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Articles by K. Jayathilakan
Total Records ( 2 ) for K. Jayathilakan
  K. Jayathilakan , Khudsia Sultana , K. Radhakrishna and G.K. Sharma
  Studies were conducted to evaluate the thermal properties of irradiated fluidised bed dried (75°C, 6 h) mutton using differential scanning calorimetry. The samples were subjected to γ-irradiation at Bhabha Atomic Research Centre (BARC), Mumbai to study the effects of different doses of irradiation (0, 2, and 4 kGy) on the differential scanning calorimetry profile of fluidised bed dried mutton samples prepared with natural antioxidants [MRPs (glucose + lysine 60 mM/2 h), ascorbic acid (500 ppm), and spices (250 mg/100 g of mutton sample)]. The study revealed that the glass transition temperature (Tg) and change in enthalpy (ΔH) increased significantly (P < 0.05) with irradiation dosage, i.e., 1.97 to 22.30°C, and 222.5 to 360.70 J/g, respectively. Investigations on isothermal differential scanning calorimetry were carried out to study the crystallization kinetics. Significant increase (p < 0.05) in crystallinity was observed with respect to irradiation dosage. The reconstitution characteristics of the product were also determined and correlated with kinetics of crystallization and irradiation dosage. Thermal studies revealed that irradiation at higher doses significantly changed the thermal and physical properties of the samples.
  K. Jayathilakan , Khudsia Sultana , K. Radhakrishna and A.S. Bawa
  Hurdle processed chicken legs were subjected for irradiation at 1 and 2 KGy dosage levels after treatment with lactic acid (1 and 2%) to study the effect of irradiation and lactic acid on the shelf stability of the product. The products initially and during storage at 5oC were evaluated for its oxidative rancidity profile in terms of Thiobarbituric Acid Reactive Substances (TBARS), Total carbonyls and non-heme iron values. Lipid oxidation increased with reference to irradiation dosage and there was a significant difference (p<0.05) between control, 1 KGy and 2 KGy samples (without lactic acid) after 6 months of storage. Incorporation of lactic acid at 2% levels significantly reduced (p<0.05) the TBARS, total carbonyls and non-heme iron values. Hurdle processed chicken legs irradiated at 2KGy with 2% lactic acid exhibited good sensory attributes after 6 months of storage having an overall acceptability score of 7.84±0.31 on a 9 point hedonic scale. The total fatty acid profile by gas chromatography revealed a significant reduction (p<0.05) in unsaturated fatty acids in irradiated samples but saturated fatty acids remained unaffected. The values for non irradiated samples during storage did not differ significantly (p>0.05). Microbiological profile of the product showed a 3 log reduction in SPC and 2 log reduction in Yeasts and molds by employing 2KGy irradiation dosage and pathogens were also absent.
 
 
 
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