Veluru Appa Rao
@tanuvas.ac.in
Dean, Faculty Of Food Sciences
Tamilnadu Veterinary and Animal Sciences University
RESEARCH INTERESTS
Meat Science and Technology
Scopus Publications
Scholar Citations
Scholar h-index
Scholar i10-index
Scopus Publications
V. Govind, R. Narendra Babu, V. Apparao, P. Sriram, T.M.A. Senthil Kumar, and Robinson J.J. Abraham
Agricultural Research Communication Center
Background: Enrofloxacin used considerably on large scale among poultry birds. Detection and monitoring of its residues is vital in the domestic and export market. A simple and rapid LCMS/MS method for screening of Enrofloxacin and its metabolite residues in poultry liver samples was described. Methods: Target analytes were extracted with a solvent combination of 5% phosphoric acid in 50% acetonitrile in water. It was followed by deep freezing for efficient separation of the liquid phase. Later extractants were subjected to centrifugation at 4oC, 10,000 rpm for 20 minutes and supernatant was filtered and injected into LCMS/MS. 0.1% formic acid is used as mobile phase additive for both aqueous and organic mobile phase acetonitrile. Result: Accuracy and precision values of the method are within the acceptable limit of ( less than 5% RSD) accorded by the European commission. Standardized method has been applied to determine the Enrofloxacin and Ciprofloxacin residues in liver samples collected in local markets and found within maximum residue limits.
Rongsensusang ., V. Appa Rao, R. Narendra Babu, R. Karunakaran, R. Palani Dorai, and A. Serma Saravana Pandian
Agricultural Research Communication Center
Background: Perilla, roselle and zanthoxylum are spices which are commonly used in preparation of meat dishes. They provide unique and distinctive flavour and taste which improves the sensory properties of the products to which they are added. In addition, they also possess desirable functional properties like antioxidant and antimicrobial properties of natural origin. The objective of the study was to optimize the inclusion levels in combination with the most acceptable sensory quality and to study the storage stability of pork patties at refrigerated (4±1oC) temperature. Methods: Three different levels of perilla 0.5, 0.7 and 0.9%, roselle 0.2, 0.3 and 0.4% and zanthoxylum 0.1, 0.15 and 0.2% were used in nine (9) different combinations designated as C1, C2, C3, C4, C5, C6, C7, C8, and C9 in the preparation of pork patties, to determine the most preferred combination according to physicochemical and sensory analysis. The patties were analyzed for pH, emulsion stability, colour and sensory evaluation. Sensory quality of patties was conducted and rating score for each profile, contribution of each attribute to the respondent’s preference was calculated by using conjoint analysis procedure. Result: The results of conjoint analysis revealed that the combination with perilla 0.5%, roselle 0.2% and zanthoxylum 0.1% was the most preferred combination as compared to all other combinations. Treated patties show lower oxidative and microbial parameters values and higher sensory scores over a period of 21 days.