Dr. Arun Kumar Das
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Dr. Arun Kumar Das

Research Scientist
Central Institute for Research on Goats, India

Highest Degree
Ph.D. in Livestock Products Technology from Indian Veterinary Research Institute, India

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Area of Interest:

Food Science and Technology
100%
Food Analysis
62%
Functional Food
90%
Food Nutrition
75%
Meat Products
55%

Research Publications in Numbers

Books
0
Chapters
0
Articles
60
Abstracts
0

Selected Publications

  1. Madane, P., A.K. Das, M. Pateiro, P.K. Nanda and S. Bandyopadhyay et al., 2019. Drumstick (Moringa oleifera) flower as an antioxidant dietary fibre in chicken meat nuggets. Foods, Vol. 8, No. 8. 10.3390/foods8080307.
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  2. Chauhan, P., S.R. Pradhan, A. Das, P.K. Nanda, S. Bandyopadhyay and A.K. Das, 2019. Inhibition of lipid and protein oxidation in raw ground pork by Terminalia arjuna fruit extract during refrigerated storage. Asian-Australas. J. Anim. Sci., 32: 265-273.
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  3. Biswas, S., R. Banerjee, D. Bhattacharyya, G. Patra, A. Das and S. Das, 2019. Technological investigation into duck meat and its products-a potential alternative to chicken. World's Poult. Sci. J., (In Press). 10.1017/S004393391900062X.
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  4. Pradhan, S.R., G. Patra, P.K. Nanda, P. Dandapat, S. Bandyopadhyay and A.K. Das 2018. Comparative microbial load assessment of meat, contact surfaces and water samples in retail chevon meat shops and abattoirs of Kolkata, W.B, India. Int. J. Curr. Microbiol. Applied Sci., 7: 158-164.
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  5. Chauhan, P., A.K. Das, P.K. Nanda, V. Kumbhar and J.P. Yadav, 2018. Effect of Nigella sativa seed extract on lipid and protein oxidation in raw ground pork during refrigerated storage. Nutr. Food Sci., 48: 2-15.
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  6. Chauhan, P., A.K. Das, A. Das, D. Bhattacharya and P.K. Nanda, 2018. Effect of black cumin and arjuna fruit extract on lipid oxidation in pork nuggets during refrigerated storage. J. Meat Sci., 13: 73-80.
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  7. Parkunan, T., A.K. Das, D. Banerjee, N. Mohanty and A. Paul et al., 2017. Changes in expression of monocarboxylate transporters, heat shock proteins and meat quality of Large White Yorkshire and Ghungroo pigs during hot summer period. Asian-Australas. J. Anim. Sci., 30: 246-253.
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  8. Gadekar, Y.P., B.D. Sharma, A.K. Shinde, A.K. Das and S.K. Mendiratta, 2017. Effect of incorporation of functional ingredients on quality of low fat restructured goat meat product. Nutr. Food Sci., 47: 731-740.
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  9. Rajkumar, V., A.K. Verma, G. Patra, S. Pradhan, S. Biswas, P. Chauhan and A.K. Das, 2016. Quality and acceptability of meat nuggets with fresh Aloe vera gel. Asian-Australas. J. Anim. Sci., 29: 702-708.
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  10. Kar, D., S. Bandyopadhyay, U. Dimri, D.B. Mondal and P.K. Nanda et al., 2016. Antibacterial effect of silver nanoparticles and capsaicin against MDR-ESBL producing Escherichia coli: An in vitro study. Asian Pac. J. Trop. Dis., 6: 807-810.
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  11. Godara, R.S., S. Naskar, A.K. Das, A.S. Godara, S.K. Kankar, M. Patel and S.A. Bhat, 2016. Effect of area specific mineral supplementation on growth and reproductive performance of female black Bengal goats. J. Anim. Res., 6: 335-340.
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  12. Das, A.K., V. Rajkumar, P.K. Nanda, P. Chauhan, S.R. Pradhan and S. Biswas, 2016. Antioxidant efficacy of litchi (Litchi chinensis Sonn.) pericarp extract in sheep meat nuggets. Antioxidants, Vol. 5, No. 2. 10.3390/antiox5020016.
