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Govind Ballabh Pant University of Agriculture and Technology, Pantnagar

After independence, development of the rural sector was considered the primary concern of the Government of India. In 1949, with the appointment of the Radhakrishnan University Education Commission, imparting of agricultural education through the setting up of rural universities became the focal point. Later, in 1954 an Indo-American team led by Dr. K.R. Damle, the Vice-President of ICAR, was constituted that arrived at the idea of establishing a Rural University on the land-grant pattern of USA. As a consequence a contract between the Government of India, the Technical Cooperation Mission and some land-grant universities of USA, was signed to promote agricultural education in the country. The US universities included the universities of Tennessee, the Ohio State University, the Kansas State University, The University of Illinois, the Pennsylvania State University and the University of Missouri. The task of assisting Uttar Pradesh in establishing an agricultural university was assigned to the University of Illinois which signed a contract in 1959 to establish an agricultural University in the State. Dean, H.W. Hannah, of the University of Illinois prepared a blueprint for a Rural University to be set up at the Tarai State Farm in the district Nainital, UP. In the initial stage the University of Illinois also offered the services of its scientists and teachers. Thus, in 1960, the first agricultural university of India, UP Agricultural University, came into being by an Act of legislation, UP Act XI-V of 1958. The Act was later amended under UP Universities Re-enactment and Amendment Act 1972 and the University was rechristened as Govind Ballabh Pant University of Agriculture and Technology keeping in view the contributions of Pt. Govind Ballabh Pant, the then Chief Minister of UP. The University was dedicated to the Nation by the first Prime Minister of India Pt Jawaharlal Nehru on 17 November 1960. The G.B. Pant University is a symbol of successful partnership between India and the United States. The establishment of this university brought about a revolution in agricultural education, research and extension. It paved the way for setting up of 31 other agricultural universities in the country.

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  • ThesisItemOpen Access
    Effect of vacuum packaging on shelf life of traditionally marinated fillet of Pangasius (Pangasianodon hypophthalmus) fish stored at chilled temperature
    (G.B. Pant University of Agriculture and Technology, Pantnagar, District Udham Singh Nagar, Uttarakhand. PIN - 263145, 2022-08) Arvind Kumar; Gupta, Vipul
    Pangasius (Pangasianodon hypophthalmus) has considered as a promising fish species due to its high demand in both domestic and international markets. This species has great economic importance because of its tender flesh, acceptable taste, less odour, less spines and delicate flavor when cooked. There is great scope of increasing the consumption by developing different value added products from Pangasius. Consumers prefer minimally processed fish products, with less use of synthetic additives, due to the increasing awareness about harmful effects of synthetic preservative. The main aim of this study is to examine the shelf life of traditionally marinated vacuum packed fillet of Pangasius fish stored at chilled temperature, through different biochemical, microbiological and organoleptic analysis. Pangasius fillets were marinated in traditional way and four different kinds of samples were prepared with the help of raw and marinate fillet viz. raw fillet with air packaging (T0), marinated fillet with air packaging (T1), raw fillet with vacuum packaging (T2) and marinated fillet with vacuum packaging (T3). Triplet of each sample was stored at chilled (0-2°C) temperature for 21 days. All samples were analyzed for Proximate composition, pH, Total Volatile Base Nitrogen (TVB-N), Peroxide Value (PV), Free Fatty Acid (FFA), Salt Soluble Nitrogen (SSN), Total Plate Count (TPC) for change in total viable microbial count, Salmonella spp., Vibrio, E. coli and Staphylococcus aureus count at the interval of three days during storage period. Results showed that there was no noticeable change in proximate composition of samples but significant changes from (5.43± 0.06 to 7.20± 0.05), (7.12± 0.03 to 28.35± 0.37 mg/100g), (3.23± 0.02 to 6.02± 0.86 meq of O2/kg fat), (0.33±0.02 to 2.14± 0.07 % of olic acid), (1.88± 0.02 to 2.06± 0.01 % of total nitrogen) and (3.19 to 5.93 log cfu/gm) in pH, TVB-N, PV, FFA, SSN and TPC respectively was observed in T3 samples after 21 days. On the basis of these parameters we found that the T0 was acceptable till 6th days whereas T3 was acceptable till 18th days of storage. So we can conclude that in chilled storage shelf- life of Pangasius fillet can extend upto 18 days without affecting nutritional value of fillet by applying combination of traditional marination and vacuum packaging.