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Journal of Entomology and Zoology Studies
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ISSN Print: 2349-6800 | ISSN Online: 2320-7078

Journal of Entomology and Zoology Studies

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2017, Vol. 5, Issue 5
Quality of cooked rohu meat treated with the crude extracts of Moringa oleifera (Lam.) leaves

Subha Ganguly, Parveez Ahmad Para, Vikas Kumar, Nilesh Pagrut and Bhartendu

The study was conducted to evaluate the physico-chemical, microbial and organoleptic qualities of cooked rohu fillets treated with, 1%, 1.5% and 2% levels of aqueous solution of crude extract of drumstick (Moringa oleifera) leaves. The fillets were treated with 1.5% crude extract of drumstick leaves significantly (P<0.05) improved meat pH and water holding capacity (WHC) and lowered cooking loss and thiobarbituric acid (TBA) value as compared to control and other treated samples. Microbial load in terms of Total Plate Count (TPC) was found to be decreased significantly (P<0.05) in treated samples. No significant (P>0.05) difference was observed in juiciness, tenderness and overall acceptability scores between the treated fillets samples.
Pages : 418-422 | 370 Views | 15 Downloads
How to cite this article:
Subha Ganguly, Parveez Ahmad Para, Vikas Kumar, Nilesh Pagrut, Bhartendu. Quality of cooked rohu meat treated with the crude extracts of Moringa oleifera (Lam.) leaves. J Entomol Zool Stud 2017;5(5):418-422.
Journal of Entomology and Zoology Studies
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