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RISS 인기검색어
- 검색키워드
- 저자 : ( Dinesh Darshaka Jayasena ) (검색결과 9 건)
- 무료
- 기관 내 무료
- 유료
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Shan Randima Nawarathne(Shan Randima Nawarathne ),Dinesh Darshaka Jayasena(Dinesh Darshaka Jayasena ),Prabhathma Yasasvi Rathnayake(Prabhathma Yasasvi Rathnayake ),Manjula Senavirathna(Manjula Senavir 한국축산식품학회 2021 Food and Life Vol.2021 No.2
The present study was aimed to develop a value-added chicken nugget by incorporating roasted sesame seeds (RSS) and elucidate its sensory and quality parameter changes during a 28-d frozen storage. Chicken nugget samples were processed to have four treatments as; 1) Nuggets with 0% RSS (w/w) [Control], 2) Nuggets with 5% RSS (w/w) [SN5], 3) Nuggets with 10% RSS (w/w) [SN10] and 4) Nuggets with 15% RSS (w/w) [SN15] with six replications per treatment. The two best nugget samples with RSSs were selected by a sensory panel and tested for physicochemical and microbial quality changes with the control sample during a 28-d frozen storage. Results revealed that SN10 had the highest (p<0.05) crude fat (8.84%), crude protein (14.24%) and ash (3.15%) contents compared to SN5 and the control. During the 28-d frozen storage, the pH of nuggets diminished gradually (p<0.05) in all treatments. SN10 had the highest (p<0.05) thiobarbituric acid reactive substance (TBARS) value compared with its counterparts throughout the 28-d frozen storage. The TBARS values and total plate count values increased (p<0.05) in all treatments during the frozen storage, but within the acceptable limits. The water holding capacity of nuggets in all treatments decreased (p<0.05) and cooking loss increased (p<0.05) during the frozen storage. In conclusion, RSSs could be mixed up to 10% to the nugget mixture to prepare nuggets with improved proximate composition, and physicochemical and sensory properties.
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Garlic Inulin as a Fat Replacer in Vegetable Fat Incorporated Low-Fat Chicken Sausages
Gayathree Nidarshika Jayarathna,Dinesh Darshaka Jayasena,Deshani Chirajeevi Mudannayake 한국축산식품학회 2022 한국축산식품학회지 Vol.42 No.2
Inulin is a non-digestible carbohydrate and a prebiotic that can also act as a fat replacer in various foods. This study examined the effect of replacing vegetable oil with garlic inulin on the quality traits of chicken sausages. Water-based inulin gels were prepared using garlic inulin or commercial inulin to imitate fats in chicken sausages. Chicken sausages were prepared separately replacing vegetable oil with water-based inulin gels to reach final inulin percentages of 1, 2, and 3 (w/w). The control was prepared using 3% (w/w) vegetable oil with no inulin. The physicochemical properties and thiobarbituric acid reactive substance (TBARS) value of prepared sausages were analyzed over 28-d frozen storage. Sausages with 2% garlic inulin recorded higher flavour and overall acceptability scores (p<0.05). Ash, moisture, and protein contents of the sausages were increased with increasing levels of inulin while fat content was reduced from 13.67% (control) to 4.47%–4.85% (p<0.05) in 3% inulin-incorporated products. Sausages incorporated with 2% inulin had lower lightness (L*) values than the control (p<0.05). Water holding capacity (WHC) was similar (p>0.05) among the samples. During storage L* value, pH, and WHC decreased while redness (a*) and yellowness (b*) values increased in all the samples. In addition, TBARS values were increased during the storage in all samples within the acceptable limits. In conclusion, garlic inulin can be used successfully as a fat substitute in sausages without altering meat quality parameters.
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Garlic Inulin as a Fat Replacer in Vegetable Fat Incorporated Low-Fat Chicken Sausages
Gayathree Nidarshika Jayarathna,Dinesh Darshaka Jayasena,Deshani Chirajeevi Mudannayake 한국축산식품학회 2022 한국축산식품학회지 Vol.42 No.1
Inulin is a non-digestible carbohydrate and a prebiotic that can also act as a fat replacer in various foods. This study examined the effect of replacing vegetable oil with garlic inulin on the quality traits of chicken sausages. Water-based inulin gels were prepared using garlic inulin or commercial inulin to imitate fats in chicken sausages. Chicken sausages were prepared separately replacing vegetable oil with water-based inulin gels to reach final inulin percentages of 1;2;and 3 (w/w). The control was prepared using 3% (w/w) vegetable oil with no inulin. The physicochemical properties and thiobarbituric acid reactive substance (TBARS) value of prepared sausages were analyzed over 28-d frozen storage. Sausages with 2% garlic inulin recorded higher flavour and overall acceptability scores (p<0.05). Ash;moisture;and protein contents of the sausages were increased with increasing levels of inulin while fat content was reduced from 13.67% (control) to 4.47%–4.85% (p<0.05) in 3% inulin-incorporated products. Sausages incorporated with 2% inulin had lower lightness (L*) values than the control (p<0.05). Water holding capacity (WHC) was similar (p>0.05) among the samples. During storage L* value;pH;and WHC decreased while redness (a*) and yellowness (b*) values increased in all the samples. In addition;TBARS values were increased during the storage in all samples within the acceptable limits. In conclusion;garlic inulin can be used successfully as a fat substitute in sausages without altering meat quality parameters.
