A report on tectonically sculptured unique glacier landform: a case study from the Tethys Kumaun Himalaya, India

Manish Mehta,Rahul Devrani,Khayingshing Luirei,Vinit Kumar 한국지질과학협의회 2022 Geosciences Journal Vol.26 No.2

In the present study, we are reporting an unnamed glacier located (30.28089N- 80.69344E) in the upper Kali Ganga valley, Pithoragarh district, Uttarakhand, India, which has been affected by active fault and climate change. Recent tectonic activity and change in climatic conditions have changed the course and morphology of this glacier. An active fault has produced a fault scarp that measures about 250 m in height with a northerly dip, the fault trace is 6.2 km in length and trend towards NW-SE. The observation is based on the satellite image, toposheet and Google Earth images. We observed that the 5 km long unnamed glacier, which covered ~4 km2 area in Kuthi Yankti valley (Tributary of Kali River) has abruptly changed its main course. The NE moving glacier has been abruptly truncated and forced to move towards SE and ultimately merges with the adjacent glacier named Sumzurkchanki as a result of tectonic forcing. It is one of the unique behaviors of the glacier, which is for the first time reported from the Himalayan glacier as no such observation have so far been reported on this type of glacier kinematics. The study will help to understand the glacial-tectonic interaction and provides key information for future studies.

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.

Factors influencing the slope instability of the Mussoorie–Bhitarli area, Garhwal Himalaya

Khayingshing Luirei,Manish Mehta,Atif Iqpal,Safana Nazir,Girish Ch. Kothyari 한국지질과학협의회 2023 Geosciences Journal Vol.27 No.3

Himalaya is one of the youngest mountain systems with a fragile ecosystem due to continued collision tectonics. The endogenic and exogenic processes in the Himalaya have made landslide one of the critical surface processes continually sculpting the Himalaya. Constituting the hanging wall of the Main Boundary Thrust (MBT), the south-facing slope of the Mussoorie Syncline is prone to various slope movements. Several old and active landslides are taking place along the Dehradun-Bhitarli Chhoti-Mussoorie road section. The main causative factors for landslides are tectonics, slopes, and human interference. The highly sheared bedrocks and high numbers of joint sets in the bedrocks are the signatures of the successive phases of tectonic uplift along the MBT imprinted on the bedrocks. The intersecting joint sets developed in the bedrocks have formed wedges, and these wedges have facilitated the recurrence of several landslides. Wedge failure, sliding (bedrock and debris), and toppling are the primary types of failure mechanisms, of which wedge failure-induced landslides accounts for the maximum. The south-facing slopes are very steep and are also one of the contributing factors to the instability of the hill slope. Anthropogenic activities have further aggravated slope stability as the roads are constructed across steep slopes and highly sheared rocks. The onslaught of rains easily destabilizes the weak rocks during monsoon, where the region receives a good amount of rainfall. The landslides occur primarily during or right after monsoon when the slope-forming materials become saturated with water. Recent tectonic activity along the MBT is evident from tectonic landforms such are uplifted terraces, linear fault traces along the MBT, and triangular facet cones.

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.

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.

Comparative Efficacy of Synthetic and Natural Tenderizers on Quality Characteristics of Restructured Spent Hen Meat Slices (RSHS)

Rushikesh Ambadasrao Kantale,Pavan Kumar,Nitin Mehta,Manish Kumar Chatli,Om Prakash Malav,Amanpreet Kaur,Rajesh Vishwanath Wagh 한국축산식품학회 2019 한국축산식품학회지 Vol.39 No.1

In the present study, comparative efficacy of natural as well as synthetic tenderizers on the quality characteristics of restructured spent hen meat slices (RSHS) was studied. Four different batches of RSHS viz. Control (without any tenderizer), T1 (1.25% calcium chloride replacing salt in formulation), T2 and T3 (1.5% each of pineapple rind and fig powder, replacing binder in the formulation) were developed in pre-standardized formulation. Vacuum tumbling was performed for 2.5 h and cooked product (RSHS) was assayed for quality attributes. Samples were packaged in aerobic conditions, stored for 21 days under refrigeration (4±1℃) and were evaluated for pH, oxidative and microbial quality parameters at regular interval of 7 days. Water holding capacity of T2 was recorded the highest and significantly higher (p<0.05) than all other samples. The textural attributes of T2 were comparable to T1 but significantly higher (p<0.05) than C and T3. The colour attributes (L*, a*, and b* value) of T2 and T3 were improved due to use of natural tenderizers. During sensory evaluation, tenderness scores for T2 samples were recorded the highest. Throughout storage period, 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, T2 showed a significantly (p<0.05) lower value than control and other treated samples. It can be concluded that good quality RSHS with better storage stability could be prepared by utilizing 1.5% pineapple rind powder as natural tenderizer.