Browsing by Author "Jayasena, D.K.D.D."
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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 Comparative Analysis of Physicochemical and Sensory Attributes of Mature and Immature Tumid Venus Clam (Gafrarium tumidum) in Different Locations of Jaffna Lagoon, Sri Lanka(Uva Wellassa University of Sri Lanka, 2018) Jeyaamuthan, S.; Kumar, S.A.; Jayawardana, J.M.D.R.; Thushari, G.G.N.; Jayasena, D.K.D.D.Tumid Venus clam (Gafrarium tumiduni) is one of the dominant and readily available coastal bivalves consumed by local residents in Jaffna district of Sri Lanka. Scientific data on physicochemical and sensory attributes of this species is however scarce. Therefore, the objective of this study was to determine physicochemical and sensory attributes of Tumid Venus clam in four different sites of Jaffna lagoon at two different maturity stages. Randomly collected 200 clams from each different sites of Jaffna lagoon: Karainagar (9.7481°N, 79.8829°E), Mandaitivu (9.6165°N, 79.9920°E), Kayts (9.6526°N, 79.9081°E) and Navanthurai (9.6687°N, 80.0007°E) were graded into two maturity stages as mature (100 clams >35 mm in each location) and immature (100 clams <35 mm in each location) based on the shell length. The composite flesh samples were then subjected to analysis of physicochemical and organoleptic attributes using standard analytical protocols. Results revealed that there was a significant difference in color a* (redness), b* (yellowness), L* (lightness), pH value, water holding capacity, moisture and ash contents with the location as food availability is changed with inhabiting region (p<0.05). However, maturity stage had significant effects only on color a*, b* and L* values and water holding capacity (p<0.05). Based on the sensory evaluation, the appearance and taste of cooked clams were significantly varied with the location and maturity stage due to qualitative & quantitative changes of food items under different environmental conditions and variable nutritional requirements with maturity level (p<0.05). The highest consumer acceptance was recorded for immature bivalve samples from Navanthurai. In conclusion, current study showed the suitability of low cost bivalve resources as a substitute for conventional, expensive seafood sources. Furthermore, location and maturity stage had a significant effect on physiochemical and sensory attributes of Tumid Venus clam.Item Comparison of Meat Quality Traits of Scalded and Non-scalded Broiler Chicken Meat(Uva Wellassa University of Sri Lanka, 2016) Iromi, S.T.T.; Jayasena, D.K.D.D.The aim of this work was to investigate the physicochemical and sensory characteristics of scalded (SBC) and non-scalded broiler chicken (NSBC) breast meat. Six birds were randomly selected from the processing line of New Anthoney's Farms (Pvt) Ltd before and after scalding process which used as treatments. Proximate composition of breast meat of each bird was determined as outlined by ADAC (1995). Measurement of color was determined by using a colorimeter (CR-410, Konica minolta, NIC., Japan). Measurement of pH was determined by using a pH meter (PH700, Eutech instrument, Singapore). Cooking loss was determined by heating the samples up to 85°C for 30 min in a water bath (LWB-IIID, Daihan labtech Co.LTD., Korea). Analysis of variance was conducted by the (ANOVA) and the General Linear Model using SAS program version 9.1 (SAS, 2002, SAS Institute, Cary, NC, USA). Mean Separation was analyzed by Duncan's multiple range tests at P<0.05. SBC contained higher protein but lower fat content than NSBC and no differences in ash and moisture content. Lower fat content in SBC is, dissolve the fat in hot water used in scalding tank. L*, a* and b* values were not significantly difference (p<0.05) between NSBC and SBC. Higher pH values were shown by NSBC and no any significant difference of cooking loss in NSBC and SBC. In higher temperature, glycolytic potential will increase and more lactic acid will produce. That can be the reason for the high pH value in NSBC. It will reduce the ultimate pH of the carcass. Based on the results of the sensory analysis, there was a significant difference (p<0.05) in overall acceptability. Reason for this difference can be, a niche market (Buhari Hotel) existing for NSBC. Keywords: Scalded, Broiler, Non-scalded, Physicochemical, SensoryItem Comparison of Quality Characteristics of Leg Meat Between Sri Lankan Indigenous Chickens and Commercial Broilers at Retail(Uva Wellassa University of Sri Lanka, 2016) Rajapaksha, R.B.G.S.K.; Senarathne, O.D.; Sitva, G.L.L.P.; Jayasena, D.K.D.D.With the aim of investigating the differences in the meat quality traits between Sri Lankan village chickens (VC) and commercial broilers (CB) physicochemical and sensory properties of leg (thigh and drumstick) meat