Duck Meat Utilization and the Application of Surimi-like Material in Further Processed Meat Products

Ramadhan, Kurnia; Huda, Nurul; Ahmad, Rosma

doi:10.3923/jbs.2010.405.410

Cited by 8 publications

(4 citation statements)

References 21 publications

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“…The proximate composition in breast was not affected by interaction between production system and sex. The nutritional composition of duck meat varies, depending on the breed and strain of duck and diet (Ramadhan et al, 2010). The present results agree with those of Holcman et al (2003) and Michalczuk et al (2014), who found no significant differences in the chemical composition of muscle due to rearing system.…”

Section: Resultssupporting

confidence: 91%

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Influence of production systems and sex on nutritional value and meat quality of native Malawian Muscovy ducks

Tanganyika¹,

Webb²

2020

SA J. An. Sci.

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This study was conducted to assess effects of production systems and sex on nutritional value and meat quality of native Malawian Muscovy ducks. One hundred twenty ducks were randomly assigned to either an intensive (IS), duck-rice integration (DR) or free-range (FR) production system. A starter ration containing 20% crude protein and a finisher containing 17% crude protein were fed to ducks in IS (1 to 4 weeks), and provided as a supplement to ducks in DR and FR (5 to 10 weeks). Feed and water were offered ad libitum. At 10 weeks of age, 16 ducks per treatment were selected randomly, slaughtered and chilled at 4 °C for 24 hours. Carcass temperature, pH and meat colour were measured at 45 min, and at 3, 6, 12 and 24 hours post mortem. Tenderness, cooking loss, proximate and mineral composition were determined 24 hours post mortem. Production system and sex had no effect on carcass temperature, pH and proximate composition of duck breast meat. However, production system affected tenderness and mineral composition of the meat and sex influenced moisture and tenderness. Males were moister and had less tender meat than females. Carcasses from ducks in the FR system contained more zinc, copper, manganese, and potassium, but less iron while those in IS had the lowest mineral content of the three production systems. Thus, DR can be adopted to improve the current FR system of native Malawian Muscovy duck production with supplementation to produce duck with acceptable mineral composition and better meat quality. Keywords: cooking loss, meat colour, mineral, proximate composition

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Section: Resultssupporting

confidence: 91%

“…According to Ramadhan et al (2010), the diets fed to ducks affect their chemical composition. Duck meat has low cholesterol and high unsaturated fatty acid, and is recognised as a healthy alternative source of animal protein, which is gaining popularity (Hong et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Influence of production systems and sex on nutritional value and meat quality of native Malawian Muscovy ducks

Tanganyika¹,

Webb²

2020

SA J. An. Sci.

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“…Duck meat production has increased in last two decades and currently is the third most widely produced poultry meat after chicken and turkey (Chein Tai and Jui-Jane Liu Tai 2001;FAOSTAT 2009). However, because of its functional properties, duck meat is less utilized in processed meat products compared to chicken and turkey meat Ramadhan et al 2010). Bhattacharyya et al (2007) reported that sausages made from duck meat had lower cooking yield and emulsion stability compared to those made from chicken.…”

Section: Introductionmentioning

confidence: 99%

Effect of number and washing solutions on functional properties of surimi-like material from duck meat

2011

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Duck meat is less utilized than other meats in processed products because of limitations of its functional properties, including lower water holding capacity, emulsion stability, and higher cooking loss compared with chicken meat. These limitations could be improved using surimi technology, which consists of washing and concentrating myofibrillar protein. In this study, surimi-like materials were made from duck meat using two or three washings with different solutions (tap water, sodium chloride, sodium bicarbonate, and sodium phosphate buffer). Better improvement of the meat's functional properties was obtained with three washings versus two washings. Washing with tap water achieved the highest gel strength; moderate elevation of water holding capacity, pH, lightness, and whiteness; and left a small amount of fat. Washing with sodium bicarbonate solution generated the highest water holding capacity and pH and high lightness and whiteness values, but it resulted in the lowest gel strength. Processing duck meat into surimi-like material improves its functional properties, thereby making it possible to use duck meat in processed products.

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“…Nutritional composition of duck depends on the breed and the strain of duck (Ramadhan et al, 2010). Analysis of variance result showed a relatively similar fat, cholesterol and protein content of meat in various local ducks (Table 4).…”

Section: Chemical Quality Of Duck Meatmentioning

confidence: 93%

THE DIFFERENCES OF PHYSICAL, CHEMICAL AND FATTY ACID PROFILE OF MEAT QUALITY OF MALE MUSCOVY (Cairina moschata) AND LOCAL DUCK (Anas plathyrinchos)

Ismoyowati

Iriyanti

Santosa

2012

J. Indonesian Trop. Anim. Agric.

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ABSTRAKPenelitian ini bertujuan membandingkan perbedaan kualitas fisik, kimia dan profile asam lemak pada daging entog (itik manila) dan itik lokal lainnya (Magelang, Tegal dan Mojosari). Pada penelitian digunakan metode eksperimental, dengan rancangan percobaan Rancangan Acak Lengkap. Faktor bangsa digunakan sebagai perlakuan yaitu Itik Manila, Magelang, Tegal dan Mojosari yang diulang sebanyak 5 kali. Analisis variansi dan uji beda nyata jujur digunakan untuk menganalisis data. Hasil penelitian menunjukkan terdapat perbedaan kualitas fisik daging pada warna, pH dan susut masak, sedangkan daya ikat air dan keempukan tidak berbeda nyata. Kandungan nutrisi secara makro yaitu lemak dan kolesterol dan protein relatif sama, akan tetapi persentase asam lemaknya berbeda. Entog memiliki kandungan asam lemak tak jenuh rantai ganda lebih tinggi dibandingkan dengan itik lokal lainnya. Penelitian dapat disimpulkan bahwa daging entok memiliki kualitas fisik dan kimia relatif sama, akan tetapi profil asam lemaknya lebih baik dibandingkan dengan itik lokal lainnya. Daging itik manila lebih sehat dikonsumsi karena mengandung asam lemak tak jenuh rantai ganda lebih tinggi dibandingkan dengan itik lokal lainnya. Kata kunci: Itik manila, itik lokal, kualitas daging, asam lemak ABSTRACTThis research was aimed to differentiate the meat physical, chemical and fatty acid profile quality in muscovy and other local ducks (Magelang, Tegal and mojosari). Completely Randomized Design was used in this study. Breed used as treatments was muscovy, Magelang, Tegal and Mojosari ducks repeated 5 times. Analysis of variance and honestly significant difference were used to analyze data. Result showed there were differences in physical quality of meat in the term of colour, pH, and cooking loss, while water holding capacity and tenderness were relatively similar. Fat, cholesterol and protein were relatively similar. Muscovy duck has a higher polyunsaturated fatty acids (PUFAs) than the other local duck. In conclusion, the physical and chemical quality of meat of muscovy and other local ducks were silimar. Muscovy duck meat is healthier to consume due to a higher polyunsaturated fatty acids than the other local ducks.

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Duck Meat Utilization and the Application of Surimi-like Material in Further Processed Meat Products

Cited by 8 publications

References 21 publications

Influence of production systems and sex on nutritional value and meat quality of native Malawian Muscovy ducks

Influence of production systems and sex on nutritional value and meat quality of native Malawian Muscovy ducks

Effect of number and washing solutions on functional properties of surimi-like material from duck meat

THE DIFFERENCES OF PHYSICAL, CHEMICAL AND FATTY ACID PROFILE OF MEAT QUALITY OF MALE MUSCOVY (Cairina moschata) AND LOCAL DUCK (Anas plathyrinchos)

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