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  13. Bhattacharyya, D., J. Banerjee, S. Bandyopadhyay, B. Mondal and P.K. Nanda et al., 2016. First report on vancomycin-resistant Staphylococcus aureus in bovine and caprine milk. Microb. Drug Resist., 22: 675-681.
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  14. Rajkumar, V., A.K. Verma, A.K. Das, B. Kumar, S. Apurv and M. Kumar, 2015. Quality and fatty acid profile of high and low value cuts of Barbari goat meat. Indian J. Anim. Sci., 85: 311-315.
  15. Paul, A., S.S. Dangi, M. Gupta, J. Singh and N. Thakur et al., 2015. Expression of TLR genes in Black Bengal goat (Capra hircus) during different seasons. Small Rumin. Res., 124: 17-23.
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  16. Parkunan, T., D. Banerjee, N. Mohanty, P.K. Das and P. Ghosh et al., 2015. A comparative study on the expression profile of MCTs and HSPs in Ghungroo and Large White Yorkshire breeds of pigs during different seasons. Cell Stress Chaperones, 20: 441-449.
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  17. Kar, D., S. Bandyopadhyay, D. Bhattacharya, I. Samanta and A. Mahanti et al., 2015. Molecular and phylogenetic characterization of multidrug resistant extended spectrum beta-lactamase producing Escherichia coli isolated from poultry and cattle in Odisha, India. Infect. Genet. Evol., 29: 82-90.
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  18. Das, A.K., V. Rajkumar and A.K. Verma, 2015. Bael pulp residue as a new source of antioxidant dietary fiber in goat meat nuggets. J. Food Process. Preserv., 39: 1626-1635.
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  19. Chaudhary, U.B., A.K. Das, P. Tripathi and M.K. Tripathi, 2015. Effect of concentrate supplementation on growth performance, carcass traits and meat composition of Sirohi kids under field condition. Anim. Nutr. Feed Technol., 15: 251-260.
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  20. Rajkumar, V., G. Dass, A.K. Verma and A.K. Das, 2014. Slaughter weight effect on carcass and meat quality of Muzaffarnagari lambs in intensive production system. Indian J. Anim. Sci., 84: 569-574.
  21. Rajkumar, V., A.K. Das and A.K. Verma, 2014. Effect of almond on technological, nutritional, textural and sensory characteristics of goat meat nuggets. J. Food Sci. Technol., 51: 3277-3284.
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  22. Bandyopadhyay, S., I. Samanta, D. Bhattacharyya, P.K. Nand and D. Kar, 2014. Co-infection of methicillin-resistant Staphylococcus epidermidis, methicillin-resistant Staphylococcus aureus and extended spectrum β-lactamase producing Escherichia coli in bovine mastitis -three cases reported from India. Vet. Q., 3: 56-61.
  23. Verma, A.K., V. Rajkumar, R. Banerjee, S. Biswas and A.K. Das, 2013. Guava (Psidium guajava L.) powder as an antioxidant dietary fibre in sheep meat nuggets. Asian-Australas. J. Anim. Sci., 26: 886-895.
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  24. Duarte, M.S., P.V.R. Paulino, A.K. Das, S. Wei and N.V.L. Serao et al., 2013. Enhancement of adipogenesis and fibrogenesis in skeletal muscle of Wagyu compared with Angus cattle. J. Anim. Sci., 91: 2938-2946.
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  25. Du, M., Y. Huang, A.K. Das, Q. Yang, M.S. Duarte, M.V. Dodson and M.J. Zhu, 2013. Manipulating mesenchymal progenitor cell differentiation to optimize performance and carcass value of beef cattle. J. Anim. Sci., 91: 1419-1427.
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  26. Das, A.K. and V. Rajkumar, 2013. Effect of different fat level on microwave cooking properties of goat meat patties. J. Food Sci. Technol., 50: 1206-1211.
