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): 1534-1539

Effect of Drying Methods on Value Added 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

Present study was carried out to find the effect of different drying methods on value added duck meat balls. The study included the assessment of the quality parameters, sensory microbiological characteristic, storage stability and overall acceptability of dried duck meat balls stored under aerobic method of packaging at room temperature for one month amongst the consumers different parameters were studied, with the addition of certain Black eyed bean flour and phyto-ingredients, the products were prepared without influencing the organoleptic features. This product was dried in Solar and Mechanical dryer and the quality parameters, i.e. water activity, TBA value and the sensory evaluation and the microbiological characteristics i.e. Total Plate count, yeast and mould count were studied in 15 days interval. On analysis it was found that the differences between both the solar and mechanically dried products were almost similar in their physic-chemical characteristics, sensory evaluation and the microbiological characteristics. However, after 60 days of storage under aerobic packaging method growth for yeast and mould have emerged on the meat balls. 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: Duck meat, Phyto-ingredients,  Drying, Quality parameters, Microbiological

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How to cite this article:

Bhaskar. O. N., S. Biswas, S. Bano and Bhattacharya. D. 2020. Effect of Drying Methods on Value Added Duck Meat Balls. Int.J.Curr.Microbiol.App.Sci. 9(3): 1534-1539. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.