Studies on the quality of duck meat sausages during refrigeration.

Z Naveen,B R Naik,P M Reddy,B V Subramanyam

doi:10.1186/s40064-016-3743-7

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.

Highlights

Meat and meat products are naturally enriched nutritionally with protein, fat, minerals and vitamins and is conventionally an essential part of the diet (Cosgrove et al 2005)
Cooking loss The role of Cooking loss in meat and meat products is economically pivotal in commercial food industry, as higher is the cooking loss, fewer will be the servings
The overall mean percent cooking loss of duck meat sausages in the present study were comparatively lesser than duck meat (Shawkat Ali et al 2007)

Summary

Introduction

Meat and meat products are naturally enriched nutritionally with protein, fat, minerals and vitamins and is conventionally an essential part of the diet (Cosgrove et al 2005). The eating habits of present day health conscious consumer had a dramatic and progressive shift toward foods including meat products with decreased levels of fat, salt, cholesterol and caloric content as well as enriched with dietary fibre (Yang et al 2007). Ducks come second to chicken for the production of eggs in India They are predominantly reared for laying purpose. Spent and culled ducks are marketed after 3–4 laying years. Such duck meat intended for human consumption has less juiciness, more toughness, less palatability which are the concealed reasons for unacceptability of the duck meat by the consumers, though there is no substantial decline in its nutritive value with escalation in age (De 2001). Comminuted emulsion products permit inclusion of edible by-products such as skin, gizzard and heart from the spent birds, which would suffice to reduce the cost of the product and improve the yield and quality of finished product

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