Browsing by Author "George T Oommen"

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Determination of residues of carbofuran and its metabolites in tissues of buffaloes and ducks
(Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Mannuthy, 2006) Poulson Joseph; George T Oommen
A research work on the determination of residues of carbofuran and its metabolites in tissues of buffaloes (Bubalus bubalis) and ducks (Anas platyrhynchos) was under taken. The objectives were to develop and standardise a suitable simple method of extraction of residues of carbofuran and its metabolite from meat, liver, kidney and fat of buffaloes and ducks for reversed phase HPLC analysis and to apply this method for further screening of animal tissues for monitoring these residues Fifteen samples of each tissue of buffaloes and ducks were randomly collected from different lots of slaughtered animals in Kerala. Different solvents, viz., acetonitrile (ACN), acetone, methanol, hexane and 2-propanol were used for the extraction of carbofuran residues and its metabolite from tissues. The extracted samples were cleaned up by liquid-liquid partitioning for HPLC analysis using Schimadzu LC-10 AVP series with UV/VIS detector at 211 nm in a mobile phase of acetonitrile (35): water (65). Certified standard references of carbofuran and its metabolites, viz., 3-hydroxy carbofuran, 3-keto carbofuran, 3-hydroxy 7-phenol carbofuran, 3-keto 7-phenol carbofuran and carbofuran phenol were analysed in HPLC to identify the chromatogram peaks of respective compounds. Excellent linearity was observed for carbofuran and 3-hydroxy carbofuran at 1, 10 and 100 ppm. Based on the highest percentage of recovery, ACN was chosen as the best solvent for extraction of residues from meat, liver and kidney and hexane for fat. This solvent system was applied for the extraction of residues in a further HPLC residue monitoring programme in the tissues of buffaloes and ducks. In buffalo meat, liver, kidney and fat the residues of carbofuran and its metabolites could not be detected and hence denoted as below detection limit (BDL). Residues could not be detected in all duck tissue samples, except in one sample, wherein 3-hydroxy carbofuran was detected at 2 ppm and 0.9 ppm in meat and kidney, respectively which is above the MRL. An appropriate method is developed for the screening of animal tissues to detect the presence of residues of carbofuran and its metabolites. This would enable in monitoring and surveillance of residues of carbofuran in animal tissues, hazard analysis and determining the critical control points.
Effect of pork skin collagen as a fat replacer in low fat frankfurter
(Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Mannuthy, 2009) Selvakumar, P; George T Oommen
Formulation of low fat beef burger with fat replacers
(Department of Livestock Products Technology, College of Veterinary and Animal Sciences,Mannuthy, 2010) Govande Premanand Lxmanrao; George T Oommen
Health conscious meat consumers prefer low fat meat products due to increasing incidents of high fat induced diseases. Manufacturing meat products with fat replacers (FR) enable to reduce fat and to alleviate the problems with the reduction of fat in products. Therefore, the present study was undertaken with the objectives of developing a palatable and economic formulary for low fat beef burger (LFBB) with carrageenan (CG), tapioca starch (TS), pregelatinised pork skin collagen (PSC) and their blends as FR and to assess its pH, cooking characteristics, proximate composition, nutritional value, textural and organoleptic qualities and shelf life under aerobic (AP) and vacuum packaging (VP) at 0-4oC and -20oC and its cost of production. Beef burgers (BB) are formulated at two different fat levels, viz., full fat (FF) 20 per cent and low fat (LF) 5 per cent as controls. Seven formulations of LFBB with 5 per cent fat are prepared with 0.5 per cent CG, 1.5 per cent TS, 2 per cent PSC and their blends, viz., CG-TS - 0.5% CG & 1.5% TS; CG-PSC - 0.5% CG & 2.0% PSC; TS-PSC - 1.5% TS & 2.0% PSC; CG-TS-PSC - 0.5% CG, 1.5% TS & 2.0% PSC as FR. BB are prepared as per the formularies with minced lean beef trimmings, tallow, salt, spices and condiments, rusk, ice flakes and FR. They are packaged aerobically in HDPE and in vacuum in polyethylene-polyamide (PEPA) pouches. pH, cook yield (CY), cook loss (CL), fat retention percentage (FRP), moisture retention percentage (MRP), dimensional shrinkage (DS), water holding capacity (WHC), Warner-Bratzler Shear Force (WBSF), Hunter L*, a*, b* colour values, proximate and mineral composition and nutritional value, purge loss (PL), Thiobarbituric Acid Reactive Substances (TBARS) value and sensory qualities are assessed on d 0, 10, 20 and 30 of storage at 0-4oC and -20oC or till spoilage, whichever is earlier. Six trials of the experiment were conducted. Cooking reduced the acidity of all the burgers. By the addition of FR a significantly (P< 0.05) very low acid cooked LFBB could be prepared. CY of burgers with CG-TS-PSC was significantly (P< 0.05) the highest with 85.84 per cent. LFBB with blends of FR significantly (P< 0.05) increased CY and correspondingly reduced CL. The DS in LFBB with CG-TS-PSC was significantly (P< 0.05) the lowest with 13.21 per cent. Addition of blends of FR holds water and fat in LFBB and reduces DS during cooking. FRP