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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(2): 2772-2783
DOI: https://doi.org/10.20546/ijcmas.2019.802.325


Effect of Kumura (Benincasa hispida) on the Physico-chemical and Storage Quality Characteristics of Duck Meat Loaves
J.K. Das1, M. Hazarika1, A. Das1, P. Gogoi1*, P. Hussain2, D.J. Kalita3 and N. Nahardeka4
1Department of Livestock Products Technology
2 Department of VPH
3Department of Vet, Biochemistry, C.V.Sc., A.A.U., Khanapara, Guwahati, Assam, India
4ICRP on Goat, Goat Research Station, Burnihat, Assam, India
*Corresponding author
Abstract:

The present study was undertaken to evaluate the effect of different levels of Kumura (Benincasa hispida) on the quality characteristics of duck meat loaves. The Kumura was incorporated at three different levels viz., 5, 7.5 and 10 percent replacing lean meat in the formulation. The products were analysed for various physicochemical and sensory attributes. pH, crude protein, ether extract, and ash content of the products showed significantly decreasing trend with increasing levels of incorporation of Kumura. However, there was a significant increase in moisture, moisture to protein ratio and emulsion stability with increasing levels of incorporation of Kumura. Based on various parameters studied, 7.5% level of incorporation was optimized as the best. Duck meat loaves with optimum level of pumpkin along with control were aerobically packaged in LDPE pouches and assessed for storage quality under refrigerated (4±10C) conditions. The mean values of pH showed significantly increasing trend for both control as well as treatment samples whereas TBARS (mg malonaldehyde/kg) value, total plate count (log cfu/gm), total psychrophillic count showed significantly increasing trend with storage. Yeast and mould (log cfu/gm) count were not detected on first and fifth day of storage. However they were found on tenth day of storage. Thus, the kumura incorporated duck meat loaves could be successfully stored for a period 4 days at refrigeration temperature (4±10C) without any significant loss in quality.


Keywords: Duck meat loaves, Kumura, Moisture:protein, Refrigerated storage, TBARS, LDPE
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How to cite this article:

Das, J.K., M. Hazarika, A. Das, P. Gogoi, P. Hussain, D.J. Kalita and Nahardeka, N. 2019. Effect of Kumura (Benincasa hispida) on the Physico-chemical and Storage Quality Characteristics of Duck Meat Loaves.Int.J.Curr.Microbiol.App.Sci. 8(2): 2772-2783. doi: https://doi.org/10.20546/ijcmas.2019.802.325