Marine Bacillus species are potent producers
of novel enzymes. Marine Bacillus VITRKHB was
observed to be efficient for cellulolytic activity. It was employed for the
production of extracellular cellulase. Cellulase was partially purified to 1.6-fold
in a stepwise manner by ammonium sulfate precipitation, dialysis, and DEAE ion
exchange chromatography. The molecular weight of purified protein was found to be
about 33 kDa by SDS-PAGE. Its specific activity was recorded as 1.92 IU/mg. The
effect of various carbon and nitrogen sources on cellulase production was
investigated. The maximum enzyme activity was recorded in the fermentation media
containing xylose as carbon source and beef extract as nitrogen source. The combined
interactive effect of different variables on cellulase production was studied by
response surface methodology. The optimized combination of variables for maximum
enzyme activity was determined as; xylose 5.0 %, beef extract 6.9 %, pH 7.83, NaCl
1.17, and temperature 25.84 °C, after 24 h of incubation.
Background: The present work was conducted to study the effect of incorporation of three different levels of black rice flour along with other non- meat ingredients on certain physico-chemical and sensory qualities of chicken nuggets.
Methods: The chicken nuggets were prepared with the formulations i.e. control (0% black rice flour), T1 (1% black rice flour), T2 (3% black rice flour) and T3 (5% black rice flour). Emulsion stability (ES) and cooking yield were recorded for treated and control formulations on the day of preparation. The pH, water activity, TBARS value and sensory qualities were evaluated on day 1,5,10 and 15.
Result: Addition of black rice flour at 1,3 and 5 per cent level resulted no adverse effect on physicochemical qualities of chicken nuggets. Sensory evaluation revealed that chicken nuggets could be prepared satisfactorily with addition of up to 5 per cent black rice flour without adversely affecting the organoleptic qualities of the products.
Chicken nuggets prepared by incorporating three different levels of black rice flour along with other nonmeat ingredients. The formulations prepared were -Control (0% Black Rice Flour), T1 (1% Black Rice Flour), T2 (3% Black Rice Flour) and T3 (5% Black Rice Flour). Proximate composition of the study revealed significant (P>0.01) increase in the moisture and ash content, whereas the per cent crude protein and the per cent ether extract decreased significantly from the control to the treated groups. The texture profile analysis studies revealed a non-significant difference in all the parameters, which are hardness, chewiness, gumminess, springiness and cohesiveness. The microbiological studies revealed that products were acceptable up to fifteen days. Based on the results obtained in the study it might be concluded that chicken nuggets could be prepared satisfactorily on addition of up to 5% black rice flour without adverse effect on the quality of the products.
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