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Assam Agricultural University, Jorhat

Assam Agricultural University is the first institution of its kind in the whole of North-Eastern Region of India. The main goal of this institution is to produce globally competitive human resources in farm sectorand to carry out research in both conventional and frontier areas for production optimization as well as to disseminate the generated technologies as public good for benefitting the food growers/produces and traders involved in the sector while emphasizing on sustainability, equity and overall food security at household level. Genesis of AAU - The embryo of the agricultural research in the state of Assam was formed as early as 1897 with the establishment of the Upper Shillong Experimental Farm (now in Meghalaya) just after about a decade of creation of the agricultural department in 1882. However, the seeds of agricultural research in today’s Assam were sown in the dawn of the twentieth century with the establishment of two Rice Experimental Stations, one at Karimganj in Barak valley in 1913 and the other at Titabor in Brahmaputra valley in 1923. Subsequent to these research stations, a number of research stations were established to conduct research on important crops, more specifically, jute, pulses, oilseeds etc. The Assam Agricultural University was established on April 1, 1969 under The Assam Agricultural University Act, 1968’ with the mandate of imparting farm education, conduct research in agriculture and allied sciences and to effectively disseminate technologies so generated. Before establishment of the University, there were altogether 17 research schemes/projects in the state under the Department of Agriculture. By July 1973, all the research projects and 10 experimental farms were transferred by the Government of Assam to the AAU which already inherited the College of Agriculture and its farm at Barbheta, Jorhat and College of Veterinary Sciences at Khanapara, Guwahati. Subsequently, College of Community Science at Jorhat (1969), College of Fisheries at Raha (1988), Biswanath College of Agriculture at Biswanath Chariali (1988) and Lakhimpur College of Veterinary Science at Joyhing, North Lakhimpur (1988) were established. Presently, the University has three more colleges under its jurisdiction, viz., Sarat Chandra Singha College of Agriculture, Chapar, College of Horticulture, Nalbari & College of Sericulture, Titabar. Similarly, few more regional research stations at Shillongani, Diphu, Gossaigaon, Lakhimpur; and commodity research stations at Kahikuchi, Buralikson, Tinsukia, Kharua, Burnihat and Mandira were added to generate location and crop specific agricultural production packages.

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20161
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Subject: Livestock Product Technology × Author: DAS, JYOTISHKA KUMAR × End date: 2019 × Start date: 2016 × Thesis Type: M.V.Sc. ×
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    ThesisItemOpen Access
    DEVELOPMENT OF A DUCK MEAT LOAF INCORPORATED WITH KUMURA (Benincasa hispida)
    (Assam Agricultural University, Khanapara, Guwahati, 2016-07) DAS, JYOTISHKA KUMAR; Hazarika, M.
    The study was conducted in the Department of Livestock Products Technology, Assam Agricultural University, Khanapara, Guwahati-22 to develop a value added ready-to-eat duck meat loaf incorporating Kumura (Benincsa hispida) at 3 different levels viz 5%, 7.5% and 10% along with the control without affecting the physico-chemical, microbial, organoleptic qualities and shelf life of the products. A total of five batches of cooked duck meat loaves comprising of 4 different formulations in each batch were prepared. The lean meat was substituted by Kumura (Benincasa hispida) at the levels of 5%, 7.5% and 10%. Ducks were collected hygienically; slaughtered, deboned, minced, cured and processed. Different formulations of loaf emulsion were prepared by thoroughly mixing Kumura with required amount of meat , non-meat ingredients, spices, and ice to form a stable meat emulsion. The meat emulsion was stuffed into rectangular stainless steel boxes covered with aluminium foil and cooked in hot water at 850C for 45 minutes. And cooled to room temperature by showering . The meat loaves were packed in food grade packaging (polyethylene) bags separately for each formulation, stored at 4±10C. and evaluated for different quality attributes. Different parameters such as cooking loss, emulsion stability, water holding capacity, pH, thiobarbituric acid value, proximate composition, organoleptic quality, microbial quality, shelf life including cost of the products were studied. The results of the investigation are as follows: Emulsion stability of the Kumura incorporated duck meat loaf emulsions were found to be significantly (P<0.01) higher when compared to control sample without added Kumura. Mean percent cooking loss was found to be gradually increasing as the percentage of Kumura was increasing in the samples. The cooking loss was non significantly lower in control sample (6.20 ±0.59) compared to treated samples with kumura. The duck meat loaf with higher level of Kumura showed significantly (p<0.01). higher water holding capacity. The highest (65.59±2.02) water holing capacity was shown by sample with 10% Kumura followed by T2, T1 and control. The results with respect to pH of the loaves has shown that the product with 10% incorporation of Kumura had the lowest pH value followed by samples with 7.5 percent, 5% and control sample. The pH decreased significantly (P<0.01) with increased incorporation of Kumura. The results pertaining to TBA values indicated that the control sample had the significantly (P<0.01) highest rancidity effect than the other treated samples with Kumura. The TBA values significantly (P<0.01) increased with increase in the storage period in all samples. The percentage of moisture increased, protein decreased, fat decreased and ash also decreased in treated samples as compared to the control samples. M:P ratio ( Moisture: protein ratio) increased in the treated samples as compared to the control. The bacterial counts (TVMBC and Psychrophilic counts) decreased in the treated samples as compared to the control. No yeast and mould were recorded upto 5th day of storage. However yeast and mould were found on 10th day. With respect to the texture and colour profile no significant differences were found among the samples. The panel members offered almost equal scores for sensory attributes for all the samples as there were no significant (P>0.05) differences among the means of sensory scores. The average shelf life of the samples kept at refrigerated temperature (4±10C) was below 5 days. The cost of the loaves were Rs 528.22/kg for control, Rs 511.70/ kg for T1 , Rs .503.11/ kg for T2 and Rs. 494.14/kg for T3. Based on the investigation, it can be concluded that an acceptable ready-to eat duck meat loaf can be developed for future commercial exploitation.