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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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20181
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Subject: Livestock Product Technology × End date: 2018 × Start date: 2018 × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    TECHNOLOGY UPSCALING OF CERTAIN TRADITIONAL PORK PRODUCTS OF NAGALAND
    (College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati, 2018-12) SANGTAM, H. MOAAKUM; Laskar, S. K.
    Traditional pork products of Nagaland prepared with locally available plant based ingredients viz. Anishi, Silam and FDS (Fermented dried soya) were evaluated in the present study. Based on the popularity, a purposive survey was conducted in field level to evaluate the level of ingredients used and with an aim to refine and upscale the processing steps and to extend the shelf life of the products. Three formulations were prepared using pork with Anishi, Silam and FDS along with a control, prepared without adding the above ingredients. On the basis of pilot study, the level of incorporation for Anishi, Silam and FDS were selected as 5, 10 and 5 percent, respectively. The cooked products were packaged under two different systems viz. retort pouch and vacuum packaging. The retort pouched products were subjected to physicochemical, microbiological and sensory evaluation at ambient temperature (25-32oC) for 6 months whereas, the vacuum packaged products were evaluated at refrigeration temperature (4±1oC) for 15 days. The economics of products were also calculated. Under retort processing, the total heating time (min) was recorded to be highest in pork with FDS compared to control, pork with Anishi and Silam. The proximate composition i.e. percent moisture, crude protein, ether extract and total ash in retort pouch and vacuum packaging revealed highly significant (p<0.01) differences in control and the treated products. The pork with FDS revealed highest protein content in both retort and vacuum packaging. However, no significant differences were observed for different storage periods. For mean scores of pH, TBARS and tyrosine values highly significant (p<0.01) differences were observed among control and different product formulations and also during different storage periods. The TPC, coliform and yeast and mould were absent under retort pouch packaging during the entire storage period, conversely under vacuum packaging highly significant differences (p<0.01) were recorded in respect of TPC and psychrophilic count among control and all the treated products and at different storage periods. Coliform count was <3 and yeast and mould were absent in vacuum packaged products. The amino acid content in control and treated products were decreased with the increase in storage period. Highly significant (p<0.01) differences were observed in texture profile among control and the treated products as well as during different storage periods under retort pouch packaging. In respect of vacuum packaging significant (p<0.05) differences were observed during different storage periods among control and the treated products. Highly significant (p<0.01) differences were observed in colour profile under retort pouch and vacuum packaging in control and among the treated products and during storage period. The sensory evaluation showed highly significant (p<0.01) differences in appearance, flavour, juiciness, tenderness and overall acceptability in control and treated products and during storage period under retort pouch and vacuum packaging and revealed higher scores in pork with Silam and FDS compared to Anishi and control. The costs of productions were lower in all treated products compared to control under retort pouch and vacuum packaging. Based on the results obtained in the study it might be concluded that traditional pork products could be prepared economically by incorporating traditional ingredients like Anishi, Silam and FDS at 5, 10 and 5 percent levels using vacuum and retort packaging without any appreciable depreciation in nutritive values and sensory qualities till 15 days for vacuum packaging with refrigeration storage and for retort packaging till 180 days under ambient temperature.