Quality and acceptability of duck patties stored at ambient and refrigeration temperature

Abstract

Effect of storage periods at ambient and refrigeration temperature on duck patties was studied. pH of duck patties
significantly increased (P < 0.01) at ambient temperature and decreased (P < 0.01) at refrigeration temperature. TBA
and Tyrosine values increased significantly (P < 0.01) with increased storage period at both temperatures. A higher
rate of increase in TBA values occurred at ambient temperature than refrigeration temperature. There was no
significant difference in proximate composition except moisture content on different storage periods at both
temperatures. TVC and TPSC values increased significantly (P < 0.01) with increase in storage period at both
temperatures. A significant decrease in scores of organoleptic evaluation occurred with increase in storage period at
both temperatures. A higher rate of decrease in sensory scores occurred at ambient temperature than that of
refrigeration temperature. A significant correlation of physico-chemical changes with acceptability of duck patties
was noticed. So, duck patties were acceptable upto 7 days at refrigeration temperature