Research Symposium-2011
Permanent URI for this collection
Browse
Browsing Research Symposium-2011 by Subject "Animal Production"
Now showing 1 - 3 of 3
Results Per Page
Sort Options
Item 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 Egg Less Cake Incorporating Yoghurt(Uva Wellassa University of Srilanka, 2011) Karunarathna, T.B.; Abesinghe, A.M.N.L.; Mudannayake, D.C.; Danasekara, D.M.J.N.NOTE: see the PDF version Cake is a product obtained from a batter containing wheat flour, sugar and eggs or wheat flour, shortening, sugar, eggs and other ingredients of requisite mass, put into trays and baked in an oven at suitable temperature for a suitable time (Sri Lankan Standards, 1995). The most primitive people in the world began making cakes shortly after they discovered wheat flour. They were described as flour-based sweet foods as opposed to the description of breads, which were just flour-based foods without sweetening. Bread and cake were somewhat interchangeable words with the term "cake" being used for smaller breads. Cakes are five types according to the Sri Lankan Standard specifications; cakes, butter cakes which contains wheat flour, butter, sugar and eggs without filling or any coating, fruit cakes that contain wheat flour, shortening, sugar, eggs, fruits (dry or preserved) and other ingredients, sponge cakes that contain wheat flour, sugar and eggs and cake with icing which are sandwiched and/or coated either with dairy or nondairy cream, jam, jelly, marshmallow, caramel, dried fruits or any other suitable mixture. The term yoghurt can be defined as "A fermented milk product obtained from coagulation of milk specified as, cow or buffalo milk, standardized milk, skim milk or partially skimmed milk and reconstituted milk and concentrated milk by the agency of organisms of types Streptococcus thermophillus, Lactobacillus bulgaricus, Lactobacillus acidophilus may be present" (Sri Lankan Standards, 1989). Yoghurt can be broadly categorized in to two types based on method of production, set yoghurt and stirred yoghurt. There are three types of set yoghurt in the local market; normal yoghurt, low- fat yoghurt and non-fat yoghurt. Stirred yoghurt can be found as plain, fruit or flavored yoghurts (Tamime and Robinson, 2007). This study was carried out to develop an eggless cake for vegetarians by replacing eggs with yoghurt which is rejected just before the expiry date and thereby add value to yoghurts and cakes through product diversification.Item Evaluation of the Effect of Artificial Insemination (Ai) on Hatchability in Indigenous Chicken at Central Poultry Research Station, Karandagolla(Uva Wellassa University of Srilanka, 2011) Andaraweera, N.D.; Nambapana, N.M.N.; Gunawardana, G.A.The poultry farming is considered as one of the main livestock sector in Sri Lanka where indigenous chicken farming provides a promising house hold income for people in rural areas of Sri Lanka. (Buvanendran,1976).They can get high quality and quantity of day old chicks and eggs for daily consumption by rearing indigenous chicken.(Kushanthi et al., 2003) Introduction of Artificial Insemination (AI) program for indigenous chicken can be used for selection, upgrading and development of several suitable indigenous chickens for back yard poultry farming in Sri Lanka (De Silva, 1964). This experiment was carried out at the Central Poultry Research Station, Karandagolla under the supervision of staff of Veterinary Research Institute, Gannoruwa. The study was conducted to evaluate the effect of the Artificial Insemination on hatchability in indigenous chicken and to supply increased number of indigenous chicks to farmers by improving hatchability through AI which is the best method for breeding while increasing hatchability. .