Research Symposium-2010
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Browsing Research Symposium-2010 by Author "Abeyrathne, E.D.N.S."
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Item Development of a Crispy Snack by Incorporation of Chicken Gizzard and Liver with Rice Flour(Uva Wellassa University of Sri Lanka, 2010) Abeyrathne, E.D.N.S.; Mudannayaka, K.M.D.C.; Cyril, H.W.A balance nutritive diet means a healthy life of any person. Many people cannot afford to consume protein sources. Nowadays people like to have snacks in between their main meals. It is important to promote local resources like rice in producing such products. Gizzard and liver are high protein sources. Incorporating such organ meat to a snack will be economical and can facilitate self employment. Preliminary trials were carried out to finalize rice flour, pepper and other spices with coconut milk in the recipe. Two sensory trials were carried out to find the best levels of chicken liver and gizzard. With finalizing the optimum percentage of organ meat another trial was carried out to find the best combination. Then the selected sample was subjected to keeping quality and proximate analysis with control. Crispy snack which has 10% gizzard was the best over control in the last trial (p>0.05). Sample which has 10% gizzard and control was analyzed for nutrition composition. Sample which has 10 % gizzard contains 25% more protein than control. Crude fat and ash content are similar in both samples (p>0.05). Moisture content is higher in control. Thiobarbituric acid (TBA) value of sample and control significantly reduced during first seven days and reduction was not significant (p>0.05). pH has same pattern where pH reduce during first 14 days and then increases (p>0.05) . This causes formation of free fatty acids and amino acids. With time Water Holding Capacity (WHC) increases in both samples. After seven days WHC reduces in treatment sample. This causes high protein content and presence of more rice flour in the control. Sample which contain 10% gizzard has more protein and is better than the control with reference to the keeping quality. Key words: Gizzard, Rice flour, Crispy snack, Keeping quality, SensoryItem Development of a HACCP Plan for Formed Meat Production Line at Gills Food Product (PVT) Ltd.(Uva Wellassa University of Sri Lanka, 2010) Piyasena, K.M.P.K.; Abeyrathne, E.D.N.S.; Jayasena, D.K.D.D.; Boraluwa, C.; Cyril, H.W.Over the past decade several food poisoning outbreaks have been reported with meat products. Hence implementation of a proper quality assurance system is important for meat products to ensure the product safety during their long shelf life. Hazard Analysis Critical Control Point (HACCP) is a systematic approach to identify and assess the hazards and risks associated with food operation in defining the means of their control. It eliminates or reduces the biological, chemical and physical hazards to an acceptable level to ensure a safe product to consumers. Formed chicken drumstick is one of the formed meat product manufactured at Gills Food Product (Pvt) Ltd. Therefore the main aim of this study is to develop a HACCP plan for the processing line of formed chicken drumstick. Based on existing production line, process flow diagram was developed. Good Manufacturing Procedure (GMP) manual was studied and Standard Operation Procedures (SOP) manual was developed to fulfill the pre-requisite program. Entire potential hazards associated with each processing step from raw material reception to dispatch of the end product were identified. Then weighing of additives, deep frying, metal detection and blast freezing were identified as the Critical Control Points (CCPs) in the processing line using CODEX CCP decision tree. Monitoring of CCPs, correction action and verification procedure were developed and documented. Control limits were established for the identified CCPs. Critical limit for nitrate was 100 mg/kg. During deep frying minimum core temperature of the product was estimated to be 71.1 °C for 10 seconds. A critical limit of blast freezer temperature was between -32°C and -35°C within 4 hours. The metal detector should detect 1.0 mm for Ferrous, 1.5 mm for stainless steal and 2.0 mm for non ferrous fragments. Once the proposed HACCP plan is implemented, it is expected to produce formed meat products at Gills Food Product (Pvt) Ltd. under internationally accepted food safety standards. Key words: CCPs, Chicken drumstick, Nitrate, Deep frying, Blast freezingItem Development of HACCP Plan for Steam Boiled Meat of Asian Blue Swimming Crab (Portunus pelagicus)(Uva Wellassa University of Sri Lanka, 2010) Kanojan, K.; Perera, M.D.C.A.; Abeyrathne, E.D.N.S.; Jayamanne, S.C.In past few years' concern regarding food safety has increased and continuous reports on food borne disease out breaks has been a major impetus in the application of new quality management systems such as Hazard Analysis and Critical Control Point (HACCP), developed to eliminate the risks associated with foods and reduce the incidence of food poisoning out breaks. The present study aimed to identify the HACCP in steam boiled crab meat production line. The existing production line was observed to determine the adequacy of safety measures adopted. Good Manufacturing Practices (GMP), Standard Sanitary Operating Procedures (SSOP) and Standard Operating Procedures (SOP) were developed and documented as pre-requisite programs for HACCP plan development. The product description, intended uses, flow diagrams and plant schematic diagrams were constructed and potential hazards associated with entire process from raw material reception to dispatch of the end product were identified by critically evaluating each processing step. The microbiological, chemical and physical hazards and their significance and likely occurrence at each step of the process were observed and arisk assessment matrix was used to analyze the significance of the hazards. Then Critical Control Points (CCP's) were determined based on CCP decision tree. The CCP's of steam boiled crab meat production line were identified as the receiving of raw materials, steam cooking, picking of crabs and chill/cold storage. Then Critical Limits of identified CCP's were established using government regulations, company policies, proved scientific data with effective monitoring activities, corrective actions and verification procedures and the number or percentage of live crabs, steaming temperature of 15 minutes