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Full Screen- Title
- DEDICATION
- CERTIFICATE 1
- CERTIFICATE-2
- DECLARATION
- ACKNOWLEDGEMENT
- CONTENTS
- List of Abbreviations
- 1 Introduction
- Aims and objectives of the study
- 2 Review of Literature
- 2.1 Storage of Fishes
- 2.2 Storage of Fruits and Vegetables
- 2.3 Storage of Fishery Products
- 2.4 Storage of Meat Samples
- 3 Materials and Methods
- 3.1 Food Samples
- 3.2 Spices
- 3.3 Chemicals
- 3.4 Experimental Design
- 3.4.1 Storage Durations
- 3.4.2 Biochemical Analysis
- Determination of Moisture Content (MC)
- Estimation of Protein
- Extraction of Tissue for Water Soluble Protein
- Extraction of Tissue for Salt Soluble Protein
- Estimation of Crude Protein
- Extraction of Tissue for Lipid Estimation
- Estimation of 1-opal Lipids
- Estimation of Phospholipids
- Estimation of Triglycerides (TG)
- Estimation of Free Fatty Acids
- Preparation of tissue homogenate for the estimation of lipid peroxides
- Estimation of Thiobarbituric Acid Reactive Substances (TBARS)
- Estimation of Conjugated Dienes (CD)
- Estimation of Superoxide Dismutase (SOD)
- Estimation of Glutathione
- Estimation of Lactate Dehydrogenase (LDH)
- Estimation of Glycogen
- 3.4.3 Statistical Analysis
- 3.4.4 Antimicrobial property of spices on refrigerated buffalo meat
- 4 Biochemical Changes of Food Samples During Frozen Storage
- 4.1 Introduction
- 4.2 Materials and Methods
- 4.2.1 Materials
- 4.2.2 Processirrg
- I. Marine fishes
- II.Fresh water fishes
- III. Molluscs
- IV. Meat samples
- 4.3 Results and Discussion
- 4.3.1 Effect of froden storage on proteins of food samples
- 4.3.2 Lipid profile during frozen storage
- 4.3.3 Changes in lipid peroxides
- 4.3.4 Changes of moisture content (MC), glycogen and lactate dehydrogenase (LDH)
- 5 Antimicrobial Effect of Plant Extracts on Minced Buffalo Meat
- 5.1 Introduction
- 5.2 Materials and Methods
- 5.2.1 Materials
- 1. ALL SPICE or PIMENTA
- 2. CORIANDER
- 3. CURRY LEAF
- 4. PEPPERMINT
- 5.2.2 Methods
- 1. Preparation of leaf extracts
- 2. Preparation of minced meat
- 3. Incubation of buffalo Ineat samples in plant extracts
- 5.3 Results and Discussion
- 5.3.1 Antimicrobial Properties of Food Additives on Minced Buffalo Meat underChilled Temperature
- 5.3.2 Antimicrobial Properties of Food Additives on Minced Buffalo Meatunder Frozen Temperature
- 6 General Discussion
- Significance of the present investigation
- 7 Summary
- References