Research Symposium-2016

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Browsing Research Symposium-2016 by Author "Abeyrathne, E.D.N.S."

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    Assessment of Microbiological Quality in Set Yoghurt Production Line at a Commercial Dairy Processing Plant
    (Uva Wellassa University of Sri Lanka, 2016) Ranasinghe, T.D.W.; Madakumbura, M.G.C.S.; Abeyrathne, E.D.N.S.
    A study was conducted to find out microbial contaminations, sources and preventive measures in the set yoghurt production line in Pelwatte Dairy Industry Limited (PDIL) at Buttala. Samples were collected at all the processing steps and from raw ingredients and UV splash water. Swab samples were collected from processing vats, CIP tank and permanent workers' hands. Air samples were taken from Air Condition (A/C) plant, table fans and yoghurt filling area. Quality of samples was assessed using microbiological (total colony count, Coliform, yeast and moulds) properties. Pasteurized yoghurt mixture samples (sorbate added mixture, culture inoculated mixture and filling mixture) were detected after an effective pasteurization process (92°C, 5 minutes). Further analysis of contamination points showed the presence of yeast and mouldin the air samples, UV splash water and swabs of the exposed processing vats such as balance tank and CIP tank. However, the enclosed processing vats such as mixing vat and filling vat were free from yeast and mould after CIP cleaning using sterilized UV splash water (100°C, 2 minutes) as final rinsing agent. Balance tank was always exposed to the outer environment during manufacturing process and culture inoculation vat was opened twice after CIP. Yeast and mould were detected in both vats. Yeast and mould were consistently detected in air samples and simultaneously the swabs of permanent workers' hands. Table fans were close to workers and filling area. Hence, it can be concluded that air obtained from A/C plant and fans was the contamination source of yeast and mould. Microbiological quality of set yoghurt can be improved by using clean and proper ventilation, minimizing the exposure of processing area to outer environment and frequent cleaning of air filters in A/C plant, while maintaining the basic manufacturing steps. Keywords: Set yoghurt, Microbial contaminations, Sources, Air
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    Developing a Filling Solution Using Different Filling Media and Spices for Canning Skipjack Tuna (Katsuwonus pelamis)
    (Uva Wellassa University of Sri Lanka, 2016) Niroshani, G.L.W.; Kahaduwa, K.; Abeyrathne, E.D.N.S.
    Skipjack tuna is one of the excellent sources of protein, fat, polyunsaturated fatty acids, vitamins, and minerals. Present study was conducted to develop a filling solution for canning skipjack tuna using oil and spices. Preliminary trials were conductedwith 30 untrained panelists to find out the best spice level to adjust the flavor in the canned product. After selecting the correct formula, final canned fish was prepared. Shelf life studies were carried out by using microbiological tests, pH test and lipid oxidation analysis. In order to impart a proper flavor to the skipjack tuna canned in oil, 2% (wlw) salt, 2% (wlw) pepper, 1.5% (wlw) cardamom, and 1% (wlw) cinnamon were selected as the best levels (P<0.05). Soya bean oil was selected as the best oil type, for the canning skipjack tuna comparing with palm oil, sunflower oil, virgin coconut oil, and corn oil (P<0.05). A comparative study was done for the proximate analysis. It revealed that there is a significant (13<0.05) difference for all the physico-chemical properties of skipjack tuna canned in water with spices and soya bean oil with spices. Skipjack tuna canned in water with spices had a higher moisture content. Protein, fat, and ash content were high in skipjack tuna canned in soya bean oil media. Total viable counts were generally low. Coliforms and Salmonella were absent for all the samples. pH and the lipid oxidation results revealed that the skipjack tuna canned in water with spices and oil with spices were within the standard values. Considering the nutritional properties was recommended to choose skipjack tuna packed in water, not oil since tuna packed in water had less fat and calories. But both products can be used as a ready to eat fish product for consumers. Keywords: Skipjack tuna (Katsuwonus pelamis), Soya bean oil, Nutritional benefits Acknowledgement : Happy Cook Lanka Food (pvt)Ltd, Magalle, Galle 80000, Sri Lanka.
