Browsing by Author "Narayanankutty, K"

Now showing 1 - 7 of 7

Assessment of the quality of tenderized chicken meat pickle
(Department of Poultry Science, College of Veterinary and Animal Sciences, Mannuthy, 1998) Murugan, M; Narayanankutty, K
A study was carried out to examine the feasibility of preparing chicken pickle using untenderized and tenderized (papain treated) boned spent hen meat, and to evaluate its shelf-life. The ready-to-cook yield and total loss averaged 70. 5±0. 34 per cent and 29. 5±0. 07 per cent respectively for broiler breeder spent hens (72 weeks of age) used for the study. The cooking yields of control (untenderized) and treatment (tenderized) groups were 76.70 and 71.70 per cent respectively. The chicken meat pickle prepared were kept at ambient temperature upto 60 days. Analysis for qualitative assessment on the representative samples was conducted qualitatively and evaluated organoleptically by a taste panel at zero, eight, 16, 24, 32, 40, 48, 56 and 64 days of storage. It was observed that during different periods of storage, the proximate components viz., moisture, protein, fat and total ash of the product significantly altered. As the storage period increased the 2-thiobarbituric acid number (TBA) was also increased significantly (P<0.0l). The total bacterial count increased significantly (P<0.0l) with the increase in the duration of storage. In case of organoleptic evaluation scores no significant difference was found between control and treatment groups. However, tenderized meat group had numerically higher tenderness values than untenderized meat group during all the periods of storage. Based on the cost structure it was observed that the cost of production of one kilogram of chicken meat pickle using untenderized and tenderized spent hen meat were Rs.60.27 and 60.45 respectively. From the above findings it was concluded that, a highly acceptable, nutritious, ready-to-cook chicken meat pickle could be prepared using untenderized and tenderized spent hen meat. The product could be stored upto 64 days at ambient temperature without any quality deterioration.
Assessment of the shelf life of quail egg pickle
(Department of Poultry Science, College of Veterinary and Animal Sciences, Mannuthy, 2001) Deepa Menon; Narayanankutty, K
An investigation was carried out at the Department of Poultry Science, College of Veterinary and Animal Sciences, Mannuthy to assess the shelf life of vinegar, oil based quail egg pickle with and without potassium sorbate. The quality characteristics of the product packed in HDPE pouches as influenced by the period of ambient storage was evaluated at monthly intervals. The mean weight of raw quail eggs used for pickling was 10.94 ± 0.02 g and that of cooked and peeled eggs was 9. 15 ± 0.06g. Therefore the cooking yield was found to be 83.63 ± 0.02 per cent. The product was stored for a period of 120 days and it was found that it was acceptable up to 90 days. The control and treatment groups were evaluated in terms of qualitative parameters namely pH, proximate composition, oxidative rancidity (TBARS number), total viable count of mesophilic bacteria, yeast and mould count and organoleptic qualities. It was observed that during the period of study, from the day of production to 90 days of storage, the pH of quail egg pickle increased significantly (P < 0.01) from 3.60 ± 0.01 to 4. 76 + 0.01 for the control group and 3.59 ± 0.01 to 4.73 ± 0.01 for the treatment group, respectively. Though there was no significant difference between the two groups, within the same period of storage, the proximate composition of the pickle was significantly (P < 0.01) affected irrespective of the treatments. There was a gradual but significant (P < 0.01) increase in 2_thiobarbituric acid reactive substance (TBARS) number in both the groups, during storage. The treatment group showed statistically lower TBARS numbers at 60 and 90 days of storage, when compared to the control. The total viable count in both the groups increased significantly (P < 0.01) during storage but were well within the acceptable limit up to 90 days. There was no significant difference between the control and treatment groups, even though the treatment group had comparatively lower values throughout the storage period. The freshly prepared pickle did not have any yeast or mould population. There was a gradual and significant (P< 0.01) increase in the yeast and mould count with the progress in storage period, however, significantly (P< 0.05) lower counts were detected in the treatment group at 30, 60 and 90 days of storage. In the case of organoleptic evaluation, the mean panel scores for flavour were 5. 50, 5. 72, 5. 14 and 4. 83 respectively for the control group on zero, 30, 60 and 90 days of storage. The corresponding values for the treatment group were 5. 67, 6. 00, 5. 33 and 5.00, respectively. On working out the cost of production of pickle, it was found to be quite economical. The cost of kilogram of quail egg pickle was Rs. 74.39 and Rs. 74.72, respectively for the control and treatment groups. Henceforth it was concluded that nutritious, tasty and ready to eat quail egg pickle could be prepared with vinegar, gingelly oil and potassium sorbate, packed in HDPR pouches and stored safely for a period of 90 days at ambient temperature.
