International Journal of Livestock Production
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Article Number - F003A701430


Vol.2(1), pp. 001- 006 , January 2011

ISSN: 2141-2448



Full Length Research Paper

Quality and acceptability of duck patties stored at ambient and refrigeration temperature


S. Biswas1*, A. Chakraborty2, G. Patra3 and A. Dhargupta4




 

1Department of Animal Products Technology and Marketing, F/O: Veterinary and Animal Sciences, West Bengal University of Animal and Fishery Sciences, 37, K. B. Sarani, Kolkata- 700 037, India.

2Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata, India.

3Department of Animal Products Technology and Marketing, F/O: Veterinary and Animal Sciences, West Bengal University of Animal and Fishery Sciences, 37, K. B. Sarani, Kolkata- 700 037, India.

4Department of Home Science (Food and Nutrition), Beharilal College of Home Science, Calcutta University, Kolkata, India.


Email: lptsubhasish@yahoo.co.in






 Accepted: 08 September 2009  Published: 31 January 2011

Copyright © 2011 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0


 

Effect of storage periods at ambient and refrigeration temperature on duck patties was studied. pH of duck patties significantly increased (P < 0.01) at ambient temperature and decreased (P < 0.01) at refrigeration temperature. TBA and Tyrosine values increased significantly (P < 0.01) with increased storage period at both temperatures. A higher rate of increase in TBA values occurred at ambient temperature than refrigeration temperature. There was no significant difference in proximate composition except moisture content on different storage periods at both temperatures. TVC and TPSC values increased significantly (P < 0.01) with increase in storage period at both temperatures. A significant decrease in scores of organoleptic evaluation occurred with increase in storage period at both temperatures. A higher rate of decrease in sensory scores occurred at ambient temperature than that of refrigeration temperature. A significant correlation of physico-chemical changes with acceptability of duck patties was noticed. So, duck patties were acceptable upto 7 days at refrigeration temperature.

 

Key words: Ambient and refrigeration temperature, duck, patties, quality, storage.

 


APA (2011). Quality and acceptability of duck patties stored at ambient and refrigeration temperature. International Journal of Livestock Production, 2(1), 001- 006.
Chicago S. Biswas, A. Chakraborty, G. Patra and A. Dhargupta. "Quality and acceptability of duck patties stored at ambient and refrigeration temperature." International Journal of Livestock Production 2, no. 1 (2011): 001- 006.
MLA S. Biswas, et al. "Quality and acceptability of duck patties stored at ambient and refrigeration temperature." International Journal of Livestock Production 2.1 (2011): 001- 006.
   
DOI
URL http://academicjournals.org/journal/IJLP/article-abstract/F003A701430

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