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    Development of A Fish Burger Incorporating Sea Lettuce (Ulva lactuca) and Catla (Calla calla)
    (Uva Wellassa University of Sri Lanka, 2016) Kumarathunge, R. N. C.; Abeyrathne, E.D.N.S.
    Catla fish has limited scope for consumption due to presence of intermuscular bones. This investigation was carried out to develop high protein and fiber containing ready to eat catla fish burger, incorporating seaweed (Ulva lactuca). Control fish burger was prepared without adding seaweed. Recipe development was carried out with different levels of spices. Suitable amount of spices were determined by preliminary trials. Four different levels (0.5%, 1%, 1.5% and 2%) of Ulva lactuca powder were tested. On the basis of sensory evaluation results; 0.5% (w/w) incorporated seaweed sample was found suitable due to significance difference (p<0.05) in taste, color, flavor, appearance and overall acceptability. Cooked burgers were packed in polyethylene bags in safety manner for further use. Proximate analysis revealed that seaweed incorporated fish burger contains higher amount of protein and fiber compared to regular fish burgers. Color of the burgers treated with seaweed (Ulva lactuca) showed significant difference for a* value compared with control. Shelf life studies were carried out by using microbiology and pH tests. The present study of seaweed incorporated fish burger showed slightly increased in pH from 5.47-6.47 up to 14th day where no significant increase observed (p>0.05). When pH of the control burger ranging from 6.16-6.6 stored at freeze temperature (-18°C). E.coli and Salmonella they did not present in the both seaweed incorporated and control burgers which were negative in samples because of the hygienic preparation, handling ofproduct and it is not subjected to cross contamination. Proximate composition of seaweed incorporated catla fish burger recorded as 62.83%, 16.25%, 2%, 12.43%, and 7.21% respectively for crude moisture, protein, fiber, fat and ash. It can be concluded that 0.5% (wlw) Ulva lactuca incorporated fish burger increase not only the protein and fiber content but also it fulfil the nutritional requirement of consumer. Keywords: Fish burger, Catlacatla, Seaweed powder; Ulva lactuca
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    Development of a Fish Paste Incorporated with Mature Flower Buds of Rhizophora apiculate as a Nutritional Supplement
    (Uva Wellassa University of Sri Lanka, 2016) Tharaka, T.H.S.; Abeyrathne, E.D.N.S.
    Indian carps (Catla catla) are considered as an excellent source of high proteins, vitamins and minerals and they are low in saturated fats. However, carps have limited consumer acceptability due to presence of intramuscular bones. Recent studies showed that mangroves provide priceless therapeutic agents in both modern and traditional medicines systems. Present study was conducted to develop a value added fish paste incorporating mature flower buds of Rhizophora apiculata which can be used as a nutritional and medicinal supplement. Fish paste was prepared mixing with boiled and minced fish with adequate amounts of other ingredients. Finally, it was pasteurized at 85°C for 15 minutes. Preliminary investigations were conducted to determine the suitable levels of all ingredients with 30 untrained panellists. According to the results, 89% (w/w) of catla, 6% (w/w) of mature flower buds of Rhizophora apiculata, 1% (w/w) chili, 1% (w/w) salt, 1.5% (w/w) white pepper and 1.5% (w/w) lime juice were determined as the best (P<0.05). Proximate analysis showed that final product contained 72.5010.03%, 20.8211.49%, 2.8110.02%, 2.1010.11% and 1.9410.01% of moisture, protein, fat, fiber and ash, respectively. Shelf life studies of bread spread were carried out using microbiological and pH tests. In addition pH of the fish paste did not change significantly during the storage period of 30 days under refrigerated condition (p>0.05). According to the microbiological observations, total coliform and Salmonella were absent while total plate counts were within the acceptable level for 28 days. Therefore the developed fish paste can be considered as a safe food for the consumers up to 28 days which can provide high nutritional and medicinal benefits. Keywords: Catla catla, Bread spread, Rhizophora apiculata, Sensory evaluations, Shelf life studies
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    Development of a Prawn Flavored Spicy Cracker with Prawn Waste and Drumstick Leaves
    (Uva Wellassa University of Sri Lanka, 2016) Martyn, A.M.L.K.; Abeyrathne, E.D.N.S.
