Papers by Jayanthi Ramajayam
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A study was carried out to analyse the essential heavy metals viz. cobalt, copper, iron, manganes... more A study was carried out to analyse the essential heavy metals viz. cobalt, copper, iron, manganese, nickel and zinc in commercially available Ready-To-Eat chicken meat products (chicken 65, chilly chicken, grilled chicken and tandoori chicken) collected from street food outlets at different regions of Chennai city. Totally 288 samples were collected and analysed using inductively coupled plasma-optical emission spectrometry (ICP-OES). Results revealed that, among the three regions southern region had higher concentration of cobalt (4.19±6.35 ppm), copper (2.20±0.31 ppm), manganese (2.34±0.37 ppm) and nickel (8.09±2.42 ppm) whereas higher concentrations of iron (12.86±2.02 ppm) and zinc (10.42±1.56 ppm) were noticed in central region. Among the products grilled chicken samples had higher concentrations of zinc (10.42±1.56 ppm) and nickel (8.09±2.42 ppm). Based on the results it was concluded that, heavy metals like copper, iron and zinc in ready-to-eat chicken meat products were with...
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International Journal of Current Microbiology and Applied Sciences
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International Journal of Chemical Studies, 2019
A study was undertaken to analyse the non-essential heavy metals viz. aluminium, arsenic, cadmium... more A study was undertaken to analyse the non-essential heavy metals viz. aluminium, arsenic, cadmium, chromium, mercury and lead in commercially available Ready-To-Eat chicken meat products (chicken 65, chilly chicken, grilled chicken and tandoori chicken) collected from street food outlets at different regions of Chennai city. Totally 288 samples (72 samples for each product) were collected and analysed using inductively coupled plasma-optical emission spectrometry (ICP-OES). Results revealed that, among the three regions southern region had higher concentration of cadmium (2.21±0.65 ppm), chromium (2.82±1.58 ppm) and lead (4.00±2.07 ppm) whereas aluminium (12.30±2.99) and arsenic (0.38±0.18) were noticed in central region. Higher mercury (0.12±0.10) was noticed in northern region. Among the products grilled chicken samples had higher concentrations of aluminium, arsenic, and lead. Based on the results it was concluded that, heavy metals like arsenic and mercury in ready-to-eat chicke...
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This is an Open Access Journal / article distributed under the terms of the Creative Commons Attr... more This is an Open Access Journal / article distributed under the terms of the Creative Commons Attribution License (CC BY-NC-ND 3.0) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. All rights reserved. The study was conducted in Northeastern districts of Tamil Nadu State with the objective identifying the constraints of swine production in the study area. The data regarding swine farming were collected from a random sample of 45 farmers selected from the study area, which were post stratified into small, medium and large farms based on the sow maintained in the farms. The data were collected by personal interview method with the help of pre-tested questionnaire and pertained to the year 2013-2014. The sample farms consist of 36 small farmers, 6 medium farmers and 3 large farmers. Garret ranking technique was used to identify the constraints in pig farming. From the results it could be observed that Inadequate credit facilities, Lack of government support through schemes/subsidies and disease outbreak were most important production constraint in study area. Non-existence of organized markets, less demand in the state and exploitation by middleman were the most important marketing constraints in the study area. Hence, government may implement suitable policy like providing institutional credit, subsidies for pig production, vaccination programmes for endemic diseases and Organized markets for
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A study was planned to develop barbecued pork utilizing pork lean meat and further replacing the ... more A study was planned to develop barbecued pork utilizing pork lean meat and further replacing the lean meat with pork head and tongue meat (2:1) at 25% level and to assess their comparative quality. Preliminary trials were conducted to standardize the barbecuing procedure and dry marinade/spice mix for preparation of barbecued pork. The minced meat was restructured into a cylindrical shape and sliced followed by barbecuing in a prestige barbecue oven with basting of the product with barbecue sauce at definite interval. The physico-chemical, sensory attributes and economics for the preparation of the two types of barbecued pork were assessed. There was no significant difference (P>0.05) in pH value, TBARS value and sensory scores between barbecued pork prepared from 100% lean meat and by replacing 25% pork lean meat with head and tongue meat @ 2:1, whereas a highly significant difference (P<0.01) was observed in cooking yield value between the two. The barbecued pork prepared from lean meat had highly significant difference (P<0.01) for lightness value (L *) when compared with barbecued pork prepared by replacing 25% pork lean meat with head and tongue meat @ 2:1. But no significant difference (P>0.05) was observed for redness (a *), yellowness (b *), hue and chroma values between the two. The cost of production of barbecued pork prepared by replacing 25% lean meat with head and tongue meat (2:1) was much lower than the barbecued pork prepared from 100% lean meat.
