Quality and adequacy 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 physicochemical changes with acceptability of duck patties was noticed. So, duck patties were acceptable upto 7 days
at refrigeration temperature.