from the two chicken types were assessed at their market age. Ten carcasses each from VC and CB were purchased directly from farmers who are rearing VC and from retail market, respectively. Leg meat from left half of each carcass was deboned separately, and then visible skin, fat, and connective tissues were trimmed off. Deboned meat was minced and used for analysis of proximate composition, pH, and cooking loss. The right leg of each carcass was used for analysis of color, water holding capacity, fatty acid composition, and for sensory evaluation. The results revealed that the leg meat of VC had a higher crude protein content and a lower crude fat content than CB (p<0.05). However, there was no significant difference in moisture and crude ash contents between the two breeds (p>0.05). Though VC showed lower pH and cooking loss compared to CB (p<0.05), the water holding capacity was not differed significantly (p>0.05) between the two types. The a* value was higher while L* value was lower in VC Compared to CB (p<0.05). This may contribute to the darker colour of leg meat from VC. The content of polyunsaturated fatty acids including linoleic acid (C 18:2), eicosapentaenoic acid (C20:5), docosatetraenoic acid (C22:4), docosapentaenoic acid (C22:5), anddocosahexaenoic acid (C22:6) was higher in the leg meat of VC than that in CB (p<0.05). Additionally, VC had higher levels of n-3 and n-6 fatty acids (p<0.05). Moreover, higher taste was recorded for VC compared to CB in sensory evaluation (p<0.05). In conclusion, VC showed better taste and physicochemical properties compared to CB. Thus, the consumer preference for VC meat may be partially explained by these distinctive quality characteristics. Keywords: Commercial broiler, Polyunsaturated fatty acids, Meat quality, Sri Lankan village chickenItem Comparison of Two different Commercially Available Vitamin-Mineral Premixes in Broiler Diets on Growth Performance and Meat Quality of Broiler Chicke(Uva Wellassa University of Sri Lanka, 2018) Weerasinghe, W.M.S.S.; Gunawardana, K.G.U.I.P.; Priyadarshana, S.P.M.; Anand Kumar, S.; De Silva, P.G.J.C.; Nambapana, N.M.N.; Jayasena, D.K.D.D.This study was conducted to determine the effectiveness of two different vitaminmineral premixes on performance, meat quality and meat composition of broiler chicken. A total of ninety (n. = 90) day-old male broiler chicks were randomly assigned into three dietary treatments. Each treatment comprised three replicates and ten broiler chicks were included in each replicate. Broilers were allocated to one of the three diets and fed for 42 days in a completely randomized design. The dietary treatments included two different premixes as T 1 (Basal diet + VitaminMineral premix 1) and T2 (Basal diet + Vitamin-Mineral premix 2) and the control group (To) fed with the basal diet only. The highest (p < 0.05) daily body weight gain (56 gbird-iday-I) and the lowest (p < 0.05) feed conversion ratio (1.68) of broiler birds were recorded from the birds fed T, diet. The highest (34%) and the lowest cook loss (33%) (P < 0.05) were recorded from T2 and T, treatments, respectively. The highest (p < 0.05) manganese concentration (0.065 mg/L) and the crude protein percentage (26%) of chicken breast meat were recorded from the birds fed Ti diet and the lowest manganese concentration (0.0213 mg/L) was recorded from the birds fed control diet. The highest (9%) and the lowest (4%) ash percentages (P < 0.05) were recorded from T2 and T1 treatments, respectively. The pH, color, water holding capacity and texture of broiler breast meat were not affected (p > 0.05) by dietary treatments. In conclusion, the supplemental dietary vitamin-mineral premix 1 has made beneficial effects on performance and meat composition of broiler chicken than the dietary vitamin-mineral premix 2.Item Determination of Growth Performances and Meat Quality of the Broilers Fed with Saccharomyces cerevisiae as a Probiotic(Uva Wellassa University of Sri Lanka, 2016) Macelline, W.H.D.S.P.; Jayasena, D.K.D.D.; Tharangani, R.M.H.; Song, Z.The study was carried out to find the effect of growth performance and meat quality parameters of broilers fed with Saccharomyces cerevisiae (SC) as a probiotic that can enhance the gut microflora and gut health of the broilers. Total 1050 day old "cobb 500" chicks were divided in to 7 experimental units randomly. Each experimental unit consists of 3 replicates with 50 birds in each replicate. Negatively control group (Ti) was fed with only basal feed while other six test groups were fed with basal feed with different dosage (0.6%, 1%, 1.4%) of SC in short term (age of 151 day to 8th day) and long term (age of 1st day to 35th day) such as 0.6%SC long term (T2) and short term (T3), 1% SC long term (T4) and short term (T5), 1.4% SC long term (T6) and short term (T7). Average initial