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Effect of storage on duck meat sausages
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The results revealed a higher rate of decrease in sensory scores of duck sausages stored at ambient temperature than those kept at chilling temperature, and it may be concluded that the experimental ducksausages were consumable upto 14 days when stored at chillingTemperature.
Abstract
Effect of storage temperatures (ambient i.e. 25±1°C and chilling, 4±1°C) and periods on the quality of duck meat sausage has been studied through determination of physico-chemical (pH, TBA value and Tyrosine value), Proximate composition (moisture, protein, ether extract and ash), microbial (TPC, TPSC and TCC) and organoleptic (colour, appearance, odour, juiciness, texture, tenderness, flavour and overall acceptability) qualities. The pH of duck sausages stored at ambient temperature increased significantly (P<0.01) with the increase in storage period and reverse trends were observed for chilled samples. TBA and Tyrosine values also increased significantly (P<0.01) with the increase in length of storage period at ambient and chilling temperatures.TBA values of duck sausages kept at ambient temperature were more than those stored under chilling temperature. There was no significant difference in proximate composition of duck sausages during different storage periods at ambient and chilling temperature. TPC and TPSC value of duck sausages increased significantly (P<0.01) with the increase in storage periods at ambient and chilling temperatures. There was significant decrease in scores of organoleptic evaluation of duck sausages with the increase in storage periods at ambient and chilling temperatures. The results revealed a higher rate of decrease in sensory scores of duck sausages stored at ambient temperature than those kept at chilling temperature. It may be concluded that the experimental duck sausages were consumable upto 14 days when stored at chilling temperature (4±1°C).
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The results revealed a higher rate of decrease in sensory scores of duck sausages stored at ambient temperature than those kept at chilling temperature, and it may be concluded that the experimental ducksausages were consumable upto 14 days when stored at chillingTemperature.
Abstract
Effect of storage temperatures (ambient i.e. 25±1°C and chilling, 4±1°C) and periods on the quality of duck meat sausage has been studied through determination of physico-chemical (pH, TBA value and Tyrosine value), Proximate composition (moisture, protein, ether extract and ash), microbial (TPC, TPSC and TCC) and organoleptic (colour, appearance, odour, juiciness, texture, tenderness, flavour and overall acceptability) qualities. The pH of duck sausages stored at ambient temperature increased significantly (P<0.01) with the increase in storage period and reverse trends were observed for chilled samples. TBA and Tyrosine values also increased significantly (P<0.01) with the increase in length of storage period at ambient and chilling temperatures.TBA values of duck sausages kept at ambient temperature were more than those stored under chilling temperature. There was no significant difference in proximate composition of duck sausages during different storage periods at ambient and chilling temperature. TPC and TPSC value of duck sausages increased significantly (P<0.01) with the increase in storage periods at ambient and chilling temperatures. There was significant decrease in scores of organoleptic evaluation of duck sausages with the increase in storage periods at ambient and chilling temperatures. The results revealed a higher rate of decrease in sensory scores of duck sausages stored at ambient temperature than those kept at chilling temperature. It may be concluded that the experimental duck sausages were consumable upto 14 days when stored at chilling temperature (4±1°C).
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