Research Symposium-2015
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Browsing Research Symposium-2015 by Author "Abeyrathne, E.D.N.S."
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Item Development of Tomato (Solanum lycopersicum) Incorporated Fish Nuggets(Uva Wellassa University of Sri Lanka, 2015) Perera, R.W.M.E.D.; Abeyrathne, E.D.N.S.; Lalantha, N.Modern consumers prefer processed foods and the changes in consumer life styles have resulted in increasing demands for ready-to-eat and ready-to-cook seafood products (Venugopal, 2005). But due to high post-harvest losses and busy life style fish consumption has reduced gradually in Sri Lanka. Therefore value added fish products have become familiar among most consumers (Sri Lanka Fisheries Year Book, 2009). Fish nuggets are formed meat product in ready-to-cook form and it is a good substitute for above situations. Most of the people nowadays concern more about their health and prefer to have healt hier diets. Tomato is considered as one of the healthiest vegetable and fruit in the world (American Cancer Society, 2014). Tomato contains carbohydrates and several vitamins such as Vitamin A, Thiamine, Niacin, Vitamin B6, Vitamin C and Vitamin E. In addition, tomatoes possess one of the most powerful antioxidants, lycopene (Choski and Joshi 2007; Kavanaugh et al., 2007). It has shown a wide variety of positive health benefits, including a reduced risk of cancer (American Cancer Society, 2014). Therefore tomato incorporated fish nuggets contain more health benefits and deliciousness due to incorporation of tomato. On the other hand, the production of value added fish products using locally available resources is important for the wide range of consumers and manufactures and it is also important to fulfill the market gap by production of healthier fish based formed meat product in ready-to-cook or ready-to-eat forms. The objective of this research is to develop a tomato (Solanum lycopersicum) incorporated fish nugget with higher levels of antioxidants. Methodology Initially, the basic composition of fish nuggets was determined. The ingredients for fish nuggets were identified and new recipes were formulated based on different fish percentages (30%, 35%, 40% and 45%). After production fish nuggets, a sensory evaluation was carried out using 10 trained panelists to find the best combination. For selection of the best heat treatment for tomatoes, keeping qualities (pH, titratable acidity, moisture content and salt content) and sensory qualities of different heat treated tomato pastes were evaluated. Boiling (10 min, 100 C), microwave-cooking (50 s, 800 W) and steaming (10 min) were selected as the best heat treatments (Kamiloglu et al., 2013). After selecting the best heat treatment for tomatoes, the best level of tomato paste to be incorporated in to the selected fish nugget recipe was determined by a sensory evaluation. Tomato paste was incorporated at 5%, 8%, 12% and 15% (w/w) (Deda et al., 2007). Tomato incorporated fish nugget and fish nugget without tomato incorporation (control) were further analyzed for its physicochemical properties and microbiological quality. Proximate composition, pH value and water holding capacity of the final product were determined. Microbiological analysis was done for Escherichia coli, Staphylococcus aureus, Total Plate Count (TPC) and Yeast and Moulds. Sensory data were analyzed according to the Friedman test using MINITAB 15 software package. Data obtained from melting tests were analyzed by analysis of variance using MINITAB 15 software package. Results and Discussion 45% fish incorporated fish nugget sample was selected as the best sample. According to the sensory evaluation, there was significant difference (p˂0.05) among treatments. Then 45% fish incorporated fish nugget sample was used as the control. According to another sensory evaluation and keeping quality evaluation, boiling (10 min, 100 C) was selected as the best heat treatment for tomato paste. The results of the above mentioned sensory evaluation showed that there was significant difference between different heat treatments of tomato paste related to the quality parameters such as appearance/ color, aroma flavor/ taste and mouth feel (p<0.05). According to the results (Figure 01), there was significant difference between fish nugget samples with different tomato incorporation levels related to the organoleptic properties such as appearance, color, taste, texture and overall acceptability (p<0.05). Finally 12% tomato incorporated fish nugget sample was selected as the best.Item Effect of tropical forages on growth performance and carcass quality of rabbits(Uva Wellassa University of Sri Lanka, 2015) Mohamed, F.S.; Abeyrathne, E.D.N.S.Rabbit (Oryctolagus cuniculus) is a small mono-gastric animal which has a very small body size and an efficient reproductive ability. Backyard rabbit keeping supplies additional protein with low investment and labor inputs. Rabbit meat has many nutritional benefits which include high protein, low cholesterol and high palatability (Samkol and