Effect of incorporation of fermented bamboo shoot on physicochemical and microbial quality of pork pickle.

Replacement of commercial chemical preservative (Vinegar) by incorporating fermented bamboo shoot (FBS) products partially or completely and their effect on physicochemical, microbial and shelf life qualities on pork pickle products was studied. Different FBS products such as FBS extract, paste and powder were incorporated in the pork pickle products at the level of 50 to 100 % with or without vinegar and stored at room temperature for 90 days. Highest pH values and lowest titrable acidity was recorded in products with 50 and 100 % FBS powder. No significant differences were observed with respect to proximate composition i.e. percent moisture, protein, fat and ash contents among the products except the product with 100 % FBS powder which had significantly (p < 0.01) lower moisture content. Microbial load (Log total plate counts) and thiobarbituric acid (TBA) values were found to be increasing as the storage periods were advancing. Except the product with 100 % FBS powder which could be stored for 30 days only, other products could be stored upto 90 days without any physicochemical and microbial problems. It can be concluded from this study that natural and organic FBS extract and paste can be used successfully replacing the conventional chemical preservative (Vinegar) for preparation of pork pickle products and preserved more than 90 days at room temperature. However, FBS powder can be used for preservation of the pickle products for a short period (30 days).

Understanding Darjeeling tea flavour on a molecular basis.

Darjeeling teas are the highest grown teas in the world and preferred for its flavour, aroma and quality. Apart from the genetic makeup of the plant, earlier reports suggest that insect infestation, particularly jassids and thrips triggers the aroma and flavour formation in Darjeeling tea. The present work encompasses the identification of the genes/transcriptomes responsible for the typical flavour of Darjeeling tea, besides understanding the role of jassids and thrips in particular, in producing the best cup character and quality. The quantitative real time PCR analysis was based on a suppression subtractive hybridisation forward library of B157 (tea clone infested with thrips), providing us transcripts related to aroma and flavour formation. We observed the expression of genes like leucine zipper, ntd, nced, geraniol synthase, raffinose synthase, trehalose synthase, amylase, farnesyl transferase, catalase, methyl transferase, linalool synthase, peroxidases, elicitor responsive proteins, linamarase, nerolidol linalool synthase 2, 12-oxophytodienoate reductase, glucosidase, MYB transcription factor, and alcohol dehydrogenase, highly regulated due to insect infestation, manufacturing stresses and mechanical injury. The first report on gene expression dynamics in thrips infested Darjeeling tea leaves can be extrapolated with increase in volatiles which is responsible for enhancing the quality of Darjeeling tea, specially the flavour and aroma of the infusion. We hope to model these responses in order to understand the molecular changes that occur during Darjeeling tea flavour formation.

Flavour network-based analysis of food pairing: Application to the recipes of the sub-cuisines from Northeast India.

The flavour network-based analysis of food pairing was applied to the sub-cuisines from Northeast India to examine the food pairing behaviour in terms of the co-occurrence of ingredients with the shared flavouring compounds in food recipes. The method applied was based on an existing procedure in computational gastronomy, wherein the preference for positive pairing is attributed to dairy-based ingredients and negative pairing behaviour is attributed primarily to spice based ingredients. Recipe data was subjected to backbone extraction, projection of the recipe-ingredient-compound tri-partite network, and analysis for prevalence and authenticity of ingredients. Further, the average flavour sharing index of the cuisine was determined with the help of the flavour profiles of the ingredients. The extent of deviation for the original cuisine in comparison to a random cuisine was used to determine the degree of bias in the food pairing behaviour, with the sign as the indicator of the nature of pairing. The analysis identified the ingredients responsible to exhibit a positive or negative pairing pattern in the sub-cuisines. The ingredients from the spice category were the most prevalent and have resulted in the negative pairing behaviour in the cuisines. This role of spices in effecting a negative pairing behaviour is in line with the earlier reports for other Indian regional cuisines.

AFLP-based genetic diversity assessment of commercially important tea germplasm in India.

India has a large repository of important tea accessions and, therefore, plays a major role in improving production and quality of tea across the world. Using seven AFLP primer combinations, we analyzed 123 commercially important tea accessions representing major populations in India. The overall genetic similarity recorded was 51%. No significant differences were recorded in average genetic similarity among tea populations cultivated in various geographic regions (northwest 0.60, northeast and south both 0.59). UPGMA cluster analysis grouped the tea accessions according to geographic locations, with a bias toward China or Assam/Cambod types. Cluster analysis results were congruent with principal component analysis. Further, analysis of molecular variance detected a high level of genetic variation (85%) within and limited genetic variation (15%) among the populations, suggesting their origin from a similar genetic pool.

Effect of incorporation of chicken blood plasma on physico-chemical properties of cakes.

