Effect of level palm oil added and washing meat treatments on quality properties of low-fat duck sausage

Effect of level palm oil added and washing meat treatments on
quality properties of low-fat duck sausage

Nurul Huda, Ruzita Ahmad, Noryati Ismail ,
Muhammad Syahmi & Muthia Dewi,

Division of Food Technology, School of Industrial Technology,
University Sains Malaysia, Minden 11800 Penang Island, Malaysia
nrlhd_usm@yahoo.com.my

Abstract

Six formulation of duck sausage were evaluated; added 0%, 3% and 6% palm oil with combination washed and unwashed meat. Moisture content was increased with decreased of oil and washed meat. Protein, ash and carbohydrate were showed similarity in percentage. Fat was increased with increased of added palm oil and washed meat. Cooking yield was lost in weight of sample washed meat (0% and 3%) then was lowered in fat and moisture retention. Folding test was scored 2-3 for samples. Darker color was obtained for washed meat. Hardness value of sample was increased with increased oil but lower on washed meat. For scanning electron microscope (SEM), washed meat was produced finer sausage texture. Then for sensory test, sausage with using 6% palm oil and washed meat was showed highest acceptability.

Keywords: low-fat duck sausage, palm oil, washing meat, healthy products.