Browsing by Author "Abeyrathne, E.D.N.S."
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Item Anti-oxidant Activities of Bioactive Compounds Extracted from Pterygoplichthys pardalis (Scavenger Fish) Harvested at Digana, Central Province, Sri Lanka(Uva Wellassa University of Sri Lanka, 2018) Perera, B.B.A.N.S.; Aruppala, A.L.Y.H.; Abeyrathne, E.D.N.S.Pterygoplichthys pardalis (Scavenger fish) survive by competing with native biota. This species is an omnivore whichthreat to endemic fish species and inland aquaculture industry. However, these fishes contain compounds which autolysis proteins under low temperatures. Objective of this study was to check the difference in the water soluble proteins which can be used as bioactive compounds separated from scavenger fish after slaughtering stored at 4 °C for 24 hrs. Female fish (n = 3) were collected from local reservoir and slaughtered in the field. Slaughtered fish which stored at 4 °C were separated in to 4 main components as flesh, GI tract, mucus and other gonads in 0, 3, 6, 9, 12 and 24 hrs of storing. Separated parts were homogenized with distilled water (1:4) and centrifuged to collect the supernatant. Level of separation was observed using SDS-PAGE gel electrophoresis. Then samples were lyophilized and used for further analysis. Antioxidant activity was measured using TBARS inhibitory assay and DPPH scavenging activities. SDSPAGE images confirmed that there were no differences in the extracted compounds after 03 hrs of slaughtering. According to the TBARS assay, three extractions from flesh, mucus and other organs had stronger antioxidant properties compared to the control (p < 0.05). While DPPH scavenging results showed over 75% activity (other organs-91.26±8.28%, flesh- 87.07±4.49%, GI-86.20±3.94%, mucus- 75.20±4.09%) but no difference was observed among the extracted compounds (p > 0.05). Concluding water extracted in 0-3 hrs after slaughtering of female scavenger fish showed strong antioxidant activities and this can be used as natural anti-oxidant agent in food industry.Item Antimicrobial Activity of Turmeric (Curcurna longa) Against Salmonella Spp and E. coli Spp(Uva Wellassa University of Sri Lanka, 2018) Lakmina, D.L.L.; Ranasinghe, M.K.; Abeyrathne, E.D.N.S.; Jayasena, D.K.D.D.The active components of natural herbs and spices contribute to the self-defense against mechanisms infectious organisms and also getting the attention as alternatives for synthetic chemicals due to their inherent antimicrobial nature, which is primarily used in food preparation. Turmeric is a tropical herb, which use to obtain aromatic powder from its mature rhizomes used for various purposes. The research was conducted to evaluate the Turmeric Methanolic Extraction (TME) and Turmeric Powder (TP) against Salmonella spp and E. coil spp. Dilution series of TME and TP were prepared according to 0.4%, 0.8%, 1.2%, and 1.6% and well diffusion method was conducted. Distilled water served as the negative control while Augmentin® (0.625ppm) served as the positive control. Antimicrobial activity was measured using the diameter of bacterial inhibition zone (DBIZ). TME inhibition for E-coli spp were shown significant difference (P<0.05) between treatments while 1.2% dilution series (DBIZ of 9.6910.54 mm) was closely related to positive control (DBIZ of 9.98±1.57 mm). However, TME inhibition for Salmonella spp did not show significant difference (P>0.05) between treatments. Inhibition of TP inhibition for E-coli spp showed significant difference (P<0.05) between treatments and the best treatment was 0.8% (DBIZ of 1.84±0.10 mm). Moreover, TP inhibition for Salmonella spp showed significant difference (P<0.05) between treatments and the best treatment was 1.2% (DBIZ of 2.31±0.08 mm). In conclusion, 1.2% concentration in both TME and TP samples can be selected as the suitable treatment for antimicrobial property by considering the cost effectiveness.Item Antimicrobial Effect of Immunoglobulin Y (IgY) Extracted from Village Chicken Eggs and Farm Chicken Eggs Against Salmonella(Uva Wellassa University of Sri Lanka, 2019) Madushika, D.K.L.; Kurukulasuriya, M.S.; Abeyrathne, E.D.N.S.; Silva, G.L.L.P.Chicken