Lukefahr, 2008).The major problem with rabbit production is high feeding cost (Lebas et al., 1997). Feeding cost for rabbits account more than 75% of total cost of production. At present there is a competition for protein sources between man and animals (Jiya et al., 2011). Rabbits are herbivores and can be successfully raised on diets with low in grains and high in roughage. Therefore tropical legumes can be used as an alternative for fed rabbits. The objective of this study was to determine the growth performance, carcass quality of weaner rabbits with diet containing forage supplements and commercial layer pellet. Methodology The experiment was carried out at Uva Wellassa University, Badulla. Sixteen (16) weaned cross bred rabbits, mixed sexes were used for the feeding trial which conducted for 45-days. All rabbits selected which were born on same day,a few from same litter. Rabbits were grouped according to Complete Randomized Block Design (CRBD) with four replicates, 2 males and 2 females for each diet group. Ration for all the diets were formulated according to the nutritional requirement of grower rabbit. Maximum inclusion levels for the selected leaves also considered. All animals were kept for an adaptation period during the adaptation period rabbits were fed with only the control diet (Prima layer pellet) with fresh guinea grass (Panicum maximum). The experimental diet was introduced gradually for 8 days. Water was supplied ad-libitum for each rabbit. Guinea grass (Panicum maximum), Erythrina leaves (Erythrina indica), Cassava leaves (Manihot esculenta Crantz) and Leucaena leaves (Leucaena leucocephala) were harvested from the surrounding environment of the university premises. Guinea grass was harvested one week before feeding to the animals and hay was made by keeping under sun. Erythrina leaves, Cassava leaves and Leucaena leaves were harvested three to four days before feeding rabbits. Those harvested leaves were chopped and wilted until constant weight was gained. Wilted leaves and dried grass were stored under dry condition. Diet 1 = Only layer pellet 100% (control), Diet 2 = Layer pellet 70%, Erythrina indica 20%, Panicum maximum 10%, Diet 3 = Layer pellet 65%, Manihot esculenta Crantz 20%, Panicum maximum 15% and Diet 4 = Layer pellet 92%, Leucaena leucocephala 7%, Panicum maximum 1%. Data were collected on body weight and weight gains, feed intake and Feed Conversion Ratio (FCR). Two rabbits (one male and one female) from each group were slaughtered for carcass quality evaluation. After 45 days of feeding trial two rabbits (one male and one female) from each treatment group was slaughtered. Hot carcass weight, pH, Length of carcass, dressing percentage was evaluated under carcass quality parameters. Chemical composition of carcasses was analyzed for proximate constituents according to AOAC, 2002 method. Sensory evaluation of boiled meat samples were evaluated using 15 semi trained panelists. Collected data was analyzed using Analysis of variance (one way ANOVA and two way ANOVA) - Minitab 16 statistical software package. Analysis of variance fallowed by a mean separation procedure using Tukey’s test. Sensory analysis was done by using non parametric analysis of Friedman test.Item Isolation and incorporation of Nitrogenous compounds from Yellow Fin Tuna (Thunnus albacares) to produce a fish flavored vegetable burger(Uva Wellassa University of Sri Lanka, 2015) Jeewantha, P.D.A.; Abeyrathne, E.D.N.S.Fish processing industry is increasing continuously in the world Thunnus albacares is a one of the major fish used bymany processing companies. Value added products are produced using tuna which include tuna steaks, tuna loin, tuna fillets, tuna blocks and canned tuna. At processing, trimmings are resulted as waste and discharged without any utilization. Hence, maximum utilization of fish waste is important. There are many nitrogenous compounds present in fish flesh. Nitrogenous compounds play an important role in flavor and taste of fish. Fish flavor components are non-protein-nitrogen trimethilamines, trimethilamonia bases (trimethylamine oxide and betaines), and guanidine derivatives such as creatine and argenine (Teerasuntonwat and Raksakulthai, 1995).Soya bean and chick pea can be used to produce vegetable burger sinceboth contain high amounts of protein. Soya bean contains 38% to 42% protein (Balasubramaniyan and Palaniappan, 2004). Chickpea has significant amounts of all essential amino acids and is rich in nutritionally important unsaturated fatty acids such as linoleic and oleic acid (Jukanti, 2012).The objectives of this study was to find out the ways to maximize the utilization of fish waste generated in fish processing industry and to use them to extract flavor compounds in order to incorporate it in to a vegetable burger. Methodology Vegetable burger was prepared using soya and chick pea as the main ingredients. Dried soya bean was steamed at 80°C for 20 minutes and ground using a grinder (IS 4250,Jaipan family mate, India). Weighed ingredients were mixed and the pulp was made. Prepared mixture was