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ThesisItem Open Access DEVELOPMENT OF DUCK MEAT PATTIES INCORPORATED WITH BLACK GRAM (Vigna mungo L.) FLOUR(Assam Agricultural University, Khanapara, Guwahati, 2016-07) SAIKIA, KALPITA; LASKAR, S. K.Duck meat patties were prepared by incorporating three different levels of hydrated (1:1 w/w) Black Gram Flour (BGF) along with other non-meat ingredients to find out the best formulation/combination which can be stored for reasonable time at refrigeration temperature without affecting its physico-chemical, Sensory and bacteriological qualities. The formulations attempted were – CT (0% BGF), T1 (5% BGF), T2 (10% BGF) and T3 (15% BGF). A total of five batches of patties of each formulation were prepared and evaluated. Patties were cooked in hot air oven at 185 ± 5°C till the internal temperature reached 75 ± 2°C. Thereafter, these were packed in food grade polyethylene bags, stored under refrigeration and evaluated for various quality traits viz., Water Holding Capacity (WHC), pH, Water Activity (aw), Thiobarbituric acid (TBA) value, Sensory qualities, Total Viable Count (TVC), Total Viable Psychrophilic Bacterial Count (TVPBC) and Colititre value on 1st, 5th, 10th and 15th days of storage. In addition, Emulsion Stability, Cooking Loss, Proximate Composition, Colour Profile and Texture Profile of the products were estimated on the day of production (1st day). Besides above, the Calorie value and production cost of duck meat patties were calculated out. Emulsion stability (ES) was significantly (P < 0.01) higher in T3 formulations compared to the CT. Increasing levels of Black Gram Flour resulted in marked decrease (P < 0.01) of cooking loss in the treated groups. The WHC of the patties significantly (P < 0.01) increased along with the increased levels of BGF. There was significant (P < 0.01) decrease in the WHC after 5th day along with the increase in the storage periods. The pH values did not differ significantly in the treated formulations although there was significant (P < 0.01) decrease of products pH values after 5th days on storage upto 15 days. Addition of BGF resulted in decrease of aw. The highest aw was recorded in the control and the lowest values in T3 formulations. Irrespective of the CT & treated formulations the aw decreased significantly (P < 0.01) from 1st to 15th day of storage. The TBA values however, increased significantly (P < 0.01) during the storage period. Proximate composition study of duck meat patties revealed significant (P < 0.01) decrease in the per cent moisture, crude protein and ether extract content from the control to the treated groups. On the contrary, the per cent total ash content increased non-significantly (P > 0.05) from the control to the treated formulations. The study revealed a non-significant (P > 0.05) decrease in calorie value of duck meat patties from the control product to the treated ones. The taste panel evaluation studies in respect of the overall acceptability score of duck meat patties involving all the eating qualities revealed that the treated products had the lowest overall acceptability scores than the control one, although the scores recorded for all others were within the acceptable limit. Among the treated products, formulation T1 registered highest overall acceptability scores. The TVC for the duck meat patties showed significant (P < 0.01) increase in bacterial load from day 1st to 15th day of storage. The TVPBC was not detected on 1st day, although the TVPBC for the duck meat patties showed significant (P < 0.01) increase in bacterial load from day 5th to 15th day of storage. Colititre counts were negative for all the product formulations and on storage upto 15th day. With increased incorporation of BGF the lightness (L) value increase from CT to the treated products and the redness (a) and yellowness (b) values decreased from CT to treated products. With increased incorporation of black gram flour the hardness, springiness, chewiness and resilience values increase but fracturability and cohesiveness decrease from control to the treated products. Estimation of production cost of duck meat patties indicated that products containing T3 were more economic than the control and other treated products. Based on the result obtained in the study it might be concluded that duck meat patties could be prepared satisfactorily on addition of upto 15% levels of BGF and can be stored upto 10 days under refrigeration, without adversely affecting the quality of the products, besides, obtaining a relatively cheaper, black gram flour enriched duck meat patties.ThesisItem Open Access DEVELOPMENT OF A DUCK MEAT LOAF INCORPORATED WITH KUMURA (Benincasa hispida)(Assam Agricultural University, Khanapara, Guwahati, 2016-07) DAS, JYOTISHKA KUMAR; Hazarika, M.The study was conducted in the Department of Livestock Products Technology, Assam Agricultural University, Khanapara, Guwahati-22 to develop a value added ready-to-eat duck meat loaf incorporating Kumura (Benincsa hispida) at 3 different levels viz 5%, 7.5% and 10% along with the control without affecting the physico-chemical, microbial, organoleptic qualities and shelf life of the products. A total of five batches of cooked duck meat loaves comprising of 4 different formulations in each batch were prepared. The lean meat was substituted by Kumura (Benincasa hispida) at the levels of 5%, 7.5% and 10%. Ducks were collected hygienically; slaughtered, deboned, minced, cured and processed. Different formulations of loaf emulsion were prepared by thoroughly mixing Kumura with required amount of meat , non-meat ingredients, spices, and ice to form a stable meat emulsion. The meat emulsion was stuffed into rectangular stainless steel boxes covered with aluminium foil and cooked in hot water at 850C for 45 minutes. And cooled to room temperature by showering . The meat loaves were packed in food grade packaging (polyethylene) bags separately for each formulation, stored at 4±10C. and evaluated for different quality attributes. Different parameters such as cooking loss, emulsion stability, water holding capacity, pH, thiobarbituric acid value, proximate composition, organoleptic quality, microbial quality, shelf life including cost of the products were studied. The results of the investigation are as follows: Emulsion stability of the Kumura incorporated duck meat loaf emulsions were found to be significantly (P<0.01) higher when compared to control sample without added Kumura. Mean percent cooking loss was found to be gradually increasing as the percentage of Kumura was increasing in the samples. The cooking loss was non significantly lower in control sample (6.20 ±0.59) compared to treated samples with kumura. The duck meat loaf with higher level of Kumura showed significantly (p<0.01). higher water holding capacity. The highest (65.59±2.02) water holing capacity was shown by sample with 10% Kumura followed by T2, T1 and control. The results with respect to pH of the loaves has shown that the product with 10% incorporation of Kumura had the lowest pH value followed by samples with 7.5 percent, 5% and control sample. The pH decreased significantly (P<0.01) with increased incorporation of Kumura. The results pertaining to TBA values indicated that the control sample had the significantly (P<0.01) highest rancidity effect than the other treated samples with Kumura. The TBA values significantly (P<0.01) increased with increase in the storage period in all samples. The percentage of moisture increased, protein decreased, fat decreased and ash also decreased in treated samples as compared to the control samples. M:P ratio ( Moisture: protein ratio) increased in the treated samples as compared to the control. The bacterial counts (TVMBC and Psychrophilic counts) decreased in the treated samples as compared to the control. No yeast and mould were recorded upto 5th day of storage. However yeast and mould were found on 10th day. With respect to the texture and colour profile no significant differences were found among the samples. The panel members offered almost equal scores for sensory attributes for all the samples as there were no significant (P>0.05) differences among the means of sensory scores. The average shelf life of the samples kept at refrigerated temperature (4±10C) was below 5 days. The cost of the loaves were Rs 528.22/kg for control, Rs 511.70/ kg for T1 , Rs .503.11/ kg for T2 and Rs. 494.14/kg for T3. Based on the investigation, it can be concluded that an acceptable ready-to eat duck meat loaf can be developed for future commercial exploitation.