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Subha Ganguly ¹

Affiliations
1 Department of Fish Processing Technology, Faculty of Fishery Sciences, West Bengal University of Animal and Fishery Sciences, Kolkata, W.B., IN

Abstract

Losses incurred at post-harvest are quite common and enormous leading to valuable food loss. At every stage of post-harvest practice, agricultural products are deprived from quality due to physical, chemical, biological and mechanical factors. In this article an overview has been presented on the major and common reasons for post-harvest food losses.

Keywords

Food, Loss, Post-harvest, Quality

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Subha Ganguly ¹

Affiliations
1 All India Coordinated Research Project on Post Harvest Technology (icar) Department of Fish Processing Technology, Faculty of Fishery Sciences, West Bengal University of Animal and Fishery Science, Panchasayar, Kolkata, W.B., IN

Abstract

The coconut fruit obtained from the coconut palm has numerous medical and commercial benefits. The various health related properties of coconut water, coconut milk, coconut cream, creamed coconut and other derivatives from the fruit have been highlighted in this article. The abstract provides an overall summary of different utilities and profile of different products obtained from the coconut for which it is being used as a principal ingredient by almost every consumer in Asian and Western countries in cooking and eating practices. The various derivatives from the fruit are well acceptable to consumers of all age groups, having certain limitations its high saturated fat content. Coconut has been recently proved to be a source of saturated fat that would not elevate the lipid profile in the body, except high density lipoprotein (HDL), which is good for health and absolutely no contraindications now to any age. Coconut is a highly valued ingredient in our eating practice for its enormous medical benefits. However, due to its high lipid and saturated fat content it is discouraged in the diet of patients suffering from cardiovascular ailments and hypertension. The major importance of the fruit is valued for the great medicinal properties of coconut water and the flesh of the fruit. The meat of mature coconut is a flavoring and texture improving ingredient in Indian and Asian homemade food.

Keywords

Coconut, Food, Medicinal Properties

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Subha Ganguly ¹

Affiliations
1 All India Coordinated Research Project on Post Harvest Technology (icar) Department of Fish Processing Technology, Faculty of Fishery Sciences, West Bengal University of Animal and Fishery Science, Panchasayar, Kolkata, W.B., IN

Abstract

Fermentation is brought about by the conversion of sugars into ethanol chemically. The fermentation technology applicable to food processing sector is also popularly known as zymology or zymurgy. Fermentation is an important and popular technique in food processing technology. It is resulted from the chemical reaction resulting from the breakdown of higher carbohydrates to alcohols and organic acids or alcoholic derivatives.

Keywords

Fermentation, Food Processing

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Sarifuddin Ahmed ¹, Krushna Chandra Dora ², Sreekanta Sarkar ², Supratim Chowdhury ², Subha Ganguly ³

Affiliations
1 College of Fisheries, Assam Agricultural University, Raha, NAGAON (ASSAM), IN
2 Department of Fish Processing Technology, West Bengal University of Animal and Fishery Sciences, Chakgaria, KOLKATA (W.B.), IN
3 Department of Veterinary Microbiology, Arawali Veterinary College, Bajor, SIKAR (RAJASTHAN), IN

Abstract

Presence of Lactobacillus group of bacteria has long being explored and documented for their presence in different kinds of fermented food products. In the present study, lactic acid bacteria (LAB) were selectively isolated from shidal, a traditional fermented fish product of Assam. Lactobacillus spp. constitutes a diverse group of bacteria widely distributed in the fermented products. In the context, Lactobacillus plantarum was isolated from shidal. The isolate was found to be bacteriocin positive possessing promising antibacterial property.

Keywords

Bacteriocin, Lactobacillus plantarum, Shidal.

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Amit Kumar ¹, Barun Roy ¹, Praveen Kumar Praveen ², Subha Ganguly ³, Shashank Shekhar ⁴, Nirupama Dalai ⁵

Affiliations
1 Department of Animal Nutrition, West Bengal University of Animal and Fishery Sciences, Belgachia, KOLKATA (W.B.), IN
2 Department of Veterinary Public Health and Epidemiology, West Bengal University of Animal and Fishery Sciences, Belgachia, KOLKATA (W.B.), IN
3 Department of Veterinary Microbiology, Arawali Veterinary College, Bajor, SIKAR (RAJASTHAN), IN
4 Department of Animal Genetics and Breeding, West Bengal University of Animal and Fishery Sciences, Belgachia, KOLKATA (W.B.), IN
5 Department of Veterinary Physiology and Biochemistry, West Bengal University of Animal and Fishery Sciences, Belgachia, KOLKATA (W.B.), IN

Abstract

Supplement of vitamin C in different sources may have some important in production of commercial broiler chicken to reach better growth and performance supplementation of vitamin C may have some influence to combat stress to environmental temperature and humidity to study the effect of different sources of vitamin C viz., Him C (Herbal supplementation, of vitamin C) Limcee A synthetic ascorbic acid source and Amla natural source of vitamin C was taken in different treatment group on commercial broiler chicken, four hundred twenty days old commercial broiler chicks of Vencobb 400 strain of both sexes were randomly divided into four groups (one control and three treatment). The experimental group were CS1 (Fed controlled that without vitamin C supplementation) TS₁ (Fed controlled diet with Him C), TS₂ (Fed control diet with Limcee) and TS₃ (Fed controlled that with dried Amla). The trail was conducted under field condition for forty two days. From the present study it was concluded that the supplementation of dried Amla @ 185g/ton of feed showed better performance in term of live weight gain compared to supplementation of Him C and synthetic ascorbic acid, respectively.

