Effects of packaging materials and methods on physical properties and food safety of duck sausage

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International Journal of Development Research

Effects of packaging materials and methods on physical properties and food safety of duck sausage

Abstract: 

Utilization of spent duck through sausage preparation and estimating the optimum storage condition throughout the retail chain was the objective of the present study. PET/Poly and laminate of metalized PET/Poly with polyethylene pouches under aerobic and vacuum packaging stored in refrigerator (4±1° C) and freezer (-18±1° C) condition were considered in the experiment. TBA value, pH, Tyrosine value, TPC, TPSC and YMC of the samples increased with the storage period whereas a decreasing trend in case of moisture and all the sensory parameters throughout the storage period was observed. Irrespective of the packaging material, duck sausages were acceptable upto 30th and 50th day of refrigerated storage and 4th and 6th month of freezer storage in aerobic and vacuum packaging respectively. Freezer temperature enhanced the product quality upto 3rd and 5th month against 20th and 40th day of refrigerated storage in aerobic and vacuum packaging respectively.

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