UTILIZATION OF LEMON PEEL AND PULP EXTRACT AS NATURAL ANTIOXIDANTS IN ...

97 Pages·2015·2.8 MB·English

UTILIZATION OF LEMON PEEL AND PULP EXTRACT AS
NATURAL ANTIOXIDANTS IN CHICKEN NUGGETS

T H E S I S

Submitted
in partial fulfillment of the requirements for the Degree of

MASTER OF VETERINARY SCIENCE

IN

LIVESTOCK PRODUCTS TECHNOLOGY

BY
RATHOD KEYURSINH RANDHIRSINH
Enrolment No :V/06/0208

NAGPUR VETERINARY COLLEGE, NAGPUR

MAHARASHTRA ANIMAL AND FISHERY SCIENCES
UNIVERSITY, NAGPUR- 440 001
(INDIA)
2015
DECLARATION OF STUDENT

I hereby declare that the experimental research work and interpretation of the
thesis entitled “UTILIZATION OF LEMON PEEL AND PULP EXTRACT
AS NATURAL ANTIOXIDANTS IN CHICKEN NUGGETS” or part thereof
has not been submitted for any other degree or diploma of any university, nor
the data have been derived from any thesis/publication of any University or
Scientific organization. The sources of materials used and all assistance
received during the course of investigation have been duly acknowledged.

Date: /09/2015
(RATHOD KEYURSINH RANDHIRSINH)
Place: Nagpur Enrol. No. V/06/0208

Counter signed by
Chairman, Advisory Committee

i
DECLARATION OF ADVISORY COMMITTEE

RATHOD KEYURSINH RANDHIRSINH has satisfactorily prosecuted his
course of research for a period of not less than one semester and that the thesis
entitled, “UTILIZATION OF LEMON PEEL AND PULP EXTRACT AS
NATURAL ANTIOXIDANTS IN CHICKEN NUGGETS” submitted by him is
the result of research work sufficient to warrant its presentation to the
examination in the subject of Livestock Products Technology for the award of
Master of Veterinary Science degree by the Maharashtra Animal and Fishery
Sciences University, Nagpur.
We also certify that the thesis or part thereof has not been previously
submitted by him for a degree of any other university.

Date: /09/2015
(Dr. K. S. RATHOD)
Place: Nagpur
Advisor/Guide

Assistant Professor

Dept. of Livestock Products Technology

Nagpur Veterinary College, Nagpur

Name and Designation of Advisory Committee

Name Designation Signature
1. Dr. K. S. Rathod Assistant Professor
(Chairman) Dept. of Livestock P roducts ______________
Technology
2. Dr. R. K. Ambadkar Associate Professor & Head,
(Member) Dept. of Livestock P roducts ______________
Technology
3. Dr. W. A. Khan Assistant Professor,
(Member) Dept. of Veterinary Public Health ______________
4. Dr. M. M. Kadam Assistant Professor
(Member) Dept. of Poultry Science ______________
5. Dr. A. P. Dhok Assistant Professor,
(Member) Dept. of Animal Nutrition ______________

ii
CERTIFICATE

This is to certify that the thesis entitled, “UTILIZATION OF LEMON
PEEL AND PULP EXTRACT AS NATURAL ANTIOXIDANTS IN
CHICKEN NUGGETS” submitted by RATHOD KEYURSINH RANDHIRSINH
to the Maharashtra Animal and Fishery Sciences University in partial
fulfillment of the requirement for the degree of Master of Veterinary Science
has been approved by the Student's Advisory Committee after examination in
collaboration with the External Examiner.