at 100 °C, cooling crab meat temperature of 4.5 °C or less within 2 hours during or after picking are identified as the critical limits. Corrective actions were established for deviations that observed during monitoring such as, supplying of wet sacs, removing the improperly cooked crab meat. Finally, a HACCP plan was developed and verified for its validity. Key Words: - Critical control points; Critical limits; HACCP; Hazards; Pre-requisiteItem Improve the Export Quality of Sword Fish Steak by Incorporating Low Valued Fish (Lates calcarifer, Catia catia, Lutjanus campechanus)and Root Crops(Solanum tuberosum,Ipomoea batatas, Solenostemon rotundifolius)to Reduce thw(Uva Wellassa University of Sri Lanka, 2010) Niruba, S.; Abeyrathne, E.D.N.S.; Jayamanne, S.C.; Jayasena, S.H.Sword fish has low saturated fat, contain high-quality protein, and provides essential vitamins and minerals. Sword fish is vulnerable to contamination by toxic pollutant mercury and making people ill via food. Sword fish steak is a value added product which includes low valued fish such as Lates calcarifer or Calla catla or Lutjanus campechanus and root crops as Solanum tuberosum or 1pomoea batatas or Solenostemon rotundifolius in order to reduce the initial mercury of Sword fish. Preliminary investigations were conducted to determine the suitable levels of ingredients which have low level of mercury, to produce a value added Sword fish steak. The best recipe was selected based on the lowest level of mercury content of ingredients. Low valued fish was incorporated at 30%, 25%, and 20% by weight of whole amount with 50% of Sword fish respectively and root crop incorporation was at 10%, 7.5%, and 5%. Other ingredients were changed accordingly. Mercury test showed that 30% of fish is suitable to incorporate with 50% of Sword fish in order to reduce the initial mercury content (P<0.05), whereas 10% of root crop is suitable to incorporate with 50% of Sword fish (P<0.05). Catla catla was the best fish species to incorporate with Swordfish in order to reduce initial mercury content (P<0.05). The sensory results indicated that the mixture of Sword fish (50%) and Lates calcarifer (30%) is more accepted for value added Sword fish steak preparation (P<0.05). Proximate analysis showed that the mixture of Sword fish and Red snapper sample had the highest crude protein. Shelf life study was conducted for six weeks and results revealed that Water Holding Capacity (WHO), Thio Barbituric Acid (TBA) values have increased (P<0.05) while pH value (P<0.05) is reduced. The mixture of Sword fish and Lutjanus campechanus was found to be the best combination for fish steak. Key words: Mercury, Sword fish, Root crop, Value added fish.Item Investigation of Occurrences of Mercury Level in Tuna Fesh (Thunnus albacares) in Relation to it Habitat and Size Variation(Uva Wellassa University of Sri Lanka, 2010) Weththasinghe, M.P.; Abeyrathne, E.D.N.S.; Jayamanne, S.C.; Karunarathne, B.Mercury is poisonous to human being and the level of mercury in fish is regarded as high when it exceeds 0.3 ppm. Mercury level is a hazard point in fish processing and finding ways in reducing the hazards of mercury is important for export market. In this study, distribution of mercury in yellowfin tuna in relation to its habitat and size was investigated. Three hundred and sixty samples of fish were collected from 120 individuals from four fish landing sites; Galle, Trincomalee, Dondra, and Negombo. From each fish three samples were collected from head, underneath the pectoral fin and tail end respectively. Mercury content in each part was analysed using Atomic Absorption Spectroscopic method. Total mercury levels in four landing sites; Galle, Trincomalee, Dondra, and Negombo ranged from 0.0733 ppm to 0.2225 ppm with reference to yellowfin tuna. Highest mean mercury level (0.1668 ppm) and highest variation of mercury (±0.0327) was recorded at L.ondra. The lowest mean mercury level (0.1048 ppm) was recorded at Galle. Mercury level in tuna harvested from eastern coast of Sri Lanka was significantly higher than the mercury level in tuna harvested from western coast. This suggests that mercury gets distributed through oceanic currents. Weight and mercury level of tuna showed a positive correlation (R2 = 0.123) while fork length of fish and mercury level of fish has shown a negative correlation (R2 = 0.123). Body location of the fish has no significant effect on the deposition of mercury in tuna. Keyword: Mercury level, Yellowfin tuna, Landing site, Body location, WeightItem Waste Minimization of Poultry Feed Processing through Cleaner Production(Uva Wellassa University of Sri Lanka, 2010) Wijesekara, W.L.U.; Abeyrathne, E.D.N.S.; Ganegoda, G.A.P.; Samarasinghe, K.Cleaner Production (CP) need for a company to succeed in reducing cost, increase productivity, and minimize pollution and production waste. Cost of production can reduce through minimizing of waste in terms of material and energy. In the source of identification, waste and emission sources within the premises were identified. Employees involved in different sections were interviewed and waste process steps were identified. Process flow diagram was constructed as perquisite for source inventory. Each of the operation unit was studied carefully for identification of waste generation. Finally CP options were suggested to improve work practices and proper maintenance. CP options optimize existing processes.. High moisture losses recorded in rice polish (new crop) during storage (1.30 %) in ware souse storage. Due to different types of packing material approximately 11500 kg of waste were recorded. In the machinery operation trace line waste was high (16374.99 kg, 46.54 %). Losses were occurred even though product filling is automated. Filling of Broiler starter of 50 kg bags shows 0.04 % variance and filling of acco layer grower of 25 kg bags shows 0.045 `)/0 variance among the samples. By applying the cleaner production concepts to the poultry feed manufacturing process additional benefit can be gain through sale of waste packing material to recycler and also minimize the labour cost for waste management. Through CP can minimize waste generation due to raw material spoilage and moisture losses during silo storage through aeration process. Increase labour efficiency, dumping rate, maintain the storage condition of ware houses were the other achieved advantages of CP concept. Key words: Poultry feed, Cleaner production, Material balance, Moisture losses