Quality And Stability Of Duck Sausages
A study on quality physicochemical, textural, sensory attributes and stability of duck sausage has been conducted with respect to the following these objectives: 1) to study the effects of different flours (tapioca, wheat, sago and potato) on duck sausage quality; 2) to evaluate the effects of combi...
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| Format: | Thesis |
| Language: | English |
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2012
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| Online Access: | http://eprints.usm.my/44856/1/MUTHIA%20DEWI.pdf |
| _version_ | 1797011267429335040 |
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| author | ., Muthia Dewi |
| author_facet | ., Muthia Dewi |
| author_sort | ., Muthia Dewi |
| collection | USM |
| description | A study on quality physicochemical, textural, sensory attributes and stability of duck sausage has been conducted with respect to the following these objectives: 1) to study the effects of different flours (tapioca, wheat, sago and potato) on duck sausage quality; 2) to evaluate the effects of combination of tapioca flour or sago flour and egg white powder (EWP) in duck sausage making; and 3) to compare the effects of adding garlic (fresh and powder) on duck sausage quality during refrigerated storage. In Experiment 1, the production of duck sausage with different type of flours (tapioca, wheat, sago and, potato) showed significant difference (P > 0.05) on protein, fat, ash and carbohydrate contents. |
| first_indexed | 2024-03-06T15:31:50Z |
| format | Thesis |
| id | usm.eprints-44856 |
| institution | Universiti Sains Malaysia |
| language | English |
| last_indexed | 2024-03-06T15:31:50Z |
| publishDate | 2012 |
| record_format | dspace |
| spelling | usm.eprints-448562019-07-04T02:39:39Z http://eprints.usm.my/44856/ Quality And Stability Of Duck Sausages ., Muthia Dewi T1-995 Technology(General) A study on quality physicochemical, textural, sensory attributes and stability of duck sausage has been conducted with respect to the following these objectives: 1) to study the effects of different flours (tapioca, wheat, sago and potato) on duck sausage quality; 2) to evaluate the effects of combination of tapioca flour or sago flour and egg white powder (EWP) in duck sausage making; and 3) to compare the effects of adding garlic (fresh and powder) on duck sausage quality during refrigerated storage. In Experiment 1, the production of duck sausage with different type of flours (tapioca, wheat, sago and, potato) showed significant difference (P > 0.05) on protein, fat, ash and carbohydrate contents. 2012-06 Thesis NonPeerReviewed application/pdf en http://eprints.usm.my/44856/1/MUTHIA%20DEWI.pdf ., Muthia Dewi (2012) Quality And Stability Of Duck Sausages. Masters thesis, Universiti Sains Malaysia. |
| spellingShingle | T1-995 Technology(General) ., Muthia Dewi Quality And Stability Of Duck Sausages |
| title | Quality And Stability Of Duck Sausages |
| title_full | Quality And Stability Of Duck Sausages |
| title_fullStr | Quality And Stability Of Duck Sausages |
| title_full_unstemmed | Quality And Stability Of Duck Sausages |
| title_short | Quality And Stability Of Duck Sausages |
| title_sort | quality and stability of duck sausages |
| topic | T1-995 Technology(General) |
| url | http://eprints.usm.my/44856/1/MUTHIA%20DEWI.pdf |
| work_keys_str_mv | AT muthiadewi qualityandstabilityofducksausages |