Effect of orifice size on quality characteristics of burger made from spent laying duck meat

N F Md Fauzi and Nurul Huda and F Adzitey (2021) Effect of orifice size on quality characteristics of burger made from spent laying duck meat. In: International Conference on Animal Production for Food Sustainability, 16 June 2021, Virtually.

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Abstract

An experiment was carried out to investigate the influence of orifice size (4.5, 6, 8 and 10 mm) on the quality characteristics and acceptability of duck burger made from spent laying Khaki Campbell duck meat. Large orifice size resulted in lower fat and protein content compared to small orifice size. Hardness value also decreased significantly (p < 0.05). However, there was no significant difference (p > 0.05) in the diameter of shrinkage, cooking loss and colour of the burger. However, the hardness value decreased significantly with an increase in orifice size. The sensory evaluation showed no significant difference (p > 0.05) within the samples, but the overall acceptability score for burger prepared using 10 mm grind size was higher compared to those prepared at 4.5, 6- and 8-mm orifice sizes. Hence the 10 mm grind size was adopted as the optimum orifice size for spent laying Khaki Campbell duck burger.

Item Type:	Conference or Workshop Item (Paper)
Keyword:	Grinding , Duck meat , Orifice size , Burger quality , Spent laying duck
Subjects:	S Agriculture > SF Animal culture > SF1-1100 Animal culture > SF481-507 Poultry. Eggs T Technology > TX Home economics > TX1-1110 Home economics > TX341-641 Nutrition. Foods and food supply
Department:	FACULTY > Faculty of Food Science and Nutrition
Depositing User:	SITI AZIZAH BINTI IDRIS -
Date Deposited:	31 Oct 2022 10:53
Last Modified:	31 Oct 2022 10:53
URI:	https://eprints.ums.edu.my/id/eprint/34607

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