Dietry protein and energy requirements of meat type Japanese quail for growth
(Department of Poultry Science,College of Veterinary Science, Mannuthy, 1987) Narayanankutty, K; Ramakrishnan, A
A three square factorial experiment designed to study the dietary requirments of protein and energy for meat type Japanese quail (Coturnix coturnix japonica) for growth, under the hot-humid conditions of Kerala is presented in this thesis. Quail chicks of seven day old age were obtained in three batches at three weeks interval between batches. Each batch consisted of 324 quail chicks and were obtained from the same source in order to keep the genetic make up constant. The birds were randomly allotted to nine dietary protein-energy combination groups. The dietary protein levels employed were 22, 24 and 26 per cent and that of energy level were 2700, 2900 and 3100 Kcal ME/kg diet. General observations were made for three, six week periods. The body weight at fifth and sixth week of age was not influenced by the dietary levels of protein or energy used in the study. Whereas body weight at the earlier ages were influenced (p<0.01) by the dietary treatments. Higher dietary protein levels of 24 and 26 per cent resulted in significantly heavier (p<0.01) body weight. The body weight was found to be decreased with increase in energy levels in the diet. The body weight gains were no influenced by the dietary treatments except at the second week of age. The overall weight gain from 1 to 5 and 1 to 6 weeks of age revealed that both protein and energy influenced the character significantly (p<0.01). The feed consumption data reiterated the already established fact that feed intake is regulated more by the energy level rather than protein levels in the diet. The overall consumption from 1 to 5 and 1 to 6 weeks of age revealed that the protein levels did not influence the feed consumption whereas energy levels influenced. The feed efficiency in earlier ages was significantly (p<0.01) better with higher protein diet, but from fourth week of age it was inconsistent. However, the overall feed efficiency from 1 to 5 as well as 1 to 6 weeks of age indicated statistically superior ( The processing data both at fifth and sixth week of age were not influenced by the levels of the protein, energy or both employed in the study. The ready to cook yield and total offal at fifth week of age averaged 75.47 and 24.53 per cent respectively and those at sixth week of age were 77.78 and 22.22 per cent respectively. The breast constituted the highest followed by back, thigh, drumstick, wing and neck among the cut-up-parts at both ages. The meat-borne ratio at fifth and sixth week of age averaged 1.90 with range of 1.81 to 2.05 and 1.98 with a range of 1.93 to 2.05 respectively. The liver protein progressively increased with increase in protein content and liver lipid increased with increase in energy levels in the diet during both five and six weeks of age. Similar trend was observed in the case of serum protein and lipid at both these ages. The haemoglobin levels were not influenced by the treatments. Even though the values obtained on carcass analysis were well with in the normal biological limits, the ether extractive per cent at fifth and sixth week of ages were influenced (p<0.01) by the dietary treatments. All the birds showed a positive nitrogen balance irrespective of the protein or energy levels in the diet. Extremely poor deposition of abdominal fat in quails slaughtered at both these ages was observed. Even though the results of weekly body weight and weight gain tend to suggest a two stage requirement namely one from one week to three week of age and the other from four week of age down, the absence of any significant influence by either protein or energy levels in the diet on body weight at fifth and sixth week of age does not provide sufficient rationale for such suggestion. But the overall feed efficiency from initial to either fifth or sixth week did show significant influence of dietary protein levels, higher level of 26 per cent being superior over other levels. Thus it appears to set the energy and protein requirement at 2700 Kcal ME/kg diet and 26 per cent respectively. The better feed efficiency at fifth week of age when compared to sixth week of age and also the absence of any statistically significant difference in slaughter characteristics between fifth and sixth week of age tend to suggest fifth week of age as ideal age of slaughter.
