Effect of Addition Levels of Duck Meat on Quality Characteristics of Emulsion Type Sausages during Cold Storage

摘要

This study was conducted to investigate the effect of duck and pork meat mixing ratio on quality characteristics of emulsion type sausage at 4°C during 5 weeks. Treatments on the basis of the meat content were subjected to 100% duck meat (Tl), 100% pork meat (T2), 50% duck meat + 50% pork meat (T3), 40% duck meat + 60% pork meat (T4), and 30% duck meat + 70% pork meat (T5). The moisture content was significantly (p<0.05) higher in TI sample but significantly (p<0.05) lower in T2 sample than those incomparison to the other treatments. Crude protein and fat content were significantly (p<0.05) higher in T2 sample compared to the other treatments. CIE L*value was significantly (p<0.05) lower in Tl sample than those of other treatments until 5 weeks ofcold storage. CIE a * value was significantly (p<0.05) higher in Tl sample but significantly (p<0.05) lower in T2 sample than those in comparison to the other treatments until 5 weeks of cold storage. Hardness was significantly (p<0.05) higher in T4 sample compared to the other treatments during all cold storage. Cohesi-veness was significantly (p<0.05) higher in T5 sample compared to the other treatments until 2 weeks of cold storage. The results of sensory evaluation showed that the meat flavor, taste and texture were significantly (p<0.05) lower in T5 sample compared to the other treatments whereas no difference among treatments except T5 sample. Overall acceptability was significantly (p<0.05) lower in T5 sample compared to the other treatments. Therefore, these results suggested that the ratio of 40% duck meat and 60% pork meat is appropriate levels for hardness and palatability when manufacturing emulsion type sausage with duck meat.