body weight, average final body weight, average feed intake and average Feed conversion ratio values were calculated and the birds were slaughtered and organ weight, carcass weight, breast weight, thigh muscle weight, meat quality parameters (pH, cooking loss and water holding capacity) and proximate analysis of meat were measured at the age of 35" day. Data were analyzed by one-way analysis of variance using the General Linear Models (GLM) procedures of SAS (2004). Highest average feed intake (3.31 kg) (p value= 0.0041) and lowest average body weight gain (1.80 kg) shown by T 1. Highest average body weight gain shown by T6 (2.07 Kg) and T7 (2.06 Kg) (p value= 0.0001). T6 and T7 gave the lowest FCR (1.49 and 1.54) and highest FCR gave by Ti (1.83) (p value= 0.0001). The highest liver weight (0.036%) (p value= 0.0166) was shown by the T6 group. T4 and T5 are the most preferable in order. T6 has lowest pH value (pH 5.5) (p value= 0.0091) and T1 has shown highest water holding capacity (78.89) (p value= 0.0002). So that broilers fed with SC shown significantly high growth performance than negative control group (T1). SC was not shown any significant effect on meat quality parameters, proximate results and internal organs weight. So SC can use as a good growth promoter of the broilers. Keywords: Feed conversion ratio, Water holding capacity, Broilers, ProbioticItem Determination of Meat and Meat Products Consumption Pattern of AIL Students in Uva Province(Uva Wellassa University of Sri Lanka, 2016) Kumarasinghe, H.K.S.P.; Jayasena, D.K.D.D.; Wijesundera, K.K.; Mudannayake, D.C.; Nambapana, N.M.N.; Siyambalapitiya, J.The factors affecting purchasing and consumption of meat are diverse and complex. The objective of this study was to identify different meat and meat products consumption patterns of AIL students in Uva province. A total of 58 schools were selected from Uva province. Pre-tested structured questionnaires were used to collect information from 1231 randomly selected students. Body Mass Index was calculated to detect the malnutrition condition of students. Collected data was analyzed using Microsoft Excel 2013 and Minitab 16. According to results, 85% respondents consumed at least one type of meat. Ninety percent of the participants consumed meat mainly at home. Among non-meat consumers, 48.39% had malnutrition condition. The religious believes (26.18%), allergies (15.71%) and antipathy for killing animals (46.07%) were the most popular reasons for not consuming meat. The most preferred meat types were chicken followed by beef, pork, and mutton, respectively. Among the processed meat types, most of students (57.52%) consume sausages and 4.35% of students consume meat balls. A total of28.82% students consume both meat balls and sausages. There was a significant correlation between the meat consumption and malnutrition. In addition, a significant correlation between meat consumption and sex, religion, income level and living place (urban or rural) were observed, but not with education level and occupation. Type of meat, price, and nutrition were the priority determinants that influenced the purchasing behavior of meat and meat products. It can be concluded that the meat and meat product consumption of A/L students in Uva province of Sri Lanka should be increased to reduce malnutrition and that awareness on processed meat products and different meat types should be increased. Key words: Body Mass Index, Consumption, Malnutrition, Meat, Uva ProvinceItem Determination of Residual Nitrite Levels in Chicken Sausage for Safe Consumption(Uva Wellassa University of Sri Lanka, 2016) Sivarajah, K.; Edirisinghe, N.; Ariyasena, H.; Jayasena, D.K.D.D.Nitrite is a precursor of carcinogenic N-nitrosamines during processing of meat products or under human stomach conditions, as well as having its own toxicity. The factors affecting purchasing and consumption of meat and meat products are diverse and complex. The objective of this study was to determine the addition of minimum residual nitrite salt to chicken sausage and determine the safe consumption by analysing microbial count including Clostridium botulinum. During this study, different amount of nitrite salt (90 ppm, 112.5 ppm, 125 ppm and 175 ppm) and nitrate salt (90 ppm, 112.5 ppm, 125 ppm and 175 ppm) were added for chicken sausage samples and stored at -5° C. Residual nitrite level was tested at day 1, day 15 and day 30 at -5° C by photo electro colourimeter to determine the minimum effective residual nitrite level for causing food borne disease by Clostridium botulinum. Ingoing nitrite level and nitrate level as 90 ppm was considered as a control in this study. Total plate count, Staphylococcus aureus, Total coliforms and Escherichia coli were checked weekly. Colour analysis, Lightness (Le), redness (a*) and yellowness (be) values