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Chaudhary Charan Singh Haryana Agricultural University, Hisar

Chaudhary Charan Singh Haryana Agricultural University popularly known as HAU, is one of Asia's biggest agricultural universities, located at Hisar in the Indian state of Haryana. It is named after India's seventh Prime Minister, Chaudhary Charan Singh. It is a leader in agricultural research in India and contributed significantly to Green Revolution and White Revolution in India in the 1960s and 70s. It has a very large campus and has several research centres throughout the state. It won the Indian Council of Agricultural Research's Award for the Best Institute in 1997. HAU was initially a campus of Punjab Agricultural University, Ludhiana. After the formation of Haryana in 1966, it became an autonomous institution on February 2, 1970 through a Presidential Ordinance, later ratified as Haryana and Punjab Agricultural Universities Act, 1970, passed by the Lok Sabha on March 29, 1970. A. L. Fletcher, the first Vice-Chancellor of the university, was instrumental in its initial growth.

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Author: Jairath, Gauri × End date: 2016 × Start date: 2010 × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    Development and quality evaluation of low fat buffalo calf meat sausages
    (LUVAS, 2016) Jairath, Gauri; Dabur, R.S.
    The object ive of the pr esent study was to develop low fat buffa lo ca lf mea t sa usa ges by opt imiz ing the phospha te level a nd tumbl ing t ime for emulsion pr eparat ion a nd select ion of opt imum level of fat r epla ce r followed by eva luat ion of pr oduct chara cte r ist ics a nd stora ge sta bility of developed sausa ges. Out of thr ee phospha tes viz. sodium t r ip olyp hosp ha t e, s odium hexa meta p hosp h a te a nd t et r a s odium p yr op hosp ha t e (TSPP), thr ee level s of inc or p or a t ion ( 0. 3, 0. 4 a nd 0. 5%) a nd t hr ee tumb l ing t ime (1, 2 a nd 3 h), 0. 4% TSPP a t 2 h of tumb l ing t ime wa s s elec t ed f or low fa t emu l s ion pr epa r a t ion on t he ba s is of WHC, ES a nd s ens or y eva lua t ion. T he t wo fa t r ep la c er s i. e. c or n sta r c h a nd s kim mi lk p owder (SMP) ea c h a t 3, 6 a nd 9% level wer e t r ied f or t h e sa usa ges pr epa r a t ion. S ix p er c ent level of c or n sta r c h a nd 3% of SMP wer e s elec t ed o n the ba s is of WHC, ES a nd s ens or y eva lua t ion. The emulsions of develop ed low fa t sa usa ges ha d significa nt ly high pH, WHC, ES a nd moistur e content , but significa nt ly lower fat content in compar ison to high fa t sa usa ges (SF). The develop ed cooked sausa ges ha d significa nt ly higher cooking yield a nd moistur e cont ent , but ha d significa nt ly lower shea r for ce va lue, har dness a nd thiobar bitur ic a cid (TBA) va lue a nd 40-43% lower ca lor ie content tha n SF pr oduct s. The develop ed low fa t sa usa ges wer e ë ver y muchí l iked b y sensor y pa nellist s. The developed sausa ges wer e stored a er obica lly a t 4±1°C a nd eva luat ed at 5 da ys inter va l for 20 da ys. The develop ed low fa t pr oduct s exhibited signif ica nt ly lower TBA a nd fr ee fa t ty a cid va lues thr oughout the stora ge p er iod. Al l the pr oduct s wer e micr obiologica lly sa fe up to 10 da ys. Ther efor e, the pr oduct s wer e or ga nolept ica lly eva lua ted up to 10 da ys. The developed pr oducts had 9-17 % lower cost of pr oduct ion in compar ison to SF. Hence , the developed low fat buffalo calf me at sausage s ha ve comme rcia l significa nce as low-calorie product at lowe r cost for be t te r marke tability.
  • Thumbnail Image
    ThesisItemOpen Access
    Development and quality evaluation of low fat buffalo calf meat sausages
    (LUVAS, 2016) Jairath, Gauri; Dabur, R.S.
    The object ive of the pr esent study was to develop low fat buffa lo ca lf mea t sa usa ges by opt imiz ing the phospha te level a nd tumbl ing t ime for emulsion pr eparat ion a nd select ion of opt imum level of fat r epla ce r followed by eva luat ion of pr oduct chara cte r ist ics a nd stora ge sta bility of developed sausa ges. Out of thr ee phospha tes viz. sodium t r ip olyp hosp ha t e, s odium hexa meta p hosp h a te a nd t et r a s odium p yr op hosp ha t e (TSPP), thr ee level s of inc or p or a t ion ( 0. 3, 0. 4 a nd 0. 5%) a nd t hr ee tumb l ing t ime (1, 2 a nd 3 h), 0. 4% TSPP a t 2 h of tumb l ing t ime wa s s elec t ed f or low fa t emu l s ion pr epa r a t ion on t he ba s is of WHC, ES a nd s ens or y eva lua t ion. T he t wo fa t r ep la c er s i. e. c or n sta r c h a nd s kim mi lk p owder (SMP) ea c h a t 3, 6 a nd 9% level wer e t r ied f or t h e sa usa ges pr epa r a t ion. S ix p er c ent level of c or n sta r c h a nd 3% of SMP wer e s elec t ed o n the ba s is of WHC, ES a nd s ens or y eva lua t ion. The emulsions of develop ed low fa t sa usa ges ha d significa nt ly high pH, WHC, ES a nd moistur e content , but significa nt ly lower fat content in compar ison to high fa t sa usa ges (SF). The develop ed cooked sausa ges ha d significa nt ly higher cooking yield a nd moistur e cont ent , but ha d significa nt ly lower shea r for ce va lue, har dness a nd thiobar bitur ic a cid (TBA) va lue a nd 40-43% lower ca lor ie content tha n SF pr oduct s. The develop ed low fa t sa usa ges wer e ë ver y muchí l iked b y sensor y pa nellist s. The developed sausa ges wer e stored a er obica lly a t 4±1°C a nd eva luat ed at 5 da ys inter va l for 20 da ys. The develop ed low fa t pr oduct s exhibited signif ica nt ly lower TBA a nd fr ee fa t ty a cid va lues thr oughout the stora ge p er iod. Al l the pr oduct s wer e micr obiologica lly sa fe up to 10 da ys. Ther efor e, the pr oduct s wer e or ga nolept ica lly eva lua ted up to 10 da ys. The developed pr oducts had 9-17 % lower cost of pr oduct ion in compar ison to SF. Hence , the developed low fat buffalo calf me at sausage s ha ve comme rcia l significa nce as low-calorie product at lowe r cost for be t te r marke tability.