Objectives: Restructuring is a processing strategy for value-addition of low-value meat trimmings... more Objectives: Restructuring is a processing strategy for value-addition of low-value meat trimmings, whereas sodium reduction can improve consumer confidence by providing heart-healthy meat products. Caiman (Caiman crocodilus yacare) carcass trimmings are low in fat, rich in polyunsaturated fatty acids, and offer potential for developing healthy meat products. Investigations are yet to be undertaken to examine the usefulness of microbial transglutaminase in combination with salt replacers to develop low-sodium restructured steaks from caiman trimmings. Therefore, our objective was to examine the instrumental and sensory texture attributes of restructured cooked caiman steaks containing microbial transglutaminase and salt replacers (potassium chloride and magnesium chloride). Materials and methods: Trimmings from five caiman carcasses were utilized in a trial, and the experiment was repeated four times (n = 4). The treatments included control (CON; 1.5% NaCl), MTG (1.5% NaCl + 1% microbial transglutaminase), and KMG (0.75% NaCl + 1% microbial transglutaminase + 0.375% KCl + 0.375% MgCl 2). The ingredients were hand-mixed, and the meat mix was packaged into tube shape in polyvinyl chloride film. The meat tubes were stored at 4°C for 18 h for cold binding. Two-cm thick steaks were sliced from the tubes, vacuum packaged, and frozen at −18°C. Steaks were cooked to an internal temperature of 70°C, and the textural attributes (instrumental and sensory) were evaluated. Tukey test was used for data analysis, and the treatment means were separated at 5% significance. Results: KMG and MTG steaks demonstrated greater (P b 0.05) cooking yield than CON. With respect to instrumental texture, KMG demonstrated lowest (P b 0.05) values for hardness, springiness, and cohesiveness, whereas MTG had the greatest (P b 0.05) resistance. On sensory analysis, KMG steaks exhibited greatest (P b 0.05) tenderness, whereas MTG exhibited greatest (P b 0.05) cohesiveness scores. The most succulent steaks (P b 0.05) were KMG. While KMG and CON did not differ (P N 0.05) in overall acceptance, MTG demonstrated lowest (P b 0.05) overall acceptance. Furthermore, consumer purchase intention was greater (P b 0.05) for KMG steaks than others. Conclusion: These findings suggest that potassium and magnesium chlorides can be utilized as salt-replacers in combination with microbial transglutaminase to develop low-sodium restructured caiman steaks with improved sensory attributes.
Indian journal of agricultural research, Sep 1, 2008
... This may be due to PE bag packaging which arrest moisture loss by arresting high humidity ins... more ... This may be due to PE bag packaging which arrest moisture loss by arresting high humidity inside the bag and maintains turgidity (Kumar and Nath 1993). ... 2.22 2 .31 29 7.74 2 84.14 2 6 7 .8 3 6 % W a x o l + V e n tila te d C F B bo x es 84.14 6 0 .11 7 1 .86 13.8 9 14.59 1 ...
International Journal of Current Microbiology and Applied Sciences, Jun 10, 2019
The present investigation was undertaken in the Postharvest Technology Laboratory of Horticulture... more The present investigation was undertaken in the Postharvest Technology Laboratory of Horticulture Section, RCSM College of Agriculture, Kolhapur during 2017-18 to study effect of storage conditions on shelf life and quality of primary processed leafy vegetables. The treatment combination comprised of three storage conditions such as room temperature (RT), zero energy cool chamber (ZECC) and refrigerated storage (RS) and five different leafy vegetables such as fenugreek, coriander, spinach, pokala and rajgira in FCRD with three replications. The freshly harvested samples of leafy vegetable were packed in polyethylene bags of 200 gauge with 2 % vents and stored at different storage conditions as stated earlier. The observations on physico-chemical composition, sensorial evaluation and microbial count were recorded at regular intervals up to end of storage life of primary processed leafy vegetables. Further it was also noticed that, the increasing trend with respect to physiological loss in weight, yellowing, decay, shriveling and microbial count of primary processed leafy vegetables was noticed but the rate of increase was faster under ambient temperature as compared to zero energy cool chamber and refrigerated storage while the decreasing trend with respect to moisture, total minerals, ascorbic acid, total chlorophyll contents and sensorial qualities, but the rate of decrease was slow under refrigerated storage conditions as compared to zero energy cool chamber and room temperature. It was also found, that the moisture and mineral contents of primary processed leafy vegetables were ranged from 90% (V 5 S 3) to 80.04% (V 1 S 1) and 25.23% (V 1 S 3) to 12.23% (V 5 S 1), respectively at the end of storage life. The highest ascorbic acid retention was noticed in V 1 S 3 (88.86%) whereas the lowest was noticed in V 3 S 1 (21.03%) at the end of storage life. The total chlorophyll content was found to be ranged in between 30.67 mg/100g (V 2 S 1) and 82.82 mg/100g (V 4 S 3) at the end of storage life of primary processed leafy vegetables. The shelf life of primary processed fenugreek, coriander, spinach, pokala and rajgira could be extended to 2, 3 and 8 days, 2, 3 and 6 days, 2, 4 and 8 days, 2, 4 and 6 days and 2, 4 and 8 days at room temperature, zero energy cool chamber and refrigerated storage, respectively on the basis of physiological loss in weight, sensorial qualities and microbial count.
