Browsing by Author "Kuttinarayanan, P"

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Effect of curry leaves (Murraya sp.) and peppermint (Mentha sp.) plate on shelf life irradiated chicken tikka
(Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Mannuthy, 2009) Ahire Girish Sureshrao; Kuttinarayanan, P
Effect of hurdle technology, chitosan and gamma radiation on quality parameters of chicken fry
(Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Mannuthy, 2008) Shijin, A; Kuttinarayanan, P
The study on the effect of low dose gamma radiation and chitosan coating on shelf-life and quality changes of ready-to-eat chicken fry under vacuum packaging was conducted in the Department of Livestock Products Technology, Mannuthy. Half of the prepared chicken fry was coated with 0.5 per cent chitosan in one per cent glacial acetic acid. The other half was coated with equal quantity one per cent glacial acetic acid. The whole samples were packed under vacuum in PA-PE pouches. Half of the packets from each treatments were irradiated at 2.5 kGy employing Gamma Chamber 5000. Sufficient numbers of packets from each treatment were stored under room temperature (25-30°C) and in chiller (1-4°C). Samples were analysed for proximate composition on the day of preparation and for TBARS, TV, microbiological and organoleptic qualities on day 0, 5, 10, 15, 20, 30, 40, 50, 60 and 70 of chiller storage, while those at room temperature on day 0, 5, 10 and 15 or until spoilage, whichever was earlier. Shelf life of chicken fry was assessed based on the physical signs of spoilage. The spoiled samples were not subjected to any further analysis. The non-irradiated control samples had a shelf life of 5.33±0.23 days at room temperature and 28.16±0.33 days in chiller. The shelf life was extended to 7.33, 8 and 10 days for CH-NIR, IR and CH-IR samples respectively at room temperature. In chiller storage, the samples were consumable up to 67 days (IR) and 73 days (CH-IR). The proximate composition of the product analysed on the day of preparation was not significantly affected due to irradiation or chitosan coating. The TV showed a decreasing trend due to irradiation whereas the TBARS values were increased and it was controlled by chitosan coating. Storage had a significant effect in increasing both these physicochemical qualities. Aerobic plate count, psychrotrophic plate count and yeast and mould count were significantly reduced due to irradiation, chitosan coating and their combination. Whereas the extend of reduction due to chitosan coating alone was not up to the combined effect of chitosan coating and irradiation. As storage period enhanced the counts increased. The increase was rapid in room temperature stored samples and it was slow and steady in chiller samples. As the storage period enhanced, in the chiller stored products, the survived bacteria might have multiplied and count has gone up beyond the initial count as evidenced by the higher count in terminal end of the storage period. The organoleptic qualities were assessed with help of nine point Hedonic scale. The colour, juiciness, tenderness and overall acceptability of the product were improved by irradiation, chitosan coating and their combination. But flavour showed a decrease in score. A gradual decrease in organoleptic qualities was observed due to storage. Even after 60 and 70 days of chiller storage, the samples had an overall acceptability score of above 7 indicating the samples are preferred by the consumers. The cost of chicken fry was Rs. 109.83 per kg and addition of chitosan at a level of 0.5 per cent increased the cost of the same by Rs. 4.38 per kilogram. The irradiation preservation of ready-to-eat chicken fry was beneficial for enhancing the keeping quality of the product under chiller conditions without affecting the qualities. Some of the bad effects of irradiation like increase in fat rancidity can be controlled by the beneficial coating with natural antioxidants like chitosan. Microbial count like aerobic plate count, psychrotrophic count, yeast and mould count were significantly (P<0.05) reduced due to irradiation at 2.5 kGy, the lowest limit prescribed by PFA. The hurdle technology combined with irradiation and chitosan coating has significantly increased the keeping quality of the product. Considering the extended shelf life, wholesomeness of the product, reduced microbial load and energy saving aspects, chitosan coating followed by irradiation can be advocated as a suitable method for preservation of ready-to-eat value added meat products.
