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Articles by S.K. Mendiratta
Total Records ( 6 ) for S.K. Mendiratta
  A.K. Verma , V. Lakshmanan , Arun K. Das , S.K. Mendiratta and A.S.R. Anjaneyulu
  In the present study, physico-chemical and functional properties of buffalo head meat; heart meat and buffalo skeletal meat were estimated and compared. Moisture content of buffalo heart meat (78.42%) and head meat (76.94%) was significantly (p<0.05) higher than buffalo skeletal meat (75.85%). Buffalo heart meat had significantly lower protein content (15.49%) than head meat (19.25%) and skeletal meat (19.84%). Fat and ash content of buffalo skeletal meat, head meat and heart meat did not differ significantly among themselves. pH of buffalo head meat (6.41) was significantly higher than skeletal meat (5.85) and heart meat (5.80). Salt extractable protein of head meat (12.02%) was significantly (p<0.05) higher than skeletal meat (8.25%) and heart meat (8.52%). Heart meat had significantly (p<0.05) lower water holding capacity than skeletal and head meat. Shear force value and emulsifying capacity of heart meat were significantly (p<0.05) lower than skeletal and head meat. There was a significant difference in total pigment content between head (398.82 ppm), heart (338.98 ppm) and skeletal meat (243.89 ppm).
  R. Thomas , A.S.R. Anjaneyulu , S.K. Mendiratta and N. Kondaiah
  The study was aimed at optimizing the pH hurdle during the process of development of shelf stable pork sausages using hurdle technology. The acidulants used were 0.5 N Lactic Acid (LA) and Glucono-Delta-Lactone (GDL). Different parameters evaluated were pH, emulsion stability, cooking yield, moisture, protein and fat contents, shear force, lovibond tintometer colour scores, texture profiles and sensory attributes. Reduction in emulsion pH by the addition of LA and/or GDL significantly (p<0.05) influenced the processing and quality parameters of pork sausages. Emulsion pH below 5.90 (i.e., pH of cooked product ~6.00) by the addition of 0.5 N LA affected different sensory attributes adversely. Similarly, incorporation of GDL at or above 0.3% adversely affected most of the quality and sensory attributes of pork sausages. It was observed that the pH of ~5.90 in emulsion achieved by a combination of LA and GDL resulted in better quality characteristics in pork sausages compared to the same pH level attained by either LA or GDL alone.
  R Thomas , A.S.R Anjaneyulu , S.K. Mendiratta and N Kondaiah
  The study was conducted to optimize the water activity hurdle during the process of development of shelf stable pork sausages using hurdle technology. The humectants used were Skim Milk Powder (SMP) and Textured Soy Protein (TSP). Different parameters evaluated were pH, emulsion stability, cooking yield, moisture, protein and fat contents, water activity, shear force, lovibond tintometer colour scores, texture profiles and sensory attributes. Incorporation of TSP significantly improved the colour and texture profiles of pork sausages, however, above 3% level it adversely affected different sensory attributes especially flavour. Texture profile analysis and sensory evaluation indicated that SMP at 2% level had no adverse effect on the texture of pork sausages. Also, addition of 3% TSP and 2% SMP together had no significant (p>0.05) advantages in improving most of the processing and quality characteristics of pork sausages over 3% TSP addition alone. In both the above treatments the water activity of pork sausages decreased to 0.93 from 0.95.
  P. Selvan , S.K. Mendiratta , K. Porteen and K.N. Bhilegaonkar
  A study was carried out to determine the influence of different concentration and contact time combinations of Trisodium Phosphate (TSP) solutions on microbial, sensory and physico-chemical characteristics of buffalo offals viz., head meat, heart, liver and rumen. The following concentration and contact time combinations were used: 6% TSP for 15 min, 8% TSP for 10 min and 10% TSP for 5 min. A total of 80 buffalo offal samples (20 numbers of each kind) were collected from a buffalo offal market and subjected to immersion treatments. Water washed offal pieces were used as controls. Sensory evaluations were conducted using a sensory panel comprising postgraduate students and scientists of Livestock Products Technology division, Indian Veterinary Research Institute (India). The data obtained were subjected to statistical analysis using the Analysis of Variance (ANOVA). Mean log10 reductions (CFU g-1) achieved, based on the different treatments and kinds of buffalo offal were between 0.23 and 1.16 for total viable counts; 0.2 and 1.11 for coliforms counts and 0.17 and 0.95 for staphylococcal counts. Immersion in 10% TSP solution for 5 min gave the best overall reduction effect. Sensory evaluations recorded minimal effects of treatments on buffalo offals. These findings show that immersion in 10% TSP solution for 5 min is suitable for decontamination of buffalo offals.
  P. Selvan , S.K. Mendiratta , K. Porteen and K.N. Bhilegaonkar
  A study was carried out to determine the influence of different concentration and contact time combinations of sodium hypochlorite (SHC) solutions on microbial, sensory and physico-chemical characteristics of buffalo offals viz., head meat, heart, liver and rumen. The following concentration and contact time combinations were used: 0.005% SHC for 15 sec, 0.01% SHC for 10 sec and 0.015% SHC for 5 sec. A total of 80 buffalo offal samples (20 numbers of each kind) were collected from a buffalo offal market and subjected to immersion treatments. Water washed offal pieces were used as controls. Sensory evaluations were conducted using a sensory panel comprising postgraduate students and scientists of Livestock Products Technology division, Indian Veterinary Research Institute (India). The data obtained were subjected to statistical analysis using the analysis of variance (ANOVA). Mean log10 reductions (CFU g-1) achieved, based on the different treatments and kinds of buffalo offal were between 0.24 and 1.23 for total viable counts; 0.15 and 1.07 for coliforms counts and 0.07 and 1.00 for staphylococcal counts. Immersion in 0.015% SHC solution for 5 sec gave the best overall reduction effect. Sensory evaluations recorded minimal effects of treatments on buffalo offals. These findings show that immersion in 0.015% SHC solution for 5 sec is suitable for decontamination of buffalo offals.
  K. Sharma , S.K. Mendiratta and B.D. Sharma
  The study was planned to explore the utility and optimum level of carrageenan as fat replacer in emulsion based low-fat chicken nuggets, which were formulated with 15% added water and only 5% added fat while incorporating carrageenan at three levels viz. 0.3% (Treatment-I), 0.6% (Treatment-II) and 0.9% (Treatment-III), respectively. These treatment low-fat chicken nuggets and control chicken nuggets having 15% added fat in the formulation were analysed for physico-chemical, sensory as well as lipid profile following standard procedures and compared amongst themselves. Cooking yield and moisture percentage of low-fat chicken nuggets were significantly higher (p<0.05) than high-fat control product. Fat and moisture retention also improved significantly (p<0.05) in low-fat chicken nuggets incorporated with carrageenan as compared to control. Shear force value of treatment product with 0.3 and 0.6% carrageenan was comparable to control product, which increased further with 0.9% carrageenan. Flavour, texture and overall acceptability scores of low-fat chicken nuggets followed a declining trend with increase in carrageenan level in the formulation. However, low-fat chicken nuggets with 0.6% carrageenan were adjudged as best among the treatment products and were similar to high-fat control in sensory rating. When these two products were further compared for lipid profile, the total lipids and cholesterol contents of low-fat chicken nuggets with 0.6% carrageenan were 43.14 and 45.22 % less than control nuggets.
 
 
 
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