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2005 - 200922010 - 20174
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Subject: Livestock Product Technology × End date: 2017 ×
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Now showing 1 - 6 of 6
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    ThesisItemOpen Access
    Comparative study of different marination treatments and methods of cooking in the preparation of hurdled processed chevon curry
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2006-10) Sisira Piyasiri, H.H.A.; Tanwar, V.K.
    Preparation of chevon curry is not an uncommon practice in normal domestic house holds and restaurants in the Asian countries including India. However main problems encountered in chevon curry preparation are toughness of meat chunks and shorter shelf life of the product. There for attempts have been made to standardize the technology for production of organoleptically acceptable chevon curry with longer storage life by applying various hurdles such as temperature, pH and preservatives. The meat chunks were first marinated with different marinade ingredients for 18 hours at 4±1oC.The different marinaded meat samples were cooked with two cooking methods viz microwave cooking and conventional cooking. In the first part of the study best marinade treatment was selected from each cooking method on the basis of sensory scores. The marinade treatment 1 from the conventional cooking and marinade treatment 3 from the microwave cooking method were rated highest and these two groups with the two controls were subjected to further studies. The physico chemical, microbiological and sensory characteristics of chevon curries treated with different marinades and cooked with two cooking methods were studied at different storage time intervals under refrigeration temperature. The chevon curry marinated with preservatives was rated significantly higher in all sensory attributes and shelf life compared to chevon curry marinated with out preservatives. Chevon curry prepared with out preservatives in marinades spoiled after 10 days at refrigeration storage. However chevon curries marinated with preservatives and combined different hurdles had the shelf life beyond the 15th day of similar storage. The chevon curries marinated without preservatives were high in microbiological load, low in sensory scores and high in TBA values compared to chevon curries marinated with preservatives during storage. In comparative study of chevon curry cooked by microwave and conventional methods, the cooking yield was significantly higher in microwave cooked products. In sensory quality aspects conventional cooked chevon curry was rated higher than the microwave cooked product in all the sensory attributes excluding the juiciness and colour scores. In microbiological aspects chevon curry prepared by conventional cooking method, was better than microwave cooking. It was observed that yeast and mould counts of conventional cooked chevon curry were significantly lower than microwave cooked chevon curry. From the results it can be concluded that highly palatable and stable chevon curry can be prepared by applying different hurdles such as preservatives and adjusted pH. Conventional cooked chevon curry was better in overall acceptability and shelf life compared to microwave cooked chevon curry.
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    ThesisItemOpen Access
    Comparative studies on quality characteristics of meat and meat products from guinea fowl (Lavender) and desi fowl (Aseel)
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2005-04) Sharma, Chandra Kant; Tanwar, V.K.
    In the present study attempts were made to compare the meat yield and quality characteristics of Guinea fowl (Lavender) and Desi fowl (Aseel) meat. Aseel was found superior to Lavender in meat yield and most of the cutup parts at 8, 12, and 16 weeks of age. The above yield increased with age in both the type of birds. When physicochemical characteristics of raw meat from two birds were compared, it was found that the moisture percent, ether extract per cent, ash percent and water holding capacity per cent was higher and protein content was lower in Aseel meat than that of Lavender. With the increase in age of bird, protein , ether extract and ash percent increased while moisture and water holding capacity of raw meat decreased in both Aseel and Lavender. Among physicochemical characteristics of tandoori from Aseel and Lavender the results were almost similar to that of raw meat for protein, ether extract and ash but moisture and cooking yield were higher for Lavender tandoori than that of Aseel at 8, 12 and 16 weeks of age. With the age moisture decreased while all other parameters of Aseel and Lavender tandoori increased significantly. In chemical characteristics, with the progress of storage period pH decreased while TBA value increased in both Aseel and Lavender tandoori but with the age a non significant change in pH and TBA value of tandoori was observed in both the type of birds. From present study it was concluded that tandoori prepared from Aseel and lavender can be kept well upto 10 days at refrigerated storage but at 15 days of storage the product was spoiled as indicated by off flavour, rancid odour and high microbial load. With the storage total plate count, yeast and mould and proteolytic count of Aseel and Lavneder Tandori increased significantly but an increase in age of bird had no significant effect on these counts. Sensory evaluation of tandoori revealed a significant decrease in sensory attribute score of Aseel and Lavender tandoori with the storage period but with the increase in age only texture, juiciness and overall acceptability decreased significantly in Aseel and Lavender tandoori. Aseel tandoori was superior to that of Lavender Tandoori in various sensory attributes including overall acceptability in this way Aseel was found superior to Lavender in most of the attributes studied in the present study.