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On-Farm and Processing Factors Affecting Rabbit Carcass and Meat Quality Attributes
Sethukali Anand Kumar,김혜진,Dinesh Darshaka Jayasena,조철훈 한국축산식품학회 2023 한국축산식품학회지 Vol.43 No.2
Rabbit meat has high nutritional and dietetic characteristics, but its consumption rate is comparatively lower than other meat types. The nutritional profile of rabbit meat, by comparison with beef, pork, and poultry, is attributed to relatively higher proportions of n-3 fatty acids and low amounts of intramuscular fat, cholesterol, and sodium, indicating its consumption may provide health benefits to consumers. But, the quality attributes of rabbit meat can be originated from different factors such as genetics, environment, diet, rearing system, pre-, peri-, and post-slaughter conditions, and others. Different rabbit breeds and the anatomical location of muscles may also affect the nutritional profile and physicochemical properties of rabbit meat. However, adequate information about the effect of those two factors on rabbit meat is limited. Therefore, cumulative information on nutritional composition and carcass and meat quality attributes of rabbit meat in terms of different breeds and muscle types and associated factors is more important for the production and processing of rabbits. Moreover, some studies reported that rabbit meat proteins exhibited angiotensin-converting enzyme inhibitory characteristics and antioxidant properties. The aim of this review is to elucidate the determinants of rabbit meat quality of different breeds and its influencing factors. In addition, the proven biological activities of rabbit meat are introduced to ensure consumer satisfaction.
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Heshani Amalka Vithana,Shemil Priyan Macelline,Shan Randima Nawarathna,Dinesh Darshaka Jayasena,유명환,서은수,Mangala Amarsinghe,Maleeka Nadeemale Nambapana,Jin Ho Cho,허정민 한국가금학회 2023 韓國家禽學會誌 Vol.50 No.1
The objective of this study was to investigate the effect of exogenous protease supplementation in dietsformulated with poultry by-product meal on growth performance, small intestine magnitudes, and meat physiochemicalcharacters in broiler chickens from 21 to 35 days post-hatch. A total of 120, one-day-old "Arbor Acres Plus" broiler chickens(male: female - 50:50) were allocated one of two dietary treatments to give six replicates and ten birds per cage. Two dietarytreatments included a control diet (CON) and a diet supplemented with protease (CON+Pro). At day 35, body weight andfeed intakes were measured to calculate the feed conversion ratio for the entire experiment period. Two birds from each penwere euthanized to measure the relative lengths and relative weights of three small intestine sections and meat samples werecollected for physiochemical characteristic analyses at 35 days post-hatch. Exogenous protease supplementation did notinfluence (P>0.05) growth performance but showed a tendency to improve FCR (P=0.082). Protease supplementation showed a tendency to reduce proximal small intestine length (P=0.091). Broilers offered dietary treatments influenced minced meatcolor where protease supplementation resulted in lower CIE b* (P<0.001) colorimetric value for yellowness and showed a significant trend (P=0.059) on reducing meat redness CIE a*. In conclusion, the addition of exogenous protease to a broilerdiet formulated with poultry by-product meal did not affect the growth performance, small intestine magnitudes, and meatphysiochemical parameters (except CIE b*) in broiler chickens.
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Comparison of meat quality traits of scalded and non-scalded broiler breast meat
( Tharindra Iromi ),( Shan Randima Nawarathne ),( Sethukali Anand Kumar ),( Maleeka Nadeemale Nambapana ),( Amila Adhikari ),( Jung Min Heo ),( Dinesh Darshaka Jayasena ) 한국축산학회 2021 축산기술과 산업 Vol.8 No.2
The objective of this study was to investigate the physicochemical and sensory attributes of scalded (SBC) and non-scalded (NSBC) broiler chicken breast meat. Ten carcasses from each type of chicken were randomly selected from the processing line of a commercial broiler processing plant. After dissecting the breast meat, physiochemical parameters such as pH, color, cooking loss, and proximate composition and sensory characteristics were examined. SBC contained higher protein but a lower fat content in breast meat compared to NSBC (p < 0.05). CIE L*, CIE a*, and CIE b* values of breast meat have not differed (p > 0.05) between NSBC and SBC. Higher pH values were shown by NSBC (p < 0.05) and no difference in cooking loss of breast meat from NSBC and SBC was observed (p > 0.05). Results of the sensory analysis showed a difference (p < 0.05) in the overall acceptability of breast meat between SBC and NSBC. Further studies are suggested to compare the levels of taste active compounds between SBC and NSBC.
