Vol. 12, Issue 6 (2023)

Author(s):
Kiran Moyee Handique, SK Laskar, M Raquib, S Choudhury, S Upadhyay, DP Bora and S Tamuly

Abstract:
The present study aimed to develop and evaluate certain physicochemical and organoleptic qualities of duck meat sausages by incorporating three different levels of roasted foxtail millet flour (FTMF) (5%, 10% and 15%). The emulsion stability (ES) and the cooking yield (CY) increased significantly (p<0.01) with the addition of FTMF. The results for the pH of the products differed significantly (p<0.01) between the control and treated formulations during the entire storage period. The water activity (a_w) and the Thiobarbituric Acid Reactive Substance (TBARS) values decreased significantly (p<0.01) with the addition of FTMF. The results for the water holding capacity (WHC) showed the highest value for the sample with 15% FTMF. During storage at refrigeration temperature (4±1 °C), the pH, a_w and WHC showed a decreasing trend with the increase in storage period. However, the TBARS values increased significantly (p<0.01) up to 15 days of storage. The sensory scores for all attributes at a 5% level of FTMF incorporation were quite comparable with the control. Based on the findings, it was concluded that value-added, nutritionally balanced duck meat sausages could be made with 15% FTMF without adversely affecting their quality. It was acceptable for 15 days when stored under aerobic packaging and at refrigeration temperature (4±1 °C). However, among the treated products, duck meat sausages with a 5% level of foxtail millet flour were the best in terms of overall quality parameters.