During recent decades, India experienced more frequent and severe floods due to increasing extreme rainfall events over different Indian River Basins (IRBs). The present study uses Generalized Extreme Value distribution, Expert Team on Climate Change and Detection Indices, and Standardized Precipitation Index to examine the trend in extreme rainfall events over the IRBs using long‐term observed high‐resolution gridded rainfall data (1901‐2019) obtained from India Meteorological Department. The analysis depicts a marked shifting trend in extreme rainfall events from northeastern Indian river basins toward the western Indian river basins during the recent decades of 1981‐2019. The spatial variations in the annual maximum rainfall for the 10‐, 30‐, and 100‐year return levels show statistically significant increasing trends over the IRBs. The observed decadal changes of rainfall during wet and dry conditions showed the shifting and increasing (15%–58.74%) pattern in extreme rainfall events during the last decades of the 20th and current twenty first century over the west‐flowing river basins. This research highlights the significant increasing trend in extreme rainfall events, which may pose a grave risk to agriculture, human life, and infrastructure, predominantly on the vulnerable sections of the society.

A blend of oregano and thyme essential oils (EOs) incorporated edible film was evaluated to improve the storage quality of chicken meat patties. Several preliminary trials were carried out to optimize the levels of bio-polymer to obtained desired edible film as a carrier and blend of EOs as bio preservatives. Preliminary studies indicated that 1.5% (w/v) solution of carrageenan as bio-polymer and 0.10% (v/v) oregano with 0.15% (v/v) thyme EOs in blend form as antimicrobial were suitable. Chicken meat patties wrapped with edible film incorporated with aforementioned EOs, packaged aerobically were stored at refrigeration temperature (4 ± 1 °C) for further studies. Results of refrigeration storage, showed that control samples had significantly higher pH and thiobarbituric acid reacting substances value than EOs treated products. There were significantly lower microbial counts observed in treatment samples (with EOs) and found well within permissible limit as compared to control. All the treatment samples showed lower or comparable flavour score in regard with control. It was found that shelf-life of chicken meat patties increased significantly (< 0.05) during refrigerated storage and showed acceptable quality up to storage period of 30 days.

Lipase based enzymatic TTI was prepared using tricaprylin as substrate to monitor thermal abuse history of frozen chicken meat during supply chain. TTI showed an irreversible distinct colour change from initial green to intermediate orange to final red during temperature abuse with corresponding decrease in pH of TTI solution from 8.11 to 6.93 and 5.75, respectively. Temperature dynamicity of TTI on kinetic parameters was derived through Arrhenius equation and activation energy (Ea) of TTI was calculated as 50.94 kJ/mol. At different temperature abuse conditions viz. 5 ± 1 ℃, 15 ± 1 ℃, 25 ± 1 ℃, and 35 ± 1 ℃, quantitative changes in various parameters of chicken meat were evaluated and correlated with distinct colour response of TTI. The results showed significant correlation of parameters with colour changes in TTI at 35 ± 1 ℃, insignificant correlation at 5 ± 1 ℃ and 15 ± 1 ℃ and slight correlation at 25 ± 1 ℃ indicating concurrent change in quality characteristics of frozen chicken meat on exposure to different temperature abuse conditions. Therefore, suggesting single lipase based enzymatic TTI cannot be utilized for quality marking of frozen chicken meat at different temperature abuse conditions.

The growing awareness about the harmful effects of synthetic preservatives and antioxidants is pressurizing the meat industry to look for the alternative use of natural preservatives and antioxidants in meat products. The younger generation is tending toward minimally processed foods preserved with natural ingredients rather than by using harmful synthetic preservatives which has given the rise to a new trend called "green consumerism" in the food industry (Imran et al., 2012). Microbial growth on food surfaces is a major cause of spoilage and edible coating and films in combination with natural preservatives can inhibit the surface microbial growth. The ability of any substance as coating material depends on its suitability as a barrier for the entry of microbes and its antioxidant as well as antimicrobial capacity (Kanatt, Rao, Chawla, & Sharma, 2013). Edible coatings offer various functions viz. decreased microbial growth, reduced fat oxidation, decreased moisture retardation and textural changes, reduced-fat uptake, reduction of undesirable chemical, and enzymatic changes and prevention of aroma loss (Dragich & Krochta, 2009;

No abstract