Immunoglobulin Y (IgY) found in egg yolk acts as the main innate immune response against the systemic infections in early stages of chick life. Colibacillosis and salmonellosis are important bacterial diseases which can lead to early chick death. However, the survival rate of indigenous day-old chicks against such diseases is believed to be higher compared to the farm day-old chicks which may have contributed from the IgY activity present in egg yolk. The current study was focused to compare the IgY content in village and farm chicken eggs and to compare the antimicrobial effects of IgY found in both egg types against Salmonella. Six village and six farm laying hens were identified for the egg collection. Gallus Immunotech Chicken IgY Egg Press Purification Kit was used to extract the IgY. Fourier-transform infrared (FTIR) spectroscopy and 10% SDS-PAGE gel electrophoresis under reducing and non-reducing conditions were used to confirm the extracted IgY. Extracted protein concentration (mg mL¯1) of samples was measured using nanodrop spectroscopy. The Mann-Whitey test was used to compare the yield analysis (mg). Antimicrobial susceptibility of extracted IgY was determined against Salmonella sp. isolated from dead day-old chicks. Inhibition reactions of IgY was measured using agar well diffusion assay by turbidity of broth adjusted to the 0.5 McFarland standard. Extracted protein concentration was (7.35±0.92) and (7.12±0.93) in village and farm samples, respectively. Although there was no significant difference, village chicken eggs showed higher IgY yield (132.47±22.31) compared to farm chicken eggs (115.01±17.40). There was no significant different in inhibition zones (mm) of IgY extracted from village (12.1±2.3) and farm (11.3±1.9) chicken eggs. In conclusion, IgY extracted from both village and farm chicken eggs had a similar antimicrobial effect against Salmonella. However, increasing the sample size can improve the accuracy of this preliminary study.Item Antioxidant Activity of the Crude Extract of Ulva lactuca (Sea Lettuce) Collected from the South Coast of Sri Lanka(Uva Wellassa University of Sri Lanka, 2018) Rumeshani, K.L.G.; Aruppala, A.L.Y.H.; Abeyrathne, E.D.N.S.Ulva lactuca is one of the famous edible seaweeds around the world. It is a rich source of many nutrients and bioactive compounds. Solvent extraction method is commonly used in extracting bioactive compounds in seaweeds which may be nonfood grade. The objective of this study was to develop a simple, food grade extraction method to extract bioactive compounds from Ulva lactuca and identify the antioxidant activity of the crude water soluble extract and compare with a commonly used solvent extraction method. Four types of seaweed treatments (05 g) namely Fresh, Air-dried (AD), Oven-dried (OD) and Freeze-dried (FD) were used for the water extraction using three different ratios as 1:10, 1:20 and 1:30 and Airdried sample using Methanol as the control. The crude extracts derived from different extraction methods were used for analyzing the antioxidant activity by Thiobarbituric Reactive Substance (TSARS) assay and 2,2-dipheny1-1- picrylhydrazyl (DPPH) free radical scavenging assay. All the trials were done in triplicates. Data were analyzed using the Minitab 18. In TBARS assay, methanol extracts showed the lowest TEARS value (-1.10±0.08) and AD (1:30) and OD (1:10, 1:20, 1:30) showed no significant difference (p > 0.05) compared to antioxidant activity of the methanol extracts. Almost all the samples showed antioxidant activity except Fresh (1:10, 1:20) and AD (1:10). However, In DPPH scavenging assay, DPPH scavenging activity of Fresh (1:10, 1:20, 1:30), AD (1:10, 1:20, 1:30), OD (1:10. 