Browsing by Author "Lalantha, N."

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    An assessment on the possibility of process modification for crumb products, from manual packing to a semi-automated packing mechanism
    (Uva Wellassa University of Sri Lanka, 2015) Fernando, H.S.S.; Wickramasinghe, I.; Lalantha, N.
    Production management is an area of management concerned with overseeing, designing and redesigning business operations in the production of goods and services. Automation of a packing line will increase the productivity and will reduce contamination. Modern warehouses are called distribution centres, to emphasize that they only profit by moving goods. To a distribution centre, storage represents unproductive assets. In present era, fast food consumers are looking for readymade products and increased interest is shown in partial replacement of meat system with extenders/binders/fillers (Sohila, 2008). In recent times there has been a remarkable increase in demand for ready to eat meat products (Duxbury, 1989). Therefore food industry is now forced to develop a variety of convenience products with improved quality and lower cost to meet increasing demand for meat based food products (Thomas et al., 2007). The study evaluated the current packing mechanism with new, planned semi-automated mechanism relevant to the aspects such as overall labour effectiveness, warehouse utilization and etc. After analyzing the current and future scenarios, the study focused on the suggesting a vacuum packing operation for crumb products. Methodology The packing volume and the consumed labour hours were observed and noted in the data collection sheet as to evaluate the productivity difference between labour and machine. Then the chicken drumstick samples were subjected to a transport trial and the number of non- conformance units of chicken drumstick occurred in the transport trial was observed and noted regarding the current pack arrangement and new pack arrangement. Then two different arrangement methods were compared by using two sample T test to see whether there is a significant difference in defects/non conformances occurred during transportation (ISTA Guidelines). Also the number of non-conformance units of chicken drumstick occurred in the transport trial was observed regarding the new pack arrangement relevant to 310 gsm and 350 gsm pack densities. Then two different gsm packs were compared by using two sample T test to find out whether there is a significant difference in defects/non conformances occurred during transportation (ISTA Guidelines). The sample (10 g) was taken in to a 100 ml beaker and 25 ml of distilled water was added and mixed well. Then the pH measure was taken. About 5 g of the sample was weighed in to a moisture dish which was previously dried in an oven maintained at 105˚c and weighed. Once in every week TPC, E.coli count, Streptococci spp. count and fungus count were tested for each vacuum packed and non- vacuum packed samples. The sensory qualities of vacuum packed and non vacuum packed crumbed products (Chicken drumstick) were evaluated by a panel of ten panelists who were trained to familiarize with the sensorial attributes of fried chicken drumsticks using differentiating and descriptive tests. Result and Discussion According to One sample T test results, Labour packing productivity was significantly different (P<0.05) from the given machine packing productivity and unionized labour packing productivity was significantly different (P<0.05) from the non-unionized labour packing productivity. Also the “c” of cobb-dougles function was less than 1 and it reveals that non- unionized labour is more productive. According to the Two sample T test result, defects occurred in current packing arrangement was significantly different (P<0.05) from the defects percentage that occurred in new packing arrangement for 1kg and 300 g packs and defects occurred in 350gsm packs was not significantly different (P<0.05) from the defects percentage that occurred in 310gsm packs which are arranged in new packing arrangement for 1kg and 300g packs. Space saved by the new arrangement, for 1kg pack was 0.84 x 10 m and for 300g m . In the Two sample T test, vacuum packed chicken drumsticks and normal packed chicken drumsticks had a significant difference (P<0.05) in moisture levels measured in the consecutive storing weeks. Vacuum packed chicken drumstics have a less variation pattern compared to the normal packed chicken drumstics in moisture percentage. But there was no significant difference in pH variation (P>0.05) between the two samples. Salmonella, E.coli, Staphylococci. Spp., Yeast and mold were not observed during the 8 weeks of storing period (-18 ˚C) in both the vacuum packed and normal packed chicken drumstick samples. But the Total plate count increased with the storing period (-18 ˚C) according to the packing method. According to the Kruskal-Wallis test results colour, texture, taste and overall acceptability were significantly different in the vacuum packed (sample 622) and non vacuum packed (sample 351) chicken drumsticks. But odour was not significantly different between the two samples. Also the panelists more preferred the vacuum packed sample.
