DEVELOPMENT & EVALUATION OF CHICKEN SAUSAGES WITH RAW GREEN BANANA AND CURRY LEAVES DURING STORAGE
| dc.contributor.advisor | ESWARA RAO, B(MAJOR) | |
| dc.contributor.advisor | NAGA MALLIKA, E | |
| dc.contributor.advisor | SRINIVASA RAO, T | |
| dc.contributor.author | MAZHARUDDIN, MOHD | |
| dc.date.accessioned | 2020-06-06T08:49:10Z | |
| dc.date.available | 2020-06-06T08:49:10Z | |
| dc.date.issued | 2019-08 | |
| dc.description | THESES | en_US |
| dc.description.abstract | A study was conducted to investigate the effect of natural and synthetic antioxidants on the quality and storage stability of chicken sausages supplemented with fibre rich raw green banana. Trials were conducted to supplement raw green banana at three different levels viz., 5, 10 and 15 per cent to select the fibre rich extender at its optimum desirable level. Among different treatments, chicken sausages supplemented with raw green banana at 15 per cent level possessed superior physico-chemical, proximate and organoleptic properties. Hence raw green banana at 15 per cent level was selected for further studies. In the next phase, chicken sausages standardized with raw green banana at 15 per cent level were treated with natural curry leaf powder (Murraya koenigii) at one per cent (T1) and another level at 1.5 per cent (T2) and synthetic antioxidants (BHA) at 0.01 per cent separately to evaluate the quality and shelf-life of chicken sausages at refrigeration (4±1°C) temperature. Storage studies revealed a significant effect on the physico-chemical characteristics, microbiological and organoleptic quality of chicken sausages due to the supplementation of various antioxidants during refrigeration. Chicken sausages with curry leaf powder at one and 1.5 per cent and BHA at 0.01 per cent level had significant (P<0.05) difference for pH, cooking loss, emulsion stability, water holding capacity, total plate count, yeast and mould count and organoleptic properties like flavour, texture, juiciness, saltiness, mouth coating and overall acceptability under refrigeration, where as appearance had Non significant difference. A significant (P<0.05) increase in pH, cooking loss, and decrease in emulsion stability and water holding capacity of chicken sausages was observed as refrigerated storage period progressed. The cost of production was higher in control chicken sausages i.e. Rs 400.22/kg while the cost of production for chicken sausages incorporated with curry leaf at one per cent was Rs 387.35, with 1.5 per cent curry leaf incorporation it was Rs 374.47 and with 0.01 per cent BHA it was Rs 348.6. Psychrophiles were not detected in any of the treatments during the storage period. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810147153 | |
| dc.keywords | CHICKEN SAUSAGES ;RAW GREEN BANANA;CURRY LEAVES;STORAGE | en_US |
| dc.language.iso | en | en_US |
| dc.pages | 149 | en_US |
| dc.publisher | SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517502. (A.P.) INDIA | en_US |
| dc.sub | Livestock Product Technology | en_US |
| dc.theme | DEVELOPMENT & EVALUATION OF CHICKEN SAUSAGES WITH RAW GREEN BANANA AND CURRY LEAVES DURING STORAGE | en_US |
| dc.these.type | M.V.Sc. | en_US |
| dc.title | DEVELOPMENT & EVALUATION OF CHICKEN SAUSAGES WITH RAW GREEN BANANA AND CURRY LEAVES DURING STORAGE | en_US |
| dc.type | Thesis | en_US |