Quality And Stability Of Duck Sausages

., Muthia Dewi (2012) Quality And Stability Of Duck Sausages. Masters thesis, Universiti Sains Malaysia.

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Abstract

A study on quality physicochemical, textural, sensory attributes and stability of duck sausage has been conducted with respect to the following these objectives: 1) to study the effects of different flours (tapioca, wheat, sago and potato) on duck sausage quality; 2) to evaluate the effects of combination of tapioca flour or sago flour and egg white powder (EWP) in duck sausage making; and 3) to compare the effects of adding garlic (fresh and powder) on duck sausage quality during refrigerated storage. In Experiment 1, the production of duck sausage with different type of flours (tapioca, wheat, sago and, potato) showed significant difference (P > 0.05) on protein, fat, ash and carbohydrate contents.

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: 04 Jul 2019 02:39
Last Modified: 04 Jul 2019 02:39
URI: http://eprints.usm.my/id/eprint/44856

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