title: 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.
authors.affiliation: Department of Livestock Products Technology, College of Veterinary Science, Sri Venkateswara Veterinary University, Proddatur, Andhra Pradesh 516360 India.
authors.forename: Z
authors.initials: Z
authors.lastname: Naveen
authors.affiliation: Department of Veterinary Physiology, College of Veterinary Science, Venkateswara Veterinary University, Proddatur, Andhra Pradesh 516360 India.
authors.forename: B R
authors.initials: BR
authors.lastname: Naik
authors.affiliation: Instructional Livestock Farming Complex, College of Veterinary Science, Sri Venkateswara Veterinary University, Proddatur, Andhra Pradesh 516360 India.
authors.forename: B V
authors.initials: BV
authors.lastname: Subramanyam
authors.affiliation: Department of Livestock Products Technology, College of Veterinary Science, Sri Venkateswara Veterinary University, Proddatur, Andhra Pradesh 516360 India.
authors.forename: P M
authors.initials: PM
authors.lastname: Reddy
keywords: 2-TBA values; Cooking loss; Crude protein; Duck meat; Emulsion stability; Ether extract; Percent moisture; Refrigeration; Sausages