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Effect of Ash Gourd (Benincasa hispida) on Textural Characteristics, Colour Profile and Cost of Production of Duck Meat Loaves

Jyotishka Kumar Das Mineswar Hazarika Ankur Das Masuk Raquib Dhruba Jyoti Kalia Naba Nahardeka
Vol 10(8), 98-103

Duck meat processing has not gained much momentum compared to that of chicken, hence, processing duck into communited value added meat products may offer better returns to the producers. Duck meat loaves were prepared by incorporation of ash gourd (Benincasa hispida) at 5.0, 7.5 and 10.0 per cent, respectively and were subjected to colour and textural profile analysis. Based on the existing market rate of raw materials, the cost of production for the preparation of duck meat loaves was also estimated. Non-significant (P>0.05) difference was observed for textural characteristics (hardness, fracturability, springiness, cohesiveness, gumminess, chewiness and resilience) and colour profile of duck meat loaves due to incorporation of ash gourd at different levels. Cost of production was found to be highest in T1 group (Rs. 512 /kg) and the cost decreased with increase in the incorporation level of ash gourd. Based on the results and the diet atlas of Assamese society it can be concluded that ash gourd (Benincasa hispida) can be successfully used as replacement for meat without any effect on color and texture in ready-to-eat convenient duck meat products.

Keywords : Ash Gourd Colour Profile Communited Meat Duck Texture Characteristics

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