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

Cooking loss (%)

Raw

25.89 ± 1.3

25.24 ± 1.4

24.58 ± 1.4

23.96 ± 1.4

23.05 ± 1.4

24.54^A ± 0.6

Partially cooked

22.15 ± 0.8

22.02 ± 0.9

21.57 ± 0.8

21.02 ± 0.9

20.48 ± 0.8

21.54^B ± 0.4

Overall means

24.20^a ± 1.1

24.63^a ± 1.2

23.08^a ± 1.1

22.49^a ± 1.2

21.77^a ± 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

89.14^A ± 1.04

Partially cooked

95.16 ± 0.9

93.64 ± 0.8

92.79 ± 0.9

90.94 ± 0.9

89.26 ± 0.8

92.36^B ± 1.12

Overall means

94.39^a ± 1.19

92.52^ab ± 1.0

91.22^ab ± 1.0

88.85^bc ± 1.09

86.78^c ± 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

0.619^A ± 0.07

Partially cooked

0.429 ± 0.01

0.488 ± 0.01

0.585 ± 0.02

0.767 ± 0.03

0.871 ± 0.03

0.628^A ± 0.04

Overall means

0.377^a ± 0.01

0.439^ab ± 0.01

0.527^b ± 0.03

0.787^c ± 0.03

0.988^d ± 0.03