A study of genetic diversity in 18 genotypes of Cucumber for various characters revealed substant... more A study of genetic diversity in 18 genotypes of Cucumber for various characters revealed substantial differences for all the characters. The accessions were grouped into 8 clusters with Cluster-A and Cluster-B comprising of 5 genotypes each followed by Cluster F (3). The maximum intercluster distance (D= 11.24) was observed between F and H. Intercrossing among the genotypes belonging to Cluster-C, D, F, G and H was suggested to develop high yielding varieties with other desirable characters See end of the article for authors' affiliations
The results of present investigation indicated that, among the different shading intensities 50 p... more The results of present investigation indicated that, among the different shading intensities 50 per cent shading intensity recorded the minimum number days required for germination (8.00) and emergence of third leaf (13.50) as compared with remaining shading intensities. The highest number of leaves, plant height, number of branches, internodal length of leaves were observed in 50 per cent shading intensities (21.92, 19.17cm, 6.17 and 6.08 cm, respectively). The highest leaf area was observed in 50 per cent shading intensities (4.67 cm 2) while among the varieties, the variety, JD-1 recorded the highest leaf area (4.40 cm 2). The minimum days required for harvesting of coriander was recorded in 50 per cent shading intensities (36.67 days) as compared to open conditions (42.17 days). The highest yield per plot (3.40 kg) and per hectare (50.23 q) of coriander was recorded in 50 per cent shading intensity as compared to other shading intensities while highest yield per plot and per hectare was recorded variety of JD-1 (2.53 kg per plot) and (37.44 q per ha.), respectively. The interaction effect between shading intensities and variety, all the growth and yield parameters of coriander cultivars were found to be non-significant.
International Journal of Molecular Sciences, Sep 17, 2022
This article is an open access article distributed under the terms and conditions of the Creative... more This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY
International Journal of Current Microbiology and Applied Sciences, Oct 10, 2018
Spine gourd is a perennial, dioceous climbing creeper belongs to family Cucurbitaceae and commonl... more Spine gourd is a perennial, dioceous climbing creeper belongs to family Cucurbitaceae and commonly known as Kartoli. The present study aimed to investigate the effect of different concentrations of IBA, types of cutting and rooting media on days required for sprouting, survival percentage growth of cuttings of kartoli. The cuttings taken from the tip, middle and basal portion of the vine were dipped into 250, 500, 750 and 1000 ppm of IBA (Indole-3-butyric acid) solution and planted in different rooting media such as Soil + Sand + FYM, Soil + Sand + Vermicompost and Soil + Sand + Cocopeat in 1:1:1 proportion. The experiment was laid out in Factorial Completely Randomized Block Design with two replications. The observations on days required for sprouting, survival percentage, length and number shoots and roots per cutting were recorded at 30 and 90 DAP. The data revealed that, the days required for sprouting, survival percentage and growth of cuttings of kartoli were found to be significantly influenced by the different concentrations of IBA, types of cutting and rooting media. Interactions between IBA concentrations (G), types of cutting (C) and rooting media (M), the treatment combination of G 4 C 1 M 1 recorded significantly minimum number of days (10.15) required for sprouting, the highest survival percentage (80.00) as compared with the remaining treatment combinations. The maximum length of main shoot and root were recorded in the treatment combination of G 4 C 1 M 1 (153.15 cm and 27.80cm), respectively and the highest numbers of shoots (6.10) and roots (132.80) per cutting were noticed in the same treatment combination as compared with the other treatments under study at 90 DAP.
