Functional Properties, Changes During Storage And Application Of "Duckrimi" (Surimilike Material From Duck Meat) On Sausage
Quality characteristics of duck meat were studied through three stages. In the first stage, duck samples were treated with different number of washing cycles. In the second stage, duck meat was preserved with various types of cryoprotectant and in the final stage, duck meat was developed into surimi...
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| Format: | Thesis |
| Language: | English |
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2010
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| Online Access: | http://eprints.usm.my/41865/1/ISHAMRI__ISMAIL.pdf |
| _version_ | 1825834509666353152 |
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| author | Ismail, Ishamri |
| author_facet | Ismail, Ishamri |
| author_sort | Ismail, Ishamri |
| collection | USM |
| description | Quality characteristics of duck meat were studied through three stages. In the first stage, duck samples were treated with different number of washing cycles. In the second stage, duck meat was preserved with various types of cryoprotectant and in the final stage, duck meat was developed into surimi-based product i.e. sausage. Washing was found to reduce fat and protein content significantly. The quadruple washing resulted in the lowest cholesterol and myoglobin contents; but higher pH, folding score, expressible moisture and water holding capacity; at the same time reducing the gel strength of the sample. |
| first_indexed | 2024-03-06T15:23:49Z |
| format | Thesis |
| id | usm.eprints-41865 |
| institution | Universiti Sains Malaysia |
| language | English |
| last_indexed | 2024-03-06T15:23:49Z |
| publishDate | 2010 |
| record_format | dspace |
| spelling | usm.eprints-418652019-04-12T05:26:45Z http://eprints.usm.my/41865/ Functional Properties, Changes During Storage And Application Of "Duckrimi" (Surimilike Material From Duck Meat) On Sausage Ismail, Ishamri T1-995 Technology(General) Quality characteristics of duck meat were studied through three stages. In the first stage, duck samples were treated with different number of washing cycles. In the second stage, duck meat was preserved with various types of cryoprotectant and in the final stage, duck meat was developed into surimi-based product i.e. sausage. Washing was found to reduce fat and protein content significantly. The quadruple washing resulted in the lowest cholesterol and myoglobin contents; but higher pH, folding score, expressible moisture and water holding capacity; at the same time reducing the gel strength of the sample. 2010-12 Thesis NonPeerReviewed application/pdf en http://eprints.usm.my/41865/1/ISHAMRI__ISMAIL.pdf Ismail, Ishamri (2010) Functional Properties, Changes During Storage And Application Of "Duckrimi" (Surimilike Material From Duck Meat) On Sausage. Masters thesis, Universiti Sains Malaysia. |
| spellingShingle | T1-995 Technology(General) Ismail, Ishamri Functional Properties, Changes During Storage And Application Of "Duckrimi" (Surimilike Material From Duck Meat) On Sausage |
| title | Functional Properties, Changes During Storage And Application Of "Duckrimi" (Surimilike Material From Duck Meat) On Sausage
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| title_full | Functional Properties, Changes During Storage And Application Of "Duckrimi" (Surimilike Material From Duck Meat) On Sausage
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| title_fullStr | Functional Properties, Changes During Storage And Application Of "Duckrimi" (Surimilike Material From Duck Meat) On Sausage
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| title_full_unstemmed | Functional Properties, Changes During Storage And Application Of "Duckrimi" (Surimilike Material From Duck Meat) On Sausage
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| title_short | Functional Properties, Changes During Storage And Application Of "Duckrimi" (Surimilike Material From Duck Meat) On Sausage
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| title_sort | functional properties changes during storage and application of duckrimi surimilike material from duck meat on sausage |
| topic | T1-995 Technology(General) |
| url | http://eprints.usm.my/41865/1/ISHAMRI__ISMAIL.pdf |
| work_keys_str_mv | AT ismailishamri functionalpropertieschangesduringstorageandapplicationofduckrimisurimilikematerialfromduckmeatonsausage |