(Dr. K. S. RATHOD)
Name & Signature of Signature with Seal
Advisor/Guide
Ex ternal Examiner Head of Department
Assistant Professor

Dept. of Livestock Products Technology
Nagpur Veterinary College, Nagpur

Name and Designation of Advisory Committee

Name Designation Signature
1. Dr. K. S. Rathod Assistant Professor
(Chairman) Dept. of Livestock P roducts ______________
Technology
2. Dr. R. K. Ambadkar Associate Professor & Head,
(Member) Dept. of Livestock Products ______________
Technology
3. Dr. W.A. Khan Assistant Professor,
______________
(Member) Dept. of Veterinary Public Health
4. Dr. M. M. Kadam Assistant Professor
(Member) Dept. of Poultry Science ______________
5. Dr. A.P.Dhok Assistant Professor,
______________
(Member) Dept. of Animal Nutrition

(Dr. C. R. Jangde)
Associate Dean

Nagpur Veterinary College,
Nagpur
iii
Acknowledgement

First of all I wish to express my deepest and sincere gratitude to
my advisor and research guide Dr. K. S. Rathod M.V.Sc., Assistant
Professor, Dept. of Livestock Products Technology, Nagpur Veterinary
College, Nagpur for his timely advice, support with friendly attitude, who
kept his personal attention on my both academic and a personal level
during my Research work. His moral support and timely suggestions are
found most useful in the preparation of my thesis for which I owe my
deepest gratitude to him. His constant and valuable guidance help me to
overcome from many ups and downs during my academic carrier. I feel
honored to be his disciple and it is a privilege to work under his
professional guidance. Without his untiring efforts, constant
encouragement, and valuable practical tips throughout the study, the
work presented in this dissertation would not have been possible and duly
completed.
It gives me a great pleasure, pride and privilege to quote heartily
indebtedness with deep sense of gratitude and respect to Dr. R. K.
Ambadkar M.V.Sc., Ph.D., Associate Professor and Head, Dept. of
Livestock Products Technology, Nagpur Veterinary College, Nagpur for
his guidance, enthusiastic interaction and constant inspiration. Without
his valuable advice, close supervision and hearty encouragement during
my journey of post-graduation it would not be possible for me to make
this difficult task simple. I feel very fortunate to be a student of him.
This acknowledge will remain incomplete unless and until I am not
expressing my sincere gratitude to Dr. R. Banerjee, Ex-Assistant
Professor, Dept of Livestock Products Technology, Nagpur Veterinary
College, Nagpur for her valuable suggestions, relentless efforts,
indispensable guidance, critical appreciation and special kindness, help
me to pursuit my study. Her interest in work with depth of knowledge,
approach to the subject, constant co-operation, and her special efforts to
exploit outstanding research performance from me are genuinely
unforgettable and inspirable in my future.
I express my sincere thanks to Dr. C. R. Jangde, Associate Dean,
Nagpur Veterinary College, Nagpur for providing necessary facilities
required for this project.
I am sincerely thankful to members of my Advisory
committee members Dr. M. M. Kadam Assistant Professor,
Department of Poultry Science, Dr. A. P. Dhok, Assistant Professor,
iv
Department of Animal Nutrition, for their support, timely co-operation
and valuable suggestions. My heartfelt to thanks to Dr. Wiqar Khan
and Dr. Sandip Chaudhari Dept. of VPH for their scholastic guidance,
prudent planning, constant critical supervision, invaluable counsel
throughout the pursuit of this study and excellent co-operation and their
ever ending support towards me in my course of work.
Without wholehearted contribution of Dr. Kurkure, Dr. Kolte,
Dr. Bonde and Dr. Korde , the apex part of my work i.e Sensory
work would be incomplete. I want to pay my sincere gratitude to all
sensory evaluation team members who sparing their valuable time for
sensory evaluation.
I wish to express my deep sense of gratitude to Dr. Hemant, Dr.
Akshay, Dr. Raj, Dr. Prashant, Dr. Pawan and Dr. Vaibhav for
their help and guidance rendered throughout this study. I would also like
to thank my departmental junior Dr. Annada for her constant
encouraging and never-ending optimism and also for being a constant
live wire in the department.
It was a pleasure to share Master studies with my friends (Drs).
Pawan, Swapnil, Rahul, Deepali, Chaya, Prasad, Nikhil, etc
Their well wishes and help during my work are unforgettable Thanks to
my friends Nitish, Narayan, Kaushik, Vishal, Pawan, Nilesh,
Hanumant, Ganesh, Disha, Dinesh, Leena, Hire Sir and
Sherkhane Sir, for always being a helping hand whenever needed.
I wish to thank to, Palve Kaka and Sahare Kaka for their
friendly co-operation during the study.
My vocabulary utterly fails in expressing my accolade to my
dearest PAPA and MUMMY who brought me to this stage. I deeply
express my sincere thanks to my elder sister Sanika, and brother
Ketansinh for bearing up with me and whose continuous inspiration,
encouragement and affection, boosted up my moral during the period of
study

