title: Physicochemical properties and sensory analysis of duck meatballs containing duck meat surimi-like material during frozen storage.
abstract: The physicochemical properties and sensory analysis of duck meatballs containing duck meat surimi-like material during frozen storage were evaluated. Properties of meatballs containing duck surimi-like material prepared by acid solubilization (ACDS), alkaline solubilization (ALDS), and conventional processing (CDS) as well as duck mince (as the control, CON) were compared. ACDS had significantly higher (P < 0.05) moisture and protein content and lower fat content compared with CON. The thiobarbituric acid-reactive substances (TBARS) value of all samples increased as the storage time increased up to week 8 (P < 0.05), but thereafter it decreased in most of the samples. ACDS and ALDS had significantly higher TBARS values (P < 0.05), and these values remained higher than those of the other samples throughout the frozen storage period. Addition of surimi-like material to the meatballs had significant effects (P < 0.05) on springiness, gumminess, and chewiness values of all samples. Ingredients and frozen storage affected most sensory attributes in samples significantly (P<0.05). No significant increase in growth of organisms occurred during 12-wk frozen storage The results indicate that acid-alkaline solubilization methods improve both physicochemical and sensory properties of duck meatballs containing duck surimi-like material. Thus, these techniques should be applicable to product development of duck surimi-like material.
  
  
  CONCLUSIONS
  Surimi-like material from duck meat is an alternative source of meat protein to produce ready-to eat or value-added products. Little is known about duck surimi-like material and physicochemical and sensory properties of such products. Therefore, the results of this study are critical for assessing the possibility of duck meat surimi-like material for human food.
authors.affiliation: Fish and Meat Processing Laboratory, Food Technology Programme, School of Industrial Technology, University of Sains Malaysia, Malaysia.
authors.forename: T
authors.initials: T
authors.lastname: Nurkhoeriyati
authors.forename: N
authors.initials: N
authors.lastname: Huda
authors.forename: R
authors.initials: R
authors.lastname: Ahmad
mesh_terms: D000818:Animals; D030161:Avian Proteins / Q000032:analysis / Q000737:chemistry* / Q000302:isolation & purification; D055598:Chemical Phenomena; D004041:Dietary Fats / Q000032:analysis; D004372:Ducks; D005511:Food Handling; D005628:Frozen Foods / Q000032:analysis*; D006801:Humans; D006863:Hydrogen-Ion Concentration; D015227:Lipid Peroxidation; D008296:Malaysia; D008461:Meat Products / Q000032:analysis*; D055595:Mechanical Phenomena; D009124:Muscle Proteins / Q000032:analysis / Q000737:chemistry* / Q000302:isolation & purification; D011786:Quality Control; D012677:Sensation; D012995:Solubility; D013997:Time Factors; D014867:Water / Q000032:analysis
chemical_list: D030161:Avian Proteins; D004041:Dietary Fats; D009124:Muscle Proteins; D014867:Water