Parveez Ahmad Para ¹

Affiliations
1 Division of LPT, Arawali Veterinary College, Sikar-332 001, IN

Abstract

Non meat ingredients play an important role and can improve the appearance, palatability, texture and overall acceptability of meat products. Present study was envisaged to standardize the level of added refined vegetable oil, refined wheat flour and time-temperature combination in order to improve the quality and acceptability of the cooked products. A significant (p<0.05) effect of added refined vegetable oil, refined wheat flour and time-temperature combination was observed in the present study on various sensory attributes of the chicken sausages. The mean sensory score at 7% refined vegetable oil level was significantly lower (p<0.05) than 10% level. Hence, incorporation of 10% refined vegetable oil was taken as optimum in the product. The mean overall acceptability score of the product prepared by the incorporation of refined wheat flour at 3% level was the highest and it also differed significantly from the product prepared with 1.5% refined wheat flour in the formulation. Hence, incorporation of 3% refined wheat flour was taken as optimum in the product. On the basis of various sensory attributes, the cooking temperature-time combination of 145±5°C/30 min was adjudged as optimum for preparation of chicken sausages by oven cooking method.

Keywords

Basic Formulation, Sausages, Processing Conditions.

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Waseem Hussain Raja ¹, Sunil Kumar ¹, Parveez Ahmad Para ¹

Affiliations
1 Division of Livestock Products Technology, F.V.Sc & A.H, R.S. Pura, SKUAST- Jammu, IN

Abstract

Fish snacks were prepared using three different levels of black gram flour viz. 10, 20 and 30% replacing corresponding amount of rice flour in the preparation of fish snacks. The proximate composition, physico-chemical and sensory properties of snacks were analyzed. Amongst the different physico-chemical characteristics, a significant increase (p<0.05) in pH, emulsion stability, cooking yield and moisture content in the product was noticed. Crude protein, ether extract and ash also showed a significant increase (p<0.05) as the level of black gram flour increased. Carbohydrate content of the snacks recorded a linear significant (p<0.05) decrease as the level of black gram flour increased in the treated snacks. Colour and appearance score of the products was significantly (p<0.05) higher at 10% incorporation level although comparable to control. The flavour score of the fish snacks was significantly (p<0.05) higher at 10% incorporation level as compared to 20 and 30% levels although former was comparable to control. Crispiness of the products was least at 30% incorporation level and it also differed significantly as compared to control although the former was comparable with snacks prepared with 20% added black gram flour in the formulation. Texture scores at all levels of black gram flour incorporation were comparable to the control snacks. Overall acceptability was significantly (p<0.05) highest for the snacks prepared with the formulation containing 10% black gram flour as compared to other treated snacks containing higher levels of black gram flour.

Keywords

Fish Snacks, Black Gram Flour, Quality Parameters, Sensory Attributes.

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Asif Ahmad Bhat ¹, Sanjay Choudhary ², Abrar Ahmed ³, Parveez Ahmad Para ¹, Muneer Ahmad Dar ⁴, Javid Farooq ⁵, Yamini Choudhary ², Neha Sharma ⁶, Subha Ganguly ⁷

Affiliations
1 Department of Livestock Products Technology, N.H. – 11 Jaipur Road, V.P.O. Bajor, Dist. Sikar, Pin - 332 001, Rajasthan, IN
2 M.J.F. College of Veterinary and Animal Sciences, N.H. – 11 Jaipur Road, V.P.O. Bajor, Dist. Sikar, Pin - 332 001, Rajasthan, IN
3 Department of Veterinary Gynaecology and Obstetrics, N.H. – 11 Jaipur Road, V.P.O. Bajor, Dist. Sikar, Pin - 332 001, Rajasthan, IN
4 Department of Veterinary Pharmacology and Toxicology, N.H. – 11 Jaipur Road, V.P.O. Bajor, Dist. Sikar, Pin - 332 001, Rajasthan, IN
5 Division of Animal Nutrition, Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST-Jammu), N.H. – 11 Jaipur Road, V.P.O. Bajor, Dist. Sikar, Pin - 332 001, Rajasthan, IN
6 Department of Veterinary Surgery and Radiology, N.H. – 11 Jaipur Road, V.P.O. Bajor, Dist. Sikar, Pin - 332 001, Rajasthan, IN
7 Department of Veterinary Microbiology, Arawali Veterinary College, N.H. – 11 Jaipur Road, V.P.O. Bajor, Dist. Sikar, Pin - 332 001, Rajasthan, IN

Abstract

The present study was conducted to appraise the possibility of utilisation of lemon juice as a starter culture for the development of lemon juice fermented curd and optimize its level to be incorporated as starter culture for the preparation of curd. To select a lemon juice starter culture at its optimum desirable level, three different levels viz., 2.5, 5 and 7.5% along with control of commercial starter culture were used to prepare curd. Among different treatments, 5% level of lemon juice was adjudged optimum for the preparation of lemon juice fermented curd and imparted beneficial effects on sensory, physicochemical and microbiological properties of curd.

Keywords

Curd, Starter Culture, Lemon Juice, Microbiological Properties.

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Mohammad Mansoor Bhat ¹, Heena Jalal ¹, Parveez Ahmad Para ², Subha Ganguly ³

Affiliations
1 Division of Livestock Products Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Kashmir (J&K), 190 006, IN
2 Department of Livestock Products Technology, Arawali Veterinary College, (Affiliated with Rajasthan University of Veterinary and Animal Sciences, Bikaner), Sikar-332 001, Rajasthan, IN
3 Department of Veterinary Microbiology, Arawali Veterinary College, (Affiliated with Rajasthan University of Veterinary and Animal Sciences, Bikaner), Sikar-332 001, Rajasthan, IN

Abstract

The processing and cooking of meat, during meat product preparation, affects the DNA quality and its concentration during DNA isolation. In this study, the effect of processing and cooking, during Rista preparation, on meat speciation of beef and buffalo meat in mutton Rista was studied. The study material involved three types of meat i.e. unprocessed meat, Rista emulsion and the final cooked Rista product. In each type of meat, pure meat samples of mutton, beef and buffalo meat were studied along with the adulterated mutton sample having 10% beef and 10% buffalo meat adulteration level. The meat samples were subjected to mtDNA isolation and multiplex PCR analysis. The results of this study showed that processing and cooking decreases the concentration of extracted DNAs but does not affect the detection of beef and buffalo meat in adulterated mutton Rista (unprocessed, processed and cooked) at 10% level of adulteration.

Keywords

Adulteration, DNA, PCR, Rista.

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