1:30) and FD (1:30) showed no significant difference (p > 0.05) compared to that of methanol extracts. AD (1:10) showed the highest DPPH scavenging activity (89.54±4.56%) which is higher than methanol (87.75±2.87) and Ascorbic acid (85.73±0.19). Therefore it can be concluded that considering the time of production, simplicity, toxicity and cost; water extraction of Fresh (1:10) or AD (1:10) can be used as a best extraction for producing antioxidant agents in food industry.Item Antioxidant and Metal Chelation Activities of Fish Protein Hydrolysates Produced from (Scomber japonicus) Pacific Mackerel Canned Fish Processing Fin Wastage(Uva Wellassa University of Sri Lanka, 2018) Ediriweera, T.K.; Aruppala, A.L.Y.H.; Abeyrathne, E.D.N.S.Pacific chub mackerel (Scomber japonicus) is a salience fish species which highly utilized in canned fish processing. In production, around 30% of raw fishes are discarded as wastes which lead to economic losses and environmental pollution. Hence, production of Fish Protein Hydrolysates (FPH) utilizing fish wastes, which contains bioactive compounds may be an ideal remedy. In this study Scomber japonicus canned fish processing fin wastage was collected and blended. Aqueous extracts of Fish Protein Concentrates (FPC) were produced with 04 different ratios as sample: distilled water, 1:1, 1:2, 1:3 and 1:4. Crude extraction was observed using 10% SDS-PAGE. Extracted FPCs were hydrolyzed using Papain, Pepsin, Trypsin and Protease enzymes (1:100) under 370C with their optimum pH conditions for 0, 3, 6, 9, 12 and 24 hours followed by heat inactivation at 1000C for 15 minutes. Hydrolyzed samples were lyophilized and observed for antioxidant activities by TBARS and DPPH scavenging assay and metal chelation activity by Fe (II) chelating activity. According to the observations there was no significant difference between the 04 ratios in yield (p > 0.05). So 1:1 ratio was selected with periods as Papain-24 h, Pepsin3 h, Trypsin-3 h, Protease-0 h for further experiments. According to the results obtained from TBARS assay, none of the FPHs showed antioxidant properties (p < 0.05), instead all showed high oxidative activity. However DPPH scavenging assay showed significance difference among the treatments (p < 0.05). Results obtained by Fe (II) chelation activity analysis revealed that the produced FPHs show Fe(II) releasing activity instead of chelation (1.84, 13.99, 16.48, 1.84%,), while FPHs produced according to standard protocol showed a slight chelating activity (0.73%). This concludes the FPHs produced using aqueous extracts of Scomber japonicus do not contain strong antioxidant activity and they have iron releasing properties. KeywordsItem Antioxidant Property of Peptides Derived from Ovalbumin Using Protease Enzyme under Different Temperature and pH Conditions(Uva Wellassa University of Sri Lanka, 2018) Madushani, M.A.A.; Aruppala, A.L.Y.H.; Abeyrathne, E.D.N.S.Ovalbumin is the major and most abundant protein in chicken egg white. Ovalbumin hydrolysates (OVH) have high biological and nutritive value which facilitates the wide use in OVH as dietary supplements and functional foods. The objective of the study was to compare the peptides produced from ovalbumin using protease enzyme with different temperature, time and pH condition and check its' hydrolysates for its antioxidant properties. Ovalbumin was dissolved with 20 mg/mL concentration and hydrolyzed using protease enzyme under different temperature conditions ranging from 37 °C to 50 °C, pH from 6.5 - 8.0 for 0-24 Firs. Level of hydrolyzing was observed with 15% SDS-PAGE gel electrophoresis system and visual observation. Best hydrolysates were evaluated for antioxidant properties using TBARS assay and DPPH Scavenging activity. Based on TBARS assay, all OVH derived under different conditions showed antioxidant property when compare with the oil emulsion (p <0.05). According to the DPPH assay, OVH showed some level (99.37±0.38%, 99.22±3.46%, 98.99±1.24%, 98.97±2.77%, 98.58±2.99%, 98.56±3.39%, 98.54±3.21%) of scavenging activities under conditions of; 37 °C/pH 8.0 (3 hrs); 40 °C/pH 7.0 (12 hrs), 45 °C/pH 6.0 (6 hrs), 8.0 (12 hrs) ; and 50 °C/pH 6.5 (9 hrs), 7.0 (6 hrs), 8.0 (24 hrs). OVH which was produced under 37 °C and pH 8 for 3 hrs had the highest DPPH scavenging activity and was significant difference (p <0.05) among the antioxidant properties observed. In conclusion, TBARS and DPPH values for OVH which were derived under 37 °C and pH 8 for 3hrs conditions have good antioxidant property than the rest. However, applications of these peptides have to be further studied for its' applications in food