Effect of rice beer and phyto-ingredients on certain quality characteristics of duck meat product
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Date
2023
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College of Veterinary Science, Assam Agricultural University, Khanapara Campus
Abstract
The study was conducted in the Department of Livestock Products Technology, Assam Agricultural University, Khanapara, Guwahati-22 to develop a duck meat product incorporating rice beer, phyto-ingredients and spices as marinating ingredients along with control without affecting the physico-chemical, microbial, organoleptic qualities and shelf life of the meat.
A total of five batches of marinated duck meat comprising of 4 different treatments in each batch were prepared. Ducks were collected and slaughtered hygienically and marinated. The marinades were prepared by using rice beer, spice paste and phyto-ingredients. The marinated samples are grouped into following treatments for control (meat and spice paste), Treatment 1 (meat and rice beer), Treatment 2 (meat, phyto-ingredients and spice paste) and Treatment 3 (meat, spice paste, rice beer and phyto-ingredients). The marinated samples were vacuum and aerobically packed and stored in refrigeration temperature for 24 hrs. After these periods, the samples were subjected to various quality assessments. Shelf life studies conducted at interval of 5 days for vacuum packed samples, whereas, aerobically packed samples were assessed for shelf-life studies at an interval of 3 days. The results of the investigation are as follows:
The alcohol content (%) of rice beer found to have 6.02±0.2. The pH value was 3.58±0.09 and the antioxidant activity (%) was found to have 16.12±0.13.
The results with respect to pH, tyrosine and TBA of marinated duck meat were found to be significantly (P<0.01) higher when compared to control samples. Mean cooking yield was found to be higher in control samples as compared to the treated samples. The cooking yield was significantly lower in treated samples as compared to that of control samples.
The mean percent of proximate composition of products showed similar trend for both aerobic and vacuum packaging systems. Moisture was high in the Treatment 3 samples as compared to that of control samples, whereas, crude protein, ether extract and total ash was high in control samples. The mean values of moisture, crude protein, ether extract and total ash showed significant differences among the control and treated samples but no significant effect could be seen in both the packaging conditions.
The mean values of colour profile showed no significant differences between the control and treated samples and also no significant effect in both the packaging conditions. The data generated for aerobic packaging method revealed marginally higher L* values. The L* value was lower for treated products than that of control products. Redness (a*) followed a decreasing trend in all the treated products as well in control products. Slight decrease in yellowness in vacuum packaged duck meat products.
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The mean values of texture profile also showed similar trend in both the packaging systems. The hardness values showed a decreasing trend in treatment 3 as compared to control samples in both the packaging systems. However hardness values were marginally lower in vacuum packaged samples when compared to aerobically packaged samples. Significant differences (P<0.01) could be observed in the control and treated samples for springiness and chewiness, whereas, cohesiveness followed an increasing and decreasing trend and no significant (p>0.05) differences among all the treated samples. The resilience followed uniformly decreasing trend from control to T3 samples The sensory evaluation showed no significant differences (Appearance, colour, flavour and tenderness), whereas, significant differences were observed for juiciness and overall acceptability. The microscopic study in both (scanning electron microscope and light microscope ) revealed swelling of muscle fiber and decrease in inter fibrillar spacing between the muscle fibers and disruption of connective tissue membranes due to use of marinating ingredients. The microbiological quality studies revealed that there is a significant increase (P<0.01) in control samples compared to treated samples during the entire storage periods in both the packaging systems, whereas, total psychrophilic count could not be detected on 1stand 5th day of storage in vacuum packaging but on 10th and 15th day it increases in the storage periods. Similarly for aerobically packaging systems, TVPBC were not detected on 1st day of storage but on 3rd, 5th and 7th day of storage it increases in the storage periods. The Yeast and Mould count and Coliform count were absent in all the storage periods in both the packaging systems. The Sulphite Reducing Clostridial organisms and salmonella were also found to be absent in all the samples for both the packaging systems. The shelf life studies of marinated duck meat were studied on the basis of pH, tyrosine, TBARS value, microbiological quality and visible colour and odour changes of the products at refrigeration temperature. Vacuum packaging system was found to be better than the aerobic packaging system. Based on the investigation, it can be concluded that an acceptable marinated duck meat product can be developed for future commercial exploitation.