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20194
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Subject: Livestock Product Technology × End date: 2019 × Start date: 2019 ×
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    ThesisItemOpen Access
    DEVELOPMENT AND EVALUATION OF FUNCTIONAL CHICKEN NOODLES
    (COLLEGE OF VETERINARY & ANIMAL SCIENCES MANNUTHY, THRISSUR, 2019-12-30) PAVAN. M; Sathu T
    The rapid expansion of knowledge among the people about the influence of food on well-being and health, increased the demand for functional foods. Now the people in the developed and developing countries are demanding the food items which have beneficial and positive psychological effects and that are convenient to use. Chicken meat products have wider acceptability by the consumer because of good nutritional and flavour profiles. A functional meat product can be made by means of technological approaches like incorporating functional food ingredients like, addition of natural plant extracts, natural colours, natural antioxidants, bioactive compounds during product development etc. The dietary fibers, natural antioxidants and natural colours used as functional food ingredients are shown to have anticarcinogenic, antimutagenic, antidiabetic and antistress activity (Arhiara, 2006). The current study was conducted in Department of Livestock Products Technology to develop Functional Chicken Noodles by incorporating natural antioxidant and natural colour and its physico-chemical, nutritional, sensory attributes, microbiological qualities and upto 60th day of storage under ambient temprature. The standardized functional noodles and control stored in laminated pouches under ambient temperature were analyzed for physico-chemical, water hydration properties, colour parameters, Hunter L*, a*, b* values, Thio-barbituric Acid Reactive Substances (TBARS), Tyrosine Value (TV), DPPH (2,2- diphenylpicrylhydrazyl) assay, Total Phenolics (TP), microbiological qualities and sensory attributes on 0, 15th, 30th ,40th, 50th and 60th days of shelf life. pH was significantly (p<0.001) higher for control noodles than SFCN on all the storage days and there was no significant difference across the storage days for both. There was no significant difference in the TBARS and TV across the storage days, but the values were relatively higher for SFCN than control. However, the physicochemical parameters were same as it was in the preliminary experiments. There was no significant increase in the total viable counts of the noodles and the yeast and mold growth was not detected upto 60th day of storage study. The sensory evaluation revealed no significant changes in most of the sensory attributes along the storage days proving that the product was shelf stable even on 60th day of storage. The sensory scores did not show any significant difference when it was compared to the commercially available chicken noodles. The cost of production per kilogram of chicken noodles was Rs 280.89 and that of control noodles was Rs 184.39. From the above studies it can be inferred that the instant chicken noodles with natural antioxidant aloe vera and paprika oleoresin can be prepared and marketed at ambient temperature in laminated pouches for minimum 60 days with good nutritional and sensory properties. This nutrient rich noodle will be a good source of instant food for children, teenagers, sport persons, pregnant and lactating women.
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    ThesisItemOpen Access
    DEVELOPMENT OF READY-TO-EAT CHICKEN SNACKS FOR STORAGE UNDER AMBIENT TEMPERATURE
    (COLLEGE OF VETERINARY AND ANIMAL SCIENCES, POOKODE WAYANAD, 2019-08-17) AKKARA, SHELCY S.; Nayar, Renuka
    The present study was conducted in the Department of Livestock Products Technology, CVAS, Pookode to develop ready-to-eat chicken snacks using different flours and to compare the physico-chemical, microbiological, textural and sensory attributes of the product with control snack without chicken. Ready-to- eat chicken snacks were developed by incorporating chicken meat and different flours like rice flour (RF), Bengal gram flour (BGF) and finger millet flour (FMF) at varying concentrations, selected by response surface methodology (RSM). The samples included – Control, C - 32.17 % each of RF+BGF+FMF and four treatment groups - T1-46.5% RF+50% meat, T2-22.78% BGF + 73.72% meat, T3-46.5% FMF+50% meat and T4-28.44% RF+2.5% each of BGF and FMF+63.06% meat. Physicochemical properties such as pH, TBARS number, tyrosine value and total phenolic content showed significant (p<0.01) difference between C and treatments. C showed significantly (p<0.01) lower pH when compared to treatments. There was significant (p<0.01) decrease in pH of control as well as treatment snacks till day 30 and on day 90, pH values were significantly higher than on day 0. Between the samples significant (p<0.05) difference in TBARS numbers and tyrosine values was observed across the storage period. Total phenolic