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2006 - 20093
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Subject: Livestock Product Technology × End date: 2009 × Start date: 2001 ×
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    ThesisItemOpen Access
    LOW DOSE GAMMA IRRADIATION ON THE KEEPING QUALITY OF MINCED BEEF
    (COLLEGE OF VETERINARY AND ANIMAL SCIENCES-MANNUTHY,THRISSUR, 2006) P. JENIFER; P.Kuttinarayanan
    Prevention of Food Adulteration Act (1954) as amended in 1998 has permitted irradiation at a dose rate of 2.5 to 4.5 kGy to control pathogenic microorganisms and to extend the shelf life of meat and meat products including poultry products. A study was conducted to evaluate the effect of low dose dose gamma irradiation on the various quality parameters of minced beef. The minced beef was prepared and packed in 200 g each in HOPE packets were subjected to irradiation either at 1.0, 2.0 and 3.0 kGy at melting ice temperature and kept at +4° C for further analysis on day 0, 7, 15, 21 and 30 or till spoilage whichever was earlier. The non spoiled samples were analyzed for its physicochemical, microbiological and sensory qualities. The keeping quality of minced beef was extended by 8-10 days at 1.0 kGy, 22-23 days at 2.0 kGy and 32-33 days at 3.0-kGy treatment, whereas the control samples were spoiled by 2- 3 days. With respect to physicochemical parameters, pH had no significant difference due to irradiation at different doses. On storage pH values decreased slightly without any significant difference between treatments. The WHC was significantly reduced in 3.0 kGy irradiated samples compared to control, 1.0 and 2.0 kGy samples on day of preparation and on storage by 7 days. The ability of minced meat to retain its water decreased gradually on storage and reached 50 per cent of its original value in 3.0 kGy treated and 30 days stored samples. The TBARS values which were nonsignificant due to irradiation on the day of preparation, increased as days of storage enhanced. The uniform increase with respect to higher dose of irradiation was noticed. The irradiation treatment had no significant effect on tyrosine values compared to control samples on day 0. As storage days increased, tyrosine values increased with significant changes among different treatments. The colour 'L'values of the irradiated samples were nonsignificant compared to that of control and increased slightly as storage period extended. The 'a' and 'b' values were nonsignificantly decreased due to irradiation and storage. On the day of preparation the cooking loss among the different treatment groups were not significant and increased uniformily on storage. Irradiation had a beneficial effect on microbiological qualities of the minced beef. There was significant reduction in aerobic plate count at different doses of irradiation (1.0, 2.0 and 3.0 kGy). The initial counts gradually increased on storage. The coliform organisms were isolated from control and 1.0 kGy irradiated samples. There was about 63 per cent reduction in 1.0 kGy treated sample compared to that of control samples. All other irradiation doses (2.0 and 3.0 kGy) have totally destroyed coliform organisms in the minced beef and could not be detected throughout the storage period. None of the control samples or treated samples recorded E.coli and salmonella organisms. Like that of coliforms the faecal streptococci were found only in control and 1.0 irradiated samples. The treatment of minced beef meat by 2.0 and 3.0 kGy has totally destroyed the fecal streptococci and none of the samples had faecal streptococci during the storage period. The staphylococcal count was significantly reduced due to irradiation by 1.0, 2.0 and 3.0 kGy. It was found that organisms have multiplied and the number has increased as storage period enhanced. The organoleptic qualities of irradiated samples recorded a slightly higher nonsignificant scores compared to control for colour and flavour. The juiciness and tenderness were significantly higher in irradiated samples compared to control and 1.0 kGy treated samples. On storage all the sensory attributes scores were decreased and reaches the acceptable score around 6 in 30 days stored and 3.0 kGy irradiated samples. The irradiation preservation of minced beef was beneficial in saving the energy and time as the product can be chiller stored rather than in freezer. In addition irradiation could effectively control food borne illness by destroying the major pathogenic organisms without affecting the sensory and nutritional qualities of the product
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    ThesisItemOpen Access
    SURVIVABILITY OF MICRGENCAPSULATED Lactobccill,^ aridophilHS LA-S IN SYNBIOTIC ICE CREAM
    (College of Veterinary and Animal Sciences, Mannuthy., 2009) ALBERT AROCKIA RAJ. P; Dr. V.Prasad, Ph. D.