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Geerththana Vinothsankar,Shemil Priyan Macelline,Samiru Sudharaka Wickramasuriy,Shan Randima Nawarathna,Li Ang,Himali Tharangani,Dinesh Darshaka Jayasena,Jung Min Heo 한국가금학회 2020 韓國家禽學會誌 Vol.47 No.2
This study intended to investigate the growth performance and meat quality traits in broilers fed different regimens of NaCl over a period of 35 days. Seven hundred and fifty 1-day-old chicks (Cobb 500) were randomly assigned to five NaCl feeding regimens to obtain three replicates for each regimen. Broilers in CON group were provided with concentrations of 0.35% NaCl for the duration of the experimental period. The other groups were provided with two concentrations of NaCl (0.45% and 0.55%) under two durations, namely: 1) 1∼28 d: 0.45% or 0.55% NaCl for 28 days then CON; and 2) 1∼35 d: 0.45% or 0.55% NaCl for 35 days. Broilers fed 0.55% NaCl for 1∼35 d showed improved (P<0.05) growth performance compared with broilers fed the CON regimen. Moreover, higher water holding capacity of breast meat was shown by the broilers fed 0.55% NaCl for 1∼28 d when compared with that in broilers fed the CON diet (P<0.05). Broilers fed 0.45% NaCl showed an increase (P<0.05) in the lightness of the meat over CON diet and the 0.55% NaCl diet. In addition, broilers offered CON had the highest redness value and highest crude ash content in the breast meat (P<0.05). Feeding 0.45% NaCl for 1∼35 d and 0.55% NaCl for 1∼28 d resulted in a higher (P<0.05) protein content in breast meat. In conclusion, broilers fed diets with 0.55% NaCl for 1∼35 d showed improved growth performance as well as water holding capacity and protein content of the breast meat.
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Kumudu Thakshila Premathilaka,Shan Randima Nawarathne,Maleeka Nadeemale Nambapana,Shemil Priyan Macelline,Samiru Sudharaka Wickramasuriya,Li Ang,Dinesh Darshaka Jayasena,Jung Min Heo 한국축산학회 2020 한국축산학회지 Vol.62 No.6
The current study was aimed to examine the effect of partial or complete replacement of fishmeal (FM) with fermented soybean meal (FSBM) on growth performance, fecal composition, and meat quality in broiler chickens. A total number of 240 one-day-old broiler chicks were randomly allotted into four dietary treatments with six replications and ten birds per one pen. Dietary treatments were followed as; 1) Diet incorporated with 4% FM without FSBM (Control), 2) Diet incorporated with 3% FM and 2% FSBM (FSBM2), 3) Diet incorporated with 2% FM and 3% FSBM (FSBM3) and 4) Diet incorporated with 4% FSBM without FM (FSBM4). Body weight and feed intake were recorded weekly for 35 days of the experimental period. Moreover, fecal samples were collected to evaluate moisture, ash, nitrogen, calcium and phosphorus content on day 21 post-hatch. On day 35, two birds were sacrificed from each pen to measure meat quality parameters and visceral organ weights. Results revealed that, no dietary treatment effect (p > 0.05) was observed either in both body weight or average daily gain of broilers within the entire experimental period while broilers fed FSBM2 increased (p < 0.05) average daily feed intake by 10.07% whereas FSBM4 improved (p < 0.05) feed efficiency ratio by 8.45% compared to birds fed other dietary treatments on day 7 post-hatch. Besides, birds fed FSBM3 obtained the improved (p < 0.05) feed conversion ratio over the birds fed control diet by 7.51% from hatch to day 35 post-hatch (1.60 vs. 1.73). Nevertheless, no difference (p > 0.05) was detected on visceral organ weight, proximate composition and physicochemical characteristics of meat while broilers offered FSBM4 obtained the lowest (p < 0.05) calcium and phosphorous in faces (2.27% and 1.21% respectively) over those offered control feed and other FSBM treatments. In conclusion, FSBM would be a better replacement for ousting FM partially or completely in broiler diet as it did not impair the growth performance and meat quality while reducing the calcium and phosphorous excretion in broilers for 35 days post-hatch.
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