    Prawns are very important aquatic products in Sri Lanka. Prawn industry wastes are used as value-added human food, fish feed or to extract chitin. This research intended to produce high protein spicy prawn cracker with prawn waste and drumstick leaves. Prawn industry wastes (head, appendages, carapaces, and shell) were thoroughly washed, dried in hot air oven at 80°C for 4 hours and ground by a blender. Fine prawn head waste powder thus obtained was used for producing prawn crackers. Drumstick leaves were wilted for 5 days at the room temperature and finely ground. Wheat flour, rice flour, vegetable oil, salt, dry yeast, pepper, water were mixed to make a dough. According to the sensory results 2% (wlw) prawn head waste powder and 1% (w/w) drumstick leaves powder was selected as the best. The dough was cut into pieces of square shapes and put into the oven at 180°C -200°C for 8-10 minutes. Nutrition evaluation of prawn cracker was total carbohydrate 62.34%, crude protein 13.06%, crude fat 15.8%, ash 2.40% and crude fiber 2.50%. pH of the product did not significantly vary within the measured period (around pH 7). Microbiological analysis reveals that the product is within the SLSI limits in room temperature up to 14 days. Hygienic handling practices and proper packaging will increase the shelf life. This research revealed that high quality protein fortified prawn crackers could be manufactured from unutilized prawn wastes. Finally the development procedure can be scale up and can increase the shelf life with introducing proper packaging materials. Keywords: Prawn head waste powder, Drumstick leaves powder, Prawn cracker
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    Development of a Ready to Eat Breakfast Cereal with Incorporating Ovalburnin from Chicken Egg White
    (Uva Wellassa University of Sri Lanka, 2016) Randeniya, R.D.I.P.; Abeyrathne, E.D.N.S.
    Ovalbumin incorporated breakfast cereal is a good source of protein with several functional properties. Shrinking the daily protein intake through breakfast associate with daily cognitive functions and obesity in long term. Formulation of breakfast cereal carried out several preliminary trials with different percentages of rice flour, chickpea, mung, cowpea, maize, skim milk powder and ovalbumin. Breakfast cereal was achieved by mixing 20 % rice, 6.67 % maize, mung pea, cowpea and sugar, 12 % chickpea, 3.34 % skim milk powder and ovalbumin, 0.67 % salt and vanilla with 33.3 % water. Protein content of the formula was reported as 15.12+0.53 % and protein calories reported high value of 17.34 % from total energy. Moisture and ash contents were noted to be high and low in fat (4.32+0.65%) content. High value of Bulk Density of 0.67+0.03 g/ml reported with desirable packing abilities. Lower water absorption capacity (WAC) 144.58+0.16 g/100g, of the product is desirable for nutrient uptake. High lightness and yellowness with low redness was reported (0-3.96+0.36, b*-35.20±0.56 and L*-69.20+1.12), which results a desirable appearance. Microbiological count (Total Plate Count) was not exceeded the recommended level of ready to eat products up to forth week under room temperature storage condition. There was no Salmonella or coliform reported with same storage conditions. pH of the product did not vary with the period measured (p>0.05). Based on those facts this ovalbumin incorporated breakfast cereal can recommended as a good protein diet with low fat for adults and adolescent. Keywords: Breakfast cereal, Ovalbumin
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    Development of a Simple and an Economical Method for Extraction of Edible Crude Fish Oil from Catla catla
    (Uva Wellassa University of Sri Lanka, 2016) Dahanayaka, D.R.C.; Alakolanga, A.G.A.W.; Abeyrathne, E.D.N.S.
