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Table 2 Changes in physical and chemical characteristics of duck meat sausages during refrigeration (7 ± 1 °C)

From: Studies on the quality of duck meat sausages during refrigeration

Parameter

Type of meat

Storage period (days)

Overall mean

0

4

7

10

14

Cooking loss (%)

Raw

25.89 ± 1.3

25.24 ± 1.4

24.58 ± 1.4

23.96 ± 1.4

23.05 ± 1.4

24.54A ± 0.6

 

Partially cooked

22.15 ± 0.8

22.02 ± 0.9

21.57 ± 0.8

21.02 ± 0.9

20.48 ± 0.8

21.54B ± 0.4

 

Overall means

24.20a ± 1.1

24.63a ± 1.2

23.08a ± 1.1

22.49a ± 1.2

21.77a ± 1.1

 

Emulsion stability (%)

Raw

93.63 ± 1.0

91.40 ± 0.9

89.64 ± 0.9

86.75 ± 0.8

84.30 ± 0.9

89.14A ± 1.04

 

Partially cooked

95.16 ± 0.9

93.64 ± 0.8

92.79 ± 0.9

90.94 ± 0.9

89.26 ± 0.8

92.36B ± 1.12

 

Overall means

94.39a ± 1.19

92.52ab ± 1.0

91.22ab ± 1.0

88.85bc ± 1.09

86.78c ± 0.95

 

2-TBA values (mg mal kg−1)

Raw

0.325 ± 0.01

0.390 ± 0.01

0.468 ± 0.04

0.806 ± 0.03

1.105 ± 0.02

0.619A ± 0.07

 

Partially cooked

0.429 ± 0.01

0.488 ± 0.01

0.585 ± 0.02

0.767 ± 0.03

0.871 ± 0.03

0.628A ± 0.04

 

Overall means

0.377a ± 0.01

0.439ab ± 0.01

0.527b ± 0.03

0.787c ± 0.03

0.988d ± 0.03

 
  1. Means bearing the same superscript for each parameter, row-wise, does not differ significantly (P < 0.01)