Functional Properties, Changes During Storage And Application Of "Duckrimi" (Surimi-Like Material From Duck Meat) On Sausage

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dc.contributor.authorIsmail, Ishamri
dc.date.accessioned2018-08-14T07:24:11Z
dc.date.available2018-08-14T07:24:11Z
dc.date.issued2010-12
dc.description.abstractQuality 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.en_US
dc.identifier.urihttp://hdl.handle.net/123456789/6303
dc.language.isoenen_US
dc.publisherUniversiti Sains Malaysiaen_US
dc.subjectFunctional properties, changes during storageen_US
dc.subjectsurimi-like material from duck meat on sausageen_US
dc.titleFunctional Properties, Changes During Storage And Application Of "Duckrimi" (Surimi-Like Material From Duck Meat) On Sausageen_US
dc.typeThesisen_US
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