STUDIES ON UTILIZATION AND PROCESSING OF DUCK MEAT FOR PREPARATION OF PATTIES
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Date
2003-10
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SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIA
Abstract
ABSTRACT:
The present study was conducted with an objective to evaluate the utilization and processing of duck meat for preparation of patties. The results of initial trials conducted for selecting a suitable binder showed that bengalgram flour at 10 percent level was the best for preparation of duck meat patties and the same formulation was used for further studies at different storage temperatures. The percent cooking loss of raw duck meat patties was higher (P<0.05) than partially cooked meat patties and percent emulsion stability of partially cooked meat patties was higher (P<0.05) than raw meat ones. Irrespective of type of meat, both cooking loss and emulsion stability of patties decreased (P<0.05) during both refrigerated and frozen storage periods. ERV and WHC of raw duck meat patties were higher (P<0.05) than partially cooked meat patties where as pH of partially cooked meat patties was higher. During both refrigeration and freezing ERV and WHC decreased (P<0.05) and pH increased (P<0.05) in both raw and partially cooked meat patties. TBA values of partially cooked meat patties were higher (P<0.05) than raw meat patties at every storage interval. TBA values of both raw and partially cooked meat patties in refrigerated storage increased (P<0.05) gradually till the end of storage, where as in frozen storage TBA values initially increased (P<0.05) but later decreased till the end of storage period. The mean mesophilic, yeast and mould, psychrophilic counts of raw meat patties were significantly (P<0.05) higher than partially cooked patties. However, refrigerated and frozen storage of patties showed a significant (P<0.05) decrease in all the counts except the mesophilic count of frozen stored patties which increased initially but later gradually decreased upto 60th day. The percent moisture of raw meat patties was higher (P<0.05) and percent crude protein and percent ether extract of partially cooked meat patties were higher (P<0.05). Refrigerated and frozen storage of both raw and partially cooked meat patties had led to a significant (P<0.05) decrease in percent moisture and increase in percent crude protein and ether extract contents. Raw duck meat patties scored higher (P<0.05) organoleptic scores than partially cooked meat patties at every storage level. Irrespective of type of meat used, both refrigerated and frozen storage of patties had lead to a gradual and significant (P<0.05) decrease in all the organoleptic scores till the end of the storage period.
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