Effect of low dose gamma radiation on the quality of intermediary moisture pet food
(Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Mannuthy, 2006) Rana Raj, V R; Kuttinarayanan, P
The effect of low dose gamma irradiation on the quality of intermediary moisture pet food was assessed in the present study. Dog biscuits were prepared using meat cum bone meal, plain flour (Maida), blood, rendered fat, eggs, wheat bran and black gram flour. The mix was baked at different time temperature combinations to attain three different moisture levels of 10, 15 and 25 per cent. The samples were separately packed in High Density Polyethylene (HDPE) packets at a rate of 200g each and then subjected to gamma irradiation using Gamma Chamber 5000 at various doses of zero, 2.0 kGy, 3.0 kGy, 4.0 kGy, 6.0 kGy and 8.0 kGy. After irradiation the samples were kept in ambient temperature for further analysis like proximate composition, development of rancidity, microbiological quality and palatability/ acceptability attributes on the day of preparation and then on 7, 15, 30, 45, 60, 75, 90, 120, 150 and 180 days of storage or till spoilage which ever was earlier. The proximate compositions of the dog biscuits of all moisture levels were not significantly affected by various doses of irradiation and days of storage. The TBARS values were shown a significant (P<0.05) increase with the increase in the doses of irradiation. The days of storage were also affected the TBARS values significantly (P<0.05). The samples irradiated at 6.0 and 8.0 kGy of all moisture level dog biscuits were spoiled between 120 to 150 days where as the samples irradiated at 4.0 kGy showed a higher shelf life in the absence of any developed rancidity changes. The aerobic plate count was shown a significant reduction as the dose of irradiation increased, also a significant (P<0.05) increase was noticed with the days of storage. In 10 per cent moisture level dog biscuits, the samples irradiated at 6.0 and 8.0 kGy revealed 100 per cent reduction of aerobic organisms, where as the same result was obtained for the samples irradiated at 8.0 kGy in case of 15 per cent moisture level dog biscuits. Coliforms and staphylococcal organisms were present only in 25 per cent moisture level dog biscuits and they were completely destroyed at an irradiation dose of 4.0 kGy and above. All the samples under study were found free from E. coli, Salmonella, Clostridium and faecal streptococcal organisms. The yeast and mould count also showed the same trend as aerobic organisms. The samples of 10 and 15 per cent moisture level dog biscuits were found free from yeast and mould when irradiated at 4.0 kGy and above, while the same result was obtained for 25 per cent moisture level samples on irradiation at 6.0 and 8.0 kGy. The palatability/ acceptability studies were conducted using the dog biscuits of 5, 10, 15 and 25 per cent moisture levels irradiated at 4.0 kGy. The dogs preferred intermediary moisture dog biscuits of 15 and 25 per cent moisture levels when compared with dry dog biscuits having 5 and 10 per cent moisture. It was observed that gamma irradiation of dog biscuits significantly reduced the microbial load with out affecting their proximate compositions. But higher doses of irradiation induced the production of oxidative rancidity. The palatability studies revealed that intermediary moisture level food was more preferred by the dogs than dry food. This study also found that the dog biscuits containing 10 per cent moisture and irradiated at 4.0 kGy had got the highest shelf life of more than 180 days.
Effects of preslaughter stress and irradiation on physicochemical qualities of meat
(Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Mannuthy, 2006) Vivek, A K; Kuttinarayanan, P
The effect of stress on the blood parameters and physicochemical qualities of meat as well as effect of irradiation on the qualities of fresh meat from stressed cattle were investigated in the present study. A total of 27 culled adult cattle from different farms were grouped into three, having nine animals in each group. Group I animals were considered as control while group II animals were transported for 2 h and slaughtered immediately after transport. Group III animals were transported for 6 to 7 h and given rest for 18 h before slaughter. Blood samples were collected prior to transport in all the animals, immediately after transport in group II and III and after 18 hours rest, before slaughter, in group III animals. Meat samples were collected from all the animals in which half of the samples were subjected to irradiation at 2.0kGy with gamma irradiation, as Cobalt 60 as source. The samples were stored at 40C for further studies. Animals in all the groups were having homogenous blood values prior to transport in cortisol, CK, BUN, creatinine and PCV. After transport, group II had a significant increase in cortisol (P<0.01), CK (P<0.01) and BUN (P<0.05), while group III had a significant increase in cortisol (P<0.01), CK(P<0.01), BUN (P<0.05) and creatinine (P<0.05) except PCV, in which the increase in cortisol and CK were significantly (P<0.01) greater than that in group II. By giving rest, even though there was significant (P<0.01) reduction in cortisol and CK values, the after rest values of cortisol (P<0.01), CK (P<0.01) and BUN (P<0.05) were significantly higher than that of the before transport values. In the case of pH and WHC, the trend was almost similar, with a higher value at zero hour and the decline was drastic in zero to 6 h, followed by 6 to 12 and 12 to 24 h and the control and irradiated samples did not show any significant difference in the decline. Cooking loss of the control and irradiated samples did not have a significant difference at zero hour storage, while the 24h storage brought a significant (P<0.01) increase in cooking loss in all the samples and irradiated samples had a significantly (P<0.05) higher cooking loss at 24h. Shear force values were significantly (P<0.01) less for irradiated samples while storage significantly (P<0.01) increased the values of all the samples. The Hunterlab colour values, L, a, b, C and hue angle, were significantly (P<0.01) higher in irradiated samples at zero hour storage. At 24h storage, the values were significantly (P<0.01) higher than that at zero hour, and only the hue angle values were significantly (P<0.05) higher in irradiated samples. Even though there existed a slight difference between control and irradiated samples in various organoleptic qualities like colour, flavour, juiciness and tenderness, there was no significant difference in overall acceptability between control and irradiated samples. In the present study, the differential response due to irradiation for the stress given to the animals, found to be statistically non significant leading to the result that irradiation conditions did not have an impact on the meat obtained from stressed animal.
