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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Main Author:	Ismail, Ishamri
Format:	Thesis
Language:	English
Published:	2010
Subjects:	T1-995 Technology(General)
Online Access:	http://eprints.usm.my/41865/1/ISHAMRI__ISMAIL.pdf
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id	my-usm-ep.41865
record_format	uketd_dc
spelling	my-usm-ep.418652019-04-12T05:26:45Z Functional Properties, Changes During Storage And Application Of "Duckrimi" (Surimilike Material From Duck Meat) On Sausage 2010-12 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 http://eprints.usm.my/41865/ http://eprints.usm.my/41865/1/ISHAMRI__ISMAIL.pdf application/pdf en public masters Universiti Sains Malaysia Pusat Pengajian Teknologi Industri
institution	Universiti Sains Malaysia
collection	USM Institutional Repository
language	English
topic	T1-995 Technology(General)
spellingShingle	T1-995 Technology(General) Ismail, Ishamri Functional Properties, Changes During Storage And Application Of "Duckrimi" (Surimilike Material From Duck Meat) On Sausage
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.
format	Thesis
qualification_level	Master's degree
author	Ismail, Ishamri
author_facet	Ismail, Ishamri
author_sort	Ismail, Ishamri
title	Functional Properties, Changes During Storage And Application Of "Duckrimi" (Surimilike Material From Duck Meat) On Sausage
title_short	Functional Properties, Changes During Storage And Application Of "Duckrimi" (Surimilike Material From Duck Meat) On Sausage
title_full	Functional Properties, Changes During Storage And Application Of "Duckrimi" (Surimilike Material From Duck Meat) On Sausage
title_fullStr	Functional Properties, Changes During Storage And Application Of "Duckrimi" (Surimilike Material From Duck Meat) On Sausage
title_full_unstemmed	Functional Properties, Changes During Storage And Application Of "Duckrimi" (Surimilike Material From Duck Meat) On Sausage
title_sort	functional properties, changes during storage and application of "duckrimi" (surimilike material from duck meat) on sausage
granting_institution	Universiti Sains Malaysia
granting_department	Pusat Pengajian Teknologi Industri
publishDate	2010
url	http://eprints.usm.my/41865/1/ISHAMRI__ISMAIL.pdf
_version_	1747820985837420544

Functional Properties, Changes During Storage And Application Of "Duckrimi" (Surimilike Material From Duck Meat) On Sausage

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