TAILIEUCHUNG - Effect of drying methods on value added duck meat balls

Present study was carried out to find the effect of different drying methods on value added duck meat balls. The study included the assessment of the quality parameters, sensory microbiological characteristic, storage stability and overall acceptability of dried duck meat balls stored under aerobic method of packaging at room temperature for one month amongst the consumers different parameters were studied, with the addition of certain Black eyed bean flour and phytoingredients, the products were prepared without influencing the organoleptic features. | 2020 9 3 1534-1539 EXCELLENT PUBLISHERS International Journal of Current Microbiology and Applied Sciences ISSN 2319-7706 Volume 9 Number 3 2020 Journal homepage http Original Research Article https Effect of Drying Methods on Value Added Duck Meat Balls O. N. Bhaskar1 S. Biswas1 S. Bano2 and D. Bhattacharya3 1 Department of Livestock Products Technology Faculty of Veterinary and Animal Sciences West Bengal University of Animal and Fishery Sciences Kolkata-700037 West Bengal India 2Department of Veterinary Medicine Unit of Faculty of Veterinary and Animal Sciences Banaras Hindu University India 3Department of Livestock Products Technology Faculty of Veterinary and Animal Sciences Banaras Hindu University India Corresponding author ABSTRACT Keywords Duck meat Phyto-ingredients Drying Quality parameters Microbiological Article Info Accepted 12 February 2020 Available Online 10 March 2020 Present study was carried out to find the effect of different drying methods on value added duck meat balls. The study included the assessment of the quality parameters sensory microbiological characteristic storage stability and overall acceptability of dried duck meat balls stored under aerobic method of packaging at room temperature for one month amongst the consumers different parameters were studied with the addition of certain Black eyed bean flour and phytoingredients the products were prepared without influencing the organoleptic features. This product was dried in Solar and Mechanical dryer and the quality parameters . water activity TBA value and the sensory evaluation and the microbiological characteristics . Total Plate count yeast and mould count were studied in 15 days interval. On analysis it was found that the differences between both the solar and mechanically dried products were almost similar in their physicchemical characteristics sensory evaluation .

• Nông nghiệp
• Duck meat
• Quality parameters
• Value added duck meat balls
• Drying methods
• Duck meat balls
• Sensory evaluation
• Physico chemical properties
• Effect of rehydration
• Black gram
• Duck meat patties
• Proximate composition
• Microbiological qualities
• Black gram flour
• Duck meat quality
• Conventional and scientific methods
• Scientific methods
• Scientific slaughtering methods
• Sensory parameters
• Duck meat loaves
• Moisture protein
• Refrigerated storage
• Storage quality characteristics
• Benincasa hispida
• Physico chemical
• BMC Genomics
• Lipid metabolism
• Fatty acid profile
• Breast muscle
• Nutritional value of meat
• Molecular regulatory