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Bulletin of Environment, Pharmacology and Life Sciences, 2017
A study was carried out to evaluate the effect of replacement of sodium chloride with potassium c... more A study was carried out to evaluate the effect of replacement of sodium chloride with potassium chloride in chicken meat nuggets. Chicken nuggets with optimum level of guava powder (1.5 %) was used for development of Functional chicken nuggets with low sodium by replacing sodium chloride with potassium chloride at different levels viz.,60:40, 50:50 and 40:60. The results revealed that as the level of potassium chloride replacement increased there was a highly significant (P< 0.01) decrease in emulsion stability, cooking yield, sodium content and sensory scores. There was no significant difference in pH, cholesterol content, energy value, texture profile analysis. Hence chicken nuggets can be prepared by replacing sodium chloride with potassium chloride upto 40 per cent without affecting the palatability.
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A study was carried out to analyse the essential heavy metals viz. cobalt, copper, iron, manganes... more A study was carried out to analyse the essential heavy metals viz. cobalt, copper, iron, manganese, nickel and zinc in commercially available Ready-To-Eat chicken meat products (chicken 65, chilly chicken, grilled chicken and tandoori chicken) collected from street food outlets at different regions of Chennai city. Totally 288 samples were collected and analysed using inductively coupled plasma-optical emission spectrometry (ICP-OES). Results revealed that, among the three regions southern region had higher concentration of cobalt (4.19±6.35 ppm), copper (2.20±0.31 ppm), manganese (2.34±0.37 ppm) and nickel (8.09±2.42 ppm) whereas higher concentrations of iron (12.86±2.02 ppm) and zinc (10.42±1.56 ppm) were noticed in central region. Among the products grilled chicken samples had higher concentrations of zinc (10.42±1.56 ppm) and nickel (8.09±2.42 ppm). Based on the results it was concluded that, heavy metals like copper, iron and zinc in ready-to-eat chicken meat products were within the limits of standard whereas cobalt, manganese, and nickel were slightly higher than the permissible limits set by different regulatory agencies for meat. The reason for these higher values may be due to the ingredients, cooking methods and cooking utensils used for the preparation of the chicken meat products and also the extraneous contaminants.
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International Journal of Chemical Studies, 2019
A study was undertaken to analyse the non-essential heavy metals viz. aluminium, arsenic, cadmium... more A study was undertaken to analyse the non-essential heavy metals viz. aluminium, arsenic, cadmium, chromium, mercury and lead in commercially available Ready-To-Eat chicken meat products (chicken 65, chilly chicken, grilled chicken and tandoori chicken) collected from street food outlets at different regions of Chennai city. Totally 288 samples (72 samples for each product) were collected and analysed using inductively coupled plasma-optical emission spectrometry (ICP-OES). Results revealed that, among the three regions southern region had higher concentration of cadmium (2.21±0.65 ppm), chromium (2.82±1.58 ppm) and lead (4.00±2.07 ppm) whereas aluminium (12.30±2.99) and arsenic (0.38±0.18) were noticed in central region. Higher mercury (0.12±0.10) was noticed in northern region. Among the products grilled chicken samples had higher concentrations of aluminium, arsenic, and lead. Based on the results it was concluded that, heavy metals like arsenic and mercury in ready-to-eat chicken meat products were within the limits of prescribed standard whereas aluminium, cadmium, chromium, and lead were slightly higher than the permissible limits set by different regulatory agencies for meat and meat products. The reason for these higher values may be due to the ingredients, cooking methods and cooking utensils used for the preparation of chicken meat products and also the extraneous contaminants.
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Papers by Jayanthi Ramajayam