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International Journal of Poultry Science

.: Home > International Journal of Poultry Science > 2010 > Volume 9 Number 6 > Ishamri Ismail, Nurul Huda, Fazilah Ariffin and Noryati Ismail

Effects of Washing on the Functional Properties of Duck Meat

Ishamri Ismail, Nurul Huda, Fazilah Ariffin and Noryati Ismail
Fish and Meat Processing Laboratory, Food Technology Programme, School of Industrial Technology, Universiti Sains Malaysia 11800, Minden, Pulau Pinang, Malaysia
Abstract :

The objective of this research was to study the effect of washing cycles on the functional properties
of washed duck meat. Five types of treatment were applied in this study: unwashing, single, double, triple
and quadruple washing. The washing cycles were found to reduce fat content and protein content
significantly. The quadruple washing resulted in the lowest cholesterol and myoglobin contents. Double
washing showed significantly higher Lightness (L*) and Whiteness (W) values than the other washing
cycles. Washing cycles increased the shear force of the samples (p>0.05). Washing cycles also significantly affected pH, folding test, gel strength, expressible moisture and WHC; quadruple washing exhibited a significantly higher pH, folding score, expressible moisture and WHC but reduced the gel strength of the sample. Sample treated with a double washing cycle exhibited the highest folding score, a low fat content and the best lightness and whiteness values.

Keywords :
Duck meat, surimi like material, functional properties, washing treatment, cholesterol

Date Deposited : 27 Jun 2011 10:43

Last Modified : 27 Jun 2011 10:43

Official URL:

Volume 9, Number 6, - 2010 , ISSN 1682-8356

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