Studies on the Quality of Restructured Pressed Smoked Duck Steak

Abstract

The objectives of this study were to investigate the quality characteristics of restructured pressed smoked duck steak from the breast meat of Cherry Valley ducks. Different levels of isolated soybean protein (ISP) (0, 15 and 30 g-kg-1) or carrageenan (5, 10 and 15 g-kg-1) were added to manufacture the restructured pressed smoked duck steak. The results were as follows: No significant differences were observed for moisture, crude fat, crude protein, cooking loss and water holding capacity of products from all treatments. The panel test scores showed that color, flavor and binding ability of products were considered acceptable The drip loss in control sliced-products was significantly higher than products containing ISP or carrageenan (p<0.05) during storage at -18°C for 12 weeks. The pH value, volatile basic nitrogen (VBN) value and thiobarbituric acid (TBA) value of vacuum-packaged products did not change significantly during storage at -18°C for 6 weeks. However. TBA values increased with storage time. The viable bacterial counts were about 103-104 CFU/g during storage at 18°C for 12 weeks. The products remained good quality during the storage period.