Evaluation of hygienic quality of market meat
(Department of Veterinary Public Health, College of Veterinary and Animal Sciences, Mannuthy, 1981) Kuttinarayanan, P; Soman, M
With a view to investigate the hygienic quality of market meat in and around Trichur town the present study was undertaken. Eighty four samples of meat were tested for detecting total aerobic plate count, count of coliforms, Escherichia coli, Faecal streptococci and clostridium perfringens. Eighty four samples of beef obtained from different meat stalls had aerobic plate count ranging from 30 x 106 150 x 106 organism per gram of meat. Kerala Agricultural University Slaughter House (USH) gave the minimum count in comparison with other three places such as Panchayat meat stall, Mannuthy, Municipal Meat stall at west fort and East fort. The maximum count recorded from west fort sample had a count 150 x 106 organism per gram of meat. Coliform count (MPN) ranged between 1.2 x 105 and 160 x 105 per 100 grams of meat. The maximum count obtained was from samples of East fort and minimum was that from USH. E.Coli count ranged from 800 to 8800 organisms per gram of meat. The proportion of E.coli in the samples was corresponding to the APC in respect of the source of collection. All the randomly tested E.coli colonies were indole producing, MR positive and VP and citrate negative . Ninety per cent of them were Eijkman positive indicating they were typical coliforms. Faecal streptococci were present in all except one sample. The count ranged between ‘0’ and 110000 organisms per gram of meat. On testing the colonies by certain biochemical test, the result that the isolates were mostly of animals origin. About 15 samples were free from clostridium perfringens and count ranged between zero and 2000 organisms per gram of meat. The counts had shown that among the samples collected, those from USH had significantly low count in respect of all organisms studied. Similar result was seen in case of the bacterial quality of water samples collected from all the four places. Seventeen carcases were subjected to spray washing with different levels of chlorine such as 10, 20 and 50ppm. The meat samples were collected from the surface, before and 15 minutes after spraying, and they were processed for estimating the bacterial load. A reduction in bacterial load was observed by spray washing with water containing 10, 20 and 50 ppm chlorine to the extent of 24.8, 59.9 and 77.9 percent respectively and were significant at one per cent level. Water with 50ppm chlorine was found to be the best for washing carcase reduction in bacterial load without affecting its physical appearance and acceptability.
Low dose gamma irradiation on the keeping quality of minced beef
(Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Mannuthy, 2006) Jenifer, P; Kuttinarayanan, P
Physico-chemical quality of buffalo meat under refrigeration
(Department of Veterinary Public Health, College of Veterinary and Animal Sciences, Mannuthy, 1996) Abdulkader Kunhy, P A; Kuttinarayanan, P
Meat is accepted all over the world as a rich source of high quality assimilable protein containing all the essential amino acids. Meat quality per se is contributed by its physic-chemical, biochemical, nutritional, microbiological and organoleptic qualities. Though some of these are predetermined depending on animal physiology, others can be changed by manipulating the meat handling practices. It is learned from the literature that studies on physic-chemical quality of buffalo meat are scanty. Hence the present study was undertaken to assess the various physico chemical qualities of buffalo meat under refrigeration (40C). Fifteen meat samples were collected from the municipal slaughter house, Kuriachira, thrissur and analysed for PH, water holding capacity, glycogen content, fibre diameter, sarcomere length and organoleptic qualities at 1 h and stored at refrigeration temperature (40C) for further analysis at 8, 24 and 72 h of refrigeration. The PH and the glycogen content of the samples reduced steadily during the storage period from 1h to 72h. However significant differences in water holding capacity, fibre diameter and sarcomere length were not observed during the course of study. In the organoloeptic evaluation, flavor and tenderness did not differ significantly during different hours of storage, though the meat was significantly juicer (P<0.05) with a score 5.85+ 0.19 at 1 h and reduced further during subsequent hours of storage.