    Fish oil is a rich source of nutrition and it provides benefits on human health. It is considered to be an important natural source of polyunsaturated fatty acids (PUFA).When considering of existing edible fish oil extraction methods, several draw backs can be identified. The objective of this study was to develop a simple, rapid, cheap, nontoxic and scale up method to extract edible crude fish oil from Catla catla. In the present study, preliminary investigations were conducted to determine the suitable solvent for fish oil extraction. According to that ethanol, acetone, propanol and hexane were selected for sequential solvent extraction since they were recommended as the food grade solvents. The results of the sequential solvent extraction showed acetone and ethanol have an excellent capacity to extract fish oil. According to yield study, separated crude lipids, high yield was resulted from 50% acetone (p < 0.05). Therefore fish skin was treated with five volumes of 50% (v/v) acetone and homogenized. The homogenate samples were kept in refrigerator at 4°C for 24 hours. Then samples were filtered through filter paper and solvents were removed through dialysis, and separated lipids were freeze dried. In the present study, physicochemical properties were obtained as iodine value (131.13 ± 7.33), peroxide value (15.53 ± 0.38) and free fatty acid value (4.48 ± 0.22) in final extracted fish oil and it was in the acceptable range. According to the results, the extracted oil has good quality and high stability. Therefore, this method is considered as simple, rapid, cheap and non-toxic. This can also be incorporated to solvent extraction of fish oil from fish which can be scaled up. Keywords: Catla calla, Ethanol, Acetone, Lipids, Nontoxic
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    Effect of Gammalu (Pterocarpus marsupium) Latex Coating on Internal and Sensory Qualities of Chicken Eggs Stored at Room Temperature
    (Uva Wellassa University of Sri Lanka, 2016) Edirisinghe, E.D.M.T.; Himali, S.M.C.; Abeyrathne, E.D.N.S.
    Coating of eggs is one of the methods used to preserve egg quality and extend the shelf-life. Objective of this research was to check the suitability of Gammalu (Pterocarpus marsupium) latex as a coating material on eggs to control egg quality and sensory attributes over an extended time duration. Total of 369 eggs from 38 weeks old ISA¬Shaver Brown were purchased from a government livestock farm. Eggs were individually weighed and assigned as completely randomized design to five different coating treatments as three Gammalu latex solutions, mineral oil (positive control) and uncoated (negative control) and stored at room temperature(27±2°C). The weight loss, internal quality parameters such as Haugh unit, yolk index, albumen and yolk pH values and sensory qualities of eggs were determined. Microbiological analysis was done to identify Salmonella in the internal contents of eggs. Only mineral oil coated eggs had significantly lower weight losses during the storage period (p<0.05). No significant differences in all internal quality parameters evaluated among non-coated and Gammalu latex coated eggs were observed (p>0.05). Haugh unit and yolk index decreased whereas weight loss and albumen and yolk pH values increased during the storage. Non-coated eggs changed from grade AA to C within 3 weeks. However, Gammalu latex maintained B grade up to 4 weeks and mineral oil maintained B grade during 6 weeks of storage periods. No significant difference in overall acceptability of hard boiled eggs after 4 weeks was observed. All coated eggs were negative for Salmonella indicating that eggs were microbiologically safe throughout the storage. This study demonstratedthat Gammalu latex coatings cannot preserve the internal quality of eggs and extend the shelf life of eggs compared to mineral oils but it has the potential for shelf-life extension for several weeks compared with non-coated eggs. Keywords: Gammalu, Internal quality, Sensory, Chicken egg, Shelf-life Acknowledgement: This research was supported by the International Foundation for Science (IFS) under grant EZ5559-1.
