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Evaluation of Certain Physico-Chemical and Sensory Qualities of Duck Meat Patties Incorporated with Black Gram Flour

Kalpita Saikia S. K. Laskar M. Hazarika A. Das A. Talukdar R. Nath
Vol 9(5), 83-92

A study was conducted to evaluate the effect of incorporation of different levels of black gram flour (BGF) on certain physico-chemical and sensory qualities of duck meat patties. Black gram is a rich source of protein and its incorporation in duck meat preparation is very much preferred by local people of Assam. Duck meat patties were prepared with three different levels of black gram flour (BGF) i.e. CT (0% BGF), T1 (5% BGF), T2 (10% BGF) and T3 (15% BGF). Among different formulations Emulsion stability (ES) was found to be the highest (P < 0.01) in T3 formulation. The highest Cooking loss was found (P < 0.01) in control product (CT). There was significant (P < 0.01) decrease in the WHC and pH of both the control and treated products after 5th day of storage. The highest aw and TBA values were recorded in the control product. Irrespective of formulations the aw decreased and TBA increased significantly (P < 0.01) during storage period. Sensory qualities of both control and treated products were found to be within acceptable limit up to 10 days of storage.

Keywords : Black Gram Flour Duck Meat Emulsion Patties Physico Chemical and Sensory Qualities

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