Biomarker responses in the Coilia dussumieri exposed to petroleum hydrocarbons contamination in urbanized estuaries along the west coast of India.

The estuaries of Maharashtra are under continuous pressure due to uncontrolled dumping of persistent toxic organic pollutants into these regions and their impact on the marine environment. In this study, total petroleum hydrocarbons (TPHs) in water, sediments, fish, and biomarker responses in the Coilia dussumieri exposed to TPHs were determined in seven urbanized tropical estuaries along the west coast of India during the winter and summer. The results of the cluster analysis highlighted that the concentration of TPHs in the water, sediment, and fish in the study area was spatially varied, with the highest concentration in the northern area of Maharashtra (NM) estuaries than in the southern region of Maharashtra (SM) estuaries during both seasons.

Determination of thermal process schedule for emulsion type buffalo meat block in retort pouch.

The process temperature for buffalo met blocks processed in retort pouches calculated based on the heat resistance of Clostridium sporogenes PA 3679 in Phosphate buffer saline (PBS- Ph 7.0) as reference medium and in buffalo meat block (pH 6.28) was in the range of 110-121°C.

Quality and shelf life of buffalo meat blocks processed in retort pouches.

The shelf life of buffalo meat blocks processed in 3-ply retort pouches at Fo = 12.13 in a stock sterilizer were evaluated at 15 days interval for physico-chemical, microbiological and sensory attributes for a period of 3 months. The pH of the product was 6.

Effect of meat chunk size, massaging time and cooking time on quality of restructured pork blocks.

In the present study, effect of meat chunk size (2-3 and 4-5 cm), massaging time (6, 8 and 10 min) and cooking time (40, 45 and 50 min) on quality of restructured pork blocks was evaluated. Higher product yield (89.31%) was obtained with chunk size of 2-3 cm compared to blocks prepared from chunk size of 4-5 cm (85.

Evaluation of quality and shelf life of buffalo meat keema at refrigerated storage.

Scientific basis on the quality changes of traditional keema will boost and sustain meat production and utilization in buffalo abundant countries. A programme was undertaken to determine the influence of age and gender on the quality of buffalo meat keema at refrigerator storage (4 ± 1 °C). Buffalo meat keema was evaluated by analyzing the changes in physicochemical, microbiological and sensory attributes.