Date : /09/2015
( RATHOD KEYURSINH RANDHIRSINH)
Place: Nagpur

v
TABLE OF CONTENTS

CHAPTER PAGE
I INTRODUCTION 1
II REVIEW OF LITERATURE 5
III MATERIALS AND METHODS 31
IV RESULTS AND DISCUSSION 41
V SUMMARY AND CONCLUSIONS 64
A) BIBLIOGRAPHY i
B) VITA xii
C) THESIS ABSTRACT xiii
Ikzca/k lkjka×k
D) xv

vi
LIST OF TABLES
TABLE PARTICULAR PAGE
NO.
1 Composition of spice mix 31
2 Recipe for the preparation of Chicken Nuggets 34
Total phenolics content of Lemon Peel extract 42
3
and Lemon Pulp powder extract
Effect of different levels of Lemon Pulp Extract 43
4 on certain quality characteristics of chicken
nuggets (Mean±S.E)
Effect of different levels of Lemon Pulp Extract 45
5 on sensory attributes of chicken nuggets
(Mean±S.E)
Effect of different levels of Lemon Peel Extract 47
6 on certain quality characteristics of chicken
nuggets (Mean±S.E)
Effect of different levels of Lemon Peel Extract 48
7 on sensory attributes of chicken nuggets
(Mean ± S.E)
Effect of natural antioxidants on certain quality 51
8 characteristics of chicken nuggets during
refrigeration storage (4±10C).
Effect of natural antioxidants on proximate
9 composition of chicken nuggets during 52
refrigeration storage (4±10C)
Effect of natural antioxidants on
10 microbiological profile of chicken nuggets 55
during refrigeration storage.
Effect of natural antioxidants on sensory
11 attributes of chicken nuggets during 59
refrigerated storage (4±10C).
Comparative cost of raw materials for
12 reparation of 50 kg control and functional 62
chicken nuggets
13 Total expenditure 63
vii
LIST OF PHOTOGRAPS
SR No. Particular After Page
No.
1 Chicken Nuggets Incorporated With 36
Antioxidant LPuE@ 2%
2 Chicken Nuggets Incorporated With 36
Antioxidant LPeE @ 2%
3 Chicken Nuggets Incorporated With 36
Antioxidant BHA @ 100mg/kg
4 Chicken Nuggets Incorporated Without 36
Antioxidant (Control)

viii
LIST OF ABRIVATION
Abbreviation Full Form
% : Percent
/ : Per
@ : At The Rate of
˚C : Degree Centigrade
< : Lesser Than
> : Greater Than
µ : Micron
µg : Microgram
µl : Microlitre
α : Alpha
β : Beta
A : Absorbance
AOAC : Association of Official
Analytical Chemists
APHA : American Public Health Association
BHA : : Butylated Hydroxyanisole
BHT : Butylated Hydroxtoluene
CD : Critical Difference
cfu : Colony Forming Unit
cm : Centimetre
DSP : Disodium Phosphate
Eg. : For Example
FAO : Food And Agriculture Organization
G : Gram
GADF : Grape Antioxidant Dietary Fibre
h : Hours
i.e. : That is
kg : Kilogram
LCMS : Liquid Chromatography Mass
Spectrophotometry
LDPE : Low Density Polyethylene
LPuE : Lemon Peel Extract
LPeE : Lemon Pulp Extract
M : Molar
MbO : Oxy-myoglobin
2
MDA : Malondialdehyde
meq : Milliequivalents
mg : Milligram
MIC : Minimum Inhibitory Concentration
ix