EFFECT OF NANOCAPSULATED ROSEMARY OIL ON QUALITY CHARACTERISTICS OF PORK NUGGETS
| dc.contributor.advisor | VIJAYA BHASKAR REDDY, G(MAJOR) | |
| dc.contributor.advisor | ESWARA RAO, B | |
| dc.contributor.advisor | JAGADEESH BABU, A | |
| dc.contributor.author | YOGESWARI, K | |
| dc.date.accessioned | 2019-07-09T10:19:09Z | |
| dc.date.available | 2019-07-09T10:19:09Z | |
| dc.date.issued | 2019-01 | |
| dc.description | THESES | en_US |
| dc.description.abstract | The rosemary essential oil was encapsulated by zinc oxide and surface morphology was studied under scanning electron microscopy (SEM). SEM images revealed that rosemary essential oil mediated nano particles was nearly spherical, predominately cuboidal, rectangular, poly-dispersed and aggregated into large irregular structures with no well-defined morphology. In first phase, pork nuggets were standardized with suitable level of REO at concentrations of 0.025%, 0.05% and 0.075% compared with control. Addition of different concentrations of REO significantly (P<0.05) affected the sensory scores of pork nuggets. Pork nugget added with 0.05% REO had significantly (P<0.05) higher colour and flavour, mouth coating and overall acceptability scores than control, 0.025% REO and 0.075% REO added pork nuggets. The tenderness and juiciness scores of pork nuggets was not significantly (P>0.05) affected by addition of different concentrations of REO. Addition of different concentrations of nanocapsulated REO significantly (P<0.05) affected the sensory scores of pork nuggets. Pork nugget added with 0.01% NREO had significantly (P<0.05) higher colour and flavour, mouth coating and overall acceptability scores than control, 0.02% NREO and 0.04% NREO added pork nuggets. The tenderness and juiciness scores of pork nuggets did not significantly (P>0.05) affected by addition of different concentrations of NREO. Pork nuggets added with 0.05 % REO and 0.01 % NREO rated superior sensory scores thus selected for further studies during refrigerated (4±1°C) storage. In the second phase, comparative anti-oxidant and anti-microbial efficacy of REO, NREO added pork nuggets with control and synthetic antioxidant (BHT) added pork nuggets were determined by evaluating physico-chemical, microbial and sensory quality at 5 days regular interval up to 30 days stored in refrigeration (4±1°C) temperature. Pork nuggets added with 0.01% NREO had significantly (P<0.01) lower pH, 2-TBARS values (mg malonaldehyde/kg of product), tyrosine value (mg/100 g of product) and per cent FFA values than control and pork nuggets added with 0.01% BHT and 0.05% REO. Control and pork nuggets added with BHT were spoiled after 15 days of refrigerated storage. A significant (P<0.01) increase of pH, 2-TBARS values, tyrosine values and per cent FFA values were observed as progressing of the storage period in both control and treated nuggets. Pork nuggets added with 0.01% NREO had significantly (P<0.01) lower total plate counts, total psychrophilic count than control and remaining formulations. Coliform counts were not detected up to 5th day in control and all treated nuggets. From 10th day onwards total coliform counts were noticed. Pork nuggets added with 0.01% NREO significantly (P<0.01) lower coliform count than control and other formulations. The overall mean ± S.E value of 0.01% NREO added pork nuggets had significantly (P<0.01) lower staphylococcal counts than control, 0.01% BHT and 0.05% REO added pork nuggets. Pork nuggets added with 0.01% nanocapsulated rosemary essential oil (NREO) had significantly (P<0.01) lower total yeast and mould count than control and remaining formulations. Control and pork nuggets added with BHT were spoiled after 15 days of refrigerated storage. Pork nuggets added with 0.01% NREO had significantly (P<0.01) higher colour, flavour, juiciness, mouth coating and overall acceptability scores than control and remaining formulations. Addition of BHT, REO and NREO had not significantly (P>0.01) influenced the tenderness scores of pork nuggets during refrigerated storage. As storage period progressed, there was significant (P<0.01) detrimental effect in sensory scores between control and treated nuggets. Control and pork nuggets added with BHT were spoiled after 15 days during refrigerated storage, but REO and NREO treated samples are shelf stable up to 30 days of refrigerated storage. Nanocapsulated REO added pork nuggets rated superior scores than REO added nuggets. Based on the above findings, it was concluded that addition of nanocapsulated rosemary essential oil at 0.01% per cent was an excellent anti-oxidant and anti microbial agent and protecting sensory attributes during refrigerated (4±1°C) storage and maintain the shelf-life of pork nuggets up to 30 days without any significant quality deterioration. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810113476 | |
| dc.keywords | PORK NUGGETS;NANOCAPSULATED;ROSEMARY OIL;QUALITY CHARACTERISTICS | en_US |
| dc.language.iso | en | en_US |
| dc.pages | 174 | en_US |
| dc.publisher | SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517502. (A.P.) INDIA | en_US |
| dc.sub | Livestock Product Technology | en_US |
| dc.subject | null | en_US |
| dc.theme | EFFECT OF NANOCAPSULATED ROSEMARY OIL ON QUALITY CHARACTERISTICS OF PORK NUGGETS | en_US |
| dc.these.type | M.V.Sc. | en_US |
| dc.title | EFFECT OF NANOCAPSULATED ROSEMARY OIL ON QUALITY CHARACTERISTICS OF PORK NUGGETS | en_US |
| dc.type | Thesis | en_US |