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The present study was undertaken to evaluate the effect of different levels of Kumura (Benincasa hispida) on the quality characteristics of duck meat loaves. The Kumura was incorporated at three different levels viz., 5, 7.5 and 10 percent replacing lean meat in the formulation. The products were analysed for various physicochemical and sensory attributes. pH, crude protein, ether extract, and ash content of the products showed significantly decreasing trend with increasing levels of incorporation of Kumura. However, there was a significant increase in moisture, moisture to protein ratio and emulsion stability with increasing levels of incorporation of Kumura. Based on various parameters studied, 7.5% level of incorporation was optimized as the best. Duck meat loaves with optimum level of pumpkin along with control were aerobically packaged in LDPE pouches and assessed for storage quality under refrigerated (4±10C) conditions. The mean values of pH showed significantly increasing trend for both control as well as treatment samples whereas TBARS (mg malonaldehyde/kg) value, total plate count (log cfu/gm), total psychrophillic count showed significantly increasing trend with storage. Yeast and mould (log cfu/gm) count were not detected on first and fifth day of storage. However they were found on tenth day of storage. Thus, the kumura incorporated duck meat loaves could be successfully stored for a period 4 days at refrigeration temperature (4±10C) without any significant loss in quality. | Effect of Kumura (Benincasa hispida) on the physico-chemical and storage quality characteristics of duck meat loaves
