Functional Properties, Changes During Storage And Application Of "Duckrimi" (Surimi-Like Material From Duck Meat) On Sausage
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Date
2010-12
Authors
Ismail, Ishamri
Journal Title
Journal ISSN
Volume Title
Publisher
Universiti Sains Malaysia
Abstract
Quality characteristics of duck meat were studied through three stages. In the first
stage, duck samples were treated with different number of washing cycles. In the second
stage, duck meat was preserved with various types of cryoprotectant and in the final
stage, duck meat was developed into surimi-based product i.e. sausage. Washing was
found to reduce fat and protein content significantly. The quadruple washing resulted in
the lowest cholesterol and myoglobin contents; but higher pH, folding score, expressible
moisture and water holding capacity; at the same time reducing the gel strength of the
sample. Samples treated with a double washing cycle exhibited the highest folding score,
a low fat content and the best lightness and whiteness values. The effectiveness of several
cryoprotectants (sucrose/sorbitol, polydextrose, maltodextrin, palatinit, lactitol and
trehalose) in preventing freeze-induced disturbances in the systems of natural actomyosin
of duck surimi was studied. Palatinit tend to stabilize myosin which prevented a sharp
decrease of Ca2+ ATPase activity and sulfhydryl groups in surimi during early storage
period. However, polydextrose was the most effective cryoprotectant to protect proteins
against denaturation and slowing down the kinetics of protein aggregation during the
entire storage period. Four formulations of sausage were studied i.e. polydextrose-added,
BHA-added, water-treated and untreated sausage. Polydextrose-added sausage had lower
cooking losses and TBA values but higher antimicrobial activity. Sausage treated with
BHA maintained its color during refrigerated storage. Sausage formulation containing
polydextrose was higher in hardness, gumminess and chewiness values. There was no
significant change in amino acid compositions for all the sausages. Sensory evaluation
results showed that panelists dislike slightly the odor and taste of duck sausages.
Therefore, sample treated with double washing cycle and preserved with polydextrose is
the most suitable treatment in producing sausage from duck meat.
Description
Keywords
Functional properties, changes during storage , surimi-like material from duck meat on sausage