industry.Item Application of Crude Extract of Gelatin from Tilapia (Oreochromis mossambicus) Skin as an Edible Coat for Tomatoes (Solanum lycopersicum var. padma)(Uva Wellassa University of Sri Lanka, 2018) Lakchani, H.P.M.; Ranasinghe, M.K.; Abeyrathne, E.D.N.S.; Manjula, U.D.P.Edible coating is an effective method to maintain fruit quality and minimize the post-harvest losses especially in soft skinned fruits. Tomatoes at harvested maturity are more prone to physical impacts during transportation increasing the post-harvest losses. Over the years gelatin has been commonly used as an edible coating due to its barrier properties. Tilapia fish skin as a by-product from inland fisheries is a good source of gelatin. Thus, the present study was focused on application of gelatin based edible coating extracted from tilapia skin for tomatoes. Locally available tilapia skins were used to extract crude gelatin and treated with 5% (v/v) glycerol and applied for tomatoes by brushing at turning stage under room temperature. Non coated tomatoes were used as the control. Both coated and noncoated tomatoes were stored at room temperature for 25 clays of storage in opened polyvinyl boxes. During storage, samples were evaluated for pH, weight loss, color (L*, a*, b*) , titratable acidity, total soluble solids, hardness and sensory attributes at 3-day intervals. Weight loss, color, total soluble solids, titratable acidity and hardness of coated tomatoes showed significant differences (p <0.05) than those of non-coated tomatoes. However, pH and titratable acidity were not significant (p >0.05) between treatments. Sensory analysis was done by 30 untrained panelists and results revealed that the use of edible coating positively influenced on overall acceptability of coated tomatoes until 24th day whereas non coated tomatoes had an unacceptable quality at 18th day. In conclusion, application of crude extract of gelatin on tomatoes showed delayed ripening with acceptable quality parameters for 24 days at room temperature.Item 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, AirItem Comparison of Antioxidant Activity of Hydrolysate Products of Crude Collagen Extracted from Chicken Egg Shell Membrane Using Different Methods(Uva Wellassa University of Sri Lanka, 2018) Dissanayake, K.S.M.; Aruppala, A.L.Y.H.; Abeyrathne, E.D.N.S.Collagen is a highly valuable protein used in food industry. Egg shell membrane is a safe source for collagen. Extraction of collagen from chicken membrane and producing its hydrolysates were carried out using different methods. Objective of this study was to extract collagen from chicken egg membrane with simple and non-toxic method followed by hydrolysis to find out the functional properties of the hydrolysates. Shell membrane was separated by manual peeling by adding 0.5 M Acetic acid, 0.5 M Citric acid followed with extraction of collagen with pepsin digestion. pH of the extracted collagen was adjusted to 6.5 and hydrolyzed using protease with different time combinations (0, 3, 6, 9, 12, 24 hours) at 37 °C followed by heat inactivation at 100 °C for 15 min. Best hydrolysates were selected by 10% SOS-PAGE by visual observations. Selected hydrolysates were subjected to antioxidant activity by Thiobarbituric Acid Reactive Substances (TBARS) method and Diphenyl-l-picryhydrazyl (DPPH) radical scavenging activity. The highest collagen yield was observed from citric acid (0.15 g 1 0g-1) extraction than acetic acid (0.08 glOg-1) treatment (P > 0.05). SOS-PAGE did not show bands even 0 hours, so, 0 hour hydrolysates were selected for antioxidant testing. In DPPH analysis, citric acid extraction shows higher scavenging activity (96.79%) than acetic acid (72.37%) (P < 0.05).flowever in TBARS method also did not show significant difference among the treatments (P > 0.05) and it showed 0.00 mg 1.1level of Melonaldehyde. This concludes that collagen hydrolysates showed good antioxidant activity with citric acid extraction than acetic acid extraction comparing with the ascorbic acid as positive control which can be used as a natural antioxidant in food industry.Item Comparison of Lipid Profile of Smoked Catla (Carla Calla) Made