Efficacy of Sweet Potato Powder and Added Water as Fat Replacer on the Quality Attributes of Low-fat Pork Patties

Verma, Akhilesh K.,Chatli, Manish Kumar,Kumar, Devendra,Kumar, Pavan,Mehta, Nitin Asian Australasian Association of Animal Productio 2015 Animal Bioscience Vol.28 No.2

The present study was conducted to investigate the efficacy of sweet potato powder (SPP) and water as a fat replacer in low-fat pork patties. Low-fat pork patties were developed by replacing the added fat with combinations of SPP and chilled water. Three different levels of SPP/chilled water viz. 0.5/9.5% (T-1), 1.0/9.0% (T-2), and 1.5/8.5% (T-3) were compared with a control containing 10% animal fat. The quality of low-fat pork patties was evaluated for physico-chemical (pH, emulsion stability, cooking yield, $a_w$), proximate, instrumental colour and textural profile, and sensory attributes. The cooking yield and emulsion stability improved (p<0.05) in all treatments over the control and were highest in T-2. Instrumental texture profile attributes and hardness decreased, whereas cohesiveness increased compared with control, irrespective of SPP level. Dimensional parameters (% gain in height and % decrease in diameter) were better maintained during cooking in the low-fat product than control. The sensory quality attributes juiciness, texture and overall acceptability of T-2 and T-3 were (p<0.05) higher than control. Results concluded that low-fat pork patties with acceptable sensory attributes, improved cooking yield and textural attributes can be successfully developed with the incorporation of a combination of 1.0% SPP and 9.0% chilled water.

Molecular fingerprinting of clinical isolates of Mycobacterium bovis and Mycobacterium tuberculosis from India by restriction fragment length polymorphism(RFLP)

Rishendra Verma,Sandeep Kumar Singh,Devendra H.Shah 대한수의학회 2004 Journal of Veterinary Science Vol.5 No.4

Forty mycobacterial strains comprising clinical Indian isolates of Mycobacterium tuberculosis (28 field isolates + 1H37 Rv) and Mycobacterium bovis (10 field isolates + 1 AN5) were subjected to restriction fragment length polymorphism analysis (RFLP) using IS6110 and IS1081 probes. Most of these strains originated from dairy cattle herd and human patients from Indian Veterinary research Institute (IVRI) campus isolated from the period of 1986 to 2000. Our study showed presence of 8 copies of IS6110 in most of the M.tuberculosis (96.6%) strains irrespective of their origin with the exception of one M.tuberculosis strain with presence of an extra copy (3.4%). All M.bovis strains showed a single copy of IS6110 on the characteristic 1.9kb restriction fragment. RFLP analysis with IS1081 invariably showed the presence of 5 copies in all isolates of M.bovis and M.tuberculosis at the same chromosomal location. Similarity of IS6110 RFLP fingerprints of M.tuberculosis strains from animals and human suggested the possibility of dissemination of single M.tuberculosis strain among animals as well as human. It was not possible to discriminate within the isolates of either M.tuberculosis or M.bovis, when IS1081 was used as target sequence. The IS6110 RFLP is a valuable tool for disclosing transmission chain of M. tuberculosis and M. bovis among humans as well as animals.

Efficacy of Sweet Potato Powder and Added Water as Fat Replacer on the Quality Attributes of Low-fat Pork Patties

Akhilesh K. Verma,Manish Kumar Chatli,Devendra Kumar,Pavan Kumar,Nitin Mehta 아세아·태평양축산학회 2015 Animal Bioscience Vol.28 No.2

The present study was conducted to investigate the efficacy of sweet potato powder (SPP) and water as a fat replacer in low-fat pork patties. Low-fat pork patties were developed by replacing the added fat with combinations of SPP and chilled water. Three different levels of SPP/chilled water viz. 0.5/9.5% (T-1), 1.0/9.0% (T-2), and 1.5/8.5% (T-3) were compared with a control containing 10% animal fat. The quality of low-fat pork patties was evaluated for physico-chemical (pH, emulsion stability, cooking yield, aw), proximate, instrumental colour and textural profile, and sensory attributes. The cooking yield and emulsion stability improved (p<0.05) in all treatments over the control and were highest in T-2. Instrumental texture profile attributes and hardness decreased, whereas cohesiveness increased compared with control, irrespective of SPP level. Dimensional parameters (% gain in height and % decrease in diameter) were better maintained during cooking in the low-fat product than control. The sensory quality attributes juiciness, texture and overall acceptability of T-2 and T-3 were (p<0.05) higher than control. Results concluded that low-fat pork patties with acceptable sensory attributes, improved cooking yield and textural attributes can be successfully developed with the incorporation of a combination of 1.0% SPP and 9.0% chilled water.

