The effect of vacuum packaging and pomegranate peel extract on ground goat meat and cooked nuggets during refrigerated storage (4±1°C) was evaluated. Three different treatments evaluated were: I). Aerobic packaging (AP); II) Vacuum packaging (VP) and III). Vacuum packaging along with 1 % pomegranate peel extract (VP + PPE). Results of quality evaluation showed that VP and VP + PPE maintained a more stable colour than AP. In all treatments, a significant (P<0.05) increase in hardness and gumminess of nuggets was observed during the storage. But, VP nuggets showed minimum changes in texture parameters. TBARS values were significantly (P<0.05) lower in VP and VP + PPE than AP. In ground meat, VP reduced the TBARS by 27 % and PPE reduced the TBARS by 41 %. In nuggets, TBARS was decreased by 17 % and 40 % in VP and VP + PPE respectively. Total plate counts were significantly higher (>log 7) in AP than VP meat and nuggets. Thus VP and PPE have a synergistic antioxidant effect and VP extended the refrigerated shelf life of goat meat and nuggets.
With a view to using parasitoids and predators in integrated pest management of the target pest Helicoverpa armigera in cotton ®elds, basic studies on the egg parasitism, toxicity of insecticides to parasitoids and predators and compatibility of nuclear polyhedrosis virus (NPV) of H. armigera with other insecticides were conducted in the laboratory. Results revealed that egg parasitism in the laboratory by Trichogramma chilonis was 75.6%. Among the insecticides tested against T. chilonis and the predator Chrysoperla carnea, nimbecidine (neem product) and dipel resulted in zero mortality, with only a low level of mortality by dimethoate, cypermethrin, fenvalerate, alphamethrin and monocrotophos. Combinations of nimbecidine 2% NPV at 250 larval equivalents (LE)/ha and dipel 8 l NPV @250 LE/ha were the most effective treatments against H. armigera. The integrated pest management components (T. chilonis, C. carnea, NPV, nimbecidine, dipel and synthetic chemicals) were imposed at different intervals on the basis of pheromone trap threshold level (7 moths/trap per night) on a consolidated block of 40 ha cotton (MCU-1) ®elds at two locations, Shankarabanda and Korlagundi. The results demonstrated a signi®cant superiority of the IPM strategy in terms of both cost versus bene®t and environmental safety over that used in the farmer's ®elds where only conventional control methods were followed. U. S.
Cucumbers (Cucumis sativus L.) stored in perforated modified atmosphere packaging (MAP) under cold room (4±1°C and 90±2 % RH) and ambient condition (23-26°C and 63-66 % RH) were evaluated for firmness, weight loss (WL), colour, chilling injury and sensory characteristics. The firmness of cucumbers was decreased to 0.333 and 0.326 N on 6th and 12th day of storage, respectively from initial value of 0.38 N. After 12 days of storage, the WL was in the range of 1.62-12.89 % whereas the cucumber stored under MAP having 2 perforations at 4± 1°C and 90±2 % RH recorded least WL of 1.62 %. The minimum change in colour (Hunter L, a and b values) was observed in the cucumber samples stored at cold room condition. The increase in 'b' values (yellowness) was more in the sample stored at ambient condition with unsealed sample registered highest 'b' values (35.82). On 12th day of storage, sensory quality evaluation revealed that samples stored under perforated MAP at 4±1°C and 90±2 % RH were acceptable in condition with sensory score of 7.1 and 7.5. Chilling injury was severe in sample unsealed (4.4 chilling injury score) and slight to moderate chilling injury was observed in 2 and 4 perforated package samples stored under cold room condition. The study revealed that cucumber can be stored under MAP with 2 perforations at 4±1°C and 90±2 % RH and ambient condition (23-26°C and 63-66 % RH) for 12 and 6 days, respectively.
Antioxidant properties and use of aqueous extracts of curry leaves (Murraya koenigii) and fenugreek leaves (Trigonella foenum-graecum) as source of natural antioxidant in raw chicken meat were evaluated. Four treatments viz., I. Control (meat +2% salt), II.BHT (meat +2% salt +0.1% BHT), III. CLE (meat +2% salt +2% curry leaves extract) and IV. FLE (meat +2% salt +2% fenugreek leaves extract) were compared for lipid oxidation during eight days refrigerated storage. The average phenolic content was 59.2 and 52.8 mg/g gallic acid equivalent in CLE and FLE respectively. Free radical scavenging activity was 61.4 and 64.2% in CLE and FLE, respectively. CLE had significantly (P < 0.05) higher reducing activity (2.4) as compared to FLE (2.2). Observation on lipid oxidation showed a significant (p < 0.05) higher TBARS values in control patties than other patties containing BHT, CLE and FLE. Overall percent increase during storage period was highest in control followed by BHT, CLE and FLE. Both synthetic antioxidants and natural extracts significantly (p < 0.05) decreased the TBARS values. The average percent decrease in TBARS values during storage was 18, 25.5 and 27.5 in BHT, CLE and FLE treatments, respectively. Therefore, it was concluded that water extracts obtained from curry leaves and fenugreek leaves could be explored as natural antioxidants in poultry meat and meat products.
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