were analysed at day 1 and day 30. pH was analysed at day 1 and day 30. Sensory analysis was done by using 7-point hedonic scale for 30 untrained panellists. Highest score was gone to 112.5 ppm nitrite and nitrate salt added for all the sensory parameters. Data was subjected to analysis of variance (ANOVA) with P<0.05 significant level by SAS. Duncan Multiple Range Test was performed to compare the mean value. The results revealed that residual nitrite level range from 4.55 ppm to 12.7 ppm was free from Clostridium botulinum. The results of the Total plate count, Staphylococcus aureus, Total coliforms and Escherichia coli revealed an acceptable limit of microbiological situation. Keywords: Residual nitrite, Clostridium botulinum, Staphylococcus aureus, Escherichia coliItem Development of a Compact Aerobic and Anaerobic Digestion Wastewater Treatment System for a Broiler Processing Plant(Uva Wellassa University of Sri Lanka, 2020) Malintha, G.A.N.; Ranaweera, K.K.T.N.; Andrew, M.S.; Jayasena, D.K.D.D.The present study was conducted to develop a compact aerobic and anaerobic wastewater treatment system for a meat processing industry. Through this novel system, it was expected to increase the efficiency of wastewater treatment while reducing the land area utilized for the wastewater treatment plant. The treatment system was aligned vertically and consisted of four different units accordingly rotating drum bioreactor, aeration unit, screening unit, and anaerobic digester unit. The structure of the prototype was built mainly using high-density polyethylene drums. As the influent, wastewater generated at a commercial broiler processing industry was used. The experiment was consisted of 2 treatments: existing wastewater treatment plant (screening, aeration, dissolved air floatation, chemical treatment), and novel compact wastewater treatment system. Influent wastewater and the treated effluent from both treatments were analysed for Biological Oxygen Demand (BOD), Chemical Oxygen Demand (COD), pH, nitrate content, nitrite content, ammonium content, and Total Suspended Solids (TSS) levels. Surface area utilized for two treatments were compared. The BOD, COD, pH and nitrate values of the treated effluent from the novel system was significantly lower than those of treated effluent from the existing system. However, NH3 content of the treated effluent from the novel system was significantly higher than that of treated effluent from the existing system which indicated incomplete anaerobic digestion in the novel system. When comparing the land area utilization of two treatments, the novel treatment system utilized less land area for wastewater treatment (163.75 L/m2 vs. 3.09 L/m2). According to the results, it could be concluded that the novel wastewater treatment system is highly efficient in reducing organic load in wastewater and land area utilization. Further studies are recommended to optimize the system for the reduction of NH3 generated during the anaerobic digestion of the waste. Keywords: Chemical oxygen demand, Biological oxygen demand, Rotating drum bio reactorItem 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 freezingItem Development of a Low Cost Fish Ball Incorporating Yellow Fin Tuna off Cuts and Deskinned Sword Fish(Uva Wellassa University of Srilanka, 2011) Dasanayaka, D.A.B.P.; Jayasena, D.K.D.D.; Lalantha, N.; Jayamanne, S.C.The contribution that fisheries resources make to human nutritional needs is significant and may represent the only readily available protein source for people in developing countries. Even small quantity of fish can play a vital role in improving the predominantly cereal based diets of the developing countries. Fish products are comparable to meat and dairy products in nutritional quality. Fish has traditionally been a popular part of the diet in some countries. Today even more people turn to fish as healthy alternative to red meat (Bender, 2005). A recent study has shown that average recovery percentage of expensive cuts of yellow fin tuna (Thunnus albacares) from a medium scale processing factory is approximately 50%. However every recovery percentage can be contrasted depending on the quality of the raw material and nature of the product. The remaining inexpensive off cuts has low market value. Off cuts consists with whole dark muscles, trimmings of the white muscle, tail cuts, and ventral side of the tuna. Tuna trimmings can be purchased at Rs. 200 per kg. The profit margin of food processing companies can be increased while converting these off cuts into value added products. Fish balls can be produced using any fish but the tuna varieties are preferred because meat color and flavor stands up well in finished products. Yellow fin tuna (Thunnus albacares), and Sword fish (Xiphias gladius) are the main species employed. More than two