Browsing by Author "Boraluwa, C."

Now showing 1 - 2 of 2
  • No Thumbnail Available
    Item
    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
  • No Thumbnail Available
    Item
    Formation of Edible Casings from Hydrolyzed Ovalbumin
    (Uva Wellassa University of Sri Lanka, 2018) Rathnayake, R.M.T.S.; Ranasinghe, M.K.; Abeyrathne, E.D.N.S.; Boraluwa, C.
    Edible casings are environmental friendly approach that can be applied on food products to control the deterioration due to oxidation or microbial growth, while enhancing the nutritional attributes. Ovalbumin and its hydrolysate exhibit functional properties to a greater extent and can be used to form an edible casing. Thus, the present study was focused to develop an edible casing using hydrolyzed ovalbumin (HOB) and to assess its physical properties. Firstly, already extracted ovalbumin protein was hydrolyzed using 1% pepsin. The HOB solid was dissolved in distilled water (9 g/ 100 mL) and as the plasticizer either levels of glycerin (Gly) at 20, 30, 40 and 50% (w/w of protein) or sorbitol (SB) at 50 and 60% or lactic acid (LA) at 30, 40, 50 and 60% was added. Then, the pH of the solution was adjusted to 11.25±0.10 and heated up to 45°C for 20 min in water bath. The treated solution was tasted into polypropylene covered plates and the films were peeled after 48 hrs at 25±2°C. After peeling, the films were subjected to heat treatment at 85°C for 20 min. The films formed using SB at 50 and 60% had a lower elongation and those of made using LA at 30, 40, 50 and 60% which had a higher brittleness. Films formed with Gly at 20% had higher brittleness while Gly at 40 and 50% had lower elongation compared to the Gly at 30%. The hardness of the prepared films was compared according to the different thicknesses as 0.06, 0.08, 0.10 and 0.12 mm. The thicknesses of 0.06 mm and 0.08 min had higher brittleness and thickness of 0.12 mm had a higher hardness than that of 0.10 mm. In conclusion, Both SB and LA were not suitable in film formation from HOB as plasticizers while the film with 30% Gly and 0.10 mm thickness showed a better film characteristics as an edible casing.