Effect of Incorporation of Glutinous Rice Flour on Quality of Duck Meat Salamis

Abstract

This study was carried out with the aim to develop duck meat salamis with incorporation of glutinous rice flour. Four different formulations viz. Control, A, B and C were prepared by adding decreasing levels of duck fat (15, 10, 8 and 5 % ) and increasing levels of glutinous rice flour (0, 5, 7 and 10 %), respectively and subjecting to certain quality evaluation for emulsion stability, cooking loss, proximate composition and organoleptic evaluation. Emulsion stability was found to be significantly (P < 0.01) higher in formulation C as compared to that of control. Proximate composition of salamis revealed a significant (P < 0.01) decrease in the per cent moisture content from control (65.27 ± 0.29) to formulation C (65.04 ± 0.23). There was a significant (P < 0.01) decrease in the per cent ether extract from control (16.67 ± 0.20) to formulation C (11.98 ± 0.23), however, a significant rise (P < 0.05) in the per cent crude protein content from control (14.36 ± 0.19) to the formulation C (14.41 ± 0.27) was observed. The overall acceptability of formulation B (7.75 ± 0.19) was significantly (P < 0.01) higher as compared to the Control (7.23 ± 0.16), A (7.41 ± 0.17) and C (7.54 ± 0.18). From the above study, it can be concluded that suitable fat reduced duck meat salamis can be prepared successfully and that the best product can be obtained by incorporation of 8 per cent duck fat and 7 per cent glutinous rice flour.