species of fish are usually blended because tuna flesh alone does not give sufficient resilience to the product (Amona, 1965).Item Development of a Low Fat Chicken Meat Ball with a Suitable Fat Replacer(Uva Wellassa University of Sri Lanka, 2010) Dissanayake, H.D.S.J.; Jayasena, D.K.D.D.; Samayamanthree, S.D.B.; Cyril, H.W.Development of low fat meat products becomes increasingly popular in the world market. Meat ball is one such popular formed meat product and development of a low fat chicken meat ball is attempted to fulfill the consumer satisfaction. Original chicken meat ball formula was modified by introducing equal amounts (6%) of isolated soya protein (ISP), TVP and gelatin as fat replacers to produce three new formulae. All samples were prepared under same conditions and the organoleptic characters were tested using 30 untrained panelists. After finalizing the best fat replacer, loose meat percentage of original 'thicken meat ball formula was changed and three new formulae were prepared using loose meat and fat replacer combinations of 18% and 6%, 20% and 4%, 22% and 2% respectively. Commercial chicken meat ball was taken as the control. Organoleptic characters of four meat ball samples were tested again. Keeping quality characters were also measured for one month storage period at weekly intervals. Proximate analysis was conducted for all samples. Data were analyzed using MINITAB and SAS statistical packages. Friedman test revealed that at least two treatments were significantly different (P<0.05) for aroma, taste and overall acceptability. 1SP was selected as the best fat replacer as ISP added meat ball showed the highest median values for sensory qualities. The second experiment was conducted to select the best combination of loose meat and fat replacer and no significant difference (P>0.05) observed among the treatments for sensory characters except for overall acceptability. Highest median value for overall acceptability was recorded for treatment A (loose meat 18% and ISP 6%). pH values of all samples decreased during the storage period but no significant difference (P>0.05) observed among treatments. Water holding capacity did not significantly (P>0.05) decrease during the storage period. There was no significant difference among treatments (P>0.05) for protein, dry matter and ash contents except for crude fat contents (P<0.05). Treatment A had the lowest median value for crude fat whereas the control sample had the highest. Therefore Treatment A was selected as the best formula for a low fat chicken meat ball. Key words: Low fat, Isolated soy protein, Loose meat, Meat ballItem Development of an Egg Based Sausage(Uva Wellassa University of Srilanka, 2011) Attanayake, M.K.D.K.; Jayasena, D.K.D.D.; Lalantha, A.N.NOTE: see the PDF version The present trend of demand is for ready to serve or ready to cook food items. Sausages have been developed as a convenient product but mostly composed of meat. Present meat and meat based food products may contain various chemicals and preservatives, which is a cause for cancer (Pearson and Gillett, 1996). Therefore, many people nowadays are reluctant to buy these products. On the other hand, absence of strong preservatives in egg-based sausages cuts down health hazards and gives safe access as foodstuffs. Investigations carried out for development of an egg based sausage by replacing the meat component of sausages with eggs has not being attempted yet. Thus, the present study was aimed at producing an egg based sausage for the people who wish to consume egg based products. Egg-based sausage can reach the optimum acceptability and nutritional requirements if developed properly and will provide a balanced diet for the consumer. Eggs are considered as one of the highly nutritious natural products. Eggs naturally possess functional properties like good emulsifying, binding, coagulating and stabilizing abilities, which are essential characteristics in food manufacturing processes (Stadelman and Cotterill, 1996). Therefore, additives with those properties are not required to be added artificially to the manufacturing process of egg based sausages, thus the production cost can be reduced. This study was designed to develop egg based sausages using whole egg powder, egg white powder and locally available high nutritious vegetables such as carrot (Denims carota), leeks (Allan?, porrunz L.), and mushrooms (Pleurotus species), spices and additives. Fresh eggs are not suitable in sausage production due to several problems. Fresh eggs are difficult to transport since they are bulky, fragile and highly perishable. Moreover, they cause difficulties in stuffing of the sausage mixture into the casing during processing, due to high juiciness and break when fried. Salmonella incidences are also high in raw eggs. Eggs in powder form however, provide