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    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).
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    Development of Tomato (Solanum lycopersicum) Incorporated Fish Nuggets
    (Uva Wellassa University of Sri Lanka, 2015) Perera, R.W.M.E.D.; Abeyrathne, E.D.N.S.; Lalantha, N.
    Modern consumers prefer processed foods and the changes in consumer life styles have resulted in increasing demands for ready-to-eat and ready-to-cook seafood products (Venugopal, 2005). But due to high post-harvest losses and busy life style fish consumption has reduced gradually in Sri Lanka. Therefore value added fish products have become familiar among most consumers (Sri Lanka Fisheries Year Book, 2009). Fish nuggets are formed meat product in ready-to-cook form and it is a good substitute for above situations. Most of the people nowadays concern more about their health and prefer to have healt hier diets. Tomato is considered as one of the healthiest vegetable and fruit in the world (American Cancer Society, 2014). Tomato contains carbohydrates and several vitamins such as Vitamin A, Thiamine, Niacin, Vitamin B6, Vitamin C and Vitamin E. In addition, tomatoes possess one of the most powerful antioxidants, lycopene (Choski and Joshi 2007; Kavanaugh et al., 2007). It has shown a wide variety of positive health benefits, including a reduced risk of cancer (American Cancer Society, 2014). Therefore tomato incorporated fish nuggets contain more health benefits and deliciousness due to incorporation of tomato. On the other hand, the production of value added fish products using locally available resources is important for the wide range of consumers and manufactures and it is also important to fulfill the market gap by production of healthier fish based formed meat product in ready-to-cook or ready-to-eat forms. The objective of this research is to develop a tomato (Solanum lycopersicum) incorporated fish nugget with higher levels of antioxidants. Methodology Initially, the basic composition of fish nuggets was determined. The ingredients for fish nuggets were identified and new recipes were formulated based on different fish percentages (30%, 35%, 40% and 45%). After production fish nuggets, a sensory evaluation was carried out using 10 trained panelists to find the best combination. For selection of the best heat treatment for tomatoes, keeping qualities (pH, titratable acidity, moisture content and salt content) and sensory qualities of different heat treated tomato pastes were evaluated. Boiling (10 min, 100 C), microwave-cooking (50 s, 800 W) and steaming (10 min) were selected as the best heat treatments (Kamiloglu et al., 2013). After selecting the best heat treatment for tomatoes, the best level of tomato paste to be incorporated in to the selected fish nugget recipe was determined by a sensory evaluation. Tomato paste was incorporated at 5%, 8%, 12% and 15% (w/w) (Deda et al., 2007). Tomato incorporated fish nugget and fish nugget without tomato incorporation (control) were further analyzed for its physicochemical properties and microbiological quality. Proximate composition, pH value and water holding capacity of the final product were determined. Microbiological analysis was done for Escherichia coli, Staphylococcus aureus, Total Plate Count (TPC) and Yeast and Moulds. Sensory data were analyzed according to the Friedman test using MINITAB 15 software package. Data obtained from melting tests were analyzed by analysis of variance using MINITAB 15 software package. Results and Discussion 45% fish incorporated fish nugget sample was selected as the best sample. According to the sensory evaluation, there was significant difference (p˂0.05) among treatments. Then 45% fish incorporated fish nugget sample was used as the control. According to another sensory evaluation and keeping quality evaluation, boiling (10 min, 100 C) was selected as the best heat treatment for tomato paste. The results of the above mentioned sensory evaluation showed that there was significant difference between different heat treatments of tomato paste related to the quality parameters such as appearance/ color, aroma flavor/ taste and mouth feel (p<0.05). According to the results (Figure 01), there was significant difference between fish nugget samples with different tomato incorporation levels related to the organoleptic properties such as appearance, color, taste, texture and overall acceptability (p<0.05). Finally 12% tomato incorporated fish nugget sample was selected as the best.