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Kerala Veterinary and Animal Sciences University, Wayanad

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2011 - 201921
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Subject: Livestock Product Technology × End date: 2019 × Start date: 2010 × Type: Thesis ×
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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
    EFFECT OF SODIUM ALGINATE EDIBLE COATING WITH CLOVE (SYZIGIUM AROMATICUM) BUD OLEORESIN ON QUALITY OF BROILER CHICKEN BREAST FILLETS
    (COLLEGE OF VETERINARY AND ANIMAL SCIENCES, POOKODE WAYANAD, 2018-11-23) JAMES, LIJIN; Nayar, Renuka
    The present study was carried out in the Departmentof Livestock Products Technology, College of Veterinary and Animal Sciences, Pookode to evaluate the effect of edible coating of broiler chicken breast using sodium alginate incorporated with varying concentrations of clove (Syzigiumaromaticum) bud oleoresin and to assess the shelf life of coated as well as uncoated breast fillets under aerobic packaging in chiller storage (4±1°C). Coated breast fillets were made by coating with solution containing sodium alginate (two per cent) and glycerine (one per cent) incorporated with different concentrations of clove, T 1- sodium alginate coating alone, T2- three per cent clove incorporated, T3- four per cent clove incorporated and T4- five per cent clove incorporated and compared with control (C). Physico-chemical properties such as drip loss and cooking loss showed significantly (p<0.01) lower values for control when compared to treatments on all days of storage. There was a significant (p<0.01) increase in drip loss in all the samples throughout the storage period. pH values of both control and treatments increased significantly at one per cent level.Water holding capacity did not differ significantly in control and treatment groups on all days of storage except on day 0. TBARS number was significantly (p<0.01) lower for C than treatments on day 0. From day 3 onwards T 1 showed significantly (p<0.01) higher values than C and other treatments till day 12.Tyrosine values for treatment fillets significantly (p<0.01) increased across storage except in control where there was no significant difference. Except on day 3, C had significantly (p<0.01) lower ‘L’ values when compared to treatments. C and T 1 showed a significantly (p<0.01) higher ‘a’ values when compared to other samples on all days of storage. On storage, redness values significantly (p<0.01) reduced for C. There was significant (p<0.01) difference in ‘b’ values between samples on days 0, 9 and 12, with C showing the lowest value and T 4, the highest. On storage, there was no significant difference between the values in any of the sample. On all other days, except on day 0, shear force values were the highest for control and significantly (p<0.01) lower for treatments.There was a significant (p<0.01) decrease in hardness for all the samples across storage. Phenolic values of 3, 4, and 5 percent solutions were assessed as 0.552± 0.13, 0.879 ± 0.19 and 1.38 ± 0.21 µg TAE /ml of coating solutions, respectively. DPPH (2, 2’- diphenyl-1-picryl hydrazyl) assay revealed radical scavenging activity of 3, 4, and 5 per cent clove oleoresin containing coating solution (1 in 100 dilution) to be 21.82± 0.18 per cent, 27.27± 0.32per cent and 35.45 ± 0.21 per cent, respectively. Radical scavenging activity of sodium alginate coating solution (1 in 100 dilution) containing 0.5µg of phenolics as tannic acid equivalents was found to be 4.55 ± 0.15 per cent. The same for clove oleoresin (1 in 200 111 dilution) containing 25µg of phenolics as tannic acid equivalents was found to be 56.19 ± 0.23 per cent. Aerobic plate counts of all treatments from day 6 onwards, were significantly (p<0.01) lower than that of control, with the lowest counts for T 4. Psychrotrophic count was significantly (p<0.05) lower for T 2, T 3 and T 4 when compared to C and T 1. Proximate analysis revealed no significant difference between the samples with respect to fat, protein, ash, carbohydrate and energy levels. Sensory attributes for raw fillets like appearance and texture values showed no significant difference between control and treatments and also across storage, whereas odour scores for control and T1 reduced on day 9 and 12 where T2, T3, and T4 showed higher values. Appearance, texture and juiciness scores for cooked fillets did not vary significantly between samples. Flavour, after-taste and overall acceptability scores for clove incorporated fillets was higher when compared to control and T 1. Shelf life of control (C) and sodium alginate alone treated (T1) samples was found to be 15 days. Clove incorporated sodium alginate coated samples, T 2, T 3 and T 4 had a better shelf life and lasted till 18th day of chiller storage. Clove oleoresin at 3-5 per cent can be used for extending the shelf life of alginate coated breast fillets with good sensory attributes and can be considered as a preservation method with natural antimicrobial or antioxidant agents.
