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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(3): 1182-1186
DOI: https://doi.org/10.20546/ijcmas.2020.903.138


Effect of Green Coriander Leaves (Coriandrum sativum) and Sodium Bicarbonate on Deodorization of Goat Rumen Meat
Sushma Kumari1*, Subhasish Biswas2 and Sanjay Kumar3
1Department of LPT, BVC, Bihar Animal Sciences University, Patna, India
2Dept. of LPT, WBUAFS, Kolkata, W.B., India
3Department of LPM, BVC, Bihar Animal Sciences University, Patna, India
*Corresponding author
Abstract:

A study was conducted to deodorize the rumen meat (also known as tripe) with different levels of coriander and sodium bi-carbonate separately to overcome its off odor and to increase the acceptability of rumen meat for product preparation. Rumen meat contributes 2.8% of slaughtered weight of goat and is highly nutritious but not popular due to its unpleasant odor and poor functional properties. So, this experiment was conducted in order to find out the acceptability of rumen meat after proper deodorization. Therefore, after proper cleaning and washing with water, rumen was dipped in 0%, 5% and 10% of green coriander leaves paste and sodium bi-carbonate separately for 30 minutes and then washed with normal clean water. Results showed that 5% level of concentration of coriander and sodium bi- carbonate was found to be most suitable deodorizer than 10% level of concentration. At 5% level, although bleaching action was better by sodium bi- carbonate but on the whole deodorizing activity was good by herbal deodorizer green coriander leaves.


Keywords: Coriander, Deodorizer, Off- odor, Rumen meat, Sodium bi-carbonate
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How to cite this article:

Sushma Kumari, Subhasish Biswas and Sanjay Kumar. 2020. Effect of Green Coriander Leaves (Coriandrum sativum) and Sodium Bicarbonate on Deodorization of Goat Rumen Meat.Int.J.Curr.Microbiol.App.Sci. 9(3): 1182-1186. doi: https://doi.org/10.20546/ijcmas.2020.903.138