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Author: SAIKIA, KALPITA × End date: 2022 × Start date: 2020 × Thesis Type: M.V.Sc. ×
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    ThesisItemOpen Access
    EFFECTS OF BLACK RICE EXTRACT ON QUALITY CHARACTERISTICS OF DUCK MEAT NUGGETS
    (College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati, 2022-01) SAIKIA, KALPITA; Laskar, Saurabh Kumar
    Duck meat nuggets were prepared by incorporating three different concentrations (0.5%, 0.9% and 1.3%) of black rice ethanol extract (BREE) and other non-meat ingredients to find out the best formulation which can be stored for a reasonable time at refrigeration temperature without affecting their physico-chemical, organoleptic and microbiological qualities. Nuggets were cooked by two different methods, i.e. steam cooking and oven cooking. The formulations prepared in the steam cooking method were CS (0% BRE), T1S (0.5% BRE), T2S (0.9% BRE) and T3S (1.3% BRE) and formulations prepared in the oven cooking method were CD (0% BRE), T1D (0.5% BRE), T2D (0.9% BRE) and T3D (1.3% BRE). A total of five batches of nuggets of each formulation were prepared, and different quality parameters were evaluated. In oven cooking nuggets were cooked in a preheated hot air oven at 120°C till the internal temperature reached 75 ± 2°C, Steam cooking nuggets were done in a cooking vat at 80ºC for 45min. After that, these were packed in food-grade polyethylene bags, stored under refrigeration temperature and evaluated for various quality traits viz., Water Holding Capacity (WHC), pH, Water activity (aw), Thiobarbituric acid (TBA) value, Total Plate Count (TPC), Total Viable Psychrophilic Bacterial Count (TVPBC),Coliform count, Yeast and Mould count, Staphylococcus count, Antioxidant activity, Colour Profile on 1st, 5th, 10th and 15th days of storage. In addition, Emulsion Stability, Cooking Loss, Proximate Composition, Organoleptic qualities, and Texture Profile of the products were estimated on the day of production (1st day). The production cost of duck meat nuggets were also calculated to find out the best and most economic formulation. Emulsion stability (ES), Cooking loss and proximate composition of duck meat nuggets did not show significant (P > 0.05) differences between control and Black Rice Extract treated products both in steam cooking and oven cooking. The pH values did not differ significantly between the treated and control formulations in both the cooking methods. However, there was a significant (P 0.05) among the treatments and control formulations in either of cooking methods. A significant (P 0.05) differences were observed between control and treated products in terms of hardness, fracturability and chewiness in both the cooking method, However, springiness, cohesiveness and resilience values of texture profile showed significant (P < 0.01) differences between the product groups. The results of colour profile studies showed that the redness (a*) value increased significantly (P < 0.01) with the increased incorporation of Black Rice Extract, however during storage, the value decreased significantly in all the formulations. The lightness (L*) and Yellowness (b*) values decreased significantly (P < 0.01) with the incorporation of BRE, although, the b* value ii decreased, and the L* value increased significantly in all the formulations & in both the cooking methods during storage periods. The incorporation of higher concentrations of black rice extract resulted in higher DPPH free radical scavenging activity. During storage (up to 15 days) it had shown a significant decreasing trend of antioxidant activity in all the formulations and in both the cooking methods. The higher concentrations of black rice extract resulted in higher total phenolic content. The taste panel evaluation studies in respect of overall acceptability scores of duck meat patties involving all the eating quality parameters revealed that the 0.9% BRE treated products (T2) had the highest overall acceptability scores. Though, the panel scores of nuggets recorded for all other treatment groups were found acceptable. Estimation of production cost of duck meat nuggets indicated that T3 formulation products were more economical than the control and other treated products. Based on the results obtained in the study, it might be concluded that duck meat nuggets could be prepared satisfactorily on the addition of up to 1.3% concentration of BRE and can be stored safely up to 10 days under refrigeration temperature.