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Articles by S. Biswas
Total Records ( 3 ) for S. Biswas
  G. Kandeepan and S. Biswas
  Buffalo meat is the only future remedy for nutritional security in India. If the quality gets deteriorated, the meat preserved in refrigerator would impact greatly on the health of consumers. Hence meat samples from five year old sixteen buffalo bulls were analyzed in the fresh state (0 day) and after 4 and 7 days in chiller (4±1°C) and 4, 7, 14, 30, 60 and 75 days in freezer (-10±1°C) in a domestic refrigerator. The values of ERV, WHC and proximate composition decreased with increasing storage period. Whereas pH, TBA no., tyrosine value, chilling loss and drip loss showed an increasing trend. The chiller storage increased but freezer decreased the microbial counts (SPC, PC and Coliforms). The values of odour and flavour scores decreased with increasing storage period. Whereas, texture, tenderness and juiciness scores showed an increasing trend. Thus it was concluded that a storage period upto 4 days in chiller and 30 days in freezer could satisfactorily maintain the buffalo meat quality.
  S. Biswas , R. Mukherjee , R.P. Mahto , U.K. De , S. Chakravarti , A.K. Bera and S.M. Deb
  Mastitis is an economically important bacterial disease of the dairy animals. During the study period (i.e., June to October, 2013) 200 animals, including lactating yak, mithun and local cattle were screened for Intramammary Infection (IMI) caused by major pathogens in organized and unorganized farms in North Eastern Hill (NEH) region, Dirang, Arunachal Pradesh. Out of 200 animals screened for the status of IMI, 19 yaks were found positive for mastitis. The major pathogens isolated and characterized from positive milk samples categorized in four types of bacteria and amongst them majority were coagulase negative Staphylococcus aureus (47.36%) which was the most prevalent pathogen in the region, followed by E. coli (26.3%), coagulase positive Staphylococcus aureus (15.78%) and Streptococcus agalactiae (10.5%). The antibacterial sensitivity pattern revealed maximum sensitivity for ceftriaxone (94.74%) and minimum for ampicillin (15.79%). The resistance pattern showed coagulase negative Staphylococcus aureus (CNS) was most resistant bacteria against ampicillin and amoxicillin, where the antibacterial zone depicted to be 7 and 9 mm, respectively. The present study reported, the general sensitivity and resistance pattern of the antibiotic against the major pathogens isolated from yak mastitis milk samples from NEH region of Arunachal Pradesh.
  A. Bali , Sudip Kumar Das , Anupam Khan , Dipanwita Patra , S. Biswas and D. Bhattacharyya
  Aim of this study was to find out antioxidant and antimicrobial effect of garlic and coriander on chicken sausage. Chicken sausages were prepared to evaluate the antioxidant and antimicrobial effects of garlic (3% w/w) and coriander (3% w/w) during refrigeration storage (4±1°C) on 0th, 3rd, 7th, 14th and 21st day. The level of incorporation was established from the results of preliminary trials conducted using 2, 3 and 5% level. Coriander and garlic both was taken for further study @ 3% (w/w) which revealed best from sensory attributes. pH, emulsion stability, cooking loss, ThioBarbituric Acid (TBA) value, Total Plate Count (TPC), yeast and mould count, coliform count and sensory properties of control and treated samples were evaluated at each day of refrigeration storage (4±1°C) separately. A significant (p<0.01) increasing trend in pH, TBA value and TPC value with the advancement of storage period was observed. Coriander treated samples showed better antioxidant property whereas garlic treated samples showed better antimicrobial property. This study revealed that chicken sausage treated with garlic or coriander can be stored at 4±1°C for 14 days with good quality and overall acceptability.
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