Browsing by Author "Himali, S.M.C."

Now showing 1 - 4 of 4
  • No Thumbnail Available
    Item
    Development of a PCR based genotyping procedure to identify the adulterations to beef in Sri Lankan meat market
    (Uva Wellassa University of Sri Lanka, 2013) Dunuwille, S.W.M.B.; Premachandra, T.N.; Rajapaksha, P.; Rajapakse, S.; Sooriyapathirana, S.D.S.S.; Jayawardane, B.C.; Himali, S.M.C.; Kodithuwakku, S.
    Meat is consumed by the Sri Lankan people as a major source of dietary protein. Meat contains over 20 different proteins with a high biological value and contains almost all the essential amino acids (Vercoe et al., 1997). Substitution of an expensive meat type with a cheaper or unaccepted meat type is a major problem associated with the meat industry. Therefore, the determination of food authenticity and the detection of adulteration are important to protect consumer rights (Gupta et al., 2012). Identification of the species of origin of the meat sample is relevant to consumers for several reasons such as possible economic loss due to fraudulent adulterations, medical requirements of individuals who might have specific allergies and religious reasons (Miguel et al., 2004). The beef industry in Sri Lanka is relatively small scale when compared with other countries. The per-capita availability of beef was 1.71 Kg/year in 2011 (Department of Animal Production and Health, 2011). However, a considerable amount of the Sri Lankan population consumes beef and the potential for beef to be substituted by other meat types is higher. Buffaloes are considered as a protected species in Sri Lanka and therefore slaughtering is banned (Animal act, 1958). However, Buffalo meat is often used to adulterate beef. This is mainly because Buffalo meat is comparable to beef in many of the physicochemical, nutritional, functional properties and palatable attributes (Anjaneyulu et al., 1990). Apart from taking buffalo meat as a possible adulterant of beef, this study also tried to distinguish goat meat and dog meat from beef as well using DNA fingerprinting approaches. Methodology Sample collection and DNA extraction: blood samples from Cattle, Goat and Dog and a Buffalo meat sample was obtained. Blood samples were stored at 4°C and meat samples were stored at - 20°C. DNA was extracted from blood samples using the Phenol-Chloroform-Isoamyl alcohol method with modifications (Sambrook and Russell, 2001). DNA was extracted from the meat sample using the Promega Wizard SV Genomic DNA Purification System. DNA samples were quantified using UV absorption spectrophotometer at 260 nm. By using the quantified DNA solutions, working DNA solutions with the concentration of 60 ng/µl were prepared.
  • No Thumbnail Available
    Item
    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.
  • Thumbnail Image
    Item
    Effect of Selected Wood Smoke on Physicochemical and Sensory Qualities of Tilapia (Oreochromis niloticus)
    (Uva Wellassa University of Sri Lanka, 2019) Lelwela, G.K.T.N.; Wijesinghe, S.K.D.; Himali, S.M.C.; Abeyrathne, E.D.N.S.
    Different preservation and processing techniques have been used to extend the shelf life of fish. Smoking is a technique that enhances the flavour, colour, texture and shelf life of fish. This study was conducted to identify specific smoking conditions for Tilapia (Oreochromis niloticus) while comparing the physicochemical and sensory qualities of Tilapia smoked using selected wood smokes. Tilapia fillets of same thickness were obtained and trials were conducted to identify the best brine concentration, temperature/time combination and wood material. The fillets were immersed in brine containing 2.5, 5.0, 7.5, 10.0 and 12.5% (w/v) NaCl for 1 hour. Then fillets were smoked with wood smoke under three different temperatures (50, 60 and 70°C) and three drying times (3, 4 and 5 hours) using a smoking oven. Based on the selected temperature/time combinations Tilapia were smoked using mahogany, cinnamon and their combination (1:1). Final products were vacuum packed and stored at 4°C for analysis. Quality changes in sensory attributes were tested with 30 untrained panelists. Microbial quality (Salmonella, Escherichia coli and Total Plate Count), TBARS, DPPH assay, pH and colour were detected during 21 days of chilled storage and proximate analysis was conducted. Fish brined in 10% (w/v) NaCl and smoked at 60°C for 4 hours using mahogany: cinnamon at 1:1 had the best sensory qualities (p<0.05). Microbial counts and lipid oxidation were within the permitted levels. During the chilled storage pH was changed from 6.63±0.09 to 6.70±0.08 (p>0.05). An increase in lightness (40.85±0.32 to 42.02±1.22) was observed whereas the redness (8.86±0.69 to 6.84±0.11) was decreased. In conclusion, immersing Tilapia fillets in brine containing 10% (w/v) NaCl followed by smoking at 60°C for 4 hours using mahogany: cinnamon at 1:1 can be considered as the best conditions to produce smoked Tilapia. However, further studies need to be done to compare the chemical changes occurred due to smoking.
  • No Thumbnail Available
    Item
    Effects of a Novel Starter Feed on Growth Performances of Underweight Broiler Chicks
    (Uva Wellassa University of Sri Lanka, 2021) Sinhadhipathi, S.M.W.; Prabashwari, T.I.G.; Jeyaharan, T.; Himali, S.M.C.
    This study was carried out to evaluate the effects of a novel starter feed for underweight broiler chicks to achieve the expected growth performances and feed conversion ratio (FCR) than the available commercial starter ration. The novel starter feed was formulated with addition of 3% digestible lysine, Bioplex organic mineral and organic acid (Avila Zn) at a rate of 750 g and 330 g per metric tons of feed respectively with other essential amino acids compared to Pussalla Feed Broiler Starter Crumble. The control feed was basically formulated with corn and soya bean meal without addition of organic mineral and organic acid. In this present study, a feeding trail was conducted using underweight (32.48 ± 1.79 g) day old Hubbard Classic chicks (1200) by providing ad libitum of two types of starter feed to each 12 groups having 50 birds. The two groups of underweight chicks were fed with two starter feed up to 14 days and the Pussalla Feed Broiler Finisher Pellet was fed on 14-33 days to both groups. Daily feed intake, weekly body weight, FCR and mortality of underweight broiler chicks were recorded during the experimental period. The experimental design was Complete Randomized Design and data were analyzed by using one way ANOVA. Proximate analysis, sugar, starch and metabolizable energy were not different (p>0.05) in two starter rations. The results revealed that the novel starter feed directly influenced to higher weekly weight gain of broiler chicks at 7 and 14 days as 11.70% and 21.95%, respectively while lower FCR at 7 and 14 days as 20.48% and 13.33%, respectively compared with the control group (p<0.05). The novel starter fed chicks had lower (p<0.05) mortality (3.0 ± 0.01%). Thus, it can be recommended as a solution for low growth performance of underweight chicks and reduction of profit losses of Pussalla Broiler Farm in economically when compared to previous farm records of growth performances. Keywords: Feed conversion ratio; Feed intake; Growth performance; Starter feed; Underweight chicks