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20031
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Subject: Livestock Product Technology × Author: NAVEEN, ZILLABATHULA × End date: 2003 × Start date: 2003 ×
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    ThesisItemOpen Access
    STUDIES ON PROCESSING, DEVELOPMENT AND SHELF LIFE OF DUCK MEAT SAUSAGES
    (Sri Venkateswara Veterinary University, TIRUPATI – 517 502,A.P, 2003-09) NAVEEN, ZILLABATHULA; MASTHAN REDDY, P; PRABHAKARA REDDY, K; Rao, V.D.P
    ABSTRACT : An investigation was carried out to study the processing, development and shelf life of duck meat sausages prepared by utilizing raw and partially cooked duck meats. Soya flour at 10 percent level was selected, based on the results obtained from four preliminary trials conducted to select the binder. Duck meat sausages prepared by incorporating both raw meat and partially cooked meat were separately evaluated fresh as well as under refrigerated (7  1C) and frozen (-18  1C) storage conditions for quality characteristics. Duck meat sausages prepared with raw meat had significantly (P<0.01) higher cooking losses and lower emulsion stability compared to partially cooked meat sausages. The sausages prepared with partially cooked meat had higher pH, lesser ERV, and lesser WHC when compared to raw meat sausages. Frozen storage of duck meat sausages for 8 weeks resulted in significant (P<0.01) reduction in percent cooking loss. Emulsion stability, ERV, WHC of sausages reduced significantly (P<0.01) with the advancement of refrigerated and frozen storage, where as mean pH increased significantly (P<0.01) at both the storage conditions. Refrigerated storage for 14 days and frozen storage for 6 weeks resulted in significant (P<0.01) increase in mean TBA values of duck meat sausages but further frozen storage upto 8 weeks period resulted in decrease in the TBA values. Duck meat sausages incorporated with partially cooked meat recorded significantly (P<0.01) lower percent moisture and higher crude protein and ether extract contents than raw meat sausages. Both refrigerated and frozen storage has lead to a significant (P<0.01) reduction in the moisture content of sausages. A significant (P<0.01) increase in both percent crude protein and ether extract contents of the sausages was noticed initially under refrigeration and frozen storage and later a significant (P<0.01) decrease was noticed in both the cases till the end of storage period. The total plate (aerobic mesophil) count, psychrotroph count, yeast and mould count (log 10 CFU/g) of raw duck meat sausages were significantly (P<0.01) higher than those of partially cooked meat sausages. Irrespective of type of meat, both refrigerated and frozen storage caused a significant (P<0.01) increase in mean total plate count, psychrotroph count and yeast and mould counts. However all these counts were within the normal acceptability limits for consumption. Organoleptic scores for colour, flavour, juiciness of raw duck meat sausages were significantly (P<0.01) superior than partially cooked meat sausages. Regardless of the type of meat used, a progressive and significant (P<0.01) decline in all the sensory characteristics were recorded in sausages kept in refrigerated and frozen storage. However, the scores were with in the limits of acceptability.