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Development of Shelf Stable Edible Product from Sheep Rumen

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Title Development of Shelf Stable Edible Product from Sheep Rumen
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Creator Girish P.S, Ramakrishna C, Baswa Reddy P, Vijay Kumar Chalasani and Babji Y
 
Subject Sheep, byproduct, rumen, dried product, shelf stable, crackles
 
Description Not Available
Sheep (Ovis aries) belongs to the ruminant classification of animal. Ruminants are characterized by presence
of four stomachs viz., rumen, reticulum, omasum and abomasums. Rumen is the largest part of four stomachs
of ruminants. Due to rubbery texture rumen is not preferred for consumption by consumers. This work
was undertaken to develop a shelf stable value added product named as ‘sheep rumen crackle’ for profitable
utilization of sheep rumen. Steps in production of sheep rumen crackle include collection of sheep rumen,
cleaning, cutting, cooking, addition of salt & spices and drying to reach a moisture level of 5.30 ± 0.13 %
and a water activity of 0.32 ± 0.01. Levels of salt and spices were standardized at 3.0 % and 1.0 %
respectively. Dried rumen flakes are semi convenient products which can be stored at room temperature
and can be fried before consumption. Fried products are shelf stable and could be stored by aerobic
packaging at room temperature up to one year. No microbial growth including total plate count, coliforms
and yeast & mould count were found in the product even after one year storage. Products were highly
acceptable by the sensory panel and crispiness of the products enhanced its acceptability. It was concluded
that preparation of sheep rumen crackles can be an effective approach for profitable utilization of sheep
rumen.
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Date 2018-11-17T04:41:38Z
2018-11-17T04:41:38Z
2012-12-31
 
Type Article
 
Identifier Not Available
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/11652
 
Language English
 
Relation Not Available;
 
Publisher Journal of Meat Science