Milk slice is a ready to eat (RTE) product developed under the present study by using milk, mille... more Milk slice is a ready to eat (RTE) product developed under the present study by using milk, millet and spinach. The control product contained milk, sorghum flour, refined wheat flour and spices, whereas treatment product additionally contained spinach paste. Developed products were aerobically packaged in low density polyethylene bags and stored under refrigeration (4±1°C). Storage stability of products was evaluated on 0, 5th and 10th day of storage in terms of physico-chemical, microbiological and sensory characteristics. pH value and water activity of both the products tended to decrease significantly (p<0.05) over entire storage period. TBARS values of both the products increased significantly (p<0.05) with advancement of storage period. Total plate count, psychrophyllic count and yeast and mould count for spinach incorporated product were significantly (p<0.05) lower than that of control product. Overall acceptability of treatment product remained comparable to control...
Critical reviews in food science and nutrition, Jan 21, 2015
Campylobacter is an emerging zoonotic bacterial threat in the poultry industry. Most of the human... more Campylobacter is an emerging zoonotic bacterial threat in the poultry industry. Most of the human cases of campylobacteriosis recorded have revealed their poultry origins. Various control measures have been employed both at the farm and processing levels to combat with it. The antibiotic treatment, phage therapy, competitive exclusion and vaccination have been adapted at the farm level to reduce colonization of Campylobacter in poultry gut. While prevention of intestinal spillage, scheduled slaughter, logistic slaughter, chemical decontamination of carcasses are recommended to reduce contamination during processing. The post harvest interventions such as heat treatment, freezing, irradiation of contaminated carcass can effectively reduce Campylobacter contamination. Thus, integrated approaches are required to tackle infection of Campylobacter in humans.
The study was conducted to estimate the contribution of edible byproducts of Barbari kids to thei... more The study was conducted to estimate the contribution of edible byproducts of Barbari kids to their live and carcass weight as well as to assess textural and color characteristics and microbiological status of these byproducts. Materials and Methods: Percent live weight, Percent carcass weight, Texture, color, and microbiological analysis was done for edible byproducts viz. liver, heart, kidney, spleen, brain and testicle and longissimus dorsi muscle was taken as a reference. Results: The edible byproducts of Barbari kids constitute about 3% of the live weight of an animal of which liver contributed maximum (1.47%) followed by testicles (0.69%) and heart (0.41%). While the same constituted 3.57, 1.70, and 0.99%, respectively on carcass weight. There was significant (p<0.05) difference among all organs regarding textural properties. Liver required the maximum shear force and work of shear (121.48N and 32.19 kg-sec) followed by spleen and heart. All organs revealed characteristics color values (L*, a*, b*, chroma, and hue) which were significantly different (p<0.05) from muscle values. The total viable count, coliform count showed slight differences for all organs studied. The staphylococcus counts were low with little differences among organs. Conclusion: Edible byproducts have a significant contribution to carcass weight which could enhance total edible portion of the carcass. Efficient utilization of these by-products returns good source of revenue to the meat industries. Textural and color analysis give information for their incorporation in comminuted meat products, and microbial study tells about the storage study. However, study was in the preliminary and basic step forward toward better utilization of 3% of live animal which could increase the saleable cost of animal by 6.94%.
The use of natural food ingredients has been increased in recent years due to the negative health... more The use of natural food ingredients has been increased in recent years due to the negative health implications of synthetic ingredients. Natural bioactive compounds are important for the development of health-oriented functional food products with better quality attributes. The natural bioactive compounds possess different types of bioactivities, e.g., antioxidative, antimicrobial, antihypertensive, and antiobesity activities. The most common method for the development of functional food is the fortification of these bioactive compounds during food product manufacturing. However, many of these natural bioactive compounds are heat-labile and less stable. Therefore, the industry and researchers proposed the microencapsulation of natural bioactive compounds, which may improve the stability of these compounds during processing and storage conditions. It may also help in controlling and sustaining the release of natural compounds in the food product matrices, thus, providing bioactivity ...
Barbari goats are an integral component of livestock rearing in SAARC countries, i.e., India, Sri... more Barbari goats are an integral component of livestock rearing in SAARC countries, i.e., India, Sri Lanka, Pakistan, Nepal, Bhutan, Maldives, Myanmar, and Afghanistan, as they supplement livelihood of landless and marginal farmers. They play a vital role in uplifting the socioeconomic status of these farmers. It is a medium-sized, dual-purpose (meat and milk) goat known for its adaptability over a wide range of agro-climatic environments. They have good feed conversion efficiency, reproductive efficiency, high fecundity (twining and tripling), milking performance, produce the choicest meat with high nutritional value and seem to present strong innate resistance against various bacterial and parasitic diseases. These characteristics make Barbari a suitable goat breed for commercial farming as well as rearing in arid and semiarid regions. This chapter addresses all these subjects, emphasizing Indian regions, whereas goat numbers assume a high importance.
