Processing, Development and Shelf Life of Duck Meat Sausages

ISBN-13: 9783330044906 / Angielski / Miękka / 2017 / 132 str.

Naveen Zillabathula; Bindhu Prabhakar; P. Masthan Reddy

Opis

Prodigious changes are apparent in the life style and food habits of present day individuals.As the per capita income increased, demand for processed, convenience foods like ready-to-eat, cooked, grilled and takeaways increased manifold.Protein supply deficit can be overcome by utilizing resources hither-to unutilized. Ducks are one of such alternative avenues to meet protein hunger.Duck is still very famous and is in vigorous demand in many areas of the world,especially in Asia.Ducks, reared predominantly for laying purpose are 2nd to chicken in egg production. Spent/culled ducks,marketed after 3-4 laying years, for human consumption has less juiciness, more toughness, less palatability; are the concealed reasons for unacceptability of duck meat by consumers, though there is no substantial decline in nutritive value with escalation of age. Semi-processed/cooked and ready to eat snack food market is accelerating rapidly.Sausages, prepared from comminuted and seasoned meat, are specifically popular as a fast food in big city malls.Preparing ground/emulsion type meat products like sausages is a potential solution to achieve efficient and effective utilization of tough duck meat.

O autorze

Dr.Z.Naveen, born in India and working as Asst.Professor in the Dept. of Livestock Products Technology, obtained MVSc.during 2003. He worked on the quality of Duck meat Sausages during storage and the findings were internationally acclaimed. His recent research interest focused on Nano Zinc incorporated Active Packaging& Nano encapsulation of food.