content of control and treatment snacks reduced significantly (p<0.01) during storage with T3 having highest and T2 having lowest values on all days. Significantly (p<0.01) higher ‘L*’, ‘a*’ and ‘b*’ values were observed in T1 than other samples. Significant (p<0.05) increase in L* and b* values was observed in all groups and significant (p<0.05) decrease in a* values in C, T1 and T2. Significant (p<0.01) decrease in aerobic plate count till day 45 and thereafter an increase in counts till day 90 were observed in all samples. Yeast and mould counts in all samples showed a significant (p<0.05) decrease up to day 30 and thereafter an increase up to day 90. Texture profile analysis revealed significant (p<0.01) difference in hardness and adhesiveness values between the samples with C showing significantly (p<0.01) higher hardness values and T3 showing significantly higher adhesiveness values on different storage days. However, all the samples showed same cohesiveness values throughout the storage. On storage there was significant (p<0.01) increase in moisture percentages of all samples and the increase commenced from day 45 of storage. T2 had significantly (p<0.01) higher protein, fat, ash and energy values. C had significantly (p<0.01) lower protein, fat and energy values when compared to other samples. Dietary fibre contents in C, T1, T2, T3 and T4 were estimated as 18.2, 17.9, 16, 16.3 and 15.5%, respectively. Sensory attribute scores differed significantly (p<0.05) between the samples and across storage except crispiness scores, which had a significant (p<0.05) difference only on days 60 and 90. Significantly lower appearance scores for T3 and flavour scores for C were noted. C had significantly (p<0.05) lower after taste scores except on day 90. T2 had significantly (p<0.05) higher meat flavour intensity scores. Overall acceptability scores between samples differed significantly (p<0.01) except on day 0 between all samples. C has lowest overall acceptability scores till day 60. Cost of production of C, T1, T2, T3 and T4 was Rs. 316.50, 430.50, 565, 432.20 and 490, respectively for one kilogram of the product. All samples were shelf stable till day 90 with acceptable sensory scores. T2 had higher nutritive value, but cost of production was higher. T1 and T2 had lowest cost of production among treatment snacks and were rich in dietary fibre and total phenolics contents, respectively. Chicken incorporated with rice, Bengal gram and finger millet flours at different concentrations can be used for preparation of snacks which are nutrient rich, shelf stable up to 90 days at ambient temperature and with acceptable sensory attributes
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    ThesisItemOpen Access
    EFFECT OF CARRAGEENAN EDIBLE FILM WITH OLEORESINS OF PIPER NIGRUM (BLACK PEPPER) AND MENTHA PIPERITA (MINT) ON QUALITY OF BUFFALO MEAT STEAKS
    (2019-08-14) N, MANJUNATH; Nayar, Renuka
    The present study was conducted in the Department of Livestock Products Technology, CVAS, Pookode to evaluate the effect of carrageenan edible film with oleoresins of Piper nigrum 76 (black pepper) and Mentha piperita (mint) on quality of buffalo longissimus dorsi steaks from the carcasses of buffaloes 8-9 years old. The steaks were divided into five groups - C-Control steaks without edible film, T1- Steaks with edible film (1 % carrageenan) that does not contain oleoresin, T2-Steaks with edible film incorporated with 0.5 % Piper nigrum (black pepper) oleoresin, T3- Steaks with edible film incorporated with 1.5 % Mentha piperita (mint) oleoresin and T4-Steaks with edible film incorporated with 0.5 % Piper nigrum (black pepper) and 1.5 % Mentha piperita (mint) oleoresins. Samples were then aerobically packed in polythene cover and stored in chiller (4 ± 10C) condition and evaluated for physic-chemical, microbiological and sensory characteristics on days 0, 3, 6, 9 and 12 or until spoilage, whichever is earlier. There was a significant (p<0.01) increase in drip loss values in C compared to treatments and the values significantly (p<0.05) increased on storage for all samples. C had significantly (p<0.01) higher cooking loss when compared to treatments on all days. In C and T1only, pH values significantly (p<0.05) increased on storage. In C, T1 and T4, water holding capacity increased on day 3 followed by a decrease up to day 12. In T2 and T3, water holding capacity increased on day 6 followed by a decrease up to day 12. C showed significantly (p<0.01) higher thiobarbituric acid reactive substances numbers on all days except for day 12. In T1 and T2, there was no significant change in the values on storage and in C, T3 and T4 there was a significant (p<0.01) increase across storage. T3 and T4 showed the lowest tyrosine values. All samples, except T2 showed a significant (p<0.01) increase in the values on storage. L values of day 12 were significantly lower than values of day 0. T2, T3 and T4 having significantly lower ‘a’ values. Except for T2, the values