Milk slice is a ready to eat (RTE) product developed under the present study by using milk, mille... more Milk slice is a ready to eat (RTE) product developed under the present study by using milk, millet and spinach. The control product contained milk, sorghum flour, refined wheat flour and spices, whereas treatment product additionally contained spinach paste. Developed products were aerobically packaged in low density polyethylene bags and stored under refrigeration (4±1°C). Storage stability of products was evaluated on 0, 5th and 10th day of storage in terms of physico-chemical, microbiological and sensory characteristics. pH value and water activity of both the products tended to decrease significantly (p<0.05) over entire storage period. TBARS values of both the products increased significantly (p<0.05) with advancement of storage period. Total plate count, psychrophyllic count and yeast and mould count for spinach incorporated product were significantly (p<0.05) lower than that of control product. Overall acceptability of treatment product remained comparable to control...
Critical reviews in food science and nutrition, Jan 21, 2015
Campylobacter is an emerging zoonotic bacterial threat in the poultry industry. Most of the human... more Campylobacter is an emerging zoonotic bacterial threat in the poultry industry. Most of the human cases of campylobacteriosis recorded have revealed their poultry origins. Various control measures have been employed both at the farm and processing levels to combat with it. The antibiotic treatment, phage therapy, competitive exclusion and vaccination have been adapted at the farm level to reduce colonization of Campylobacter in poultry gut. While prevention of intestinal spillage, scheduled slaughter, logistic slaughter, chemical decontamination of carcasses are recommended to reduce contamination during processing. The post harvest interventions such as heat treatment, freezing, irradiation of contaminated carcass can effectively reduce Campylobacter contamination. Thus, integrated approaches are required to tackle infection of Campylobacter in humans.
The study was conducted to estimate the contribution of edible byproducts of Barbari kids to thei... more The study was conducted to estimate the contribution of edible byproducts of Barbari kids to their live and carcass weight as well as to assess textural and color characteristics and microbiological status of these byproducts. Materials and Methods: Percent live weight, Percent carcass weight, Texture, color, and microbiological analysis was done for edible byproducts viz. liver, heart, kidney, spleen, brain and testicle and longissimus dorsi muscle was taken as a reference. Results: The edible byproducts of Barbari kids constitute about 3% of the live weight of an animal of which liver contributed maximum (1.47%) followed by testicles (0.69%) and heart (0.41%). While the same constituted 3.57, 1.70, and 0.99%, respectively on carcass weight. There was significant (p<0.05) difference among all organs regarding textural properties. Liver required the maximum shear force and work of shear (121.48N and 32.19 kg-sec) followed by spleen and heart. All organs revealed characteristics color values (L*, a*, b*, chroma, and hue) which were significantly different (p<0.05) from muscle values. The total viable count, coliform count showed slight differences for all organs studied. The staphylococcus counts were low with little differences among organs. Conclusion: Edible byproducts have a significant contribution to carcass weight which could enhance total edible portion of the carcass. Efficient utilization of these by-products returns good source of revenue to the meat industries. Textural and color analysis give information for their incorporation in comminuted meat products, and microbial study tells about the storage study. However, study was in the preliminary and basic step forward toward better utilization of 3% of live animal which could increase the saleable cost of animal by 6.94%.
The use of natural food ingredients has been increased in recent years due to the negative health... more The use of natural food ingredients has been increased in recent years due to the negative health implications of synthetic ingredients. Natural bioactive compounds are important for the development of health-oriented functional food products with better quality attributes. The natural bioactive compounds possess different types of bioactivities, e.g., antioxidative, antimicrobial, antihypertensive, and antiobesity activities. The most common method for the development of functional food is the fortification of these bioactive compounds during food product manufacturing. However, many of these natural bioactive compounds are heat-labile and less stable. Therefore, the industry and researchers proposed the microencapsulation of natural bioactive compounds, which may improve the stability of these compounds during processing and storage conditions. It may also help in controlling and sustaining the release of natural compounds in the food product matrices, thus, providing bioactivity ...
Barbari goats are an integral component of livestock rearing in SAARC countries, i.e., India, Sri... more Barbari goats are an integral component of livestock rearing in SAARC countries, i.e., India, Sri Lanka, Pakistan, Nepal, Bhutan, Maldives, Myanmar, and Afghanistan, as they supplement livelihood of landless and marginal farmers. They play a vital role in uplifting the socioeconomic status of these farmers. It is a medium-sized, dual-purpose (meat and milk) goat known for its adaptability over a wide range of agro-climatic environments. They have good feed conversion efficiency, reproductive efficiency, high fecundity (twining and tripling), milking performance, produce the choicest meat with high nutritional value and seem to present strong innate resistance against various bacterial and parasitic diseases. These characteristics make Barbari a suitable goat breed for commercial farming as well as rearing in arid and semiarid regions. This chapter addresses all these subjects, emphasizing Indian regions, whereas goat numbers assume a high importance.
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