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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)