Under Different Combustion Conditions(Uva Wellassa University of Sri Lanka, 2018) Sumanathilaka, A.H.T.N.D.; Abeyrathne, E.D.N.S.; Alakolanga, A,G.A.W.Fish lipids are considered as one of the major sources of polyunsaturated fatty acids including docosahexaenoic (DHA) and eicosapentaenoic (EPA) acids. Since fish is a highly perishable food item, preservation techniques are needed to keep the quality of fish at a higher level for longer shelf-life. Smoking is one of most popular fish preservation techniques and during which lipid profile of fish may be changed resulting in the reduction of nutritional value of fish. This study was conducted to compare the lipid profile of smoked fish made under different combustion conditions. Medium sized (2-3 kg) male Catla fish (Calla calla) were selected from a local reservoir in Ampara district. Fish were brought to the laboratory under chilled conditions and fish fillets were prepared for smoking. Smoking was carried out at 45 ℃ for 2-4 hours. Mahogany, Paddy straw, Cinnamon and Gliricidea were selected as the combustion materials according to the availability and low cost. Lipid extraction was carried out from the smoked fish samples. The composition of lipid extracts of smoked fish were compared with the lipid extract of raw fish by Gas Chromatography-Mass Spectroscopy method and Thin Layer Chromatography method. The level of unsaturation was compared by calculating iodine, acid, peroxide and saponification values. Smoke was collected from the combustion materials and analyzed using Gas Chromatography-Mass Spectroscopy to determine the composition of the smoke. Results showed that there was a significant difference (p <0.05) in the level of unsaturation between the lipid extracts of the smoked fish and raw fish. According to the chromatogram obtained from Gas Chromatography, there was a significant difference in the predominant fatty acids between the lipid extracts of raw fish and smoked fish. In concluding the results, during the processing of fish, chemical changes occur which change the nutritional value of fish.Item Determination of Antioxidant and Metal Chelating Activities of Water Extracted Lepidocybium flavobrunneum Muscle Protein Hydrolysates(Uva Wellassa University of Sri Lanka, 2019-02) Kumarasinghe, A.S.U.; Ediriweera, T.K.; Abeyrathne, E.D.N.S.Lepidocybium flavobrunneum is a marine fatty fish also known as Escolar fish. Due to laxative effect and histamine poisoning many countries reject its consumption as a food leading to wastage of the fishery resources. The objective of the study was to determine the antioxidant and metal chelation activities of Fish Protein Hydrolysates produced from water extracted crude proteins of L. flavobrunneum muscles. In this study Escolar fish muscle was separated from skin and mixed with water according to 1:1, 1:2, 1:3, 1:4 ratios and they were observed under 10% SDS-PAGE gel. Crude extraction was lyophilized and hydrolyzed using Pepsin, Protease and Trypsin enzymes (1:100) under 37 °C at optimum pH conditions for 0, 3, 6, 9, 12 and 24 hours followed by heat inactivation at 100 °C for 15 minutes. Samples were examined for antioxidant activities by TBARS assay, DPPH scavenging assay, and metal chelation activity by Fe (II) chelating activity method, followed by statistical analysis of results. Since there was no any significant different between yields (p>0.05), 1:1 ratio was selected as the best extraction method. 3 hours was selected as the time of hydrolysis, for all enzyme treatments by observing 15% SDSPAGE gel images. According to results obtained from both TBARS assay and DPPH scavenging assay did not show any significance difference (p>0.05). Infact all hydrolysates showed oxidative activities while Fe (II) chelating was high in hydrolysates produced from Trypsin enzyme (37.45±3.33%) compared to rest (p>0.05). Accordingly, the study concluded that hydrolysates produced from incubating with Trypsin for 03 hours followed with heat inactivation has better metal chelating activities compared to other hydrolyzing treatments.Item Determination of Antioxidant and Metal Chelation Activities of Sepioteuthis lessoniana (Squid) Ink