Preservation of meat cutlet employing gamma radiation under different packaging systems
(Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Mannuthy, 2007) Salke Dinkar Babanrao; Kuttinarayanan, P
Ready-to-fry beef cutlets were prepared in the Department of Livestock Products Technology, College of Veterinary and Animal Science, Mannuthy. They were packaged under aerobic condition in HDPE packets and under vacuum in PA-PE packets. Half number of samples was subjected to irradiation employing gamma irradiation at 2.5 kGy. Samples were stored under room temperature (25-30oC) and in chiller (3-4oC). Samples were analysed for proximate composition on the day of preparation and for pH, TBARS, TV, microbiological and organoleptic qualities on day 0, 5, 10, 15, 20, 30, 45, 60 and 70 of chiller storage. Shelf life of beef cutlet was assessed on the basis of physical signs of spoilage. The nonirradiated samples kept at room temperature were spoiled within 21 h, whereas irradiated sample had the keeping quality of 34-42 h (IRAP and IRVP). In chiller condition the NRAP sample spoiled within 12-15 days, whereas irradiated sample had a shelf life of 50-55 days. The shelf life was 19-22 and 66-71 days in NRVP and IRVP samples, respectively. The proximate composition, Ca and P content were not affected due to irradiation. The pH of the sample was not affected due to irradiation in different treatments, storage and packaging. TBARS and tyrosine value were unaffected by packaging and irradiation, whereas on storage the values were increased. Aerobic plate count, psychrotrophic plate count, yeast and mould count were significantly reduced due to irradiation, while packaging had not shown any significant effect. About 76 per cent reduction in aerobic plate count, 74 per cent reduction in psychrotrophic count and 70 per cent reduction in yeast and mould count was noticed. As storage period enhanced the counts were increased. Since the products are stored under chiller condition the survived bacteria might have been multiplied and count has gone up. The organoleptic qualities were assessed with help of 9 point Hedonic scale. The colour and flavour of the product were unaltered due to irradiation or packaging on the day of preparation. The juiciness and tenderness score had increased due to irradiation with the highest values of tenderness in IRVP samples. The overall acceptability was not affected due to irradiation or packaging on the day of preparation. A gradual decrease in overall acceptability and other score were observed due to storage with IRVP sample scoring the highest. The irradiation preservation of beef cutlet was beneficial for enhancing the keeping quality of beef cutlet under chiller conditions without affecting the qualities. Microbial count like aerobic plate count, psychrotrophic count, yeast and mould count were significantly (P<0.05) reduced due to irradiation at 2.5 kGy, the lowest limit prescribed by PFA. Vacuum packaging of the product combined with irradiation has shown about 25 per cent increase in keeping quality compare to ordinary packaging and 4 times increase compared to nonirradiated samples. Irradiation of the product combined with chiller storage requires less electrical energy for preservation of the product. Considering the extended shelf life, wholesomeness of the product, reduced microbial load and energy saving aspects vacuum packaging followed by irradiation can be advocated as a suitable method for preservation of meat and meat products.