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    A Feasibility Plan for Implementing Food Safety System Certification (FSSC) 22000 Standard, By Gap Analyzing of Existing Hazard Analysis and Critical Control Point (HACCP) System and FSSC 22000 Standard
    (Uva Wellassa University of Sri Lanka, 2016) Wirasagoda, W.A.S.M.; Jayasena, D.K.D.D.; Abeyrathne, E.D.N.S.
    Food safety is a scientific discipline describing handling, preparation, and storage of food to prevent foodborne illness. Food canetransmit disease from person to person as well as serve as a growth medium for microorganisms. Over the years, many regional and customized food safety standards have evolved to enhance food safety and address the issues raised by manufacturers, suppliers, retailers and consumers. In 2005, ISO 22000 international food safety standard was developed and it specifies the requirements for a food safety management system. Latest standard for food safety is Food Safety System Certification (FSSC 22000) and it is slightly differ from ISO 22000 food safety standard. This study was carried out to identify the gap between implementing HACCP system and FSSC 22000 standard and check the feasibility to fill the gap in Gills food products (Pvt) Ltd. To analyze the gap, solution selection matrix theory was applied. According to that, the most effective solutions were selected from a suggested list of solutions. 37 solutions were suggested to overcome the requirements in the proposed standard. Then, solutions were ranked from 1 to 37 according to the frequency, implementing feasibility and economic feasibility parameters. Total score was calculated by adding up scores of those three parameters. By considering total scores, solutions were ranked and those scores were considered as effectiveness of solutions. Finally, using the effectiveness value, most effective 25 solutions were selected to implement because it fulfills 96% of requirements. Other than not-established requirements, some solutions were added to solution list to improve already established requirements according to company need. Therefore, solutions were suggested not only for applying FSSC standard, but also improve the company condition to ensure food safety and be capable to apply other standards in future. Keywords: Food safety, HACCP, FSSC 22000, Gap analyzing, Solution selection matrix
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    A Preliminary Study on Absorption of Heavy Metal (Lead) From Synthetic Waste Water Using Mullet (Mugil spp.) Fish Scales
    (Uva Wellassa University of Sri Lanka, 2016) Herath, H.M.S.S.; Alakolanga, A.G.A.W.; Abeyrathne, E.D.N.S.
    Heavy metals are relative dense metals present in earth crust that are in high accumulation level in water bodies. Among several technologies to remove these heavy metals, biosorption is a novel concept that use in waste water facilities. This study was carried out tofind the feasibility of using mullet (Mugilidae spp.) fish scales as a biosorbant and find the best cost effective form of mullet fish scales to absorb heavy metal (Pb) in synthetic waste water.The effect of oven drying conditions, particle size, and dosage of fish scales and pH for the absorption of heavy metal (Pb) absorption were investigated by Atomic Absorption Spectrophotometer (AA240, 283.33 nm, Varian., Australia). The reusability was investigated with the use of nitric and hydrochloric acids. The highest mean absorption results were obtained for 3 g (98.70 0.73) of damaged 1-2 cm2 size (92.03 ± 0.51) with oven drying conditions of 80°C (99.10 ± 0.52) for 24 hours (93.93 ± 2.38). All parameters were indicated that there was a significant difference among the treatments (P < 0.05). In addition to that, absorption was not depended on pH and reusable ability was high with the nitric (19.83 ± 5.66) compared to hydrochloric acid (3.09 ± 0.37). But in cost effective manner new fish scales were more applicable. The observed reason for the efficient biosorption from the fish scales were the crystal structure, chemical composition of hydroxyapatite with porous structure and the highly ordered three dimensional structure of collagen. This research revealed that, there is a high potential to use mullet fish scales as a biosorbant for treat waste water in wastewater treatment facilities and it is a rapid, cost effective and high efficient biosorbant among other biosorbants. Keywords: Heavy metal, Biosorption, Cost effective, Hydroxyapatite, Collagen