and MRP in CG-TS-PSC formulation was significantly (P< 0.05) the highest with 97.66 and 74.36 per cent, respectively due to blends of CG, TS and PSC. The WHC of LFBB with CG-TS-PSC was 95.36 per cent and WBSF value 5.30 N comparable to FF and the burgers were significantly (P< 0.05) most succulent, juicy and tender with the addition of blends of FR compared to tougher BB without FR. According to Hunter L*, a*, b* values, LFBB with blends of FR, especially CG-TS-PSC was lighter, less reddish (more bluish) and less yellowish (more greenish) and comparable to FF burger. Fat content in the beef trimmings and PSC were < 1.76 per cent. Cooking significantly (P< 0.05) reduced moisture content with a corresponding increase in the protein, fat, carbohydrate and ash. The percentage total calorific value of LFBB ranged from 6.36 to 7.18 of the Recommended Dietary Allowance (RDA). The contribution of fat to RDA of calorific value was from 2.22 to 2.42 per cent only, which was below the recommended 30 per cent. More than one third of the daily requirement of protein is obtained from 100g of LFBB. LFBB with FR are good sources of Na, K and P but not of Ca. Blends of FR in LFBB, especially CG-TS-PSC, were more efficient in significantly (P< 0.05) reducing PL and TBARS value on storage at 0-4oC for 10 days and at -20oC for 30 days in AP and VP. TBARS values were lower than the acceptable range of 1mg malonaldehyde/kg for oxidative rancidity. The low fat content and the presence of onion containing antioxidants in the formulary would have synergistically acted with CG in reducing the TBARS. On sensory evaluation on zero day, the LFBB with CG-TS-PSC scored significantly higher (P< 0.05) values of 7.00 and above for very good appearance and colour, very intense flavour, very desirable texture, juiciness, practically nil mouth coating and very acceptable overall acceptability similar to FF burger. But saltiness was very desirable than in FF. The LFBB with CG-TS-PSC in AP and VP retained all the sensory attributes and proximate composition even on storage. The very acceptable nature of CG-TS-PSC formulation might be due to the synergistic effect of fat replacers. The LFBB with 5 per cent fat and CG (0.5%), TS (1.5%), PSC (2%) and their blends as FR are developed economically with very acceptable overall acceptability, CY, nutritional quality, reduced PL and oxidative rancidity and shelf life up to 10 days at 0-4oC and 30 days at -20oC under AP and VP. The best LFBB with overall acceptability was CG-TS-PSC followed by CG-TS, CG-PSC, TS-PSC, PSC, CG and TS. Blends of FR are better than single FR, particularly CG-TS-PSC, as they increased CY, FRP, MRP, WHC, sensory attributes and decreased pH, CL, DS, WBSF, PL and TBARS. Further investigations with production of large quantities are required for calculation of cost of production at commercial scale.
Hygienic processing technique for quality pig casing manufacture
(Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Mannuthy, 1997) Thankachan, O T; George T Oommen
Quality and shelf life of low fat restructured turkey meat loaf
(Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Mannuthy, 2007) Naseera, A P; George T Oommen
The health conscious consumers prefer low fat meat products and therefore, the present study was designed to develop a suitable formulary for low fat restructured turkey meat loaf and to assess its physico-chemical and cooking characteristics, sensory qualities, proximate and mineral composition, nutritional value, shelf life and cost of production. Four different formulations, viz., low fat control loaf without fat or fat replacer (LFC), added fat control loaf with 10 per cent sunflower oil added on meat weight basis (AFC), low fat loaf with 0.2 per cent carrageenan (CG) and low fat loaf with 4 per cent nonfat dry milk (NFDM) using skinless lean white and dark turkey meat (2:1), curing ingredients, spices and condiments were prepared. The baked loaves were sliced, packaged aerobically and under vacuum in high density polyethylene and polyamide-polyethylene pouches, respectively. The shelf life of the loaves at 0-4oC for 40 days and -20oC for 60 days were evaluated based on 2-thiobarbituric acid reactive substances value (TBARS), sensory qualities, moisture, protein and fat contents. The pH of the loaves with fat replacers was more (P< 0.05) than the uncooked loaf mix in the range of 5.8-6 and could be considered low acid food. NFDM had the highest (P< 0.05) percentages of 93.29 cooking yield, 65.82 moisture retention (MRP) and 108.7 fat retention (FRP). Carrageenan improved (P< 0.05) the cooking yield and MRP but not FRP. The fat replacers significantly reduced the shear force of the loaves. The percentage of moisture, protein, fat and ash in the mixture of skinless turkey white and dark meat were 75.08, 20.79, 2.11 and 0.95, respectively. The white meat is an excellent source of protein and minerals with the least amount of fat. As the percentage of fat in CG and NFDM were 1.53 and 1.57, respectively they can be labeled as ‘low fat’ as per regulations (<3). Moisture loss on baking was significantly lower for CG and NFDM. but it did not affect other components. The per cent contribution of protein in CG and NFDM to the RDA were 26.21 and 26.83, respectively. Addition of nonfat dry milk significantly increased the percentage of