| Type of Material: | Thesis |
| Title: | Technology upscaling of certain traditional pork products of Nagaland |
| Researcher: | Sangtam, H Moaakum |
| Guide: | Laskar, S K |
| Department: | Livestock Products Technology |
| Publisher: | Assam Agricultural University, Johrat |
| Place: | Johrat |
| Year: | 2018 |
| Language: | English |
| Subject: | Life Sciences | Plant and Animal Science | Veterinary Sciences disease in animals | Agricultural Sciences | Life Science |
| Dissertation/Thesis Note: | PhD; Livestock Products Technology, Assam Agricultural University, Johrat, Johrat; 2018 |
| Fulltext: | Shodhganga |
| 003 | IN-AhILN | |
| 005 | 2026-09-11 14:47:49 | |
| 008 | __ | 260911t2018||||ii#||||g|m||||||||||eng|| |
| 035 | __ | |a(IN-AhILN)th_462980 |
| 040 | __ | |dIN-AhILN|aASAM_785013 |
| 041 | __ | |aeng |
| 100 | __ | |eResearcher|aSangtam, H Moaakum |
| 110 | __ | |aLivestock Products Technology|0U-0048|dJohrat|bAssam Agricultural University, Johrat|ein |
| 245 | __ | |aTechnology upscaling of certain traditional pork products of Nagaland |
| 260 | __ | |aJohrat|c2018|bAssam Agricultural University, Johrat |
| 300 | __ | |a219p. |
| 502 | __ | |d2018|bPhD|cLivestock Products Technology, Assam Agricultural University, Johrat, Johrat |
| 518 | __ | |d2018|oDate of Award |
| 518 | __ | |d2015|oDate of Registration |
| 518 | __ | |oDate of Completion|d2018 |
| 520 | __ | |aTraditional pork products of Nagaland prepared with locally available plant based ingredients viz. Anishi, Silam and FDS (Fermented dried soya) were evaluated in the present study. Based on the popularity, a purposive survey was conducted in field level to evaluate the level of ingredients used and with an aim to refine and upscale the processing steps and to extend the shelf life of the products. Three formulations were prepared using pork with Anishi, Silam and FDS along with a control, prepared without adding the above ingredients. On the basis of pilot study, the level of incorporation for Anishi, Silam and FDS were selected as 5, 10 and 5 percent, respectively. The cooked products were packaged under two different systems viz. retort pouch and vacuum packaging. The retort pouched products were subjected to physicochemical, microbiological and sensory evaluation at ambient temperature (25-32oC) for 6 months whereas, the vacuum packaged products were evaluated at refrigeration temperature (4±1oC) for 15 |
| 650 | __ | |aAgricultural Sciences|2UGC |
| 650 | __ | |aLife Science|2AIU |
| 653 | __ | |aLife Sciences |
| 653 | __ | |aPlant and Animal Science |
| 653 | __ | |aVeterinary Sciences disease in animals |
| 700 | __ | |aLaskar, S K|eGuide |
| 856 | __ | |uhttp://shodhganga.inflibnet.ac.in/handle/10603/515150|yShodhganga |
| 905 | __ | |afromsg |
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