then cooked in a steamer (WP5525, WIPRO, China) at 80°C for 20 minutes. Ingredients level of the burger was determined by preliminary sensory evaluations keeping soy and chick pea flour levels constant. For determination of best combination of soya and chick pea flour, 5 recipes of vegetable burger were prepared by decreasing the soya level from 100% to 0% and increasing the chick pea level from 0% to 100% while keeping the other ingredients constant. Thirty untrained panelists were used to select the best formula for the burger. Fish flavor was extracted according to the method of Teerasuntonwat and Raksakulthai (1995) with some modifications. Yellow fin tuna trimmings were cut in to small pieces and ground using the grinder (Jaipan family mate) with 1% (w/v) NaCl (Fluka, England). Blended samples were transferred in to a 1000 mL beaker (PYREX, England) and heated at 60°Cfor 15 minutes using a stirrer (SR No:67702, VELP® SCINTIFICA, Europe). Heated samples were filtered using Whatman No: 4 filter papers. Filtration was dialysised to remove salt. Extracted fish flavor was kept under freezing condition and used instead of water (28%) in vegetable burger preparation. For determination of best concentration to extract volatile compounds series different concentrations (w/v) of NaCl (0.1%, 1%, 5% and 10%) were prepared. Vegetable burger was prepared using the recipe developed and separated dialysis solutions. Best NaCl concentration was determined by a sensory evaluation test using 30 untrained panelists. Sensory evaluation data were statistically analyzed using non parametric Friedman test in Minitab 16. Lipid oxidation, pH value and proximate composition were determined in triplicate during 30 days of storage at 4°C.Microbiology tests were done for Escherichia coli, Salmonella, Staphylococcus and total plate counts. Crude protein, crude fat, moisture and ash contents of fish flavored vegetable burger were analyzed using AOAC standard methods (2002) with some modifications. The cost of product was calculated for the best treatment selected from the final trial.Item A study on microbial contaminations, sources and preventive measures in salted butter production in a commercial dairy plant(Uva Wellassa University of Sri Lanka, 2015) Wickramanayaka, T.D.G.; Abeyrathne, E.D.N.S.Dairy fat spreads are milk products relatively rich in fat in the form of a spreadable emulsion principally of the type of water-in-milk fat that remains in solid phase at a temperature of 20 °C (Codex Standard for Dairy Fat Spreads, 2006). There are two kinds of butter as sweet cream and ripened-cream. Sweet cream butter may or may not contain salt (Fernandes, 2008). To overcome the high demand of butter, a reputed dairy company in Sri Lanka engages in manufacturing salted butter. However, finish product frequently contain high microbial load before releasing to the packing which leads to quick rancidity. Consequently, it has become a problem to the company to obtain a profit. Therefore, this research was carried out to assess microbiological quality at different production steps to determine the sources of microbial contamination in salted butter production. Methodology A preliminary study was carried out to identify possible sample collection points including swab sampling points during production process. Samples were collected from raw cream, before and after pasteurization, after aging, during churning, final product, and wash water of butter granules and the churner. Swab samples were collected from cream and aging vats, hands of permanent workers (randomly), and inside and outside of the churner. Time and temperature during storage of cream in the cream vat, pasteurization and aging were recorded. Sample collection procedure was repeated for every batch up to identification of the contamination points. Quality of samples was evaluated by performing microbiological tests (total colony count, Coliform and fecal Coliform). According to the test results, contamination points were identified and microbiological (E. coli, yeast, and moulds), chemical (free fatty acid level of the final products) and physical (foreign matter observed from naked eye) properties were further analyzed. Entire tests were conducted in triplicate according to the analytical testing procedure of company. Data were finally analyzed by mean value comparison using Microsoft Excel 2013. Further, analyzed data were compared with the standards (SLS 279:1988). Results and Discussion According to the preliminary analysis, raw cream was stored for 4-5 hours at 7-8 °C in a cream vat. Mean total colony count in raw cream of seven batches was ranged from 110×10 to 127×10 cfu/g and Coliform and fecal Coliform bacteria were detected in all samples tested. After pasteurization (95 °C, 20 minutes), mean total colony count of all samples were lower than 10 cfu ⁄g and after aging (5-7 °C, 12 hours) (Table 01). Coliform and fecal Coliform bacteria were detected in all samples tested however, after pasteurization and aging, Coliform and fecal Coliform bacteria were not detected in any of the samples.