Effect of sous vide processing on physicochemical, ultrastructural, microbial and sensory changes in vacuum packaged chicken sausages.

The processing of sous vide chicken sausages was optimized under vacuum packaging condition and cooking at 100 ℃ for 30 min (SV30), 60 min (SV60) and 120 min (SV120) and compared with aerobically cooked control at 100 ℃ for 30 min. Sous vide processing of chicken sausages (SV30) produced higher (p < 0.05) cooking yield, Hunterlab a* values and sensory attributes without affecting proximate composition and shear force values relative to control. The sodium dodecyl sulphate-polyacrylamide gel electrophoresis and scanning electron microscopy results revealed no significant changes in protein quality and emulsion ultra-structure due to SV30 processing relative to control sausages. Sous vide processing of chicken sausages enriched with rosemary diterpene phenols retained the freshness and quality up to 120 days during storage at 4 ± 1 ℃ relative to control sausages that were spoiled on 20th day. Lipid oxidation and microbial growth remained below the spoilage levels for all the SV-processed sausages throughout the storage and addition of rosemary diterpene mixture at 0.02% v/w reduced the microbial growth and improved (p < 0.05) the sensory attributes. Our results demonstrate that sous vide processing minimizes lipid oxidation and microbial growth of chicken sausages with improved product quality and shelf-life at 4 ± 1 ℃.

Development of extruded Ready-To-Eat (RTE) snacks using corn, black gram, roots and tuber flour blends.

Extruded RTE snacks were prepared from flour blends made with corn flour, Bengal gram flour, roots and tuber flours in a proportion of 60-80: 20: 20 respectively and moisture was adjusted to 17-20 %. The roots and tubers flours were developed from potato (Solanum tuberosum), yam (Dioscorea spp.), sweet potato (Ipomoea batatas L.), taro (Colocassia esculenta) and beet root (Beta vulgaris). Different formulations were extruded at 80 ± 5 °C (heater I) and 95-105 °C (heater II) temperature, 300-350 rpm screw speed, 100 ± 10 °C die temperature and 15 ± 2 kg/h feed rate. The exit diameter of the circular die was 3 mm. Sensory acceptability, physical parameters and nutrient analysis along with storage stability of the products was conducted. The fiber and energy content of the RTE extruded snack improved in experimental samples prepared using root and tuber flours. A serving of 100 g of the snack can provide more than 400 Kcal and 10 g of protein. The overall acceptability of RTE extruded products made with potato and taro were highly acceptable compared to yam and sweet potato. The study demonstrates utilization of roots and tuber flours as potential and diverse ingredients to enhance the appearance and nutritional properties in RTE extruded snack.

Characterization of Wastewater Effluents Releasing from Slaughterhouses in and around Hyderabad City (India).

The present study was undertaken to determine the pollution load to the environment causing by the wastewater effluents releasing from organized and unorganized slaughterhouses in and around Hyderabad city. The wastewater effluents collected from three slaughterhouses, at the sites of releasing out to the surrounding environment,were characterized in terms of physico-chemical and microbiological parameters. The physico-chemical parameters, such as temperature, pH, alkalinity, turbidity, total suspended solids, electrical conductivity, total dissolved solids, dissolved oxygen, biological oxygen demand, chemical oxygen demand, total organic carbon, calcium, NH4-N, nitrates and phosphates were estimated in the wastewater effluents collected from three different slaughterhouses. The heavy metals, such as lead, nickel and cadmium contents were detected. The microbiological characteristics, such as total viable count, total coliform count recorded and also the pathogens of public health significance, such as Salmonella spp., Shigella spp., Streptococcus faecalis, Staphylococcus aureus, Bacillus cereus and Listeria monocytogenes were isolated and identified. The results revealed significantly much higher values of almost all pollution parameters both physicochemical and microbiological of wastewater effluents collected from three slaughterhouses, and these values exceeding the effluent discharge standards for releasing the effluents into public sewers and inland surface waters, recommended by the pollution control board. The slaughterhouses must maintain the wastewater collection and treatment facilities and modify the existing treatment systems in order to comply the general effluents discharge standardsrecommended by the pollution control board.

Transgenic indica rice resistant to sap-sucking insects.

Agrobacterium-mediated genetic transformation has been optimized in indica rice susceptible to sap-sucking insects, viz., brown planthopper (BPH) and green leafhopper (GLH). Snowdrop lectin gene (gna) from Galanthus nivalis, driven by phloem-specific rice-sucrose-synthase promoter, along with herbicide resistance gene (bar) driven by CaMV 35S promoter, was employed for genetic transformation. Embryogenic calli--after co-cultivation with Agrobacterium strain LBA4404 harbouring Ti plasmid pSB111-bar-gna--were selected on the medium containing phosphinothricin. PCR and Southern blot analyses confirmed the stable integration of both the genes into genomes of transgenic (T0) rice plants. Northern and Western blot analyses revealed the expression of gna in the transgenic plants. In the T1 and T2 generations, the gna and bar transgenes showed co-segregation at a ratio of 3 : 1. Plant progenies expressing gna, in T1 and T2, exhibited substantial resistance against BPH and GLH pests. This is the first report dealing with transgenic indica rice exhibiting high resistance to both insects.