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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
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    ThesisItemOpen Access
    EFFECT OF SODIUM ALGINATE EDIBLE COATING WITH CLOVE (SYZIGIUM AROMATICUM) BUD OLEORESIN ON QUALITY OF BROILER CHICKEN BREAST FILLETS
    (COLLEGE OF VETERINARY AND ANIMAL SCIENCES, POOKODE WAYANAD, 2018) LIJIN JAMES; Renuka Nayar
    The present study was carried out in the Departmentof Livestock Products Technology, College of Veterinary and Animal Sciences, Pookode to evaluate the effect of edible coating of broiler chicken breast using sodium alginate incorporated with varying concentrations of clove (Syzigiumaromaticum) bud oleoresin and to assess the shelf life of coated as well as uncoated breast fillets under aerobic packaging in chiller storage (4±1°C). Coated breast fillets were made by coating with solution containing sodium alginate (two per cent) and glycerine (one per cent) incorporated with different concentrations of clove, T 1- sodium alginate coating alone, T2- three per cent clove incorporated, T3- four per cent clove incorporated and T4- five per cent clove incorporated and compared with control (C). Physico-chemical properties such as drip loss and cooking loss showed significantly (p<0.01) lower values for control when compared to treatments on all days of storage. There was a significant (p<0.01) increase in drip loss in all the samples throughout the storage period. pH values of both control and treatments increased significantly at one per cent level.Water holding capacity did not differ significantly in control and treatment groups on all days of storage except on day 0. TBARS number was significantly (p<0.01) lower for C than treatments on day 0. From day 3 onwards T 1 showed significantly (p<0.01) higher values than C and other treatments till day 12.Tyrosine values for treatment fillets significantly (p<0.01) increased across storage except in control where there was no significant difference. Except on day 3, C had significantly (p<0.01) lower ‘L’ values when compared to treatments. C and T 1 showed a significantly (p<0.01) higher ‘a’ values when compared to other samples on all days of storage. On storage, redness values significantly (p<0.01) reduced for C. There was significant (p<0.01) difference in ‘b’ values between samples on days 0, 9 and 12, with C showing the lowest value and T 4, the highest. On storage, there was no significant difference between the values in any of the sample. On all other days, except on day 0, shear force values were the highest for control and significantly (p<0.01) lower for treatments.There was a significant (p<0.01) decrease in hardness for all the samples across storage. Phenolic values of 3, 4, and 5 percent solutions were assessed as 0.552± 0.13, 0.879 ± 0.19 and 1.38 ± 0.21 µg TAE /ml of coating solutions, respectively. DPPH (2, 2’- diphenyl-1-picryl hydrazyl) assay revealed radical scavenging activity of 3, 4, and 5 per cent clove oleoresin containing coating solution (1 in 100 dilution) to be 21.82± 0.18 per cent, 27.27± 0.32per cent and 35.45 ± 0.21 per cent, respectively. Radical scavenging activity of sodium alginate coating solution (1 in 100 dilution) containing 0.5µg of phenolics as tannic acid equivalents was found to be 4.55 ± 0.15 per cent. The same for clove oleoresin (1 in 200 dilution) containing 25µg of phenolics as tannic acid equivalents was found to be 56.19 ± 0.23 per cent. Aerobic plate counts of all treatments from day 6 onwards, were significantly (p<0.01) lower than that of control, with the lowest counts for T 4. Psychrotrophic count was significantly (p<0.05) lower for T 2, T 3 and T 4 when compared to C and T 1. Proximate analysis revealed no significant difference between the samples with respect to fat, protein, ash, carbohydrate and energy levels. Sensory attributes for raw fillets like appearance and texture values showed no significant difference between control and treatments and also across storage, whereas odour scores for control and T1 reduced on day 9 and 12 where T2, T3, and T4 showed higher values. Appearance, texture and juiciness scores for cooked fillets did not vary significantly between samples. Flavour, after-taste and overall acceptability scores for clove incorporated fillets was higher when compared to control and T 1. Shelf life of control (C) and sodium alginate alone treated (T1) samples was found to be 15 days. Clove incorporated sodium alginate coated samples, T 2, T 3 and T 4 had a better shelf life and lasted till 18th day of chiller storage. Clove oleoresin at 3-5 per cent can be used for extending the shelf life of alginate coated breast fillets with good sensory attributes and can be considered as a preservation method with natural antimicrobial or antioxidant agents.
