Effect of washing treatment on quality characteristics of burger made from spent laying duck meat

N F Md Fauzi and Nurul Huda and W Zzaman (2021) Effect of washing treatment 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

Experiment was carried out to investigate the influence number of washing treatment (without, single and double washing) on the quality characteristics and acceptability of duck burger made from spent laying Khaki Campbell duck meat. The chemical composition of burger at different number of washing treatment was varied in terms of moisture content, fats and protein content. The number washing cycles treatment were found to increase moisture content and reduce fat and protein content significantly. Increase number of washing treatment showed significantly higher (p <0.05) lightness (L*), hardness, diameter shrinkage and cooking loss. As for sensory evaluation, there was no significantly difference (p >0.05) within the sample and control (chicken burger). The spent laying duck Khaki Campbell produced using different number of washing treatment may have a possible use as raw material in restructured meat products such as burger.

Item Type:	Conference or Workshop Item (Paper)
Keyword:	Washing process , Duck meat , Restructured product , 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 10:55
Last Modified:	31 Oct 2022 10:55
URI:	https://eprints.ums.edu.my/id/eprint/34608

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