Effect of incorporation of jakhiya and gandreni on quality attributes of chevon patties
| dc.contributor.advisor | Anita | |
| dc.contributor.author | Singh, Ankita | |
| dc.date.accessioned | 2019-01-05T06:04:15Z | |
| dc.date.available | 2019-01-05T06:04:15Z | |
| dc.date.issued | 2018-06 | |
| dc.description.abstract | Present study was envisaged to determine the minimum inhibitory concentration of the spices Jakhiya and Gandreni against food borne pathogenic bacteria Staphylococcus aureus and Escherichia coli. The MIC for Jakhiya extract against S.aureus and E.coli were 1.75% and 3.5% respectively whereas that of MIC of gandreni extract against S.aureus were 2.25% and it was not effective against E. coli. J and G were incorporated in chevon mince at 2%, 4% and 6% (w/w) levels which significantly (P<0.05) reduced the growth of the bacteria during the storage period and showed that antibacterial activity is directly proportional to the concentration of the spices. The spices Jakhiya, Gandreni and their combination at 1.5%, 1% and 1% + 0.5% respectively were selected for incorporation in chevon patties on the basis of sensory trials. No significant (P>0.05) difference between the proximate composition and cooking yield of the spice incorporated patties were observed. Detailed storage stability studies were carried out at refrigeration temperature (4±1°C). Storage studies revealed that pH, TBARS, FFA and Pv of control was significantly higher (P<0.05) than treatment products whereas, total phenolics and DPPH activity was significantly lower (P<0.05) in control throughout the storage period. Among treatments, patties incorporated JG in combination had significantly lower (P<0.05) TBARS, FFA and Pv followed by TJ then TG and had higher total phenolic content and DPPH activity throughout the storage period. J, G and their combination showed significantly (P<0.05) lower microbial count than control. The combination of J and G treatment patties showed significantly (P<0.05) lower total plate count than other treatments and control on 12th day of storage. Yeast and mold count were significantly (P<0.01) lower in treatments, whereas, coliforms were not detected throughout the storage period. Sensory acceptability of all the treatments were higher on 12th day of storage and was highest least score is of TJG. Overall, spices Jakhiya, Gandreni and their combination increased the storage life of chevon patties and exhibited good antioxidant and antimicrobial activity against food borne pathogenic bacteria, J and G in combination had more antioxidant and antimicrobial activity followed by Jakhiya alone and then Gandreni alone in the patties. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810089047 | |
| dc.keywords | incorporation, food preparation, sensory evaluation, food products | en_US |
| dc.language.iso | en | en_US |
| dc.pages | 146 | en_US |
| dc.publisher | G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand) | en_US |
| dc.research.problem | Food Products | en_US |
| dc.sub | Livestock Product Technology | en_US |
| dc.subject | null | en_US |
| dc.theme | Food Quality | en_US |
| dc.these.type | M.V.Sc. | en_US |
| dc.title | Effect of incorporation of jakhiya and gandreni on quality attributes of chevon patties | en_US |
| dc.type | Thesis | en_US |