. The study revealed that the product with 15% water level possessed most desirable characteristics in terms of physico-chemical and sensory characteristics. In third phase functional characteristics were imparted in the final product by incorporation of QCM @ 0.25%, 0.5% and 0.75%.The study revealed that the product fortified with 0.5% QCM was having more desirable characteristics as compared to other treatments in terms of physico-chemical and sensory characteristics. Antioxidant activity in terms of DPPH-RSA percentage showed significant increase with increasing level of quince seed mucilage when compared with control. Based on the experimental findings, the final product was developed by blending the paneer with 1% TSC, 0.5% QCM and 15% water which was comparable with its western counterpart processed cheese spread. In our next phase the product fortified with 0.5% QCM and control were stored at refrigeration temperature (4±1oC) for 28 days and were analyzed for sensory characteristics, moisture, pH, TBARS and microbiological characteristics at regular intervals of 7 days. Moisture content decreased with storage in both control and treatment but decrease was lower in treatment than in control. Sensory attributes decreased with storage after 21 days while as higher score for sensory characteristics was obtained for QCM fortified sample. Microbiological assay revealed SPC count to be well within the prescribed limits of FSSAI (2011) for both treatment and control on day 28. Coliform count exceeded the recommended levels of FSSAI (2011) on day 21 in control but count was well within the limits in QCM fortified samples. Yeast and mold count was observed only after day 28 and the values were slightly higher than recommended by FSSAI (2011). TBARS values were significantly lower in QCM fortified sample than in control. Overall the values were slightly higher than FSSAI (2011) recommended values on day 21 in both control and treatment. It can be concluded that functional processed paneer spread can be developed by blending paneer with 1% TSC, 15% water and 0.5% QCM .Such product possesses almost all the characteristics that are found in its western counterpart and can be kept safely for 21days at refrigeration temperature of 4±1oC.
Open Access
Use of Dandelion (Taraxacum officinale) for the Development of Functional Chicken Loaves
(SKUAST Kashmir, 2018) Sadiya Sajad; Sheikh, Rafeh Ahmad
Broiler meat has a wider consumer acceptance among white meats because of its high biological value besides being low in saturated fatty acids. Moreover, it is preferred by health conscious consumers for it being a rich source of poly unsaturated fatty acids (PUFA) especially, omega-3-fatty acids. Though, PUFA are desired for various health benefits but they are liable to oxidation with increasing storage time. Lipid oxidation is thus a major cause of spoilage of meat products. Although synthetic additives have been widely used in the meat industry to inhibit both the process of lipid oxidation and microbial growth, recent trend is to decrease their use because of the growing concern among consumers about such chemical additives. Consequently search for natural additives especially of plant origin has notably increased. Locally available natural sources like dandelion being rich source of functional ingredients can be exploited for their functional role by incorporating them in chicken meat loaves. An investigation was thus, undertaken to evaluate the effect of incorporation of dandelion leaf powder and its extract on the quality and shelf life of chicken loaves. Our investigation was accomplished in three experiments. The first two experiments were aimed at optimizing the level of Dandelion Leaf Powder (DLP) and Dandelion Leaf Extract (DLE) for the development of functional chicken meat loaves. The product was evaluated for its quality on the basis of different physico-chemical, proximate, antioxidant activity and sensory parameters. DLP was incorporated at three levels: 1% (T1), 2% (T2) and 3% (T3), replacing lean meat in the formulation of the product and DLE was incorporated at four levels: 2.5% (T1), 5% (T2), 7.5% (T3) and 10% (T4), replacing chilled water in the formulation of the product. Upon analysis, 1% level of DLP and 10% level of DLE were found to be optimum for the development of functional chicken loaves. The third experiment was carried out to evaluate the storage stability of functional chicken meat loaves selected optimum in the previous experiments. The product was packed in LDPE bags and stored at 4±1oC for 28 days. The samples were evaluated at regular interval of 7 days for various physico-chemical, antioxidant activity, microbiological and sensory quality parameters during the storage period. The pH and TBARS showed significant