International journal of advanced research, Nov 30, 2016
Major factors affecting storage of fruits and vegetables are environmental factors viz; temperatu... more Major factors affecting storage of fruits and vegetables are environmental factors viz; temperature, relative humidity, composition and proportion of gases in storage and exposure to light. At high temperature okra exhibits high rate of respiration resulting in rapid production of heat and subsequent deterioration. Therefore, it is necessary to find out the suitable packaging material and method of storage for okra during summer months. Hence, the present investigation was undertaken at College of Agriculture, Kolhapur to study the effect of packaging materials and storage conditions on storage behaviour of okra. Materials and methods:-Sample preparation:-The tender, healthy and freshly harvested okra fruits were brought in Postharvest Technology Laboratory of Horticulture Section, College of Agriculture, Kolhapur and were sorted out manually in order to remove damaged, bruised, misshaped over aged and diseased fruits. About 250g of okra fruits were packed in different packaging material under study and stored at ambient temperature, zero energy cool chamber (90-95% RH) and refrigerated storage (RS) 10-13 0 C and 85-90% RH. Biochemical analysis:-Physiological loss in weight of okra was determined by weighing the samples before and after each storage interval and expressed in terms of percentage. The fruit firmness of the okra was measured with the help of firmness tester in terms of kgcm-2 .The ascorbic acid content was estimated by 2, 6-dichlorophenol indophenols-dye and the total chlorophyll content was extracted in 80% acetone and the absorbance at 663 nm and 645 nm was read on spectrophotometer and expressed in terms of mg100g-1 (AOAC, 1990). Microbial Analysis:-Total yeast and mould count of okra was determined by following the standard procedures described in USFDA (
Objectives: Restructuring is a processing strategy for value-addition of low-value meat trimmings... more Objectives: Restructuring is a processing strategy for value-addition of low-value meat trimmings, whereas sodium reduction can improve consumer confidence by providing heart-healthy meat products. Caiman (Caiman crocodilus yacare) carcass trimmings are low in fat, rich in polyunsaturated fatty acids, and offer potential for developing healthy meat products. Investigations are yet to be undertaken to examine the usefulness of microbial transglutaminase in combination with salt replacers to develop low-sodium restructured steaks from caiman trimmings. Therefore, our objective was to examine the instrumental and sensory texture attributes of restructured cooked caiman steaks containing microbial transglutaminase and salt replacers (potassium chloride and magnesium chloride). Materials and methods: Trimmings from five caiman carcasses were utilized in a trial, and the experiment was repeated four times (n = 4). The treatments included control (CON; 1.5% NaCl), MTG (1.5% NaCl + 1% microbial transglutaminase), and KMG (0.75% NaCl + 1% microbial transglutaminase + 0.375% KCl + 0.375% MgCl 2). The ingredients were hand-mixed, and the meat mix was packaged into tube shape in polyvinyl chloride film. The meat tubes were stored at 4°C for 18 h for cold binding. Two-cm thick steaks were sliced from the tubes, vacuum packaged, and frozen at −18°C. Steaks were cooked to an internal temperature of 70°C, and the textural attributes (instrumental and sensory) were evaluated. Tukey test was used for data analysis, and the treatment means were separated at 5% significance. Results: KMG and MTG steaks demonstrated greater (P b 0.05) cooking yield than CON. With respect to instrumental texture, KMG demonstrated lowest (P b 0.05) values for hardness, springiness, and cohesiveness, whereas MTG had the greatest (P b 0.05) resistance. On sensory analysis, KMG steaks exhibited greatest (P b 0.05) tenderness, whereas MTG exhibited greatest (P b 0.05) cohesiveness scores. The most succulent steaks (P b 0.05) were KMG. While KMG and CON did not differ (P N 0.05) in overall acceptance, MTG demonstrated lowest (P b 0.05) overall acceptance. Furthermore, consumer purchase intention was greater (P b 0.05) for KMG steaks than others. Conclusion: These findings suggest that potassium and magnesium chlorides can be utilized as salt-replacers in combination with microbial transglutaminase to develop low-sodium restructured caiman steaks with improved sensory attributes.
Indian journal of agricultural research, Sep 1, 2008
... This may be due to PE bag packaging which arrest moisture loss by arresting high humidity ins... more ... This may be due to PE bag packaging which arrest moisture loss by arresting high humidity inside the bag and maintains turgidity (Kumar and Nath 1993). ... 2.22 2 .31 29 7.74 2 84.14 2 6 7 .8 3 6 % W a x o l + V e n tila te d C F B bo x es 84.14 6 0 .11 7 1 .86 13.8 9 14.59 1 ...