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    ThesisItemOpen Access
    EFFECT OF OLEORESINS FROM CLOVE (SYZYGIUM AROMATICUM) BUD AND TURMERIC (CURCUMA LONGA) ON QUALITY OF FUNCTIONAL CHICKEN CUTLET
    (COLLEGE OF VETERINARY AND ANIMAL SCIENCES, POOKODE WAYANAD, 2018) CHRISTINA PAULOSE; Renuka Nayar
    The present study was conducted in the Department of Livestock Products Technology, CVAS, Pookode to study the effect of clove and turmeric oleoresins on the quality of chicken cutlet incorporated with elephant foot yam. Cutlets were prepared by adding chicken at 50% and yam at 30% levels and were divided into four groups, C - control cutlet without oleoresin, T 1- cutlet with 0.5% clove oleoresin, T 2- cutlet with 0.5% turmeric oleoresin and T 3- cutlet with 0.5% each of clove and turmeric oleoresin. All the cutlets were aerobically packed and stored under freezer condition (-18±2° C). Analysis was done on days 0, 30, 60, 75 and 90. Physico-chemical properties such as pH, TBARS numbers and tyrosine values showed significant (p<0.01) difference between C and treatments. C had higher pH than T 1 and T 2 and all pH values significantly increased during storage. TBARS values differed significantly and T 1 had the lowest value from day 60 of storage while control had the highest value. Tyrosine values showed a significant increase upon storage with T 1 having lowest values on almost all days. Estimation of total phenolics showed that the combination group T 3 had highest phenolic level and T 1 had higher phenolic level than T 2. The DPPH radical scavenging activity for the clove oleoresin containing 25µg of phenolics as tannic acid equivalents was found to be 56.19 ± 0.23 %. Hunter L a b colour values showed significant difference among treatments. T 3 showed the lowest ‘L’ value on all days. Hunter 'a' and 'b' values were significantly higher for turmeric oleoresin treated cutlets (T 2 and T 3) on all days and these values significantly decreased on storage. There was no significant difference between hardness values of different samples on all storage days except day 90. On 75th and 90th days, there was a significant (p<0.01) decrease in cohesiveness values of T 3. There was no significant difference in springiness and adhesiveness values between samples and across the storage period. There was no significant difference in moisture, protein and ash values between different samples, but there was significant increase in fat content of T1, T2 and T 3 and subsequently the energy value also increased. Aerobic plate count of C was significantly higher and clove oleoresin treated samples (T 1 and T 3) had lowest counts. C also had significantly higher yeast and mould count and psychrotrophic count on all days. On sensorial evaluation the attribute scores of different treatments showed no significant difference, but they decreased over storage period. Oleoresin treated cutlets had a shelf life of 165 days compared to 130 days in control. The study revealed the efficacy of clove and turmeric oleoresins in extending shelf life of chicken cutlets as the treated cutlets had lower lipid oxidation, proteolysis, aerobic plate counts and higher phenolic content, without compromising on sensory attributes and with negligible increase in cost of production.
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    ThesisItemOpen Access
    ENHANCEMENT OF PALATABILITY AND OPTIMIZATION OF FATTY ACID PROFILE OF BUFFALO MEAT BY FAT INJECTION
    (College of Veterinary and animal Science,Mannuthy, 2018) SHALIMA SHUKOOR. A; V.N. Vasudevan
    The current study was undertaken to enhance the palatability of lowquality buffalo meat with desirable fatty acid profile by injecting an optimised blend of rendered buffalo fat and soybean oil intramuscularly. Hot-deboned biceps femoris muscle samples (n=6) were harvested from 4-6 years old slaughtered Murrah buffalo carcasses and the samples were injected with different proportions of rendered buffalo fat and soybean oil. Injection of a blend of rendered buffalo fat and soybean oil in the ratio 25:75 (per cent, v/v) at a rate of 7.5 per cent (w/w) into buffalo meat resulted in a product having significantly higher sensory overall acceptability. This optimized fat-injected buffalo meat (FIB) had significantly higher water holding capacity, peroxide value, Hunter L* and b* values, fat content and collagen solubility, and significantly lower Warner Bratzler shear force and collagen content than non-injected control samples. The cooked meat tenderness, juiciness and amount of connective tissue scores were significantly higher for the FIB samples. FIB had significantly higher total unsaturated, polyunsaturated and n-6 fatty acids content and significantly higher n-6/n-3 and PUFA/SFA ratios. During storage at 4±1°C, a significantly higher TBARS value was observed for FIB on day 4 and 6 and peroxide values were significantly higher on all days of storage. The product retained acceptable organoleptic quality till 6th day of storage. The taste panel sensory evaluation of carabeef-fry prepared using FIB showed significantly higher flavour, mouth coating, juiciness, tenderness, amount of connective tissue and overall acceptability scores than control carabeef-fry samples. A majority of the consumers (69 per cent) preferred the carabeef-fry prepared using the FIB. The study has resulted in buffalo meat of enhanced palatability and desirable fatty acid profile with a shelf-life of 6 days at 4±1°C. Popular whole-muscle products of better acceptability can be prepared using this optimised fat-injected buffalo meat.
