Browsing by Author "Rupasinghe, R.A."

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    Effect of Different Levels of Soy Flour in Batter on Quality Parameters of Crispy Chicken
    (Uva Wellassa University of Sri Lanka, 2020) Ihalakorala, I.K.G.R.K.M.; Rupasinghe, R.A.; Adhikari, A.; Jayasena, D.D.
    Crispy chicken is a battered and fried meat product. Soy flour is a good protein source having high viscosity and film-forming ability. Therefore, the current research was aimed to study the effect of different levels of soy flour as a component of the batter on crispiness and other quality characteristics of crispy chicken. The crispy chicken was prepared according to the commercial guidelines by incorporating soy flour at 0%, 5%, 10%, and 15% (w/w) and wheat flour and corn flour making the balance in the batter mixture. A sensory evaluation was conducted using a 7-point hedonic scale and 30 untrained panelists to select two best crispy chicken samples incorporated with soy flour. The control and two selected samples were tested for proximate composition, pH, colour, water holding capacity, microbial quality, and TBARS value over a one-month storage period. Crispy chicken with 10% and 15% soy flour levels in batter was chosen as the best treatment (p<0.05) during the sensory evaluation. Results further revealed that crispy chicken with 15% soy flour had the highest fat (17.1%) and protein (24.3%) contents compared to other treatments (p<0.05). At the initial stage of the storage, crispy chicken with 15% soy flour had the highest pH (8.84) value (p>0.05) and that with 10% soy flour had the highest water holding capacity (93.33%) (p<0.05). Besides, crispy chicken with 10% soy flour had the highest crispiness followed by control and 15% incorporated level (p<0.05). The pH values and water holding capacity of crispy chicken samples decreased (p>0.05) during storage. Furthermore, TBARS and total plate count values increased in control and other treatments with the storage, but within the permitted levels. Salmonella and Escherichia coli were absent in all samples. In conclusion, soy flour in the batter enhanced the crispiness and sensory properties of crispy chicken at a 10% level in an economical and sensory perspective. Keywords: Crispiness, Salmonella, Escherichia coli, Sensory, TBARS value
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    Effect of Kappaphycus alvarezii Seaweed Powder on Quality Parameters of Chicken Meat Spread
    (Uva Wellassa University of Sri Lanka, 2020) Paragahagoda, R.L.; Rupasinghe, R.A.; ayasena, D.K.D.D. J
    A meat spread is a semi-liquid colloidal suspension used in food preparation or consumed directly. Kappaphycus alvarezii is a seaweed species widely used in the food industry, which has high antioxidant properties. Therefore, the present study was conducted to elucidate the effect of incorporating seaweed powder (Kappaphycus alvarezii) in chicken meat spread on its quality parameters. Preliminary trials were conducted to determine the suitable levels of vegetable fat spread (i.e. 20%, 30%, 40% [w/w]) and spices. Seaweeds were oven dried (60oC, time) and ground to prepare its powder. The control and four meat spread samples (seaweed powder percentage 0%, 1%, 2%, 3%, 4%) were then prepared according to the commercial guidelines. A sensory evaluation was conducted using a 7- point hedonic scale and 30 untrained panelists to select the best level of seaweed powder for the chicken meat spread. All samples were tested for proximate composition, pH, color, water holding capacity, microbial quality, and TBARS value over a one-month storage period at a temperature of 4°C. Accordingly, 30% fat spread and 1% and 2% seaweed powder levels were selected as the best levels during the sensory evaluation. Results further showed that meat spread with 2% seaweed had the highest hardness, ash content, and pH value (p<0.05). The 1% sample had the highest water holding capacity, lightness, and fat content (p<0.05). Furthermore, TBARS and total plate count values were decreased with the increasing levels of seaweed powder with storage (p<0.05). Salmonella and Escherichia coli were absent in all samples. The addition of Kappaphycus alvarezii can potentially enhance the quality parameters of chicken meat spread and reduce the rate of lipid oxidation during storage. . Keywords: Seaweeds, Antioxidant, TBARS value, Salmonella, Fat spread
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    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
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    Extraction of Crude Protein from Hilsa kelee and Determination of its functional properties
    (Uva Wellassa University of Sri Lanka, 2020) Jayathissa, R.C.M.; Rupasinghe, R.A.; Abeyrathne, E.D.N.S.
    Karattaya (Hilsa kelee) is a marine pelagic species. H. kelee is a seasonal fish species and has high catch from April to September. However, it does not have a high market demand due to its bony structure and sharp tough bones which make it hard to eat. Due to that, it generates a large quantity of waste and currently used only in the production of fish meal. Therefore, the objective of this study was to develop a simple nontoxic method for extracting crude protein from H. kelee and to determine the functional properties of the extract. Collected fish samples were blended and treated with 04 different ratios as a sample: distilled water 1:1, 1:2, 1:3 and 1:4 to separate sarcoplasmic proteins followed with salt extraction with 5%, 10%, 15% and 20% (w/v) concentrated NaCl at 1:10 ratio to separate myofibrillar proteins separately. Crude extraction was lyophilized and selected the best ratio and concentrate by using the yield and SDS-PAGE analysis. Antimicrobial properties, antioxidant properties, and metal chelating properties of selected extracted crude protein were determined. All treatments were replicated (n=3). H. kelee contained moisture, ash, crude protein 67.39 ± 2.23%, 5.07. ± 0.92% and 20.38 ± 2.38%, respectively. In yield analysis of water extraction 1:4 ratio showed the highest yield compared to other treatments (p<0.05). In salt extraction, there was no significant difference between yields (p>0.05), therefore 5% (w/v) was selected as the best sample for further experiment. Antioxidant activities of extracted Fish Protein Concentrates (FPC) were higher in the salt extracted sample than the water extracted sample (p<0.05). FPC had a negative response to the Fe2+ chelating activity. No inhibition was observed against E. coli and Total Plate Count (TPC) up to 20,000 ppm concentration in all FPC. It concludes that extracted FPC contains strong antioxidant properties. However, they do not exhibit Fe2+ chelating properties and antimicrobial properties. Keywords: Hilsa kelee, Fish Protein Concentrate, Extraction, Antioxidant property