QUALITY AND SHELF LIFE EVALUATION OF NUGGETS PREPARED FROM SPENT DUCK AND SPENT HEN MEAT

Abstract

A study was conducted to compare the quality of nuggets prepared from spent hen and duck meat. The cooked nuggets were analyzed for pH, thiobarbituric acid (TBA), tyrosine value (TV), moisture, fat, protein, total plate count (TPC) and sensory evaluations. Nuggets prepared from spent hen meat showed significantly higher (p<0.05) moisture content however pH, fat and protein content were significantly higher (p<0.05) in duck nuggets. TBA values, TVs and (TPC) were highest in duck nuggets but were within the acceptable level up to 7th day of refrigerated storage (4±1°C) in both types of nuggets. Both nuggets maintain their sensory quality up to 7th day of refrigeration storage but spent hen nuggets were preferred by consumers compared to nuggets prepared from spent duck meat. Result of the study indicated that, despite the comparative differences among these nuggets, spent duck and hen meat could be used for preparation of nutritionally rich and acceptable nuggets.

Keywords

• Physico-chemical properties
• Nuggets
• Spent duck meat
• Spent hen meat