International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 9, Issue:3, March, 2020

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(3): 1528-1533

Studies on the Effect of Rehydration on the Physico-Chemical
Properties of Duck Meat Balls
N. Bhaskar1*, S. Biswas1, S. Bano2 and D. Bhattacharya3
1Department of Livestock Products Technology, Faculty of Veterinary and Animal Sciences
West Bengal University of Animal and Fishery Sciences, Kolkata-700037, West Bengal, India
2Department of (Veterinary Medicine) Unit of L.F.C, Faculty of Veterinary and Animal Sciences, Banaras Hindu University, U.P-231001, India
3Department of Livestock Products Technology, Faculty of Veterinary and Animal Sciences Banaras Hindu University, U.P-231001, India
*Corresponding author

The present study was aimed to have demand for processed meat products is increasing globally due to the rapid urbanization, improving living standards and changing life styles of the people. Processed meat products provide tasty and convenience foods to the meat consumers. The present study was carried out to find the physic-chemical properties and its effect of different drying methods on value added duck meat balls. The study included the assessment of the physico-chemical properties, sensory characteristic, storage stability and overall acceptability of dried duck meat balls stored under aerobic method of packaging at room temperature, with the addition of certain Black eyed bean flour and phyto-ingredients, the products were prepared without influencing the organoleptic features. This meat balls was dried in Solar and Mechanical dryer and the physico-chemical properties, i.e. moisture, fat, protein, ash value and the sensory evaluation. On analysis it was found that the differences between both the solar and mechanically dried products were almost similar in their physic-chemical characteristics and sensory evaluation. From the experiment it is concluded that dehydration or drying is probably one of the most effective meat preservation methods in the absence of a cold chain, in tropical countries with consumer acceptance.

Keywords: Rehydration, Duck meat, Physico-chemical, Sensory evaluation

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How to cite this article:

Bhaskar. O. N., S. Biswas, S. Bano and Bhattacharya. D. 2020. Studies on the Effect of Rehydration on the Physico-Chemical Properties of Duck Meat Balls.Int.J.Curr.Microbiol.App.Sci. 9(3): 1528-1533. doi:
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