a near complete solution to these problems. Dried egg powder could be stored and transported at room temperatures and is quite stable and has a longer shelf life. Egg yolk powder is not suitable to be used in sausages because yolk has higher fat content and low solubility. It also incurs higher import cost and has poor functional properties such as water activity, which is higher in egg yolk powders than in whole egg powders (Joel et al., 2010). Therefore, only whole egg powder and egg white powder could be used in production of egg-based sausages. The main objective of this study was to develop an egg based sausage as an alternative product for traditional meat sausages containing preferable characteristics such as texture, color and taste.Item Development of Ready to Eat Marinated Chicken Parts(Uva Wellassa University of Srilanka, 2011) Laghini, M.; Jayasena, D.K.D.D.; Kumara, A.; Liyanage, K.NOTE: see the PDF version The demand for chicken meat and their products in Sri Lanka is growing rapidly, since chicken consumption has no religious barriers. Poultry meat is highly suitable as a raw material for product development due to its light color and delicate flavor which can be transformed into a wide range of value added foods. Chicken consumption in Sri Lanka is expected to increase to 8 kg per person from the current 5 kg next five years (Cheng Chih Kwong, 2010). Meat items include both ready to eat and ready to cook products. The busy lifestyles of modern day housewives do not allow them adequate time for preparation of food at home. Therefore, this study was conducted with an aim of developing a high quality, safe to eat, marinated chicken parts, which can be stored at Frozen conditions and conveniently cooked by the housewives within a short time. A marinade usually tenderizes the meat which is stringy and tough and improves the flavor. Acidic ingredients soften the food, allowing it to absorb the flavors of theSauce and also increase shelf life. These qualities were used in preparing a ready to eat marinade chicken.Item Effect of Slaughtering Age Sex of Strain Cobb and Hybro on Cutup Weights(Uva Wellassa University of Sri Lanka, 2010) Pathmanathan, P.; Nambapana, N.M.N.; Jayasena, D.K.D.D.; Weerasooriya, G.The qualitative properties of the meat are of major importance for poultry processing, since meat is now widely consumed as cuts or as processed products. The aim of this study is to evaluate the effect of slaughtering age, sex and strain Cobb and Hybro PG+ on cutup weights. The experiment was conducted with 192 broilers of two different strains (Cobb and Hybro) which were reared in a fully automated, closed house system at Crysbro Group of Company, Jayamalapura, Gampola. Birds were slaughtered at the age of 33 to 42 days. All broilers were kept on a 12 hours starvation period then weighed before slaughtering. At the end of processing, carcasses were portioned into five different parts such as Leg, Breast, Back, Wing and Neck and weighed to the nearest ±0.01 g. Data were analyzed by Multiple Regression employing sex and strain as two dummy variables. Age of birds was taken as a quantitative variable. The results revealed that all variables except the Neck% varies significantly with age (P<0.05). All variables have varied significantly with the strain (P<0.05). Sex had shown a significant effect (P<0.05) on Neck (N %) and Back (B %). Wing (W%), Breast% (Br %) and Leg (L %), have increased with slaughtering age (P<0.05) while Back (B %) has decreased with slaughtering age. No change observed in Neck (N %) with the slaughtering age. Processed weight of male was higher than that of female in both strains. Strain Cobb was identified as the most suitable strain for portioning as expensive cut percentages such as Breast% and Leg% are higher in Cobbs than Hybro PG+. At 38 days of slaughtering age, strain Cobb produced average 2.143 kg of live weight, Back 15.19%, Wing 7.68%, Leg 23.0%, Breast 27.61% and Neck 4.43%. Therefore, strain Cobb could be used to obtain high carcass weight or expensive portions from 38 days of age. Key Words: Hybro PG+ , Cobb, Strain,Carcass weight, StarvationItem Effect of Different Levels of a Commercially Available Acidifier on Growth Performance, Meat Quality and Escherichia coli Count in the Ileum of Broiler Chicken(Uva Wellassa University of Sri Lanka, 2018) Gunawardana, K.G.U.I.P.; Weerasinghe, W.M.S.S.; Priyadarshana, S.P.M.; Anand Kumar, S.; De Silva, P.G.J.C.; Nambapana, N.M.N.; Jayasena, D.K.D.D.The study reported herein was conducted to investigate the effect of different levels of an acidifier on performance, meat quality, E. coli count in the ileum and the organ weights of broilers. A total of 120-day-old male broiler chicks were randomly assigned into four treatments. Each treatment comprised three replicates of 10 birds each. Broiler