Level of inclusion of chicken blood plasma (CBP) in the preparation of cakes was assessed in respect of certain physico-chemical quality traits. The cakes were prepared with and without added flavour. In each group, seven cakes were prepared from 0 (control) to 60% level of inclusion of CBP with 10% interval. The cakes at 40% level of incorporation of CBP recorded highest visual grades for colour and consistency. There was gradual rise in cake volume up to 40% level and on further increase in level of inclusion of CBP resulted into subsequent fall in cake volumes. The pH of cakes did not differ significantly up to 20% level but it increased beyond 20%. The moisture, total ash and crude protein contents of cakes exhibited an increasing trend from 0 to 60% level of inclusion of CBP. The ether extract of cakes showed a gradual decrease at increased level of inclusion of CBP. There was no significant effect of flavour for all the parameters studied. Based on the overall results, it may be concluded that CBP could be successfully used up to 30% level of inclusion for value addition in egg products.

Standardisation of quantitative direct gas liquid chromatography for early detection of bacteria in blood cultures.

Blood cultures with strains of aerobic, facultative and obligate anaerobic bacteria were studied by quantitative direct gas liquid chromatography for early diagnosis of bacteraemias. Small amounts of volatile and nonvolatile fatty acids were detected in uninoculated blood cultures. Bacteroides fragilis produced acetic (27.6 mumol/ml), propionic (1.0 mumol/ml), isovaleric, (0.6 mumol/ml), lactic (4.5 mumol/ml) and succinic (2.7 mumol/ml) acids after 48 h. Blood cultures inoculated with Clostridium perfringens and Fusobacterium nucleatum produced large amount of butyric acid (2.5 and 18.8 mumol/ml respectively) along with acetic, propionic, lactic and succinic acids on day 2 of incubation. Blood cultures with Escherichia coli, Salmonella typhi, Staphylococcus aureus, beta-haemolytic streptococci (group A) produced only acetic, lactic and succinic acids. Pseudomonas aeruginosa produced only small amounts of succinic (0.6 mumol/ml) and acetic acids (2.4 mumol/ml) on day 5 of incubation. Blood cultures inoculated with anaerobic bacteria produced multiple volatile fatty acids within 24 to 48 h of incubation. Since these acids could be detected earlier than the organism in cultures, they may be useful in the early diagnosis of anaerobic bacteraemias/septicaemias.

Role of Le Fort type I osteotomy approach in juvenile nasopharyngeal angiofibroma.

Le Fort type I osteotomy is a fracture that extends from the pyriform aperture to each of the pterygoid plates, resulting in the detachment of the upper jaw from the cranial base. A retrospective study was conducted on 12 patients with juvenile nasopharyngeal angiofibroma (JNA) who underwent the Le Fort type I approach. Preoperatively, all cases were investigated with computed tomographic scans with contrast and angiography with embolisation. This paper highlights the surgical technique, results and treatment morbidity. The average age of the patients was 21 years, average duration of surgery was 3.2h and average blood loss was 550 ml. All cases had significant symptomatic improvement postoperatively. At 1 year follow up, the authors encountered dental malocclusion in one case and no recurrence of JNA. The Le Fort I osteotomy approach is an excellent approach for the excision of JNA because it allows good surgical exposure, better haemostasis, is cosmetically more acceptable and has a very low morbidity.

Endoscopic KTP-532 laser assisted diverticulotomy for Zenker's diverticulum.

Zenker's diverticulum, though counnon in western countries is uncommon in India. This diverticuham is an extension of umcosa through Killian's dehiscence. Various surgical methods have been described for the treatment of this condition including the use of lasers but none in Indian Journals. In this paper we describe a case of Zenker's diverticulum where diverticulotomy using KTP532 laser was successfully performed. Its advantages over other techniques are mentioned.

KTP Laser assisted microendoscopic cricopharyngeal myotomy and web excision for dysphagia management.

Cricopharyngeal dysfunction is defined as the delayed or incomplete relaxation of the cricopharyngeal muscle during swallowing. This may cause dysphagia and aspiration, affecting the quality of life. For this condition, injection of botulinum toxin into the cricopharyngeus, dilatation of cricopharynx with bougies and external cricopharyngeal myotomy have been the treatment of choice with varying results. We present in this paper the treatment of this clinical condition by KTP 532 laser a recent advance in the field of Otolaryngology and Head and Neck Surgery. Very few series have been reported in literature so far regarding the use of laser for cricopharyngeal myotomy. This is perhaps the first series of eight cases of KTP laser assisted microendoscopic cricopharyngeal myotomy and web excision reporting the benefit of this treatment by an Indian author in an Indian Journal. KTP laser assisted cricopharyngeal myotomy avoids an external scar; aids precise incision at the cricopharynx by direct visualization, brings optimum results in deglutition and reduces postoperative morbidity and complications. The short hospital stay reduces the overall cost. The use of KTP 532 laser in the treatment of selected cases with cricopharyngeal dysfunction is therefore safe and effective.