Thumbnail Image

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.

Browse

20221
Reset filters
Subject: Poultry Science × Author: Barbhuiya, Shakura Siddika × End date: 2022 × Start date: 2022 × Type: Thesis × Thesis Type: M.V.Sc. ×
Reset filters

Search Results

Now showing 1 - 1 of 1
  • Thumbnail Image
    ThesisItemOpen Access
    Quality evaluation and shelf life study of chicken meat patty incorporated with chicken blood plasma and mint powder
    (College of Veterinary Science, Assam Agricultural University, Khanapara Campus, 2022-09) Barbhuiya, Shakura Siddika; Sapcota, Deben
    The objective of the present study was to evaluate the quality and shelf life study of chicken meat patties incorporated with chicken blood plasma (CBP) and mint powder (Mentha spicata). The parameters studied were physico-chemical properties,microbial count and organoleptic properties of the developed product. The study was conducted in the Department of Poultry Science in collaboration with the Department of Livestock Products Technology and Veterinary Biochemistry, C.V.Sc, Assam Agricultural University, Khanapara,Guwahati-781022. For the experiment required quantity of fresh mint leaves were procured from vegetable mandi and chicken blood from local market. Sodium citrate was used as an anticoagulant. Chicken blood plasma (CBP) was separated from whole blood by centrifugation and preserved in refrigeartion (4°C) till use. Mint leaves were dried by exposing the leaves to 50oC for 2 hrs in a hot air oven and powdered (MP) by using Lab grinder, preserved hermetically till further use. The whole experiment was carried out in two phases. Five replicates of chicken meat patties were made in the first phase consisting of chicken blood plasma (15%) at a fixed level for making four groups at different combinations with MP as; To (0% CBP + 0%MP), T1 (15% CBP + 0%MP), T2 (15% CBP+0.5% MP), T3 (15% CBP+1% MP) and T4 (15% CBP+1.5% MP) while preparing chicken patties blending with the emulsion of following compostions: However, the broiler meat used in T0, T1, T2, T3 and T4 group was 70.0, 55.0, 54.5, 54.0, and 53.5%, respectively. The meat was mixed with following ingredients, vegetable oil (10%), corn flour (5%), spice mix (1.5%), salt (1.5%), condiments (2%) and ice cube (10%). The prepared patties were sliced to its standard size, vacumm packed and stored under refrigeration temperature (4oC) till use. The shelf life of the product was studied under second phase using the parameters such as TBARS, microbiological studies and taste panel evaluation at 0, 3rd, 6th, 9th, 12th and 15th days of storage period at 4oC. The physico-chemical evaluation revealed that 15% addition of CBP increased the pH in T1, T2, T3 and T4 groups. Similar results were obtained from the emulsion stability, protein per cent, moisture content and tyrosine value where significant (P<0.01) increase were found in plasma incorporated group. No effect of mint addition was noticed in any of the above mentioned parameters. TBARS value recorded to be decreased significantly (P<0.01) among the groups and increased with progresssion in storage period of 15 days. Water activity found to be increased significantly (P<0.01) due to 15% CBP incorporation but mint addition at 0.5%, 1.0% and 1.5% level resulted in significant decrease of water activity. No effect of CBP or mint powder (0.5%,1.0% and 1.5%) incorporation was noticed in the thickness(mm) and diameter(mm) of the product. The microbiological study revealed that total plate count (log10cfu/g) and psychrophilic count (log10cfu/g) significantly (P<0.01) increased with the incorporation of 15 % CBP in the product whereas mint addition at 0.5 %,1.0% and 1.5% significantly (P<0.05) decreased the microbial count. Also microbial load increased in all groups during 15 days of storage under refrigeration (4oC). Yeast and mould counts were not found in any of the groups when evaluated at 3 days interval for 15 days. The organoleptic evaluation of chicken meat patties was carried out by using semi trained taste panelist. It involved subjective evaluation and objective evaluation. The subjective evaluation of chicken meat patties showed the most preferred and least liked among the treatment groups. Apperance score was best recorded in T2 group and T4 was least preferred. Colour of the patties was found to be highest in T1 group and T4 received lowest score. Flavour score was recorded highest in T2 group and T4 group found to be received lowest score. Juiciness was recorded to be significantly (P<0.01) higher in plasma added group (T1, T2, T3 and T4). Similarly, texture was found significantly higher in T1, T2, T3 and T4. The T2 group was found most preferred among groups for overall acceptability. The subjective study was carried out using texture analyzer and chromameter. It included texture profile (Hardness,springiness,cohesiveness,chewiness and resilience) shear force and colour profile. Texture profile was found to be significantly (P<0.01) increased due to incorporation of 15 % CBP and mint powder addtion at 0.5 %,1.0% and 1.5% level. The shear force was recorded to be increased among the groups. The colour profile was evaluated by measuring L*, a* and b* value. The L* and b* were found to be significantly (P<0.01) decreasing among the groups as compared to the Control group, whereas, significant increase was found in b* value among the groups compared to the Control group. The cost of production revealed that the Control group was most dearer (Rs. 248.10) followed by T4 (Rs. 237.20), T3 (Rs. 228.50), T2 (Rs. 219.80) and T1 (Rs. 237.20). From the various above findings it could be concluded that chicken meat patties can be prepared with 15% meat replacement by chicken blood plasma incorporating mint leaf powder at three different levels. Among all options the chicken meat patties with 15% CBP and 1.0 % mint leaf powder gave the best results in terms of economy and value addition.