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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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20191
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Subject: Livestock Product Technology × Author: SARKAR, BIJOY KUMAR × End date: 2019 × Start date: 2016 × Type: Thesis × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    DEVELOPMENT AND QUALITY ASSESSMENT OF SOLAR AND OVEN DRIED SPENT HEN MEAT POWDER
    (College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati, 2019-06) SARKAR, BIJOY KUMAR; Hazarika, Mineswar
    Chicken occupies one of the important constituents of Indian non-vegetarian diet due to cost competitiveness, nutritional quality, universal availability and absence of religious taboos. Spent hen meat represents hardiness, poor acceptability and lowers remunerative prices in spite of its good nutritional quality, because of its higher collagen content and toughness of meat compared to those of broilers and roasters. To overcome the problems of toughness of spent hen meat, perishability of fresh meat, high cost involvement in maintaining refrigeration, lack of cold storage facility, energy deficiency in NER, disadvantages of traditional drying etc. a study was undertaken to develop spent hen meat powder with better shelf life at ambient temperature without affecting its quality. Keeping in view the above facts, the proposed study was undertaken with the following objectives viz. development of technology for preparation of spent hen meat powder by using oven and solar dryer and by incorporating phytochemicals; determination of physico-chemical, microbiological and sensory qualities of spent hen meat powder; selection of an effective and suitable packaging method; and determination of shelf life and cost of production. A total of five batches of spent hen meat powder were prepared with different formulations with or without addition of the phytoingredients in solar dryer (60-70°C for 30- 32h) and oven dryer (70°C for 18-20h). Control of solar dried spent hen meat powder was packaged with LDPE (150μm) under aerobic (A) and vacuum packaging (B); similarly treatment was packaged under aerobic (C) and vacuum packaging (D) for assessment of quality and identifies shelf stability. At the same time control of oven dried spent hen meat powder was packaged under aerobic (E) and vacuum packaging (F) and treatment was packaged under aerobic (G) and vacuum packaging (H). The results of the investigation are as follows- Yield decreased in treatments, whereas hygroscopicity, water hydration capacity, bulk density and solubility do not very. Water activity, pH and TBARS value increased during storage. Treated sample show lower pH and TBARS value than control. TBARS values of meat powder under vacuum packaging were lower than aerobic packaging during storage. Tyrosine values were higher in oven dried sample compared to solar dried sample. Lightness and yellowness values shows an increasing trend, whereas redness shows decreasing trend during storage period. Increasing trends in moisture content were observed during the storage periods. Crude protein, crude fat, total ash and carbohydrate content of spent hen meat powder did not differ much between samples and during storage. Decreasing trends of calorific value of samples were observed during storage period kept under aerobic packaging. All the samples were microbiologically safe throughout the storage period. All the samples were acceptable up to 150 days with good sensory scores. Spent hen meat powder can store up to five months at room temperature under both aerobic and vacuum packaging. Main antioxidant compounds present in phytoingredients extract were identified by LC-MS and large numbers of antioxidant compounds were found to be present in the phytoingredients. Solar drying is economical over oven drying for preparation of spent hen meat powder with similar product quality. Vacuum packaging is better to preserve product quality. Addition of phytoingredients increases the cost of production but provides better product quality and shelf stability. Based on the above study it can be concluded that chemically, microbiologically and organoleptically acceptable spent hen meat powder can be prepared with the use of low cost solar dryer.