Preparation of sausage from spent duck – an acceptability study
作者： Debashis Bhattacharyya , Mita Sinhamahapatra , Subhasish Biswas
DOI: 10.1111/J.1365-2621.2006.01194.X
关键词: Food science 、 Emulsion 、 Moisture 、 Chemistry 、 Meat packing industry 、 Broiler 、 Warehouse 、 Food preservation 、 Thiobarbituric acid 、 Cold storage
摘要: A study was conducted to compare the quality of chicken and duck sausages (in natural artificial casings) prepared from broiler, spent hen duck. Emulsions were analyzed for pH, moisture, protein, fat, total plate count (TPC), psychrophilic (TPSC) emulsion stability; cooked cooking yield, TPC, TPSC, thiobarbituric acid (TBA) values sensory qualities. Sausages broiler meat showed significantly higher moisture content, stability yield. Fat content highest in sausage. TBA qualities all within acceptable level up 14th day refrigerated storage. stuffed casing preferred by consumers. Despite comparative differences among these sausages, can be used nutritionally sound sausage as parameters are range standard values.
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