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    ThesisItemOpen Access
    Effect of processed chicken skin and its protein concentrate on quality attributes of chicken patties
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2017-08) Singh, Chirag; Prabhakaran, P.
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    ThesisItemOpen Access
    Effect of chicken skin blend containing wheat bran on quality characteristics of cooked sausages
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2017-08) Shukla, Manish Kumar; Prabhakaran, P.
    The present study was undertaken to prepare an optimized chicken skin blend (CSB) containing wheat bran and to study the effect of its incorporation at varying levels on quality attributes of cooked sausages and their storage stability at 4±1°C for 15 days during storage. Three levels of wheat bran 5% (Tr1), 10% (Tr2) and 15% (Tr3) containing CSB were formulated with control (Con) containing no wheat bran and sausages were prepared and evaluated. All the treatments (Tr1, Tr2 and Tr3) exhibited higher (P<0.01) cooking yield (CY) than Con. Treatment showed higher (P<0.05) fat retention as compared to Con. Texture Profile Analysis (TPA) revealed that Tr3 showed highest (P<0.01) hardness values while Con, Tr1 and Tr2 did not differ significantly. Springiness was found to be highest (P<0.01) in Tr3 and lowest in Tr1. Cohesiveness and chewiness were not significantly different among treatments. Sensory evaluation did not revealsignificant differences in scores for appearance, texture and juiciness. However Tr2 showed significantly (P<0.01) higher flavour scores than other treatments. Overall acceptability was found to be highest (P<0.01) in Con and lowest in Tr3. Therefore CSB containing 5% wheat bran was selected for next experiment. The optimized CSB (containing 5% wheat bran) was added at 50% level (T1), 55% level (T2) and 60% level (T3) in sausages and they were evaluated for quality attributes against control containing 20% chicken skin without added wheat bran (C). T3 showed higher (P<0.01) CY than others. But, there was no significant difference in CY among C, T1 and T2. Significant differences (P<0.01) in fat retention was observed among treatments. Proximate analysis (%db) revealed highly significant (P<0.01) differences among treatments. The increase in CSB level led to decreased moisture and fat content. No significant difference was observed in protein content, Tr1 had the highest and C showed the least amount. Ash and collagen content of sausages increased significantly with increase in level of CSB. TPA revealed that hardness and chewiness increased significantly (P<0.01) with increase in level of CSB while the springiness and cohesiveness did not differ significantly. Sensory scores were uniformly higher for T2 and T3 as compared to C and T1. Appearances, flavours, juiciness and overall acceptability scores were significantly different (P<0.01) among treatments.Whereas the texture scores were not different. Storage stability studies showed that addition of CSBsignificantlyaffected TBARS values but not pH and total plate count (TPC). However, storage period influenced the pH, TBARS values and TPC. The sausages were acceptable upto 15 days storage at 4±1°C. Estimation of cost advantage by using T1, T2 and T3 in cooked sausages revealed 35%, 40% and 44% reduction in the cost of sausages as compared to control. Therefore, the optimized CSB containing wheat bran can be incorporated in cooked sausages with advantages of improved functionality due to reduced fat and increased protein, ash and collagen contentat reduced cost.
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    ThesisItemOpen Access
    Effect of processed chicken skin blend on quality attributes of chicken patties
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2016-06) Bashir, Raheel; Prabhakaran, P.
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    ThesisItemOpen Access
    Effect of Broccoli (Brassica oleracea var. italica) powder extract on quality attributes of spent hen meat loaf
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2016-06) Kunwar, Deepika; Singh, Praneeta