» Eastern Regional Station Kolkata

Scientist Profile

Dr. ARUN KUMAR DAS
M.V.Sc Ph.D, Postdoc (USA)
Scientist(SS),
IVRI Kolkata,

Mobile No.: 09007324343

Field of Specialization Livestock Products Technology(LPT) Total Research Papers 35
No. Patents Granted / Filed 7 Patent application filed Total No. of Book / Manual 1
No. of M.V.Sc. Student Guided 1 No. of PhD Student Guided 0
Present Number of M.V.Sc. Student 0 Present Numberof PhD Student 0

Top 10 Research Papers

  • Das AK, Yan Q, Fu X, Liang J, Huang Y, Duarte MS, Zhu MJ, Trobridge GD and Du M. (2012). AMP-activated protein kinase stimulates myostatin expression in C2C12 cells. Biochemical Biophysical Research Communication 472:36-41
  • Huang Y, Das AK, Yang Q-Y, Zhu M-J, Du M (2012) Zfp423 Promotes adipogenic differentiation of bovine stromal vascular cells. PLoS ONE 7(10): e47496
  • Das AK, Rajkumar V, Verma A K and Swarup D. (2012). Moringa oleiferia leaves extract: a natural antioxidant for retarding lipid peroxidation in cooked goat meat patties. International Journal of Food Science & Technology, 47 (3): 585-591
  • Das AK and Rajkumar V (2010). Comparative study on carcass characteristics and meat quality of three goat breeds. Indian Journal of Animal Science 80 (10): 1014-18
  • Das AK, Dass G and Singh NP (2008). Growth, carcass characteristics and meat quality of Muzaffarnagari lambs at various stages under intensive and semi-intensive management. Indian Journal of Animal Sciences 78(5): 541-546
  • Das AK and Sharma RB (2009). The effect of fluid goat milk whey on some quality characteristics of chevon nuggets. Italian Journal of Food Science 21(1): 81-88
  • Das AK, Anjaneyulu ASR, Gadekar YP, Singh RP and Hazarika P (2008). Effect of full-fat soy paste and textured soy granules on quality and shelf-life of goat meat nuggets in frozen storage. Meat Science 80(3): 607-614
  • Das AK, Anjaneyulu ASR, Verma AK and Kondaiah N (2008). Physicochemical, textural, sensory characteristics and storage stability of goat meat patties extended with full-fat soy paste and soy granules. International Journal of Food Science and Technology 43: 383-392
  • Das AK, Anjaneyulu ASR and Kondaiah N (2006). Development of reduced beany flavour full-fat soy paste for comminuted meat products. Journal of Food Science, 71(5): 395-400
  • Das AK, Anjaneyulu ASR and Biswas S (2006). Effect of carnosine preblending on the quality of ground buffalo meat. Food Chemistry, 97 (3):531-538

Technologies Developed

  • Developed a simple processing methodology for the preparation of full-fat soy paste using whole soybeans with reduced beany flavour for various food and meat product formulation.
  • Developed highly acceptable and valuable fortified food and meat products at a minimal cost by utilizing liquid milk whey, a valuable and often wasted animal product.
  • Developed a technology to prepare low acid goat meat pickle having storage life of about 2 months at room temperature. The products is now being popularized and marketed through CIRG sale counter.
  • Successfully processed and utilized agro by-products (bael pulp residue, guava peel/skin, Moringa oleiferia leaves etc) as natural antioxidant or antioxidant dietary fibre in various goat milk and meat product formulation.
  • Developed highly acceptable and valuable and nutritionally enriched snacks meat and meat products. These products are now being popularized and marketed through CIRG sale counter.

Awards

  • BOYSCAST Fellowship from DST, Govt of India. Visited USA for advance training

Membership

  • Indian Meat Science Association-Life member
  • Indian Poultry Science Association- Life member
  • Association for Veterinary Public Health Specialists- Life member
  • Indian Society for sheep and goat Production and Utilization (ISSGPU)-Life member
  • Association of Food Scientists and Technologists (India)-Full member

Ongoing Projects

  • Occurrence of common zoonotic pathogens and heavy metals vis-a-vis productivity in fish in integrated pig-cum-fish farming system
  • Molecular signature of the extended stectrum (ESBL) and AmpC Type Beta lactamase producing E-coli in animal and products: evaluation of alternative strategies against multi-drug resistant (MDR) isolates
  • Profiling of zoonotic food borne diseases in livestock products processing system in eastern region and evaluation of scientific food safety interventions.
  • Evaluation of physiogenomic responses to heat stress and development of potential marker(s) for assessment of stress in pigs (DBT-Twinning programme for the NE)