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

Authors

Kalpita Saikia Department of Livestock Products Technology, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati- 781022, Assam, INDIA
S. K. Laskar Department of Livestock Products Technology, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati- 781022, Assam, INDIA
M. Hazarika Department of Livestock Products Technology, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati- 781022, Assam, INDIA
A. Das Department of Livestock Products Technology, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati- 781022, Assam, INDIA
A. Talukdar Department of Veterinary Public Health, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati- 781022, Assam, INDIA
R. Nath Department of Veterinary Biochemistry, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati- 781022, Assam, INDIA

Keywords:

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

Abstract

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. C_T (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 T₃formulation. The highest Cooking loss was found (P < 0.01) in control product (C_T). There was significant (P < 0.01) decrease in the WHC and pH of both the control and treated products after 5^th day of storage. The highest a_w and TBA values were recorded in the control product. Irrespective of formulations the a_w 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.