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  Digital Catalogue for Technology and Products Development


   Technology and Product Development

    Basic Information

Technology developed: Essential Oil Incorporated Emulsion Based Meat Nuggets with Reduced Microbial Load and Enhanced Shel (TP19767471059)
Category: Technology Service/Know how
Details of Inventor(s):
Inventor Institution/Organization/Company Department Designation
Ravi Kant Agrawal ICAR-IVRI, Izatnagar Division of Livestock Products Technology Senior Scientist
Sanjod Kumar Mendiratta ICAR-IVRI, Izatnagar Division of Livestock Products Technology Principal Scientist
Rajiv Ranjan Kumar ICAR-IVRI, Izatnagar LPT Division Senior Scientist
Technical Application Area: Other
If 'Other', please specify:
Microbiological Food Safety and shelf life
Please give more details of new technical application area:
Food safety has emerged as an important global issue due to international trade and public health implications. Current technologies for preservation and shelf life extension of food do not eliminate undesirable pathogensfrom these products or delay microbial spoilage, entirely. Greater consumer awareness and concern regarding synthetic chemical additives has led researchers and food processors to look for natural food additives with a broad spectrum of antimicrobial activity. At the same time, societies all over the world appears to be experiencing a trend of green consumerism TuleydeSilva, 1996, Smid and Gorris, 1999, desiring fewer synthetic food additives and products with a smaller impact on the environment. There is therefore still a need for new methods of reducing or eliminating foodborne pathogens and spoilage microbes, possibly in combination with existing methods the hurdle principle, Leistner, 1978. Furthermore, the World Health Organization has recently called for a worldwide reduction in the consumption of salt in order to reduce the incidence of cardio-vascular disease WHO, 2002. If the level of salt in processed foods is reduced, it is possible that other additives will be needed to maintain the safety of foods. This has forced researchers to explore for the alternative antimicrobials. There is therefore scope for new methods of making food safe which have a natural or green image. One such possibility is the use of essential oils as antimicrobial additives for control of foodborne pathogens and spoilage bacteria in animal foods. Evaluation of effects of these methods in controlling microbes in foods of animal origin shall help in formulating natural more acceptable formulations for their control. Considering the importance of microbiological food safety, particularly in light of emergence due to multiple drug resistance, need was felt to test essential oils for biocontrol of microbes in foods of animal origin.
Organization(s):
ICAR Indian Veterinary Research Institute (IVRI) Izatnagar Bareilly
Affiliated Ministry: Institution Funding (Self Supported)
Type of technology development: Indigenous
Does the technology help in replacing any import items currently
procured from outside India?
No
Does the technology have export potential? No
Category of Technology developed: Immediate Deployment
Stage of Development: Field Test
Please describe in detail including the TRL Level:
Assigned to Agrinnovate India Ltd., New Delhi, for technology transfer or commercialization A total of 71 essential oils were screened for their antibacterial activity of which 08 were found exhibiting broad spectrum antimicrobial activity. Various blends containing 2 to 6 EOs were formulated from selected essential oils. The blends were evaluated for their antimicrobial effect in meat nuggets during their storage at refrigeration temperature 2 to 80 C in different concentrations 0.125 to 1 percent. One of the blends was found to be most effective in controlling microbial load in meat nuggets by total plate count, coliform count and psychrophilic count. Blend incorporated mutton nuggets were subjected to sensory evaluation on 8 point hedonic scale. Blend in 0.125 percent concentration obtained satisfactory sensory scores. The incorporation of Blend significantly enhanced the shelf life of meat nuggets as meat nuggets without EO blend control was spoiled on 20th day of refrigerated storage while the EO blend 0.125 percent incorporated meat nuggets obtained satisfactory sensory scores up to 25th day. EO blend incorporated meat nuggets obtained satisfactory sensory scores in consumer evaluation. The developed product was also validated from external agencies including Department of LPT, College of veterinary and Animal Science, Pantnagar and ICAR-CARI, Izannagar Bareilly UP and similar results were obtained for sensory, microbiological and shelf life validating the technology developed.

    Abstract:

Applications: Formulated EOs or blends controlled microbial load and enhanced the shelf life of various meat products in concentration dependent manner, EO incorporated meat products secured satisfactory sensory scores in low concentrations of 0.125 to 0.25 percent 5 to 10x, only, In 0.125 to 0.25 percent 5 to 10x concentration, enhancement of shelf life of 5 to 14 days was obtained depending on the meat product,EO or EO blends may be incorporated in meat products to control microbial load and enhance their shelf life.
Advantages: EOs having GRAS status can be used as a replacement of chemical preservatives in ready to eat meat products with out affecting their sensory acceptability.

    Technology Inputs:

Imported Equipment/Spare Parts:
Equipment/Spare Parts Year ITC-HS Code
NA
Indigenous Equipment/Spare Parts:
Equipment/Spare Parts Year ITC-HS Code
NA
Imported Raw Materials:
Raw Materials Year ITC-HS Code
NA
Indigenous Raw Materials:
Raw Materials Year ITC-HS Code
NA
Existing R&D Facilities used:
Facilities Year ITC-HS Code
NA

   Patents & Publications:

Patents:
Filed Patents (No.) Granted Patents (No.) Year
0 0 NA
Publications:
Submitted (No.) Published (No.) Year
0 0 NA

    Commercialization Potential:

Who are the Potential Licensees? Industries involved in production of ready to eat RTE meat products e.g. Venkey s etc. .
What commercially available products address
the same problem?
Company Product Problem Addressed
Would you like to develop this invention further with
corporate research support?
No
Would you be interested in participating in cluster based
programs for commercialization research or business
planning for your invention?
No
      Submitted by: The Director Date of Submission: 19-8-2020



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