carbohydrate, ash, K, Ca and P and their contribution to RDA. The percentage RDA of calories from fat was 0.63 and 0.64 for CG and NFDM, respectively and below the recommended 30 per cent. The TBARS values of the low fat loaves were lesser than the acceptable range of 1mg malonaldehyde/kg loaf for oxidative rancidity, irrespective of packaging and period of storage. Carrageenan and nonfat dry milk had no significant influence on reducing lipid oxidation. The fat replacers increased the sliceability, flavour, juiciness and overall acceptability of the low fat loaves on day zero but it did not affect the texture, saltiness and mouth coating. NFDM was rated higher for colour, flavor and overall acceptability than CG. The packaging, addition of fat replacers and period of storage at 0-4oC and -20oC for 40 and 60 days, respectively did not affect the appearance, colour, texture and mouth coating. Even though the flavour, juiciness and overall acceptability of the packaged loaves with fat replacers reduced (P< 0.05) on storage, these were moderately acceptable up to 40 and 60 days at 0-4oC and -20oC, respectively. Carrageenan and vacuum packaging enabled in retaining flavour and juiciness on storage. Irrespective of the period of storage and packaging a significant reduction in the moisture and corresponding increase in protein and fat of all loaves was noticed on d 60 of storage at -20oC. The cost of production per kg of CG and NFDM were Rs.167/= and Rs.164/=, respectively. The recipes for a low fat (<2 per cent) restructured turkey loaf with 0.2 per cent carrageenan and 4 per cent nonfat dry milk were developed economically with good overall acceptability, cooking yield, nutritional value and shelf life up to 40 and 60 days at 0-4oC and -20oC, respectively under aerobic and vacuum packaging systems.
Study on the influence of cattle keeping on the bacteriological quality of domestic well water
(Department of Veterinary Public Health, College of Veterinary and Animal Sciences, Mannuthy, 1981) George T Oommen; Soman, M
Wells are the main sources of water supply in Indian villages and towns as elsewhere in any of the rural areas of the developing tropical countries. The shallow, open, dug wells are liable to contamination from the surrounding sources by various means. Faecal contamination of water is considered as one of the major causes of health hazards resulting in innumerable diseases among people throughout the world. Therefore, the bacteriological analysis of water is aimed at the detection and enumeration of indicators of faecal pollution. The movement of animal excreta into surface and ground water is considered a major factor contributing to the bacteriological pollution of available water in many regions. In order to assess the influence of cattle keeping on the bacteriological quality of domestic well water in Mannuthy area, the present study was undertaken. Forty wells from households randomly selected, with and without cattle keeping, for the study spreading over for a period of six months covering the summer and south-west monsoon during 1981. Water samples were collected aseptically, once in each season. They were bacteriologically analysed for SPC, MPN of coliforms and the detection and enumeration of E.coli. FS and C1 perfringens. Bacterial counts in water from all wells far exceeded the standards recommended for open, shallow wells. Although an apparently higher SPC in water from households with cattle keeping than from those without was observed, it was not statistically significant. The seasonal variation in the counts showed a hundred-fold increase in the case of SPC during monsoon than summer. But the similar increase in the MPN was negligible. The indicator bacteria, especially E.Coli and C1.perfringens showed a significant reduction during monsoon. The sanitary survey of the wells conducted with the help of a ready made performa revealed that none of the wells could be considered satisfactory either in construction or maintenance. The SPC and FS counts were found to have a positive correlation with the depth of wells. The SPC was positively correlated with the type of latrine also. The MPN of coliform and the depth of lining and distance of cattle shed from well were negatively correlated; so also a negative correlation was observed in the case of FS count and the distance between latrine and well. The various characteristics of wells, cattle keeping and latrines were found to have a significant correlation with the SPC and MPN of coliforms. When these of wells and latrines were alone considered, they showed significant correlation only with FS count. But it was observed that the characteristics of wells and latrines alone could explain for the considerable variations in the SPC and MPN than those of cattle keeping, as a source of pollution. It is concluded that the type of construction of well do not have any direct bearing on the bacteriological quality of well water except in the case of Cl. perfringens counts. Cattle keeping has also no significant influence on the bacteriological quality of domestic well water in Mannuthy area though all wells under study showed evidence of recent or past faecal contamination.
Tenderisation of buffalo meat by calcium chloride marination
(Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Mannuthy, 2006) Kavitha Rajagopal; George T Oommen