Time filter

Source Type

Kumar Y.,ICAR Central Institute of Post Harvest Engineering and Technology CIPHET | Chandrakant Karne S.,Dr. Panjabrao Deshmukh Agricultural University
Trends in Food Science and Technology | Year: 2017

Background The adulteration of meat products with undeclared or falsely declared animal species is a major concern all over the world. There are many analytical techniques for meat species identification but are time consuming and require highly skilled personnel. Thus, rapid and robust methods are needed for meat species identification. Spectral analysis techniques are rapid tools which can be used to classify and quantify different animal species in the meat products. Chemometric is data handling tool which can analyze the complex spectral data. Scope and approach This review discusses major spectral analysis techniques suitable for meat species identification. The advantages of different data pre-processing and multivariate analysis techniques are also discussed. The spectral properties or fingerprints of the reference and analyte samples have also been summarized. Key findings and conclusions Various spectral analysis techniques have been used for meat species identification. Some studies revealed the importance of spectral analysis techniques for correct classification of different meat products according to the meat species present in them. However, there are some technical limitations of these methods, and to provide a robust solution to the meat industry, a comprehensive research should be done on these techniques with due consideration of all the limitations and process variables. © 2017 Elsevier Ltd


Kumar S.,ICAR Central Institute of Post Harvest Engineering and Technology CIPHET | Kumar R.,ICAR Central Institute of Post Harvest Engineering and Technology CIPHET | Nambi V.E.,ICAR Central Institute of Post Harvest Engineering and Technology CIPHET | Gupta R.K.,ICAR Central Institute of Post Harvest Engineering and Technology CIPHET
Annals of Agri Bio Research | Year: 2015

Minimally processed fruits and vegetables are the fastest growing segment of the fresh produce industry. There is increasing demand for minimally processed/fresh-cut fruits and vegetables, mainly because of their convenience as ready-to-eat products and for health benefits associated with their consumption. The fruits of strawberry cut into two halves were treated with food-grade pectin methyl esterase, calcium ions and sodium benzoate (0.07%) using response surface methodology. Both the treated and untreated fresh-cut strawberries were packed in plastic punnets and maintained under low temperature (7°C) for evaluating the shelf-life at alternate day interval. The shelf-life of treated strawberry fresh-cuts was 6 days as against 3 days for control under low temperature storage. Throughout the passage of time, firmness decreased but no food-borne pathogens were found. There was significant loss in physiological weight, while colour scale showed a variable response during storage period. Total antioxidant capacity, ferric reducing antioxidant power, polyphenol oxidase and lipoxygenase activities increased during storage.

Loading ICAR Central Institute of Post Harvest Engineering and Technology CIPHET collaborators
Loading ICAR Central Institute of Post Harvest Engineering and Technology CIPHET collaborators