chicks were randomly assigned into three acidifier levels (0.5, 1.0 and 1.5 m1/3L) as T1, Tz, T3 treatments, respectively. The control group (To) treated with normal water only. Broilers were fed with a basal diet for 42 days in a completely randomized design. The highest (p < 0.05) daily body weight gain (67 g) and the lowest (p < 0.05) feed conversion ratio (FCR) (1.48) were recorded from T2 treatment. The lowest (p < 0.05) E. coli count (7.314 log cfu g-') in the ileal digesta content was recorded from T3 treatment. The lowest (p < 0.05) cook loss (31%) was recorded from the control group. The lowest (p < 0.05) lightness (65.7) and the highest (p < 0.05) redness (10.08) of broiler breast meat were recorded from 12 treatment. The highest (p < 0.05) relative weight of the proventriculus (0.39%) was recorded from TO treatment. The highest (p < 0.05) relative weights of the duodenum (0.4%) and the caeca (0.3%) were recorded from TO treatment and the lowest relative weights of the duodenum (0.22%) and the ceca (0.19%) were recoded from T2 treatment. The highest (p < 0.05) relative weights of the heart (0.67%) and the pancreas (0.27%) were recorded from To treatment and the lowest relative weights of the heart (0.42%) and the pancreas (0.09%) were observed from T2 treatment. In conclusion, supplementation of an acidifier in 1 ml/3L concentration has better effects on performance, E. coli count of the ileum and organ weights of broiler chicken. KeywordsItem Effect of Dried Murraya koenigii Leaf Powder on Quality Parameters of Chicken Meat Cracker(Uva Wellassa University of Sri Lanka, 2020) Thathsarani, A.P.K.; Jayarathne, G.G.N.; Jayasena, D.K.D.D.There is huge consumer demand for pre-cooked and shelf-stable meat-based snack products. Dried Murraya koenigii leaf powder (DMLP) possesses antioxidant, antidiabetic, anticancer, anti-inflammatory, and antimicrobial properties. This study was conducted to develop a chicken meat cracker incorporated with DMLP and to determine the physicochemical and sensory properties. Preliminary trials were conducted to finalize the best ratio of wheat and corn flour. Chicken meat crackers were prepared separately from the dough incorporated with DMLP at 0% (control), 1%, and 2%. After baking at 180°C for 15 minutes, samples were vacuum-packed and stored at 27°C. Proximate composition, pH, colour, water holding capacity (WHC), texture, microbial quality, and TBARS value were tested during the storage period. Sensory evaluations showed that 1:1 ratio of wheat: corn flour with 1% and 2% DMLP incorporated samples were acceptable. The hardness of the samples was decreased (P < 0.05) over the storage period. When considering the colour, the highest L* value (P > 0.05) and b* value (P < 0.05) was from 2% DMLP incorporated to sample, and the highest a* value was from the control. The pH value reduced and TBARS values of all the samples increased over the storage period. At the initial stage, the lowest pH (7.73) and lowest TBARS value (0.76) was from 2% DMLP incorporated sample. Salmonella, Escherichia coli, yeast, and mold were absent in all samples up to one month storage period. Total plate count (TPC) values increased by 1% and 2% DMLP incorporated samples up to a month storage period. The highest TPC value was recorded from the control up to one month storage period. The highest average moisture content and the lowest ash content were recorded from the 2% DMLP incorporated sample. Thus, the results showed the possibility of utilizing both 1% and 2% DMLP to improve the nutritional characteristics of chicken meat crackers in equal amounts. Keywords: Total plate count, Sensory, TBARS value, Hardness, Murraya koenigiiItem Effect of Enrobing on Quality Traits of Chicken Nuggets Produced Using Steam Cooking and Without Steam Cooking(Uva Wellassa University of Sri Lanka, 2016) Samudini, W.M.S.; Jayasena, D.K.D.D.; Fernando, T.S.R.; Wijesundera, W.M.N.M.; Athula, D.L.K.; Pemasire, P.F.S.The aim of this study was to examine the effect of enrobing on quality traits of chicken nuggets produced using steam cooking and without steam cooking. Nuggets were manufactured, based on nuggets preparation procedure of Ceylon Agro Industries (pvt) Ltd, with four treatments Tr 1 (initial product), Tr2 (steam cooked nugget without enrobed), Tr3 (enrobed fried nugget produced without steam cooking) and Tr4 (enrobed, fried steam cooked nugget). Nuggets were evaluated for microbiological counts, pH, colour, breading pickup and sensory properties during storage. Higher initial aerobic plate counts were recorded in uncoated nuggets same as Staphylococcus aureus. After 21 days, uncoated nuggets were resulted highest aerobic plate counts and Staphylococcus aureus. Tr4 recorded zero initial Staphylococcus aureus counts during storage time. The pH of the control samples in respect