Hydrolysates(Uva Wellassa University of Sri Lanka, 2019-02) Fernando, I.H.L.; Ediriweera, T.K.; Alakolanga, A.G.A.W.; Abeyrathne, E.D.N.S.Big fin reef squid (Sepioteuthis lessoniana) is a widely distributed species in Northern coast of Sri Lanka and generates 52% of total body weight as waste due to high utilization in processing industry while causing a series of ecological problems and environmental pollution. As these by-products are a potential source of good bioactive compounds, this study aimed to analyze the bioactive properties of hydrolysates developed from squid crude ink. Ink sacs of S. lessoniana were collected and squeezed. Moisture, protein, ash and lipid content in crude ink were analyzed. Trypsin (1:100) was used in the preparation of enzymatic hydrolysates from lyophilized ink at pH of 7.8 by incubating at 37 °C for 0, 3, 6, 9, 12 and 24 hours followed by heat inactivation at 100 °C for 15 minutes. Best time course (3 hours) was detected using 15% SDS-PAGE and directed to develop chemical hydrolysates using 6 M NaOH (basic), 6 M HCl and 6 M Acetic acid (acidic) in 2:1 ratio respectively while incubating at 37 °C for 3 hours followed by heat inactivation at 100 °C for 15 minutes and 15% SDS-PAGE was conducted. DPPH radical scavenging assay was used to detect antioxidant activity while metal chelating activity was used to detect Fe2+ chelating activity in selected best hydrolysates. According to the proximate analysis, moisture and protein contents were 75.53±2.10% and 19.73±2.44% respectively in crude ink. DPPH scavenging assay showed a significant difference between the treatments (p<0.05) and Fe2+ chelating activity assay revealed that there was no significant difference among those three hydrolysates (p>0.05). However, highest DPPH scavenging activity and Fe2+ chelating activity values (61.54±2.96% and 30.35±3.91%) were obtained from acid hydrolysis. Accordingly, the study concluded that hydrolysates produced by incubating with 6 M HCl and 6 M Acetic acid for 3 hours followed with heat inactivation has better antioxidant and metal chelating activities compared to rest.Item Determination of the Organoleptic Properties of Hydrolyzed Ovalbumin Incorporated Dry Cured Ham(Uva Wellassa University of Sri Lanka, 2018) Gunasekara, D.P.M.K.; Aruppala, A.L.Y.H.; Abeyrathne, E.D.N.S.Ham is one of the most popular cured meat products used all over the world. Potassium and sodium salts of nitrite and nitrate are commonly used as a preservative agent and color enhancer in dry cured ham production. However, high use of these chemicals may lead to health risks. Ovalbumin is the major chicken egg white protein that can be used to produce several bioactive peptides with various functional properties. Objective of this study was to use these peptides as a nitrate replacer in dry cured ham. Dry cured ham was produced incorporating nitrite: ovalbumin hydrolyzates in ratio of 0:0 (no curing salt, as negative control, Tr1), 0:100 (Tr2) 125ppm nitrite as positive control, 0:100 (Ovalbumin,Tr3), 0:100 (Hydrolyzed Ovalbumin,Tr4), 50:50 (Tr5), 75:25 (Tr6) and 25:75 (Tr7). Ovalbumin was hydrolyzed using pepsin (1, Enzyme: 100 Substrate) at just after incubation at 37°C followed by heat inactivation (15 min/100°C). Prepared ham samples were vacuum packed and stored under freezing condition [-18°C] for further analysis. Sensory analysis was carried out by 30 untrained panelists. Antimicrobial activity was tested for locally isolated Escherichia coli and Salmonella. Keeping quality was checked with pH and TBARS assay with 03 days intervals up to 40 days. Color of the samples was initially measured using a colorimeter. According to the sensory analysis, there was no significant difference in overall acceptability among the treatments (p>0.05). Taste was better in positive control (p<0.05). Redness and lightness were significantly different between treatments (p<0.05), yellowness of the treatment did not show any difference (p>0.05). pH and the level of oxidation were within the acceptable range among the treatments during the storage period. It can be concluded that peptides derived from hydrolyzed ovalbumin can be used as an effective curing