Studies on the quality of duck meat sausages during refrigeration

Abstract

Duck farming is on the raise in the current scenario, but processed products from duck meat are still uncommon to find. Investigating the duck meat qualities during storage will provide information to enhance duck meat utilization. Development of ready-to-eat and ready-to-cook duck meat products is expected to increase and improve non-chicken meat-based protein. The Study was aimed to evaluate the changes in quality characteristics of duck meat sausages preserved by refrigeration (7 ± 1 °C). Duck meat sausages were prepared by utilizing raw and partially cooked duck meat with addition of soy flour at 10% level as a binder. Different quality characteristics like physical and chemical characteristics, proximate composition, and organoleptic characteristics were evaluated. Cooking loss of partially cooked meat sausages was lower than raw duck meat sausages, whereas emulsion stability and 2-thiobarbituric acid (TBA) values of raw duck meat sausages were lesser than partially cooked meat sausages. Cooking loss and emulsion stability decreased in both types of meat sausages, while, 2-TBA values increased as refrigerated storage progressed for 14 days. Percent moisture content of raw duck meat sausages was higher than partially cooked meat sausages, which decreased in both types of meat sausages as refrigerated storage progressed for 14 days. Percent crude protein (CP) and percent ether extract (EE) content of partially cooked duck meat sausages were higher than raw duck meat sausages. Regardless of type of meat used, refrigerated storage of sausages increased CP and EE up to 10th day but decreased upon further storage up to 14th day. Organoleptic scores for raw duck meat sausages were higher than partially cooked duck meat sausages and all the scores decreased with an increase in the storage period. However the scores were within the acceptable limits. The findings prove that, duck meat can be effectively acclaimed as an alternative avenue to meet the escalating protein demand in the form of ready-to-eat product. The quality of sausages is also retained during refrigerated storage.

Effects of incorporating roasted lupin (Lupinus angustifolius) flour on the physicochemical and sensory attributes of beef sausage

“…Naveen et al . () added up to 10% soy flour in duck meat sausages and found a trend of increasing emulsion stability with higher proportion of the extender. Similarly, the water holding capacity of beef sausages was significantly improved after the inclusion of common bean flour (Dzudie et al ., ).…”

Carcass, physicochemical and sensory characteristics of meat from genetic reserve ducks after two reproductive seasons

“…In Poland, as in many other countries, the carcasses, meat, giblets and feet of spent ducks can be used to make soups and traditional regional dishes that have gained popularity in recent years. The meat of ducks after the reproductive season is also used for emulsion-type meat products, including sausages such as mortadella and frankfurters (Bhattacharyya et al, 2007;Sumarmono & Wasito, 2010;Naveen et al, 2016), homogeneous offal products (such as liverwurst), duck meat pickles, meatballs, and nuggets (Nurwantoro et al, 2010;Kanagaraju & Subramanian, 2012: Kumar et al, 2014.…”

Improving Minced Meat Quality by Edible Antimicrobial Polymers and Gamma Radiation

“…These increases are due to production of free radicals, which attach the unsaturated fatty acids leading to formation of peroxides and hydroperoxides; its breakdown resulted in unacceptable odors and flavors (Raeisi et al, 2018). In agreement with Naveen et al (2016), irradiation and subsequent refrigeration storage of the control significantly increased the formation of peroxides and TPA.…”