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Table 3 Changes in proximate composition 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
Moisture Raw 54.12 ± 1.6 52.43 ± 1.6 50.36 ± 1.6 49.25 ± 1.6 48.04 ± 1.7 50.85A ± 0.7
  Partially cooked 49.31 ± 0.8 47.03 ± 0.9 45.28 ± 1.4 44.18 ± 1.3 43.88 ± 1.0 45.94B ± 0.6
  Overall means 51.72a ± 1.2 49.73ab ± 1.3 47.82abc ± 1.5 46.72bc ± 1.5 45.96c ± 1.4  
Crude protein Raw 25.43 ± 0.7 26.33 ± 0.6 27.72 ± 0.7 28.43 ± 0.5 28.06 ± 0.6 27.19A ± 0.4
  Partially cooked 27.80 ± 0.6 29.17 ± 0.7 30.02 ± 0.7 30.75 ± 0.8 29.89 ± 0.7 29.53A ± 0.3
  Overall means 26.62a ± 0.7 27.75abc ± 0.7 28.87bc ± 0.7 29.59c ± 0.7 28.98bc ± 0.7  
Ether extract Raw 20.45 ± 0.8 21.27 ± 0.9 21.95 ± 0.9 22.30 ± 0.9 22.04 ± 0.9 21.61A ± 0.4
  Partially cooked 22.91 ± 0.9 24.10 ± 1.1 24.69 ± 1.0 25.10 ± 1.2 24.77 ± 0.7 24.32B ± 0.5
  Overall means 21.68a ± 0.9 22.69a ± 1.0 23.32ab ± 1.0 23.70b ± 1.1 23.41a ± 0.8  
  1. Means bearing the same superscript for each parameter, row-wise, does not differ significantly (P < 0.01)