Quality Properties of Duck Sausage with Added Different

Quality Properties of Duck Sausage with Added Different

Type of Flours

Muthia Dewi, Nurul Huda & Noryati Ismail

Food Technology Division, School of Industrial Technology

University Sains Malaysia, Minden 11800, Malaysia

mutdw@yahoo.com

Abstract

The different use of flours (tapioca, wheat, sago and potato) in low fat sausages were evaluated to study the quality properties of low-fat duck sausages viz. proximate composition, cooking yield, color, folding score, texture profile analysis (TPA), and sensory analysis. Different type of flours didn’t effect no significantly (P>0.05), for moisture, ash, cooking yield and some sensory properties. The results were found significant (P<0.05) style=""> sausage using potato flour showed highest for fat (15.1%), yellowness (19.9) and TPA. Duck sausage using tapioca flour showed highest for redness (9.4) but lowest for taste and overall acceptability in sensory properties (3.7). and overall acceptability in sensory properties (4.4). Duck sausage using sago flour showed greater for folding score (4.6), although it was lowest for odor but getting slightly higher for overall acceptability (4.4). Overall acceptability showed duck sausage using sago flour was more acceptable among panelist. This result showed than the different use of flours affected the quality of duck sausage.

Keywords: duck meat, sausage, tapioca, wheat, sago, potato.

Presented on 23rd Scientific Conference and ABM of The Nutrition Society of Malaysia in Kuala Lumpur (27-28 march 2008)

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