salt replacer for dry cured ham.Item Determine the Effect of Functional Properties on Chicken Patty Incorporated with Salt Extracted Bioactive Compounds from Pterygoplichthys pardalis (Scavenger Fish)(Uva Wellassa University of Sri Lanka, 2019) Dissanayake, K.S.M.; Ediriweera, T.K.; Abeyrathne, E.D.N.S.Pterygoplichthys pardalis is a tropical and invasive fresh water fish. Based on literature, the extracted compounds from this fish consist of anti-oxidative, antimicrobial and Fe2+ chelating activities. Hence, the objective of this study was to determine the effect of these functional properties on chicken patty, incorporated with salt extracted bioactive compounds from Pterygoplichthys pardalis. Female fish were collected from a local reservoir and slaughtered in the field. Gonads (excluding GI tract and mucus) were separated within 3 hours and stored at 4C. Separated parts were followed for extraction of proteins with distilled water (1:4) and then 10% (w/v) NaCl solution (1:4) and lyophilized. Extracted protein samples were incorporated to the preparation of chicken patty (Chicken meat, Salt, Spices) with 0, 0.5, 1, 1.5 and 2% (w/w) levels. Then TBARS assay, DPPH assay, Fe2+ chelating activity and Total plate count were done for the product for Day 0, 2, 4, 7 and 14. According to TBARS and DPPH assay 2% (w/v) incorporation level gave the highest antioxidant activity and Fe2+ chelating activity (p<0.05). Microbial counts of meat patty with 2% (w/v) incorporation level was suitable for 7 days compared with the control (p<0.05). As conclusion, 2% (w/v) incorporation level of salt extraction from P. pardalis can be used as a natural antioxidant, antimicrobial and metal chelating agent in chicken patty. However further studies needed to check for the maximum level of incorporation.Item 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.Item Developing Simple and Economical Prototype to Measure the Internal and External Quality Parameters On Poultry Eggs(Uva Wellassa University of Sri Lanka, 2019-02) Ranchagoda, B.S.; Udayangani, J.T.C.; Sandaruwan, T.H.S.S.; Wickramarathne, S.D.H.S.; Abeyrathne, E.D.N.S.Egg quality is based on the characters of an egg that affect its acceptability to the consumer. There are several quality parameters used to identify the quality eggs; both internal and external. Internal quality refers to measuring the egg albumin and yolk distribution and yolk color whereas external quality refers to egg size, weight, shape and shell thickness. According to the quantitative and qualitative parameters there are different grading systems available for measuring quality and classify eggs with different groups and price levels. However, still there is no user friendly and economical method to measure the egg yolk color, shape, weight and shell thickness from a single machine. The study attempts to design a prototype to fill this gap. The egg weight is measured by using load cell which is connected to a liquid crystal display and to the computer. When the egg is placed on the cell the value is displayed both on the computer screen and display. The shell thickness is measured using a digital Vernier caliper. The value is displayed once it is placed between the two arms of the Vernier caliper, which is connected to the computer via an Arduino board. The yolk color and egg shape are measured using image processing techniques. In both processes an RGB image is taken and it is converted to a gray scale image. Then a histogram is developed using the pixel count of each point through length and width. Finally, by analyzing the histogram the output is given. The completed prototype was tested and accuracy was measured. Each feature of the model was accepted by more than 60% of accuracy. After all, a survey was done for testing the user acceptance with the participation of selected 20 poultry farmers, and that accuracy level was appreciated by more than 80% of respondents.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 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 lactucaItem 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 studiesItem 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 freezing