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Articles by A. Kalaikannan
Total Records ( 2 ) for A. Kalaikannan
  D. Santhi , V. Balakrishnan Balakrishnan , A. Kalaikannan and K. T. Radhakrishnan
  The presence of heavy metals in frozen and canned commercial pork products obtained from retail outlets of Chennai city was determined, by atomic absorption spectrophotometry using dry ashing method. The samples had cadmium from 0.038 to 0.545 mg kg-1, chromium up to 2.244 mg kg-1, copper up to 2.847 mg kg-1, lead up to 6.290 mg kg-1 and zinc from 6.927 to 144.575 mg kg-1. Generally, heavily spiced products had higher levels of heavy metals. Levels of cadmium exceeded the Maximum Permissible Level (MPL) of 0.1 mg kg-1 in 95.83% of the samples as stipulated by Food and Agriculture Organization (0.1 mg kg-1), whereas no samples had copper content exceeding MPL (20 ppm) specified by Meat Food Products Order (MFPO), 25.0% of the samples had lead content exceeding the limit specified by MFPO (2.5 ppm) and 20.83% of the samples had zinc values exceeding the MPL of MFPO (50ppm). The results of this study demonstrate the need for good manufacturing practices (GMP`s) and HACCP to control these heavy metals in pork products.
  B. Rajesh Kumar , A. Kalaikannan and K.T. Radhakrishnan
  A study on the preparation and assessment of physico-chemical, microbiological and organoleptic properties of pork nuggets was carried out using liquid whey as a replacement for added water at three different levels viz., 20, 30 and 40%. Based on the physico-chemical and organoleptic evaluation 20% liquid whey as a water replacer was selected and shelf life studies was carried out. A significant (p<0.01) difference was evident in terms of pH, TBARS value, tyrosine value and organoleptic evaluation during storage period. Also total viable count, staphylococcal count and yeast and mould count revealed a highly significant (p<0.01) difference during storage period. Further, the pork nuggets were well acceptable upto 14 days of storage at refrigerated temperature (4±1°C) by the panelists. By incorporating liquid whey in the comminuted meat products the most desirable quality pork nuggets can be developed with additional advantage of fortification, excluding the drying expenses to produce whey protein concentrates and elimination of environmental pollution due to draining of surplus liquid whey.
 
 
 
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