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

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...

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Main Authors: N F Md Fauzi, Nurul Huda, W Zzaman
Format: Conference or Workshop Item
Language:English
English
Published: 2021
Subjects:
SF481-507 Poultry. Eggs
TX341-641 Nutrition. Foods and food supply
Online Access:https://eprints.ums.edu.my/id/eprint/34608/1/Abstract.pdf
https://eprints.ums.edu.my/id/eprint/34608/2/Full%20text.pdf
https://eprints.ums.edu.my/id/eprint/34608/
https://iopscience.iop.org/article/10.1088/1755-1315/888/1/012045/meta
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spelling my.ums.eprints.346082022-10-31T02:55:24Z https://eprints.ums.edu.my/id/eprint/34608/ Effect of washing treatment on quality characteristics of burger made from spent laying duck meat N F Md Fauzi Nurul Huda W Zzaman SF481-507 Poultry. Eggs TX341-641 Nutrition. Foods and food supply 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. 2021 Conference or Workshop Item PeerReviewed text en https://eprints.ums.edu.my/id/eprint/34608/1/Abstract.pdf text en https://eprints.ums.edu.my/id/eprint/34608/2/Full%20text.pdf 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. https://iopscience.iop.org/article/10.1088/1755-1315/888/1/012045/meta
institution Universiti Malaysia Sabah
building UMS Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Sabah
content_source UMS Institutional Repository
url_provider http://eprints.ums.edu.my/
language English
English
topic SF481-507 Poultry. Eggs
TX341-641 Nutrition. Foods and food supply
spellingShingle SF481-507 Poultry. Eggs
TX341-641 Nutrition. Foods and food supply
N F Md Fauzi
Nurul Huda
W Zzaman
Effect of washing treatment on quality characteristics of burger made from spent laying duck meat
description 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.
format Conference or Workshop Item
author N F Md Fauzi
Nurul Huda
W Zzaman
author_facet N F Md Fauzi
Nurul Huda
W Zzaman
author_sort N F Md Fauzi
title Effect of washing treatment on quality characteristics of burger made from spent laying duck meat
title_short Effect of washing treatment on quality characteristics of burger made from spent laying duck meat
title_full Effect of washing treatment on quality characteristics of burger made from spent laying duck meat
title_fullStr Effect of washing treatment on quality characteristics of burger made from spent laying duck meat
title_full_unstemmed Effect of washing treatment on quality characteristics of burger made from spent laying duck meat
title_sort effect of washing treatment on quality characteristics of burger made from spent laying duck meat
publishDate 2021
url https://eprints.ums.edu.my/id/eprint/34608/1/Abstract.pdf
https://eprints.ums.edu.my/id/eprint/34608/2/Full%20text.pdf
https://eprints.ums.edu.my/id/eprint/34608/
https://iopscience.iop.org/article/10.1088/1755-1315/888/1/012045/meta
_version_ 1760231318422028288
score 13.211869

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