Technological investigation into duck meat and its products - a potential alternative to chicken

Biswas, Subhasish; Banerjee, Rituparna; Bhattacharyya, Debashis; Patra, G.; Das, Anubrata; Das, Sanjib

doi:10.1017/s004393391900062x

Cited by 61 publications

(31 citation statements)

References 38 publications

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“…The development of a semi-smoked meat-containing sausage involved Peking duck meat in order to create a product balanced in terms of the fat-acid composition. Compared with the meat of broiler chickens or turkey, duck meat has a higher level of lipids [37,38]. Duck meat is a good source of polyunsaturated fatty acids, especially from 20 and 22 carbon atoms [39].…”

Section: Discussion Of Results Of Studying the Fat-acid Composition Omentioning

confidence: 99%

“…Indicators of the biological efficacy of lipids Reference [37] Semi-smoked meat-containing sausage The content of ω-3 fatty acids, g/100 g of product 1.0-2.0 1.22 The level of meeting the recommended daily need in the ω-3 PUFA, % 1.5 g (100 %) 81 % The content of linoleic fatty acid, g/100 g of product 11.3-16.3 g 13.52 The level of meeting the recommended daily need in linoleic acid, % 13.8 g (100 %) 97.98 % The content of α-linolenic fatty acid, g/100 g of product 1.1-1.6 g 1.22 The level of meeting the recommended daily need in α-linoleic acid, % 1.4 g (100 %) 87.14 % The content of the ω-6 fatty acids, g/100 g of product 5.6 13.52 The ratio of fatty acids ω-3/ω- 6 1:5-1:10 1:11 The results of studying the effect of the bioflavonoids of a rosemary extract on the accumulation rate of secondary products of oxidation during storage of meat-containing sausages are shown in Fig. 7.…”

Section: Studying the Influence Of Re On The Course Of Oxidative Pmentioning

confidence: 99%

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The efficiency of stabilizing the oxidative spoilage of meat-containing products with a balanced fat-acid composition

Bozhko

Pasichnyi

Marynin

et al. 2020

EEJET

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Section: Discussion Of Results Of Studying the Fat-acid Composition Omentioning

confidence: 99%

Section: Studying the Influence Of Re On The Course Of Oxidative Pmentioning

confidence: 99%

The efficiency of stabilizing the oxidative spoilage of meat-containing products with a balanced fat-acid composition

Bozhko

Pasichnyi

Marynin

et al. 2020

EEJET

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“…Among different varieties of birds, just duck differs by the skeleton muscular system with a higher level of lipids and concentration of polyunsaturated fatty acids that, in their turn, influence the intensity and saturation of the meat smell [37][38][39][40]. So, the use of duck meat in recipes of meat-containing products is effective in the aspect of creation of a product, balanced by the fattyacid composition.…”

Section: Resultsmentioning

confidence: 99%

Investigation of the Influence of the Rosemary Extract on the Oxidizing Stability of Fats of Semi-Smoked Sausages With Peking Duck Meat

Bozhko

Pasichnyi

Marynin

et al. 2020

EUREKA: Life Sciences

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The work is devoted to studying the fatty-acid composition and biological efficiency of a developed meat-containing semi-smoked sausage, based on duck meat with the balanced fatty-acid composition, investigating the effectiveness of using a rosemary extract in a technology of sausages with a high content of unsaturated fatty acids. It is confirmed, that the fatty-acid composition of meat-containing semi-smoked sausage of Peking duck is characterized by the optimal ratio of PUFA and SFA that is 0.33, at standard 0.2–0.4. The ratio between FA families w-3/ w-6 in the developed products is from 1:11 at recommended physiological norms of the ideal composition of lipids in a meat product as 1:10. Introduction of the rosemary extract in amount 0.02–0.06 % of the forcemeat mass decelerates hydrolytic oxidation of forcemeat lipids, favors deceleration of peroxide oxidation of lipids in a meat-containing semi-smoked sausage, decreasing the amount of peroxides in practically five times. The positive influence of the introduced antioxidant on accumulation of secondary oxidation products is noticed. Their summary amount was the least at the end of the storage term of ready products with the rosemary extract as 0.38–0.80 mg of МА/kg of the product that is 2.54–3.94 times lower than in a control sample. The most stabilizing effect on the process of lipids oxidation is obtained at introducing the rosemary extract in amount 0.06 % that allows to decrease the speed of oxidation processes in the product almost twice

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“…The color of duck meat was darker than chicken meat (Huda et al 2011). The chemical compositions of duck meat were 73.29-80.69% moisture, 19.99-24.34% protein, 1.05-1.18% ash (Qiao et al 2017), 1.4% carbohydrate (Biswas et al 2019), 1.55-2.30% intramuscular fat (He et al 2018), and 12.21-28.21% fat (Lestari et al 2015).…”

Section: Introductionmentioning

confidence: 99%

“…Chemical compositions of meatball consist of 8% minimum protein, 10% maximum fat, 70% maximum moisture, and 3% maximum ash (SNI 2014). Meatballs can be produced using duck meat (Nurkhoeriyati et al 2012;Murti et al 2013;Haslia et al 2015;Lestarini et al 2015;Biswas et al 2019).…”

Section: Introductionmentioning

confidence: 99%

Chemical Quality of Culled Duck Meatball (Anasplathyryncos) Substituted with Edamame Flour (Glycine max (L) Merril) Filler

Prayitno

Rahman

2020

JITV

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<p class="abstrak2">This study aimed to determine the effect of edamame flour filler substitution on the chemical quality of culled duck meatballs. The research material consisted of culled duck meat, tapioca flour, edamame flour, albumen, garlic, onion, salt, pepper, monosodium glutamate, sodium tripolyphosphate, and ice. The edamame flour filler substitution treatments were P0 (0%), P1 (5%), P2 (10%), P3 (15%), and P4 (20%) from total filler. Each treatment consisted of five replications. The parameters which tested were moisture, protein, fat, fiber, and ash contents. Data on chemical quality results were analyzed by analysis of variance using completely randomized design and if there was significantly different (P<0.01), then it’ll be further tested by the Duncan's New Multiple Range Test. Results showed that the substitution of edamame flour filler starting from the level of 5% was significantly affected water content, protein, fat, fiber, and ash of culled duck meatballs. Edamame flour can be used as a filler substitution up to 20% level by giving a good effect on increasing the meatball protein content, but also having a negative impact with increasing the fat content of culled duck meatballs.</p>

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Technological investigation into duck meat and its products - a potential alternative to chicken

Cited by 61 publications

References 38 publications

The efficiency of stabilizing the oxidative spoilage of meat-containing products with a balanced fat-acid composition

The efficiency of stabilizing the oxidative spoilage of meat-containing products with a balanced fat-acid composition

Investigation of the Influence of the Rosemary Extract on the Oxidizing Stability of Fats of Semi-Smoked Sausages With Peking Duck Meat

Chemical Quality of Culled Duck Meatball (Anasplathyryncos) Substituted with Edamame Flour (Glycine max (L) Merril) Filler

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