Formulation and shelf life of duck meat stick
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Date
1997
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Department of Poultry Science, College of Veterinary and Animal Science, Mannuthy
Abstract
A study was conducted to examine the feasibility of
formulation of duck meat sticks from deboned minced meat of
desi spent ducks and to evaluate its shelf-life.
The ready-to-cook yield, total loss and meat to' bone
ratio averaged 70.94 ± 0.40 per cent, 29.06 ± 0.40 per cent
and 2.47 ± 0.02 respectively for desi spent ducks (Two years
of age) used for the study. The mean per cent abdominal fat
was 0.63 ± 0.02.
The duck meat sticks prepared as per two recipes
were kept under frozen (-15°C) storage upto 60 days.
Representative samples were analysed qualitatively and
evaluated organoleptically by a taste panel at zero, 15, 30,
40, 50 and 60 days of storage under frozen conditions. It was
observed that under different days of storage the proximate
components viz., moisture, protein, fat and total ash of the
product remained unaltered. At -15°C the thiobarbituric acid
(TBA) number increased as the storage period increased. The
total bacterial count decreased significantly (P>0.01) at
-15°C with increase in the duration of storage. The duck meat
sticks prepared by both the recipes were found to be equally
good and acceptable organoleptically. The mean per cent of
the cooking loss decreased with increase in the length of
storage.
It was observed that 15.25 and 15.50 meat sticks
could be made from each 1000 g of deboned minced duck meat
using recipes I and 11 respectively. The cost of each duck
meat stick weighing 100 g was found to be Rs.5.63 and Rs.5.73
for recipes I and 11 respectively.
From the above findings it was concluded that a highly
acceptable, nutritious, ready-to-cook duck meat product could
be prepared from deboned minced spent duck meat. Under frozen
(-15°C) conditions, the product could be stored upto 60 days
without any quality deterioration and consumer acceptance did
not vary on storage of the product.
Description
PG
Keywords
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Citation
171283