Formulation and quality evaluation of chicken meat balls
(Department of Poultry Science, College of Veterinary and Animal Sciences, Mannuthy, 1991) Rejikumar, T P; Narayanankutty, K
A study was undertaken to examine the feasibility of formulation of chicken meat balls from deboned minced meat of broilers and to evaluate its shelf-life. The ready-to-cook yield, total loss and meat to bone ratio averaged 72.76 per cent, 27.24 per cent and 1.31 respectively for broilers used for the study. The chicken meat balls prepared as per two recipes were kept under refrigeration (50 C) upto six days and under frozen (-150 C) storage upto 60 days. Representative samples were analysed qualitatively and evaluated organoleptically by a taste panel on zero, four and six days under refrigeration and zero, 15, 30, 45 60 days of storage under frozen conditions. It was observed that irrespective of different temperatures and duration of storage, the proximate components, viz., moisture, protein, fat and total ash of the product remained unaltered. At 50 C the thiobarbituric acid (TBA) number and total bacterial counts were increased significantly with increase in the duration of storage. At -150 C the TBA number was found to increase, whereas the total bacterial counts decreased significantly as the storage period increased. The chicken meat balls prepared by both the recipes were found to be equally good and acceptable organoleptically. Twelve and thirteen chicken meat balls could be made from each 1000 g of deboned chicken meat of recipes I and II respectively. The cost of a chicken meat ball(100 g) prepared by recipe II was found to be less comparatively. From the above findings it was concluded that a highly acceptable, nutritious, ready-to-cook meat product could be prepared from deboned minced chicken meat. The optimum storage temperatures for its short-term storage up to a period of four days and that for long-term storage up to 60 days were found to be 50 C and -150 C respectively, without any quality deterioration of the product.
Formulation and shelf life of duck meat stick
(Department of Poultry Science, College of Veterinary and Animal Science, Mannuthy, 1997) Sangilimadan, K; Narayanankutty, K
A study was conducted to examine the feasibility of formulation of duck meat sticks from deboned minced meat of desi spent ducks and to evaluate its shelf-life. The ready-to-cook yield, total loss and meat to' bone ratio averaged 70.94 ± 0.40 per cent, 29.06 ± 0.40 per cent and 2.47 ± 0.02 respectively for desi spent ducks (Two years of age) used for the study. The mean per cent abdominal fat was 0.63 ± 0.02. The duck meat sticks prepared as per two recipes were kept under frozen (-15°C) storage upto 60 days. Representative samples were analysed qualitatively and evaluated organoleptically by a taste panel at zero, 15, 30, 40, 50 and 60 days of storage under frozen conditions. It was observed that under different days of storage the proximate components viz., moisture, protein, fat and total ash of the product remained unaltered. At -15°C the thiobarbituric acid (TBA) number increased as the storage period increased. The total bacterial count decreased significantly (P>0.01) at -15°C with increase in the duration of storage. The duck meat sticks prepared by both the recipes were found to be equally good and acceptable organoleptically. The mean per cent of the cooking loss decreased with increase in the length of storage. It was observed that 15.25 and 15.50 meat sticks could be made from each 1000 g of deboned minced duck meat using recipes I and 11 respectively. The cost of each duck meat stick weighing 100 g was found to be Rs.5.63 and Rs.5.73 for recipes I and 11 respectively. From the above findings it was concluded that a highly acceptable, nutritious, ready-to-cook duck meat product could be prepared from deboned minced spent duck meat. Under frozen (-15°C) conditions, the product could be stored upto 60 days without any quality deterioration and consumer acceptance did not vary on storage of the product.
Production performance of reciprocal crosses of white leghorn strains under deep litter system
(Department of Poultry Science, College of Veterinary and Animal Sciences, Mannuthy, 2004) Giriraj, K; Narayanankutty, K
Quality evaluation of quail meat patties under storage
(Department of Poultry Science, College of Veterinary Science, Mannuthy, 1994) Kamna, Barkataki; Narayanankutty, K
A study was conducted to examine the feasibility of formulation of quail meat patties from deboned minced meat of Japanese quails and to evaluate it shelf-life. The ready-to-cook yield, total loss and meat to bone ratuio averaged 69.11+ 0.45, 30.80 + 0.45 and 2.04 + 0.03 per cent respectively for quails (25 weeks of age) used for the study. The quail meat patties prepared as per the recipe was kept at 50 C for six days and at -150 C upto 60 days. Representative samples were analysed qualitatively and evaluated organoleptically by a taste panel on zero, four and six days under refrigeration (50 C) and zero, 15,30,45 and 60 days of storage under frozen condition (-150 C). It was found that irrespective of different temperatures and duration of storage the proximate components viz., moisture, protein, fat and total ash of the product remained unaltered. The thiobarbituric acid (TBA) number remained unaffected at 50 C irrespective of different days of storage. At -150 C the TBA number increased as the storage period increased. The total bacterial count increased at 50 C and decreased significantly (p<0.01) at -150 C with increase in the duration of storage. The quail meat patties prepared as per the recipe was found to be well acceptable organoleptically. It was observed that 12 quail meat patties could be made from each kg of deboned minced quail meat patty weighing 100 g was found to be Rs. 7.84. From the above findings it was concluded that a highly acceptable, nutritious, ready-to-cook quail meat product could be prepared from deboned minced quail meat. Under refrigeration (50 C) and frozen (-150 C) conditions the product could be stored upto six and 60 days respectively without any quality deterioration or consumer acceptance of the product.