Effect of Indian Jujube pulp on physico-chemical and sensory characteristics of chicken sausages

Abstract A study was undertaken to evaluate the effect of Indian jujube pulp on the quality attributes of chicken sausages incorporated at 0%, 5%, 10% and 15% level (replacing lean meat) into the formulation of chicken sausages. The proximate, physico-chemical and sensory properties of sausages were analyzed. Among the different proximate and physicochemical parameters, a significant (p<0.05) decrease in pH, emulsion stability, ash content, cooking yield, ether extract as well as crude protein percentage with each subsequent incorporation level was accompanied by a gradual increase in moisture of cooked sausages. However, crude fiber content increased significantly (p<0.05) with increasing level of inclusion. The sausages with 10% level of Indian jujube pulp incorporation had highest (p<0.05) overall acceptability score

Experimental study on the effect of vitamin C administration on lipid peroxidation and antioxidant enzyme activity in rats exposed to chlorpyriphos and lead acetate

Aim :To evaluate the effects of chlorpyriphos, lead acetate, vitamin C alone, and in combination on the activity of oxidative stress parameters in wistar rats. Materials and Methods: Rats of 150-200g body weight were divided into eight groups of six animals each and were subjected to various daily oral treatment regimes for 98 days. Group I served as control receiving only corn oil, group II received th chlorpyriphos @ 5.5 mg/ kg in corn oil, group III received lead acetate @100 ppm in water, whereas animals in group IV th received a combination of chlorpyriphos @ 5.5mg/kg in corn oil and lead acetate @ 100 ppm in water. Group V received th vitamin C @ 100mg/kg in water, group VI received a combination of chlorpyriphos @ 5.5mg/kg and vitamin C @ th th 100mg/kg , group VII received lead acetate @ 100 ppm in water and vitamin C @ 100mg/kg and group VIII received chlorpyriphos @ 5.5mg/kg , lead acetate @100ppm in water and vitamin C @ 100mg/kg. Results: Administration of both chlorpyriphos and lead acetate caused a significant decrease in oxidative stress parameters viz. blood glutathione, catalase, superoxide dismutase (SOD), glutathione peroxidase (GPx), glutathione-s-transferase (GST) along with a significant increase in lipid peroxidation level when given alone or in combination. Conclusions: The study demonstrated that treatment of chlorpyriphos and lead treated rats with vitamin C significantly improved some of altered oxidative stress parameters revealing the protective effect of this vitamin C against oxidative stress induced by chlorpyriphos and lead. [Vet World 2013; 6(8.000): 461-466