International Journal of Current Microbiology and Applied Sciences, Jun 10, 2019
The present investigation was undertaken in the Postharvest Technology Laboratory of Horticulture... more The present investigation was undertaken in the Postharvest Technology Laboratory of Horticulture Section, RCSM College of Agriculture, Kolhapur during 2017-18 to study effect of storage conditions on shelf life and quality of primary processed leafy vegetables. The treatment combination comprised of three storage conditions such as room temperature (RT), zero energy cool chamber (ZECC) and refrigerated storage (RS) and five different leafy vegetables such as fenugreek, coriander, spinach, pokala and rajgira in FCRD with three replications. The freshly harvested samples of leafy vegetable were packed in polyethylene bags of 200 gauge with 2 % vents and stored at different storage conditions as stated earlier. The observations on physico-chemical composition, sensorial evaluation and microbial count were recorded at regular intervals up to end of storage life of primary processed leafy vegetables. Further it was also noticed that, the increasing trend with respect to physiological loss in weight, yellowing, decay, shriveling and microbial count of primary processed leafy vegetables was noticed but the rate of increase was faster under ambient temperature as compared to zero energy cool chamber and refrigerated storage while the decreasing trend with respect to moisture, total minerals, ascorbic acid, total chlorophyll contents and sensorial qualities, but the rate of decrease was slow under refrigerated storage conditions as compared to zero energy cool chamber and room temperature. It was also found, that the moisture and mineral contents of primary processed leafy vegetables were ranged from 90% (V 5 S 3) to 80.04% (V 1 S 1) and 25.23% (V 1 S 3) to 12.23% (V 5 S 1), respectively at the end of storage life. The highest ascorbic acid retention was noticed in V 1 S 3 (88.86%) whereas the lowest was noticed in V 3 S 1 (21.03%) at the end of storage life. The total chlorophyll content was found to be ranged in between 30.67 mg/100g (V 2 S 1) and 82.82 mg/100g (V 4 S 3) at the end of storage life of primary processed leafy vegetables. The shelf life of primary processed fenugreek, coriander, spinach, pokala and rajgira could be extended to 2, 3 and 8 days, 2, 3 and 6 days, 2, 4 and 8 days, 2, 4 and 6 days and 2, 4 and 8 days at room temperature, zero energy cool chamber and refrigerated storage, respectively on the basis of physiological loss in weight, sensorial qualities and microbial count.
A study of genetic diversity in 18 genotypes of Cucumber for various characters revealed substant... more A study of genetic diversity in 18 genotypes of Cucumber for various characters revealed substantial differences for all the characters. The accessions were grouped into 8 clusters with Cluster-A and Cluster-B comprising of 5 genotypes each followed by Cluster F (3). The maximum intercluster distance (D= 11.24) was observed between F and H. Intercrossing among the genotypes belonging to Cluster-C, D, F, G and H was suggested to develop high yielding varieties with other desirable characters See end of the article for authors' affiliations
The results of present investigation indicated that, among the different shading intensities 50 p... more The results of present investigation indicated that, among the different shading intensities 50 per cent shading intensity recorded the minimum number days required for germination (8.00) and emergence of third leaf (13.50) as compared with remaining shading intensities. The highest number of leaves, plant height, number of branches, internodal length of leaves were observed in 50 per cent shading intensities (21.92, 19.17cm, 6.17 and 6.08 cm, respectively). The highest leaf area was observed in 50 per cent shading intensities (4.67 cm 2) while among the varieties, the variety, JD-1 recorded the highest leaf area (4.40 cm 2). The minimum days required for harvesting of coriander was recorded in 50 per cent shading intensities (36.67 days) as compared to open conditions (42.17 days). The highest yield per plot (3.40 kg) and per hectare (50.23 q) of coriander was recorded in 50 per cent shading intensity as compared to other shading intensities while highest yield per plot and per hectare was recorded variety of JD-1 (2.53 kg per plot) and (37.44 q per ha.), respectively. The interaction effect between shading intensities and variety, all the growth and yield parameters of coriander cultivars were found to be non-significant.
