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ThesisItem Open Access DEVELOPMENT AND QUALITY EVALUATION OF SHELF STABLE EXTRUDED SNACK INCORPORATED WITH CHICKEN MEAT(COLLEGE OF VETERINARY AND ANIMAL SCIENCES POOKODE, WAYANAD, KERALA VETERINARY AND ANIMAL SCIENCES UNIVERSITY, 2023-02-24) KAVITHA RAJAGOPAL; Dr. Renuka NayarA study was conducted at the department of Livestock Products Technology, College of Veterinary and Animal Sciences, Pookode to develop ready-to-eat extruded snacks from different blends of a composite flour comprising of rice, jackfruit bulb and seed and powdered chicken meat employing response surface methodology. For this, different blends of the composite flour were processed under different extrusion process parameters. The two process variables were barrel temperature (varied from 100 to 140oC) and screw speed (ranged from 230 to 270 rpm) while the response/dependent variables were bulk density, expansion ratio and sensory parameters. The regression models for bulk density, expansion ratio, sensory attributes viz. appearance/colour, flavour, texture, aftertaste, meat flavour intensity and overall acceptability displayed an R2 of 0.26, 0.88, 0.64, 0.15, 0.59, 0.21, 0.60 and 0. 007, respectively. Employing response surface methodology, the relationship of the response variables with independent factors were arrived at and 3 optimum solutions for the independent factors used in the design were identified. They were, T1- 78.31 % flour (rice flour + jackfruit bulb and seed powder) and 21.69 % chicken meat extruded at a barrel temperature of 130oC and screw speed of 262 rpm; T2-77.79 % flour (rice flour + jackfruit bulb and seed powder) and 22.21 % chicken meat extruded at a barrel temperature of 123oC and screw speed of 254 rpm; T3- 71.65 % flour (rice flour + jackfruit bulb and seed powder) and 28.35 % chicken meat extruded at a barrel temperature of 140oC and screw speed of 230 rpm. The effect of process parameters of extrusion on the extrudate properties was studied in comparison with a control - 80 % rice flour and 20 % jackfruit bulb +seed powderextruded at barrel temperature of 120 oC and screw speed of 250 rpm. Quality characteristics of these snacks were analysed on 0, 15, 30, 45 60, 90 and 120 days of production. Expansion ratios of extrudates assessed on the day of preparation differed significantly (P<0.001) between control and treatment samples, with C being the most expanded. The process parameters were found to exert an effect on the bulk density of the extruded snacks which differed significantly (P<0.001) on the day of production. The less dense and best expanded extrudates were the control samples, while T3 was found to have lesser expansion and increased bulk density. The evaluation of water absorption index of extrudates revealed that addition of powdered chicken meat significantly (P<0.001) influenced the water absorption capacities of extrudates. Analysis of pH revealed that C had significantly (P<0.001) lower pH when compared to T3 on all storage days and as the meat content in the extrudate increased there was an increasing trend in pH. On the day of preparation, T1, T2 and T3 showed significantly (P<0.001) higher TBARS values than C. Throughout the storage period none of the samples registered any significant increase in TBARS number and T2 showed a significant (P<0.001) decrease in value. Tyrosine values were significantly (P<0.01) higher for T3 and lower for C and on storage, extrudates showed significant (P<0.001) increase with T3 having significantly higher values than others. Total phenolic assay during 120 days of storage indicated that the control samples with non-meat ingredients contained the highest amount of phenolics at any given time of storage. Total phenolics were found to decrease in all samples during storage. Antioxidant potential of ethanolic extract of jackfruit bulb powder at 50 ppm, measured as % inhibition was 13.04 and that of seed powder was 21.73. At 100 ppm, the corresponding values were 16.07 and 25.8. Instrumental colour of the extrudates expressed as CIE L*a*b* colour values indicated that the highest L* value was observed in C whereas the lowest L* value was observed in T3. The* values of T3were higher whereas the b* values were higher for C. With the increase in the concentrations of powdered chicken meat in the extrudates, the b* values decreased. In all extrudates, the hue angle was near 90 oindicating that they were yellow in colour. T3 was found less saturated with a significantly lower hue angle for yellow and lower chroma values on all days of storage. Aerobic plate count of extrudates stored under modified atmospheric packaging did not register any significant change among themselves during storage. Across storage there was no significant difference for C, however, for T1, T2 and T3 there was significant (P<0.001) difference, with day 120 count significantly higher than that of day 0. Regarding, the counts of yeast and mold, growth was absent for all samples up to day 30 and from day 45 onwards, for C and T1 and day 90 onwards, for T2 and T3 yeast and mold growth was noted and the counts remained stable till day 120. On days 90 and 120, C and T1 showed significantly (P<0.01) higher counts than T2 and T3. Extruded snacks with the least expansion (T3) were found to have the highest hardness values and the non-meatcontrol (C) had the lowest values. On storage there was significant (P<0.001) difference between samples except for T1 and in C, T2 and T3 hardness significantly (P<0.001) increased. Microstructure analysis indicated a homogenous matrix with voids at different surfaces in all extrudates. Micrograph of C was obviously smoother as compared with others. All the samples had highest overall acceptability scores on day 0 with the lowest scores on day 120. The scores given by the panelists were around 6 and 7, which corresponds, respectively, moderately acceptable to and very acceptable. It could thus be concluded that chicken meat can be added up to levels of nearly 30% of the feed mix along with up to 15% inclusion of jackfruit seed and bulb flour to achieve sensory scores between 6 to 7 out of 8. The protein content of the extrudates were found to improve with the inclusion of powdered chicken meat in the feed mix, with T3 samples recording the highest value. The content of fat