Keywords

Body Performance, Chicken, Vitamin C.

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Saroj ¹, Subha Ganguly ²

Affiliations
1 Dairy Cattle Nutrition Division, National Dairy Research Institute, KARNAL (HARYANA), IN
2 Department of Veterinary Microbiology, Arawali Veterinary College, Bajor, SIKAR (RAJASTHAN), IN

Abstract

Ruminant milk fat is an important component of the human diet, particularly bovine milk fat which makes the 75 per cent of total consumption of fat from ruminant animals. All ruminant milk contains lipids but the concentration varies according to species from 2 to 8 per cent (Belitz and Grosh, 1999). The principle function of dietary lipid is to serve as a source of energy for the neonate and the fat content in milk largely reflect the energy requirements of the species, e.g. land animals indigenous to cold environment and marine mammals secrete high levels of lipids in their milk, apart from being main source of energy, milk lipids serve as a source of essential fatty acids (i.e. fatty acids which cannot be synthesized by higher animals, especially linoleic acid (C 18:2) and fat soluble vitamin (A, D, E, K); also for the flavour and rheological properties of dairy products and foods in which they are used.

Keywords

Fatty Acid, Human Health, Milk, Nutrition.

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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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Richa Rai ¹, Debashis Bhattacharyya ¹, Praveen Kumar Praveen ², Subha Ganguly ³, Nirupama Dalai ⁴, Shashank Shekhar ⁵

Affiliations
1 Department of Livestock Products Technology, West Bengal University Animal and Fishery Sciences, KOLKATA (W.B.), IN
2 Department of Veterinary Public Health and Epidemiology, West Bengal University Animal and Fishery Sciences, KOLKATA (W.B.), IN
3 Department of Veterinary Microbiology, Arawali Veterinary College, Rajasthan University of Veterinary and Animal Sciences, SIKAR (RAJASTHAN), IN
4 Department of Veterinary Physiology and Biochemistry, West Bengal University Animal and Fishery Sciences, KOLKATA (W.B.), IN
5 Department of Animal Genetics and Breeding, West Bengal University Animal and Fishery Sciences, KOLKATA (W.B.), IN

Abstract

In this research, the effects of different cooking processes (pan fried and microwave cooking) on microbiological quality of the raw and cooked chevon meatballs were studied. Microbial flora of the raw meatballs was as follows: total plate count, 5.98±0.235 (log cfu/g); yeast and mould, 4.80±0.328 (log cfu/g); coliforms, 3.05±0.433 (log cfu/g). Highly significant (P<0.01) difference was noticed in microbiological quality of chevon meat balls. The cooking processes decreased the microbial flora approximately 2-3 log cycles, and pan frying was the effective cooking process for reducing microbial numbers compared to the microwave oven. The temperature of the Pan fried (150-160°C for 5-7 min) was higher than the To conclude, it was advised to use slightly higher temperatures than used in the microwave oven cooking procedures to increase microbial quality of the meat balls studied in this research.

Keywords

Pan Fried, Microwave Oven, Microbiological Quality, Chevon Meat Balls.

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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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Subha Ganguly ¹, Sreekanta Sarkar ¹, Ranjit Bordoloi ²

Affiliations
1 AICRP on Post Harvest Technology (ICAR), Department of Fish Processing Technology, West Bengal University of Animal and Fishery Sciences, Chakgaria, Kolkata (W.B.), IN
2 Department of Fish Processing Technology, West Bengal University of Animal and Fishery Sciences, Kolkata (W.B.), IN

Abstract

Particular multilayer packaging material (consisting of LDPE, metalized polyester and polythene) and LDPE was selected and trials were performed and standardized on the property of the pouch to withstand the nitrogen pressure under gas infused packaging state containing the extruded fishery products. The thickness of the standard packaging material was measured to be 65μ. The study interpreted a significant alteration in proximate composition (P>0.05). On the contrary, moisture and ash content including overall sensory parameters did not vary significantly (P<0.05). The product texture after storage for 3 months as stored in standard packaging material under nitrogen infusion revealed firmness 3904.2±40.97g, toughness 19411.61±583.91g.sec. was not altered significantly when tested by texture analyser at 15 Days regular intervals. But, in case of normal packaging, the materials showed drastic alteration in the moisture content, texture profile and sensory parameters. The microbiological analysis revealed no marked contamination and alteration of the extruded product quality when stored in standard packaging material under nitrogen infusion thereby favoring its consumer acceptance. In the present study, the storage study of the extruded fishery product revealed the shelf-life of the extruded fishery product up to 3 months.

Keywords

Extruded Products, Fish, Multilayer Packaging, Shelf-Life.

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Purushotam Kumar ¹, Subha Ganguly ¹

Affiliations
1 Department of Fish Processing Technology, West Bengal University of Animal and Fishery Sciences, Kolkata (W.B.), IN

Abstract

Vacuum packaging involves placing a product in a film of low oxygen permeability, the removal of air from package and the application of a hermetic seal. Exclusion of the air from the package and thus creating a vacuum is, in effect, a certain type of modification of the atmosphere. The little gaseous atmosphere likely to be present in the beginning in the package will undergo changes during storage because of the metabolism of the product and/or action of micro-organisms and all the volatiles produced as a result of the decomposition are sealed within the package.

Keywords

Fish Processing, Vacuum Packaging, Shelf Life, Storage, Preservation.

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