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Articles by A.S. Yadav
Total Records ( 3 ) for A.S. Yadav
  A.S. Yadav , G.K. Saxena , V.K. Saxena and J.M. Kataria
  Salmonella is an important food-borne pathogen associated with poultry. Prevalence of Salmonella was assessed in fecal swab samples collected from broiler birds of native farms in which 5% samples were found positive by conventional and PCR based methods. Out of 200 fecal swab samples 10 samples were Salmonella. Out of these Salmonella isolates, 4 were serotyped as Salmonella Typhimurium, 5 as untypable and 1 as rough strain. Survival of Salmonella Typhimurium and Salmonella Enteritidis was assessed at 30, 42 and 50°C for 24 h under laboratory conditions and results revealed that both serotypes survived at 50°C up to 24 h. Expression profiling of genes conferring survival and thermotolerance to these serotypes was assessed at high temperature using real-time PCR with transcripted RNA, after exposure at 42 and 50°C for 10 and 20 min in a water bath. Transcriptional profiling analyzed to study the relative expression of thermotolerance genes (rpoE, rpoH, rpoS, htrA, uspA and uspB) showed over expression of rpoE, rpoH and htrA genes at 5°C in both serotypes. Since S. Typhimurium exhibited higher expression of various genes when exposed to 50°C for 20 min, it may have better ability to respond to higher temperatures stress compared to Salmonella Enteritidis. Both serovars showed higher attachment to skin after exposure to temperature, which may lead to cross-contamination and foodborne illness. This study will be helpful for the poultry processors to design new intervention strategies for the effective destruction of such type of Salmonella cells on dressed poultry carcasses.
  P.B. Aswathi , A.K. Biswas , C.K. Beura , A.S. Yadav and Prashant A. Khatke
  Murraya koenigii is an aromatic herb used in Indian cuisine and commonly known as curry leaves. Medicinal, antimicrobial and antioxidant properties of curry leaves are well documented. The antimicrobial and antioxidant effect of curry leaves on functional poultry meat finger sticks, stored at 37±2°C for 60 days, were studied. Effect of incorporation of Murraya koenigii in storage stability parameters like Peroxide Value (PV), Free Fatty Acid (FFA), Thiobarbituric Acid Reacting Substances (TBARS), pH and microbial count were studied at 15 days interval for a period of 60 days. A significant reduction in lipid oxidation was indicated by low PV, FFA and TBARS values of the treatment group. Specific plate count also showed a significantly lower value in treatment group than in control. This study indicated that Murraya koenigii can be effectively used as an alternative to synthetic food preservatives in functional meat food snacks.
  L. Kripriyalini , Ashim K. Biswas , Samarth Tandon , C.K. Beura and A.S. Yadav
  Background and Objective: Tenderness is one of the most important quality parameters significantly influencing the eating quality of meat. So, the aim of the study was to compare the concentration of calpains and calpastatin enzymes in blood and their distribution in skeletal muscles of turkey to predict possible role of these enzyme in tenderization of meat when the turkey is still alive or waiting for slaughter. Materials and Methods: Calpains and calpastatin enzymes were extracted from blood and skeletal muscle samples using tris-buffer of 50 mM (pH 6.7), dialyzed at 12 kDa MWCO cellulose filter and finally purified and separated on DEAE-Sephacel anion exchange column. Activity analysis was performed using spectrophotometric technique. Results: Study revealed that breast muscle contained significantly (p<0.05) higher μ-calpain concentration as compared to blood and thigh muscles. But m-calpain concentration was higher in thigh muscle than breast or >blood. Concentrations of both the domains of caplains (μ and m) were also differed significantly (p<0.05) in blood, breast and thigh muscle samples in between 42 and 32 weeks age groups of male and female turkey. Significant (p<0.05) differences were also found in calpastatin levels amongst the samples. Conclusion: The study envisaged that breast muscle contained highest amount m-calpain but intermediate concentration of μ-calpain and calpastatin those were higher than the concentration determined from blood samples. This study confirmed the importance of determining both the calpains as well as calpastatin in blood since values generated from this sample has delivering direct information for possible concentration of these enzymes may found in breast and thigh muscles.
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