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  27. Huang, Y., A.K. Das, Q.Y. Yang, M.J. Zhu and M. Du, 2012. Zfp423 promotes adipogenic differentiation of bovine stromal vascular cells. PLoS ONE, Vol. 7. 10.1371/journal.pone.0047496.
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  28. Das, A.K., V. Rajkumar, A.K. Verma and D. Swarup, 2012. Moringa oleiferia leaves extract: A natural antioxidant for retarding lipid peroxidation in cooked goat meat patties. Int. J. Food Sci. Technol., 47: 585-591.
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  29. Das, A.K., Q.Y. Yang, X. Fu, J.F. Liang and M.S. Duarte et al., 2012. AMP-activated protein kinase stimulates myostatin expression in C2C12 cells. Biochem. Biophys. Res. Commun., 427: 36-40.
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  30. Banerjee, R., A.K. Verma, A.K. Das, V. Rajkumar, A.A. Shewalkar and H.P. Narkhede, 2012. Antioxidant effects of broccoli powder extract in goat meat nuggets. Meat Sci., 91: 179-184.
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  31. Das, A.K., V. Rajkumar and S.K. Singh, 2011. Effect of litter size on growth, carcass and meat quality characteristics of Barbari kids. Indian J. Small Rumin., 17: 68-73.
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  32. Das, A.K., V. Rajkumar and D.K. Dwivedi, 2011. Antioxidant effect of curry leaf (Murraya koenigii) powder on quality of ground and cooked goat meat. Int. Food Res. J., 18: 563-569.
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  33. Das, A.K., G. Patra, A. Chakraborty, S. Biswas, D. Patra and D. Bhattacharyya, 2011. Arsenic accumulation in different tissues and blood of broiler and Desi birds. Indian Vet. J., 88: 75-77.
  34. Singh, M.K., T.K. Dutta, R.B. Sharma, A.K. Das and N.P. Singh, 2010. Effect of complete feeds on nutrient intake, growth and carcass traits in weaned Jamunapari kids. Indian J. Anim. Sci., 80: 382-384.
  35. Rajkumar, V., M.K. Agnihotri, A.K. Das, N. Ramachandran and D. Singh, 2010. Effect of age on carcass characteristics and meat quality of Sirohi goat kids reared under semi-intensive and intensive management systems. Indian J. Anim. Sci., 80: 775-780.
  36. Rajkumar, V., K. Dushyanthan and A.K. Das, 2010. Retort pouch processing of Chettinad style goat meat curry-a heritage meat product. J. Food Sci. Technol., 47: 372-379.
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  37. Gadekar, Y.P., R.D. Kokane, U.S. Suradkar, R. Thomas, A.K. Das and A.S.R. Anjaneyulu, 2010. Shelf stable meat pickles: A review. Int. Food Res. J., 17: 221-227.
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  38. Das, A.K. and V. Rajkumar, 2010. Comparative study on carcass characteristics and meat quality of three Indian goat breeds. Indian J. Anim. Sci., 80: 1014-1018.
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  39. Biswas, S., A.K. Das, G. Patra, A. Chakraborty and D. Bhattacharya, 2010. Arsenic residue in different animal products. Indian Vet. J., 87: 794-797.
  40. Sharma, R.B., A.K. Das, D. Singh, N. Ramachandran, P. Kumar and N.P. Singh, 2009. Effect of dietary restriction and re-alimentation on carcass characteristics in Sirohi goat kids. Indian J. Anim. Sci., 79: 198-201.
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  41. Patra, G., S. Biswas, A. Chakraborty, A. Das, D. Bhattacharya and B. Roy, 2009. Nematodosis and chevon production in saline belt of West Bengal (Sunderbans). Environ. Ecol., 27: 1950-1953.
  42. Dutta, T.K., M.K. Agnihotri, P.K. Sahoo, V. Rajkumar and A.K. Das, 2009. Effect of different protein-energy ratio in pulse by-products and residue based pelleted feeds on growth, rumen fermentation, carcass and sausage quality in Barbari kids. J. Small Ruminant Res., 85: 34-41.
  43. Das, A.K. and R.B. Sharma, 2009. The effect of fluid goat milk whey on some quality characteristics of chevon nuggets. Italian J. Food Sci., 21: 81-88.
