| Physicochemical Properties and Sensory Analysis of Duck Meatballs Containing Duck Meat Surimi-Like Material during Frozen Storage. | |
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MedLine Citation:
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PMID: 22260136 Owner: NLM Status: In-Data-Review |
Abstract/OtherAbstract:
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The physicochemical properties and sensory analysis of duck meatballs containing duck meat surimi-like material during frozen storage were evaluated. Properties of meatballs containing duck surimi-like material prepared by acid solubilization (ACDS), alkaline solubilization (ALDS), and conventional processing (CDS) as well as duck mince (as the control, CON) were compared. ACDS had significantly higher (P < 0.05) moisture and protein content and lower fat content compared with CON. The thiobarbituric acid-reactive substances (TBARS) value of all samples increased as the storage time increased up to week 8 (P < 0.05), but thereafter it decreased in most of the samples. ACDS and ALDS had significantly higher TBARS values (P < 0.05), and these values remained higher than those of the other samples throughout the frozen storage period. Addition of surimi-like material to the meatballs had significant effects (P < 0.05) on springiness, gumminess, and chewiness values of all samples. Ingredients and frozen storage affected most sensory attributes in samples significantly (P<0.05). No significant increase in growth of organisms occurred during 12-wk frozen storage The results indicate that acid-alkaline solubilization methods improve both physicochemical and sensory properties of duck meatballs containing duck surimi-like material. Thus, these techniques should be applicable to product development of duck surimi-like material. |
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Authors:
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T Nurkhoeriyati; N Huda; R Ahmad |
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Publication Detail:
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Type: Journal Article |
Journal Detail:
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Title: Journal of food science Volume: 77 ISSN: 1750-3841 ISO Abbreviation: J. Food Sci. Publication Date: 2012 Jan |
Date Detail:
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Created Date: 2012-01-20 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 0014052 Medline TA: J Food Sci Country: United States |
Other Details:
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Languages: eng Pagination: S91-8 Citation Subset: IM |
Copyright Information:
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© 2011 Institute of Food Technologists® |
Affiliation:
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Authors Nurkhoeriyati and Huda are with Fish and Meat Processing Laboratory, Food Technology Programme, School of Industrial Technology, Univ. of Sains Malaysia, Malaysia. Author Ahmad with Advanced Medical and Dental Inst., Univ. of Sains Malaysia, Malaysia. (E-mail: deoghwa@kangwon.ac.kr). |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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