to the enrobed, diminished during first fourteen days of storage and then in 21 day of storage it showed an increment. Same pattern was exhibited in enrobed samples but the increment was less than the control samples. The L*, a*and b* values changed significantly (pItem Effect of Frying in Different Cooking Oils on the Fatty Acid Profile and Sensory Characteristics of Tilapia (Oreochromis niloticus) Fillets(Uva Wellassa University of Sri Lanka, 2016) Fernando, N.F.K.R.; Thushari, G.G.N.; Jayasena, D.K.D.D.Fish is one of the most abundant sources of essential fatty acids. Among many fish species, Nile tilapia (Oreochromis niloticus) is a popular culture species in aquaculture industry and they heavily contribute to the worldwide fish consumption. Fish is mainly consumed in fried forms in many countries and the alterations in the fatty acid composition during frying process may have significant effects to human health. This study was performed to determine the effects of frying with three different cooking oils (soybean, sunflower and coconut oil) on the fatty acid profiles and sensory characteristics of tilapia fillets. Fish were purchased from local fish shop in Badulla and transported to the university laboratory under chilled condition. Tilapia fillets were deep fried in the three different cooking oils separately and the fatty acid composition of each group was evaluated using gas chromatography. The fat content of the fillets increased after frying in all evaluated samples (P<0.05). Mean saturated (SFA), monounsaturated (MUFA), polyunsaturated (PUFA) fatty acids, Total (E) -3 and E-6 contents of raw fillets were 43.2610.55, 29.9011.26, 26.3111.65, 15.4311.17 and 10.8810.53%, respectively. Frying led to exchange of fatty acids between the tilapia fillets and cooking oils. As a result of interactions, PUFA, E-6 and PUFA/SFA ratio of samples fried in soybean and sunflower oil significantly increased while the amounts of SFA decreased (P<0.05). Frying had a negative effect on the E-3, EPA and DHA amounts in all fried samples. E-6/-3 ratio was optimum in soybean oil fried samples while sunflower and coconut oil fried samples values were not in the recommended level to health. Frying with coconut oil showed high SFA, MUFA and low PUFA levels among all samples. in concern to sensory results, both sunflower and soybean oil-fried samples obtained positive results. By considering all the facts, soybean oil can be considered as the best cooking oil to fry tilapia fillets. Keywords: Tilapia, Deep frying, Soybean oil, Coconut oil, Fatty acidsItem Effect of Marination with Lime Juice, Papaya Juice and Sesame Oil on Meat Quality Characteristics of Chicken Wings(Uva Wellassa University of Sri Lanka, 2020) Senanayaka, I.T.; Rupasinghe, R.A.; Jayasena, D.K.D.D.As a result of consumer’s attention towards health, it has become a trend to consume natural ingredients to improve the quality of the product. There is a high possibility to use natural ingredients in the meat industry to improve the quality parameters of chicken meat. This study was done to determine the meat quality parameters of marinated chicken wings with lime juice, papaya juice, and sesame oil. Chicken wings were marinated for three hours with spice mixture mixed with lime juice, papaya juice, and sesame oil separately and the control sample was marinated with spice mixture mixed with water. Marinade: meat ratio was 1:1. Marinade uptake, meat quality parameters, proximate analysis, microbiological parameters, and lipid oxidation level of marinated chicken wings were evaluated. Sensory analysis was performed using a 7-point hedonic scale. The results showed that papaya juice has improved the tenderness of chicken wings (p<0.05). Flavor desirability and general acceptability were significantly higher in chicken wings marinated with sesame oil according to the sensory evaluation. Lime juice ensured microbiological safety as it showed the lowest total plate count (7.25 CFU mL -1 ). TBARS value was higher (p<0.05) in wings marinated with lime juice (0.73 mg kg-1). The antioxidant activity was higher in sesame oil (72%). Marinade uptake, crude ash, crude protein, and crude fat content of three treatments were significantly different. Chicken wings marinated with sesame oil had higher (p<0.05) marinade uptake (3.18 ±0.53%), fat content (8.30±0.17%) and protein content (67.11±0.05%) while those marinated with lime juice obtained higher (p<0.05) crude ash content (1.63±0.01%). Meat quality parameters such as pH, color, and texture were significantly different (p<0.05) among the treatments. Chicken wings marinated with sesame oil had the highest texture, pH, and color values. In conclusion, sesame oil was a better marinade ingredient compared to lime juice and papaya juice. Keywords: Tenderness, Antioxidant activity, Marinade uptake