Research Symposium-2011
Permanent URI for this collection
Browse
Browsing Research Symposium-2011 by Subject "Animal Sciences"
Now showing 1 - 2 of 2
Results Per Page
Sort Options
Item 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 Microbiological Quality Assessment of Raw Milk to Identify Sources of Contamination(Uva Wellassa University of Srilanka, 2011) Uduwerella, H.M.G.K.C.; Mudannayake, D.C.; Abeysinghe, A.M.N.L.; Jayasinghe, C.V.NOTE: see the PDF version Bogahawatta area is one of the major milk supplying area to Kotmale Dairy Products (Pvt) Ltd, Bogahawatta factory. One of the major challenges faced by Kotmale Products (Pvt) Ltd is the poor microbiological quality of the milk received at the factory. This research was carried out to find out the contribution of contamination sources for milk contamination in Bogahawatta area. Methodology Thirty small holder cattle farmers participated in this study. Farmers were selected using a simple random sampling method. Six samples (two milk samples and four swab samples) were collected from each farmer. Two milk samples (one sample received at the factory under chilling condition & other one received under room temperature) were received. Swab samples were collected from udders of cow, skin of cow, hands of farmer and milking bucket & lid. The time period for receiving milk from farm to the factory and temperature differences occurred during transportation period were recorded. The Total Plate Count (TPC) method was used to enumerate the total aerobic microorganisms present in the samples. Eosin Methylene Blue (EMS) Agar method and Violet Red Bile (VRB) agar method was used for enumeration of E. coli and Coliforms present in the samples, respectively. Karl Pearson Correlation Coefficient method and paired t-test was used to identify the relationship between the contamination sources and contamination of milk.