Quality changes of duck meat sausages preserved by refrigeration

Z. Naveen and P.M. Reddy
Department of Livestock Products Technology, College of Veterinary Science, Tirupati

A Study was undertaken to evaluate the changes in quality characteristics of duck meat sausages preserved by refrigeration (4 +1 oC). 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, microbial load and organoleptic characteristics were evaluated. Cooking loss(%) of raw duck meat sausages was higher whereas Emulsion stability (%) of partially cooked duck meat sausages was higher. Refrigerated storage for 14 days lead to a reduction (P< 0.01) in both the characteristics. 2-Thiobarbituric Acid (TBA) values of partially cooked duck meat sausages were higher than raw duck meat sausages at every storage interval, which increased upon refrigerated storage. 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 10 th day but decreased upon further storage up to 14 th day. Aerobic mesophils, psychrotrophs as well as Yeast and mould counts were higher in raw duck meat sausages and all the counts increased as refrigerated storage period progressed. 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.

Source : IPSACON-2005

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