Functional Properties, Changes During Storage And Application Of "Duckrimi" (Surimilike Material From Duck Meat) On Sausage

Ismail, Ishamri (2010) Functional Properties, Changes During Storage And Application Of "Duckrimi" (Surimilike Material From Duck Meat) On Sausage. Masters thesis, Universiti Sains Malaysia.

Preview

PDF Download (552kB) | Preview

Abstract

Quality characteristics of duck meat were studied through three stages. In the first stage, duck samples were treated with different number of washing cycles. In the second stage, duck meat was preserved with various types of cryoprotectant and in the final stage, duck meat was developed into surimi-based product i.e. sausage. Washing was found to reduce fat and protein content significantly. The quadruple washing resulted in the lowest cholesterol and myoglobin contents; but higher pH, folding score, expressible moisture and water holding capacity; at the same time reducing the gel strength of the sample.

Item Type:	Thesis (Masters)
Subjects:	T Technology > T Technology (General) > T1-995 Technology(General)
Divisions:	Pusat Pengajian Teknologi Industri (School of Industrial Technology) > Thesis
Depositing User:	ASM Ab Shukor Mustapa
Date Deposited:	14 Sep 2018 01:23
Last Modified:	12 Apr 2019 05:26
URI:	http://eprints.usm.my/id/eprint/41865

Actions (login required)

View Item