International Journal of Molecular Sciences, Sep 17, 2022
This article is an open access article distributed under the terms and conditions of the Creative... more This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY
International Journal of Current Microbiology and Applied Sciences, Oct 10, 2018
Spine gourd is a perennial, dioceous climbing creeper belongs to family Cucurbitaceae and commonl... more Spine gourd is a perennial, dioceous climbing creeper belongs to family Cucurbitaceae and commonly known as Kartoli. The present study aimed to investigate the effect of different concentrations of IBA, types of cutting and rooting media on days required for sprouting, survival percentage growth of cuttings of kartoli. The cuttings taken from the tip, middle and basal portion of the vine were dipped into 250, 500, 750 and 1000 ppm of IBA (Indole-3-butyric acid) solution and planted in different rooting media such as Soil + Sand + FYM, Soil + Sand + Vermicompost and Soil + Sand + Cocopeat in 1:1:1 proportion. The experiment was laid out in Factorial Completely Randomized Block Design with two replications. The observations on days required for sprouting, survival percentage, length and number shoots and roots per cutting were recorded at 30 and 90 DAP. The data revealed that, the days required for sprouting, survival percentage and growth of cuttings of kartoli were found to be significantly influenced by the different concentrations of IBA, types of cutting and rooting media. Interactions between IBA concentrations (G), types of cutting (C) and rooting media (M), the treatment combination of G 4 C 1 M 1 recorded significantly minimum number of days (10.15) required for sprouting, the highest survival percentage (80.00) as compared with the remaining treatment combinations. The maximum length of main shoot and root were recorded in the treatment combination of G 4 C 1 M 1 (153.15 cm and 27.80cm), respectively and the highest numbers of shoots (6.10) and roots (132.80) per cutting were noticed in the same treatment combination as compared with the other treatments under study at 90 DAP.
International journal of advanced research, Nov 30, 2016
Major factors affecting storage of fruits and vegetables are environmental factors viz; temperatu... more Major factors affecting storage of fruits and vegetables are environmental factors viz; temperature, relative humidity, composition and proportion of gases in storage and exposure to light. At high temperature okra exhibits high rate of respiration resulting in rapid production of heat and subsequent deterioration. Therefore, it is necessary to find out the suitable packaging material and method of storage for okra during summer months. Hence, the present investigation was undertaken at College of Agriculture, Kolhapur to study the effect of packaging materials and storage conditions on storage behaviour of okra. Materials and methods:-Sample preparation:-The tender, healthy and freshly harvested okra fruits were brought in Postharvest Technology Laboratory of Horticulture Section, College of Agriculture, Kolhapur and were sorted out manually in order to remove damaged, bruised, misshaped over aged and diseased fruits. About 250g of okra fruits were packed in different packaging material under study and stored at ambient temperature, zero energy cool chamber (90-95% RH) and refrigerated storage (RS) 10-13 0 C and 85-90% RH. Biochemical analysis:-Physiological loss in weight of okra was determined by weighing the samples before and after each storage interval and expressed in terms of percentage. The fruit firmness of the okra was measured with the help of firmness tester in terms of kgcm-2 .The ascorbic acid content was estimated by 2, 6-dichlorophenol indophenols-dye and the total chlorophyll content was extracted in 80% acetone and the absorbance at 663 nm and 645 nm was read on spectrophotometer and expressed in terms of mg100g-1 (AOAC, 1990). Microbial Analysis:-Total yeast and mould count of okra was determined by following the standard procedures described in USFDA (
The desire for local, fresh produce year around is driving the growth of hydroponic growing syste... more The desire for local, fresh produce year around is driving the growth of hydroponic growing systems in the United States. Many food crops grown within hydroponics systems, such as leafy greens and culinary herbs, have their root systems submerged in recirculating nutrient dense water systems from planting through harvest. If a foodborne pathogen was incorporated into this water system, the risk of contamination to the entire crop is high. Hence, this study evaluates the ability of E.coli O157:H7, E.coli non-O157 STEC, and Salmonella to survive in three diᬀ栂erent model water systems (water control, fertilizer with plant, and fertilizer without plant) to better understand the behavior of these organisms over time. All the pathogens grew three logs over a twenty four hour period in all three systems. The E.coli O157:H7 had the highest growth in the fertilizer with plant (log 3.52), while E.coli non-O157 STEC and Salmonella showed more growth in the fertilizer without plant system than in the fertilizer with plant (1-2 logs). Overall, these findings show that if foodborne pathogens were to enter a hydroponic system there is potential for survival and growth.
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