Browsing by Author "Wijesinghe, S.K.D."

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    Development of Low-fat Chicken Meat Paste with Dried Bitter Gourd (Momordica charantia) Powder
    (Uva Wellassa University of Sri Lanka, 2019) Karunarathne, A.D.R.; Wijesinghe, S.K.D.; Mudannayake, D.C.; Alakolanga, A.G.A.W.; Jayasena, D.D.
    Chicken meat paste is one of the value added products which is popular among consumers mainly due to convenience. However, considerable number of consumers in Sri Lanka believes that meat products cause harmful effects on human health mainly due to the fat content. Hence, the aim of this study was to develop a value added low-fat meat paste from cheap cuts of chicken meat by incorporating bitter gourd. Chicken meat from cheap cuts was boiled to an internal temperature of 70 C and minced. Then, it was mixed with other ingredients to make the meat paste according to a recipe developed through preliminary trials. Treatments were prepared by incorporating dried bitter gourd powder (DBGP) prepared using oven drying method (50 C/8 hrs) at 1.0, 1.5, 2.0, 2.5 and 3.0% (w/w). Meat paste with no DBGP was used as the control. All treatments were then pasteurized at 85C for 15 minutes. A sensory evaluation was conducted to select the two best concentration of DBGP to be added. Selected treatments and control were vacuum packed, and tested for the nutrient composition, physicochemical parameters, TBARS value, microbial quality, and antioxidant capacity over a one-month storage period under refrigerated condition (4C).Meat paste with 1.5% and 2% (w/w) DBGP had the best sensory qualities (p<0.05). Meat paste with 2% (w/w) DBGP contained the highest ash content (4.82%) and water holding capacity (81.62%), and the lowest fat content (2.16%), pH value (6.45%) and colour parameters (p<0.05). In addition, meat paste with 2% (w/w) DBGP showed the highest antioxidant capacity (41.82%) among the treatments (p<0.05). Based on TBARS value and microbial data, DBGP incorporated meat paste can be kept without deterioration for 30 days under 4 C. Therefore, DBGP at 1.5% and 2% (w/w) can be recommended to produce low fat meat paste with better sensory properties.
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    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.