increase while as moisture and DPPH-RSA values followed significant decrease with advancement of storage (overall mean at day 0 and 28: 6.13, 6.38 for pH; 0.24, 0.55 for TBARS; 70.01, 66.82 for moisture and 54.45, 27.57 for DPPH-RSA, respectively). The DLP and DLE improved the functional value of the product as depicted by enhanced DPPH-RSA and lowered TBARS values when compared with control. Further, the total plate count (log cfu/g) showed significant increase from day 0 (0.85) to day 28 (4.03). Coliform count (log cfu/g) showed growth after day 14 (0.24) which increased significantly to 1.21 on day 28 whereas, Yeast and Mould (log cfu/g) showed growth after day 21 (0.55) which increased significantly to 1.05 on day 28. However, the values for all microbial parameters were within acceptable limits throughout the storage period. Although, the sensory scores decreased with storage period for all attributes but remained acceptable up to 21 days, however, were slightly unacceptable on the 28th day of refrigerated storage. The rate of increase in various microbiological parameters and the rate of decrease in sensory attributes was slower (desirable) in case of functional chicken loaves incorporated with DLP or DLE. Thus, it was concluded that Dandelion Leaf Powder and its Extract can be efficiently incorporated in chicken meat for the development of functional chicken meat loaves without having any adverse effects during the refrigerated storage under aerobic conditions.
Open Access
Development of Functional Spent Hen Meat Patties via Incorporation of Fenugreek Seed Powder and its Extract
(SKUAST Kashmir, 2017) Qureshi, Asma Irshad; Sheikh, Rafeh Ahmad
Utilization of lesser valued spent hen meat can be exploited by suitable interventions via processing into ready to eat meat products like meat patties. Further, the functional value of the products can be improved by incorporating functional ingredients in their formulations. Locally available natural source like fenugreek seeds, being a rich source of functional ingredients can be exploited for its functional role. A study was thus, designed to enhance the overall functional value of otherwise less functional spent hen meat via incorporation of fenugreek seeds as a powder and/or its extract to produce functional spent hen meat patties for commercial exploitation. Our study was accomplished in three experiments. The first two experiments were aimed at optimizing the level of Fenugreek Seed Powder (FSP) and Fenugreek Seed Extract (FSE) for the development of functional spent hen meat patties. The product was evaluated for its quality on the basis of different physico-chemical, proximate, antioxidant activity and sensory parameters. FSP and FSE each were incorporated at four levels; 0.5% (T1), 1% (T2), 1.5% (T3) and 2% (T4) for FSP, replacing lean meat in the formulation of the product and 2.5% (T1), 5% (T2), 7.5% (T3) and 10% (T4) for FSE, replacing chilled water in the formulation of the product. The optimum levels of FSP and FSE for the development of functional spent hen meat patties were 1.5% and 10% respectively. The third experiment was carried out to evaluate the storage stability of functional spent hen meat patties selected optimum in the previous experiments. The product was packed in LDPE bags and stored at 4±1oC for 21 days. The samples were evaluated at regular interval of 7 days for various physico-chemical, microbiological antioxidant activity and sensory quality parameters during the storage period. The pH and TBARS showed significant increase while as moisture and DPPH-RSA values followed significant decrease with advancement of storage (overall mean at day 0 and 21: 6.20, 6.33 for pH; 0.14, 0.32 for TBARS; 67.72, 63.05 for moisture and 62.07, 38.39 for DPPH-RSA, respectively). The FSP and FSE improved the functional value of the product as depicted by enhanced DPPH-RSA and lowered TBARS values. Further, the total plate count showed significant increase from day 0 (0.77) to day 21 (3.43). Coliform count showed growth after day 14 (0.21) which increased significantly to 0.71 on day 21 whereas, Yeast and Mould showed growth on the last day (day 21). However, the values for all microbial parameters were within acceptable limits throughout the storage period. Although, the sensory scores decreased with storage period for all attributes but remained acceptable throughout the period. Thus, it was concluded that Fenugreek Seed Powder and its Extract can be efficiently incorporated in spent hen meat for the development of functional spent hen meat patties without having any adverse effects during the refrigerated storage under aerobic conditions.

Thesis

Browse

Thesis Type

Type

Author

Date

Subject

Advanced Search

Settings

Sort By

Results per page

Search Results