A Simplified Approach for Estimating Settlement of Soft Clay under Vacuum Consolidation

Sandeep Bhosle,Devendra Kumar Verma,Vivek Balwantrao Deshmukh 대한토목학회 2019 KSCE Journal of Civil Engineering Vol.23 No.5

In general, the ground improvement by Prefabricated Vertical Drains (PVD) consolidation involves a high magnitude of settlement, which results in a change in the consolidation characteristic of the soil during the process of consolidation. Under such circumstances, the consolidation problem must be treated as a large strain problem. The large strain 3-Dimensional consolidation analysis requires a large number of parameters, making it difficult for practicing engineers to carry out such analysis for a practical application. This paper aims to provide a simplified method for estimation of settlement during 3D vacuum consolidation using a single parameter, the coefficient of horizontal Consolidation (Ch). For this, the variation in Ch during the 3D consolidation was backcalculated using Hansbo’s method from a series of large-scale 3D vacuum consolidation tests carried on reconstituted marine clay. As the varying Ch cannot be employed in available analytical models, a simplified finite element analysis is presented to employ varying Ch. The estimated settlement was further compared with settlement obtained utilizing constant Ch, by trial and error method. The paper also demonstrates a potential advantage of the proposed method that the variation in Ch can also be determined from 3D consolidation carried out previously for similar strata, as it requires only basic data, which are usually available.

Antioxidant and Antimicrobial Efficacy of Sapota Powder in Pork Patties Stored under Different Packaging Conditions

Pavan Kumar,Manish Kumar Chatli,Nitin Mehta,Om Prakash Malav,Akhilesh Kumar Verma,Devendra Kumar,Manjeet Rathour 한국축산식품학회 2018 한국축산식품학회지 Vol.38 No.3

The present study was undertaken to assess the efficacy of sapota powder (SP) as natural preservatives and its better utilization in food processing with the incorporation of various levels of SP (2, 4, and 6%) by replacing lean meat. Based on the sensory attributes, pork patties with 4% incorporation of SP was found optimum and selected for further storage studies with control under aerobic and modified atmosphere packaging at refrigeration temperature (4±1℃) for 42 days for assessing its antioxidant and antimicrobial efficiency. During entire storage period, indicators of lipid oxidative parameters such as thiobarbituric acid reactive substances (TBARS), free fatty acids (FFA) and peroxide value (PV) followed an increasing trend for control as well as treated products; however, treated product showed a significantly (p<0.05) lower value than control. A significantly lower (p<0.05) microbial count in treated patties than control was noted during entire storage. The sensory attributes are better retained in treated product as compared to control and even on 42nd day, overall acceptability of treated patties was found to fall in moderately acceptable category (5.95 in aerobic packets and 5.91 in modified atmosphere packets). Therefore SP has potential to enhance antioxidant and antimicrobial properties of pork patties during storage.

Bromelain-loaded polyvinyl alcohol–activated charcoal-based film for wound dressing applications

Yugesh Ramdhun,Mohanta Monalisha,Thirugnanam Arunachalam,Ritvesh Gupta,Devendra Verma 한국고분자학회 2023 Macromolecular Research Vol.31 No.5

The present research focuses on bromelain-loaded polyvinyl alcohol (PVA)–activated charcoal (AC) film with desired mechanical strength and biocompatible properties for wound dressing application. The developed films were investigated physicochemically, mechanically, and biologically. The drug release studies were performed in a phosphate-buffered solution (pH 7.4). The homogenous dispersion of bromelain in the PVA–AC film and their morphology were analyzed through field emission scanning electron micrograph, Fourier transform infrared spectrometry, and Raman spectroscopy. The decrease in the hydroxyl group peak intensity suggests the excellent miscibility of bromelain in the PVA–AC matrix. The medium-range viscosities of PVA-based films revealed formulation stability. It was also observed that the wettability of the films was reduced with the addition of bromelain and AC. It is due to the interaction between the hydroxyl groups of PVA and bromelain, which leaves all of the hydrophobic bromelain groups unbounded and exposed to the surface. Further, the tensile strength of developed films was enhanced by 19% with the AC reinforcement. The swelling rate, degradation, and water vapor transmission rate were decreased with the incorporation of AC and bromelain. The films were slightly hemolytic (less than 3% hemolysis) and showed moderate protein adsorption. The in vitro drug release studies demonstrated a consistent release of bromelain for 48 h. The bromelain-loaded PVA–AC exhibits good antibacterial against S. aureus and reasonable cell viability with L929 cells. Further, a scratch assay showed 99.4% wound closure after 24 h bromelain-loaded PVA–AC films. Therefore, the developed films can be a potent candidate for wound healing applications.