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    ThesisItemOpen Access
    QUALITY CHARACTERISTICS OF FUNCTIONAL CHICKEN NUGGETS INCORPORATED WITH MARANTA ARUNDINACEA (ARROW ROOT) AND ELEUSINE CORACANA (FINGER MILLET)
    (COLLEGE OF VETERINARY AND ANIMAL SCIENCES, POOKODE WAYANAD, 2016) PAVAN .M.; Renuka Nayar
    The present study was conducted in the Department of Livestock Products Technology, CVAS, Pookode to develop novel chicken nuggets incorporated with arrowroot, finger millet and refined wheat flour and their combinations thus providing nutritional support to the consumers through these functional chicken nuggets. Minced chicken meat was chopped along with the ice, salt, spices and condiments and the batter obtained was divided into seven parts and mixed with various binders at 20 % level in seven different combinations : M – Nugget with refined wheat flour, MAR- Nugget with refined wheat flour and arrowroot, MRNugget with refined wheat flour and finger millet, AR- Nugget with arrowroot, RNugget with finger millet, RAR- Nugget with arrowroot and finger millet, MARR- Nugget with refined wheat flour, arrowroot and finger millet in equal proportions. The meat batters were filled in rectangular moulds, steam cooked for 45 minutes, cut into nuggets, packed in HDPE pouches and stored under freezer conditions (-18±20C) in a horizontal freezer. The nuggets were evaluated for quality parameters viz. physico-chemical, microbiological and sensory characteristics on 0 th , 30th ,60th , 90th and 120th days of storage. None of the treatments showed any signs of spoilage till day 120 of storage. The treatments did not show any significant difference in yield of the batter. From 1 kg of chicken mince, 1.45 kg of batter mix could be prepared in all treatments. Dimension shrinkage was significantly (p˂0.001) lower for all treatments which had combination of two or more flours as binders, viz. MR, RAR and MARR, except for MAR. There was significant (p˂0.001) difference between treatments with regard to cooking loss with the highest loss for R (3.22±0.007 %) and the lowest loss for M (1.67±0.022 %). Moisture level (49.89±0.45 %) was significantly (p<0.001) lower and protein percentage (18.28 ± 0.426 %) was significantly (p<0.001) higher for R. Fat content of the treatment AR (7.73 ± 0.016 %) was significantly (p<0.05) lower when compared to others and that of M was the highest. Treatment R had significantly (p<0.001) higher ash content (2.30 ± 0.014) and treatment M had the least. The dietary fibre content of the treatment R was highest with 4.55% and lowest was for MAR with 1.77 %. The TBARS numbers were significantly (p<0.001) higher for finger millet incorporated nuggets and in all treatments except MR, TBARS numbers reduced significantly on storage. Tyrosine values significantly (p<0.001) reduced or remained insignificant between days 0 and 120 in all treatments except in M, where the values increased significantly (p<0.001). The total Phenolics level of M and R showed the highest values (7.77 ±0.102 and 7.77± 0.084 mg tannic acid equivalents per g). The arrowroot had highest DPPH radical scavenging activity with 95% followed by 88.88% for finger millet and 84.44 % for refined wheat flour. There was significant (p˂0.001) difference in hardness between treatments with M having the lowest and RAR having highest values (217.69 ± 7.05 and 397.8 ± 1.096, respectively on day 0) on all storage periods. Hardness increased significantly (p˂0.001) on storage. Significantly lower cohesiveness, springiness and higher adhesiveness were observed for M. AR showed significantly (p<0.001) higher lightness values and R showed significantly (p<0.001) lower lightness values (53.95±0.45 and 36.89±0.37, respectively on day 0). Significantly higher ‘a’ and ‘b’ values were noticed in MAR, AR and M. Aerobic plate counts (APC) were significantly lower for AR and higher for R and significant decrease of counts was observed in all the treatments on storage. No psychrotrophic growth was noted in any of the treatment on any storage day. Yeast and Mold counts were significantly higher for treatment R and on storage the counts either decreased significantly (p<0.05) or did not show any significant difference between day 0 and day 120. All the sensory attributes were higher for the treatment AR and the scores were in the range of ‘acceptable to more acceptable’ for all the treatments. No significant difference was observed in sensory attributes of any treatment on storage up to day 120 and no spoilage was seen till 120th day of freezer storage (18 ± 20 ). The cost of production of treatment M, nugget with refined wheat flour alone as binder was the lowest, i.e. Rs. 251 per kg. Cost of production of treatment R, nugget with finger millet alone as binder was Rs. 256 per kg and the cost of production of AR was Rs.330 per kg. All the treatments had high shelf life of 120 days in freezer under aerobic conditions. However, nugget incorporated with arrowroot (AR) had the highest sensory appeal, with lower fat content and high DPPH activity, though the cost of production was higher. Treatment R had higher protein, ash, dietary fibre, total phenolics and acceptable sensory scores and lower cost of production.