Quality analysis of dried beef and standardization to suit the local market
(Department of Livestock Products and Technology, College of Veterinary and Animal Sciences,Mannuthy, 2010) Rani Chacko; Kuttinarayanan, P
Shelf life of irradiated rabbit meat underaerobic and vacuum packaging
(Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Mannuthy, 2009) Sonika, S; Kuttinarayanan, P
Prevention of Food Adulteration Act (1954) as amended in 1998 has permitted irradiation at a dose rate of 2.5 to 4.5 kGy to control pathogenic microorganisms and to extend the shelf life of meat and meat products including poultry products. A study was conducted to evaluate the shelf life of irradiated rabbit meat under aerobic and vacuum packaging. The rabbit meat was prepared by slaughtering locally purchased rabbits under hygienic conditions and was packed in HDPE and PAPE packages at a rate of 120 g each. Half of the packets of aerobic and vacuum packaged samples were subjected to gamma radiation at 2.5 kGy at melting ice temperature and kept immediately at chiller temperature (1 to 4oC) and domestic refrigerator freezer (-6 to -8oC). Samples were analyzed for physical, physicochemical, microbiological, and organoleptic qualities on the day of preparation and on days 3, 5, 10, 15, 20, 25, 30, 40, 45, 50, 60, and 70 of storage or until spoilage, whichever was earlier. The samples were also analyzed for proximate composition on the day of preparation. The dressing percentage of the rabbits subjected to the study was 49.35 per cent. The keeping quality of the rabbit meat was 15 to 18, 17 to 19, 5 to 7 and 7 to 9 days in HDPE IR, PAPE IR, HDPE NR and PAPE NR respectively at chiller temperature. In freezer temperature it was significantly (P < 0.05) increased to 45 to 47, 47 to 49, 25 to 27 and 27 to 29 days in HDPE IR, PAPE IR, HDPE NR and PAPE NR respectively. Irradiation or packaging did not significantly (P < 0.05) affect fat, protein and ash composition but higher moisture percentage was observed in irradiated samples. Swelling of the collagen fibres was noticed in irradiated samples on histological examination. The physicochemical parameter, pH of irradiated and non-irradiated samples varied significantly (P < 0.05) on the day of preparation. On storage the pH values decreased uniformly. The WHC was significantly (P < 0.05) reduced in irradiated samples. The ability of the rabbit meat to retain its water decreased gradually on storage and a reduction of about 40 per cent could be noticed from the initial level. Drip loss was not significantly (P < 0.05) different on the day of preparation. Irradiation had a significant (P < 0.05) effect in enhancing the cooking loss whereas packaging had little effect. Both drip loss and cooking loss was increased significantly (P < 0.05) due to storage under chiller and freezer temperature. Irradiation had a significant (P < 0.05) role in increasing the TBARS value of rabbit meat. As the days of storage enhanced, the TBARS values were increased. Irradiation had a significant (P < 0.05) effect in reducing the TV in both type of packaging. As storage period enhanced, TV increased with significant (P < 0.05) changes among treatments. Irradiation had a beneficial effect on microbiological qualities of rabbit meat. There was a significant (P < 0.05) reduction of nearly three log in APC of irradiated meat from that of control. The irradiation of the samples both in HDPE and PAPE packaging significantly (P < 0.05) reduced the PC of meat on the day of preparation where as storage had significant (P < 0.05) effect in enhancing the microbial load of meat. The colour score was non-significantly (P < 0.05) higher in irradiated samples. The juiciness, tenderness and overall acceptability scores were improved significantly (P < 0.05) due to irradiation, where as flavour score was reduced. The sensory attributes were significantly (P < 0.05) reduced due to storage in all the treatment groups. The keeping quality of rabbit meat was significantly (P < 0.05) increased by irradiation both in chiller and freezer under different packaging. In addition irradiation could effectively control food borne illness by destroying the major pathogenic organism without affecting the sensory and nutritional quality of the product. Considering these advantages it can be recommended that packaging the meat in PAPE packages followed by low dose gamma irradiation and maintaining the cold-chain contribute to extended storage life of rabbit meat.
Shelf-life of marinated rabbit meat
(Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Mannuthy, 1997) Jayachandra Kamath, G; Kuttinarayanan, P
Six Newzeland White crossbred rabbit were slaughtered and cut into suitable size. Cut - up parts were divided into 4 equal parts. Three marinades were prepared containing either curd, lime or vinegar, besides a control with salt alone. Samples were stored at -60 C and -200 C for 30 days period. Samples were subjected to different parameters like pH on zero day and tyrosine value, TBA number, aerobic plate count and sensory evaluation on zero, 5th, 15th and 30th day of storage. In this study, observed that the treatments had no significant effect on pH, tyrosine value, TBA number, aerobic plate count whereas storage period had significant effect on above parameters. Marination, storage period and temperature had significant effect on organoleptic qualities. The rabbit meat marinated with lime had lowest pH. Tyrosine value and TBA number obtained was lowest on zero day. On storage, the rabbit meat cuts treated with marinade gave higher scores in taste panel study. Treatment with lime juice was more expensive.