were significantly lower on day 12 when compared to day 0. ‘b’ values were significantly lower for C. In C, T1, T3 and T4, the values significantly (p<0.01) reduced on storage. The shear force values significantly (p<0.05) lowered on day 12 in T1 and T4, where as in others the values did not vary significantly across storage. Total phenolic contents were assessed as15.51 ± 0.790, 17.85 ± 0.213, 28.21 ± 2.66 µg TAE /ml of film forming solution containing pepper oleoresin, mint oleoresin and both pepper and mint oleoresins. The film forming solution containing oleoresin with a phenolic content of 50 µg tannic acid equivalents had a DPPH activity of 37 ± 0.18%, 41 ± 0.32% and 51 ± 1.24% for solution containing pepper oleoresin, mint oleoresin and both pepper and mint oleoresins, respectively. On day 12, T2, T3 and T4 had significantly lower aerobic plate counts when compared to C and T1. There was a significant (p<0.05) increase in the counts in C and T1 during storage and in T2, T3 and T4, counts remained similar during storage. C showed higher psychrotrophic counts on almost all days and there was significant (p<0.01) increase in the counts on storage in all the samples and the increase occurred from day 77 3 onwards. Moisture content significantly (p<0.05) reduced for C and T3 and increased for T4 on day 12 when compared to day 0. There was no significant difference in the values of protein, fat, ash, carbohydrate and energy values between samples. On storage the colour scores significantly (p<0.05) reduced only for C and T4 and samples did not show significant difference in flavour till their respective days of spoilage. Significant difference in tenderness scores was observed only on days 0 and 3 with C showing lowest scores followed by T1; T2, T3 and T4 showing significantly higher scores. There was no significant difference in the overall acceptability scores between samples and across storage, till the respective days of spoilage of each sample. The cost of control longissiumus steaks was Rs 280 per kg and costs of production of edible film wrapped steaks, T1, T2, T3 and T4 were Rs. 285.75, Rs. 289, Rs. 295.87 and Rs. 310.26 per kg, respectively. C and T1 spoiled on day 9, T3 on day 12 and T2 and T4 on day 15. T2 and T4 had two times the shelf life and T3 had 1.33 times more shelf life than C and T1, showing that pepper and mint oleoresins incorporated in carrageenan edible film could enhance the chiller shelf life of buffalo meat steaks. Carrageenan film alone did not increase the shelf life of buffalo steaks in chiller but decreased drip loss and cooking loss percentages.
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    ThesisItemOpen Access
    DEVELOPMENT OF POULTRY MEAT COCKTAIL NUGGETS INCORPORATING JACK FRUIT (ARTOCARPUS HETEROPHYLLUS) AND SHATAVARI (ASPARAGUS RACEMOSUS)
    (College of Veterinary and animal Science,Mannuthy, 2019) SILPA SASI; Sathu .T
    The present study was performed to develop a suitable formulary for functional poultry meat cocktail nuggets by the addition of acceptable levels of functional ingredients, viz., jackfruit powder and shatavari powder and to evaluate the shelf life of standardized functional cocktail nuggets under refrigeration storage. The functional cocktail nuggets were standardised with chicken (75%), duck meat (25%), jackfruit powder (2.0%) and shatavari powder (0.5%). The standardized functional cocktail nuggets was comparable with control chicken nuggets for all the physico-chemical and sensory attributes. The conventional chicken nuggets had 214 kcal whereas the standardized nuggets had 209 kcal of energy per 100 g of the product. The developed product is economically comparable to that of conventional chicken nuggets. The standardised functional cocktail nuggets (SFCN) was aerobically packed and stored at 4±1°C to compare with the control during the storage period. Samples were evaluated for pH, thiobarbituric acid reacting substances (TBARS), tyrosine value, DPPH radical scavenging activity, microbiological quality and sensory profiles at 3 days intervals upto 12 days of storage period. The pH, TBARS and tyrosine values significantly increased with increase of storage period but were well below the acceptable limits for both control and SFCN. The mean DPPH values of SFCN were significantly higher than the control chicken nuggets throughout the entire storage period. Significant difference (p< 0.05) was noted for total viable count between control and SFCN throughout the storage period. Psychrotrophic count was not detected up to 12 days of storage in both control and SFCN. Yeast and moulds were found occasionally but were non-significant in number for both control and SFCN. Standardised functional cocktail nuggets exhibited good sensory attributes and keeping quality throughout storage period. From the above studies it can be inferred that ready to eat cocktail nuggets with added functional ingredients like jackfruit powder and shatavari powder can be prepared and marketed successfully