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Shelf Life Stability of Feather cum Skin Meal Incorporated with α-Tocopherol

Z. Muzaffar S. A. Wani F. A. Rather A. H. Sofi M. A. Pal
Vol 8(5), 213-219
DOI- http://dx.doi.org/10.5455/ijlr.20170918063209

The present study was conducted with the objective of evaluating the effect of processing method and α-tocopherol on the shelf life stability of feather cum skin meal. The meal was prepared by three different methods viz, hydrothermal, chemical and microbial degradation. α-tocopherol was added to the meal at two levels viz, 400 ppm (T1) and 800 ppm (T2). The meal was stored at room temperature for a period of 30 days. The quality of meal, drawn at 0th, 15thand 30th day was evaluated on the basis of total plate count, yeast and mould count and TBARS. TPC and yeast and mould count increased significantly (p<0.05) from 0th to 30th day. However feather meal prepared by biological method exhibited significantly (p<0.05) lower TPC and yeast and mould count than the other methods. TBARS increased significantly (p<0.05) with the storage time and varied between three treatments. Feather cum skin meal processed by biological degradation showed significantly (p<0.05) lower values of TBARS. It was observed that the increase in α-tocopherol level caused significant (p<0.05) decrease in TBARS values irrespective of the processing treatments. Results concluded that biological processing along with incorporation of α-tocopherol can be successfully used for the production of shelf stable feather cum skin meal.

Keywords : Feather cum Skin Meal Processing α-Tocopherol TBARS TPC

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