was also higher for T3 samples resulting in highest calorific content, even though the carbohydrate level was less. C had significantly (P<0.001) higher amounts of ash in them. The moisture content of samples differed significantly (P<0.001) between themselves and across the storage period. On day 0, T3 had significantly (p<0.001) lower moisture content than other samples. Moisture content significantly (p<0.01) increased across storage in all the samples, with the highest content on day 120.The dietary fibre content of control samples were the highest while that of T3 were the lowest. Rice-jackfruit snack incorporated with up to 28.35 % chicken meat is showing acceptability under modified atmosphere packaging and is shelf stable up to120 days at ambient temperature. Cost of production of the extrudates was calculated and it was found that the cost was the least for C and highest for T3.ThesisItem Open Access DEVELOPMENT OF A BLUEPRINT FOR CONSUMER HANDLING OF BUFFALO MEAT FOR OPTIMUM QUALITY(COLLEGE OF VETERINARY & ANIMAL SCIENCES MANNUTHY, THRISSUR, 2021-04-03) PRAJWAL S.The current study was designed to develop a blueprint for consumer handling of buffalo meat for optimum palatability attributes. The study involved a survey of meat handling practices, standardization of optimum meat chunk dimension and decontamination procedure, experiments on meat ageing, ageing and short-term freezing and a brief freezing period followed by ageing, of buffalo meat that was deboned after 0, 3, 6 and 9 h of ambient exposure. Majority of butchers in various panchayats/rural in Thrissur district reported early slaughter (12 midnight-1 AM) of animals, whereas slaughter occurred at around 5-6 AM in corporation/municipality areas. The progression of rigor was more in meat samples collected from retail shops which sourced the carcasses from unauthorized slaughter premises during pre monsoon and summer seasons. The buffalo meat chunks of 10×10×5 cm dimensions eliminated the possible occurrence of cold shortening, when placed in domestic refrigerator at 4±1°C immediately post-slaughter. The application of acetic acid as an immersion at 2 per cent (v/v) level for 90 sec, resulted in significant reduction in the total viable count (TVC) of the samples while maintaining desirable organoleptic qualities. Samples deboned 9 h post-slaughter (D9) and then aged for 72 h at 4±1°C had significantly (p<0.01) lower myofibril fragmentation index (MFI) and collagen solubility (CS) compared to samples deboned at earlier periods. Total calpain activity (CA) was significantly lower in D9 samples after 72 h of ageing. Only the aged samples (without freezing) had significantly higher MFI, Warner-Bratzler shear force (WBSF) and TVC as compared to the samples that were frozen before or after ageing. Between samples frozen before or after ageing, there was no significant difference in WBSF, CS and sensory overall acceptability scores. But samples frozen for 7 d after ageing had significantly lower MFI, lower TVC and higher colour and odour scores as compared to the samples frozen for 24 h prior to ageing. The protein profile of drip fluid in the freezing-ageing experiment revealed significant increase in the relative abundance of 167 kDa protein bands and significant decrease in 47 kDa bands during the short-term freezing followed by ageing. The results of the study reveal that, considering the early slaughter of animals, many retail shops are selling buffalo meat that has been exposed to ambient temperature for more than 9 h. The buffalo meat should be portioned to a minimum of 10×10×5 cm dimensions and decontaminated by immersion in 2 per cent acetic acid for 90 sec. Freezing of buffalo meat at -18±2 °C for 24 h followed by 72 h ageing at 4±1 °C in a domestic refrigerator will substantially improve the organoleptic qualities of meat. If meat is intended to be prepared and consumed after 10 d of purchase, 72 h ageing followed by 7 d of freezing at -18±2 °C in the domestic freezer will be a better option for improved palatability.ThesisItem Open Access PRODUCTION, QUALITY ATTRIBUTES AND CONSUMPTION PATTERN OF ETHNIC GOAN PORK SAUSAGES(Kerala Veterinary and Animal Sciences University, Pookode, 2021-06-30) R. SOLOMON RAJKUMAR; Renuka NayarThe present study was conducted in the department of Livestock Products Technology to analyse the production, processes and consumption pattern of ethnic Goan pork sausage, their quality characteristics and to characterise the fermentative microbial flora from the sausages by using molecular techniques. To study the production pattern and traditional processes involved, a field survey was conducted in the five talukas of Goa, wherein a total of 50 production units were surveyed. From the study, it was concluded that the traditional sausage making was a micro enterprise mostly handled by elderly women having low level of food safety knowledge index. The results of the consumer study (n = 210) indicated that a majority of consumers had a moderate Knowledge, Attitudes, beliefs and Practices Index (KABPI). The results of correlation analysis, regression analysis, PCA, and CA revealed a significant association of consumer indices with socio-demographic variables of the consumers. Storage study was conducted to evaluate the shelf life of three different types of Goan pork sausage viz., Smoked sausage (S1), Sun-dried sausage (S2), Sun-dried cum smoked sausage (S3) at different intervals (days 7, 30, 60, 90, 120, 150, and 180). The results of comparison of physico-chemical, microbiological, colorimetric and sensorial characteristics revealed that S1 was stable up to 180 days at ambient temperature, while S2 could only last up to 12 days owing to their high moisture content and high pH and S3 registered a shelf life of 60 days at room temperature. In accordance to the various parameters adopted during the study, Goan Pork sausages could be classified as “dried fermented smoked sausages”. Further, there were no traces of benzo (a) pyrene compounds detected while evaluating the presence of carcinogenic compounds. A total of 15 isolates of Lactobacilli were identified during the PCR amplification of 16s rRNA followed by gene sequence analysis. The predominant lactobacilli identified were Limosilactobacillus fermentum (60%), Lactobacillus rhamnosus (6.66%) and Lactobacillus brevis (6.66%).
