Quality And Stability Of Duck Sausages
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Date
2012-06
Authors
., Muthia Dewi
Journal Title
Journal ISSN
Volume Title
Publisher
Universiti Sains Malaysia
Abstract
A study on quality physicochemical, textural, sensory attributes and stability of
duck sausage has been conducted with respect to the following these objectives:
1) to study the effects of different flours (tapioca, wheat, sago and potato) on duck
sausage quality; 2) to evaluate the effects of combination of tapioca flour or sago
flour and egg white powder (EWP) in duck sausage making; and 3) to compare
the effects of adding garlic (fresh and powder) on duck sausage quality during
refrigerated storage. In Experiment 1, the production of duck sausage with
different type of flours (tapioca, wheat, sago and, potato) showed significant
difference (P > 0.05) on protein, fat, ash and carbohydrate contents. Duck sausage
with tapioca flour added gave a higher lightness (L*) and redness (a*) values
compared to other samples. Hardness of duck sausage with wheat flour added was
significantly higher (P < 0.05) than other samples. Duck sausage with sago flour
added gave higher folding test, springiness and more acceptable on sensory
evaluation compared to other samples. In Experiment 2, combination use of
tapioca or sago flour and EWP has significantly increased (P < 0.05) the moisture,
protein and fat contents, folding test, cooking yield, water holding capacity
(WHC), lightness (L*) and redness (a*) values, moisture retention and fat
retention capacity in duck sausages. However, the ash and carbohydrate contents
of duck sausages prepared using flours and EWP have significantly decreased as
compared to their counterparts without EWP. There was no significant difference
(P > 0.05) in hardness and cohesiveness among all the samples examined but
significant differences (P < 0.05) occurred in springiness, chewiness and
gumminess.
Description
Keywords
Quality and stability of , duck sausages