    An experiment was conducted to study the efficie.i?^/ microencapsulation to improve the survivahility of L. acidophilus LA^ 5 aicng with the addition of oligofructose in the formulated synbiotic ice cream, ff treatment mixes and ice creams were analyzed for various properties by usn t standard procedures and compared with the control. It was found that additiOii L. acidophilus LA-5 either in free or microencapsulated state has not affected Ae acidity and pH of the ice cream mix. Microencapsulation of L. acidophilus LA- .' increased the specific gravity of the ice cream mix along with addition m oligofructose. Fat, probiotic and coliform counts of the all the treatment 'W cream mix were similar to that of the control. The fat content of all treatment ice creams were similar to that of their i cream mix. Addition of free or encapsulated L. acidophilus LA-5 has no' affected the overrun or whipping ability of ice cream. The pH of ice cream -Ndi significantly reduced by L. acidophilus LA-5 in free state rather than rc microencapsulated state. Addition of oligofructose and low pH increased fv meltdown time of ice cream. The weight per litre of ice cream increa:'-d significantly with addition of oligofructose than by addition of L. acidopnu- s LA-5 in both state. Fat and sugar replacers increased the specific gravity of cream mix, weight per litre of ice cream and reduced the whipping abL-o/, overrun and meltdown time. Reduction in probiotic count of ice cream was more pronounced during freezing than hardening and storage. The overa:, probiotic count in ice cream with microencapsulated form of L. acidophilus L.A -5 was significantly higher than the ice cream with free form of L. acidophilus LA 5. Low level of fat content has not affected the survivahility of L. acidophilus LA-5 in low fat synbiotic ice cream. Overall sensory acceptance of ice crsam with microencapsulated L. acidophilus LA-5 was similar to that of the cont^oi. Free form of L. acidophilus LA-5 caused slight acidic or sour flavour in the ice cream. Low fat synbiotic ice cream had lowest sensory acceptability. Cost of production of production of synbiotic ice cream with microencapsulated L. acidophilus LA-5 was more than the control. Addition of microencapsulated L. acidophilus LA-5 did not affect any of the technological parameters of the formulated synbiotic ice cream. Microencapsulation efficiently improved the survivability of L. acidophilus LA-5 in the ice cream and ascribed to it the status of a suitable functional food to deliver the recommended level ot probiotics with very good sensory attributes to the consumer.
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    ThesisItemOpen Access
    EFFECTS OF PRESLAUGHTER STRESS AND IRRADIATION ON PHYSICOCHEMICAL QUALITIES OF MEAT
    (COLLEGE OF VETERINARY AND ANIMAL SCIENCES Mannuthy - Thrissur, 2006) VIVEK., A. K.; Kuttinarayanan, P.
    The effect of stress on the hlood parameters and physicochemieal qualities of meat as well as effect of irradiation on the qualities of fresh meat from stressed cattle were investigated in the present study. A total of 27 culled adult cattle from different farms were grouped into three, having nine animals in each group. Group I animals were considered as control while group II animals were transported for 2 h and slaughtered immediately after transport. Group III animals were transported for 6 to 7 h and given rest for 18 h before slaughter. Blood samples were collected prior to transport in all the animals, immediately after transport in group II and III and after 18 hours rest, before slaughter, in group III animals. Meat samples were collected from all the animals in which half of the samples were subjected to irradiation at 2.0kGy with gamma irradiation, as Cobalt 60 as source. The samples were stored at 4^0 for further studies. Animals in all the groups were having homogenous blood values prior to transport in cortisol, CK, BUN, creatinine and PCV. After transport, group II had a significant increase in cortisol (P<0.01), CK (P<0.01) and BUN (P<0.05), while group III had a significant increase in cortisol (P<0.01), CK(P