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  44. Das, A.K, A.S.R. Anjaneyulu, R. Thomas and N. Kondaiah 2009. Effect of different fats on the quality of goat meat patties incorporated with full-fat soy paste. J. Muscle Foods, 20: 37-53.
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  45. Verma, A.K., V. Lakshmanan, A.K. Das, S.K. Mendiratta and A.S.R Anjaneyulu, 2008. Physico-chemical and functional quality of buffalo head meat and heart meat. Am. J. Food Technol., 3: 134-140.
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  46. Verma, A.K., L. Veerappa, A.K. Das, S.K. Mendiratta and A.S.R. Anjaneyulu, 2008. Quality characteristics and storage stability of patties from buffalo head and heart meats. Int. J. Food Sci. Technol., 43: 1798-1806.
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  47. Das, A.K., G. Dass and N.P. Singh, 2008. Growth, carcass characteristics and meat quality of Muzaffarnagari lambs at various stages under intensive and semi-intensive management. Indian J. Anim. Sci., 78: 541-546.
    Direct Link  |  
  48. Das, A.K., A.S.R. Anjaneyulu, Y.P. Gadekar, R.P. Singh and H. Pragati, 2008. Effect of full-fat soy paste and textured soy granules on quality and shelf-life of goat meat nuggets in frozen storage. Meat Sci., 80: 607-614.
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  49. Das, A.K., A.S.R. Anjaneyulu, A.K. Verma and N. Kondaiah, 2008. Physicochemical, textural, sensory characteristics and storage stability of goat meat patties extended with full-fat soy paste and soy granules. Int. J. Food Sci. Technol., 43: 383-392.
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  50. Das, A.K., R.B. Sharma and N.P. Singh, 2007. Quality and storage stability of low acid goat meat pickle. Am. J. Food Technol., 2: 550-554.
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  51. Das, A.K., A.S.R. Anjaneyulu, A.K. Verma and N. Kondaiah, 2007. Effect of different level of full-fat soy paste on quality of goat meat patties. J. Food Sci., Technol., 44: 323-326.
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  52. Biswas, S., A.K. Das, R. Banerjee and N. Sharma, 2007. Effect of electrical stimulation on quality of tenderstretched chevon sides. Meat Sci., 75: 332-336.
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  53. Das, A.K., A.S.R. Anjaneyulu and S. Biswas, 2006. Effect of carnosine preblending on the quality of ground buffalo meat. Food Chem., 97: 531-538.
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  54. Das, A.K., A.S.R. Anjaneyulu and N. Kondaiah, 2006. Development of reduced beany flavor full-fat soy paste for comminuted meat products. J. Food Sci., 71: 395-400.
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  55. Sailo, L., A.K. Das, A. Chakraborty, S. Biswas and C. Jana, 2005. Effect of temperature and various eggshell coatings treatments on quality of eggs during storage. Indian J. Anim. Health, 44: 9-18.
  56. Sinhamahapatra, M., S. Biswas, A.K. Das and D. Bhattacharyya, 2004. Comparative study of different surface decontaminants on chicken quality. Br. Poult. Sci., 45: 624-630.
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  57. Mandal, M.K., N. Khandekar, A.S. Mahapatra, T. Samajdar and A.K. Das, 2004. Involvement of tribal women backyard poultry farming. Indian J. Anim. Health, 43: 177-179.
  58. Das, A.K., S. Biswas, M. Sinhamahapatra and D. Bhattacharyya, 2004. Effect of slaughtering methods on carcass traits, meat yield and quality of chicken. Indian J. Poult. Sci., 39: 86-89.
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  59. Das, A.K., S. Biswas, M. Sinhamahapatra and C. Jana, 2004. An approach to scientific and conventional methods of poultry slaughter in view to establish critical control points. J. Meat Sci. 2: 29-42.
  60. Das, A.K. and S. Biswas, 2003. Effect of slaughtering methods on microbiological quality of chicken. J. Vet. Public Health, 1: 147-152.