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Relevant bibliographies by topics / Duck sausage

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Journal articles

Academic literature on the topic 'Duck sausage'

Author: Grafiati

Published: 2 June 2025

Last updated: 31 July 2025

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Journal articles on the topic "Duck sausage"

1

Shang, Feifei, Tetiana Kryzhska, and Zhenhua Duan. "Study on the effect of antioxidants on the quality and antioxidants capacity of duck sausages." Technology audit and production reserves 3, no. 3(65) (2022): 36–42. http://dx.doi.org/10.15587/2706-5448.2022.260198.

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Areca taro is a plant of the Araceae family, which is rich in starch and dietary fiber. Taro is boiled and mashed to make a paste, which is called taro paste. The fat content of duck sausages is high, and the nutritional composition of sausages can be improved by adding taro puree and provide the special aroma of taro in the sausages. Thus, the research object is duck sausage with taro paste. This study aimed to improve the quality and prevent oxidation of duck sausage with taro paste by adding ginger juice, onion juice and sodium erythorbate as safe antioxidants. The quality characteristics o

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2

Feifei, Shang, Kryzhska Tetiana, and Duan Zhenhua. "Study on the effect of antioxidants on the quality and antioxidants capacity of duck sausages." Technology audit and production reserves 3, no. 3(65) (2022): 36–42. https://doi.org/10.15587/2706-5448.2022.260198.

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<em>Areca taro is a plant of the Araceae family, which is rich in starch and dietary fiber. Taro is boiled and mashed to make a paste, which is called taro paste. The fat content of duck sausages is high, and the nutritional composition of sausages can be improved by adding taro puree and provide the special aroma of taro in the sausages. </em><em>Thus, </em><em>the research object is duck sausage with taro paste.</em> <em>This study aimed to improve the quality and prevent oxidation of duck sausage with taro paste by adding ginger juice, onion juice and sodium erythorbate as safe an

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3

Hupron, Mas’ud Zakqi, Anna Lidiyawati, and Nining Haryuni. "Quality Duck Sausage with The Addition of Various Levels of Okra Flour." Jurnal Ternak 14, no. 2 (2024): 89–95. http://dx.doi.org/10.30736/jt.v14i2.166.

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The aims of this study aims is to kno the quality of duck meat sauge that has similar fiber to beef at a cheaper price. Duck meat has enough make sausages without added fat, thus makes duck meat more savory taste. The addition of okra flour in duck sausage is increase the shelf life of duck sausage. Because okra flour has a high potential for antioxidant content, it is necessary to know the characteristics of duck sausage which include color, taste, aroma, texture, and shelf life. The research method used was experimental based on a completely randomized design consisting of five treatments an

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4

Lee, Namrye, Han Sub Kwak, Jae-young Joo, Jinsoo Kang, and Youngseung Lee. "Effects of Partial Replacement of Pork Meat with Chicken or Duck Meat on the Texture, Flavor, and Consumer Acceptance of Sausage." Journal of Food Quality 2018 (2018): 1–9. http://dx.doi.org/10.1155/2018/6972848.

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This study investigated the textural and sensory characteristics of sausage, where pork meat was partially replaced with chicken or duck meat (5–30% replacement). Nine treatments including the control (100% pork) were used in this study. TPA showed hardness to be decreasing as larger proportions of chicken or duck meat were substituted for pork meat. Descriptive analysis revealed that greater amounts of chicken or duck meat produced lower intensities of hardness, springiness, and chewiness and tended to increase juiciness. The control was least liked by consumers, while the overall liking (OL)

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5

Prayitno, Agus Hadi, Dyah Laksito Rukmi, Agatha Widiyawati, and Budi Prasetyo. "Influence of Duck Eggshell Nano-Calcium Fortification on the Chemical Quality of Beef Sausage." Jurnal Ilmu Ternak dan Veteriner 27, no. 2 (2022): 100–106. http://dx.doi.org/10.14334/jitv.v27i2.3009.

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Duck eggshells are one of bio-wastes from poultry industry and household that have been disposed. Duck eggshells contain high calcium which can be applied as an alternative source of daily calcium for the body. Nanostructured duck eggshell calcium can be used as a food additive in beef sausage processing. This study was conducted to determine the chemical quality of beef sausage fortified by duck eggshell nano-calcium. The materials include beef, soy protein isolate, palm oil, garlic, salt, pepper, shallot, onion, tapioca, monosodium glutamate, sodium tripolyphosphate, nutmeg, coriander, frank

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6

F., Haslia, Adzitey F., Huda N., and Ali G.R.R. "Effect of steaming and storage time on the microbial quality of duck and quail sausages." Global Animal Science Journal (GASJ) 2, no. 1 (2015): 1209–14. https://doi.org/10.5281/zenodo.19357.

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The effects of steaming and storage time on the microbial quality of duck and quail sausages were investigated. Duck and quail sausages were either inoculated with or without pure cultures of <em>Escherichia coli, Salmonella </em>spp<em>.</em> and <em>Listeria monocytogenes</em> during preparation and analyzed microbiologically for <em>Escherichia coli </em>and<em> Salmonella </em>spp.,<em> Listeria monocytogenes,</em> total aerobic bacterial counts and coliforms on day 0, 3, 5, 7, and 10. Total aerobic bacterial counts for non-steamed inoculated and non-inoculated duck and quail sausages rang

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7

F., Haslia, Adzitey F., Huda N., and Ali G.R.R. "Effect of steaming and storage time on the microbial quality of duck and quail sausages." Global Animal Science Journal 2, no. 1 (2015): 110–16. https://doi.org/10.5281/zenodo.27220.

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The effects of steaming and storage time on the microbial quality of duck and quail sausages were investigated. Duck and quail sausages were either inoculated with or without pure cultures of <em>Escherichia coli, Salmonella </em>spp<em>.</em> and <em>Listeria monocytogenes</em> during preparation and analyzed microbiologically for <em>Escherichia coli </em>and<em> Salmonella </em>spp.,<em> Listeria monocytogenes,</em> total aerobic bacterial counts and coliforms on day 0, 3, 5, 7, and 10. Total aerobic bacterial counts for non-steamed inoculated and non-inoculated duck and quail sausages rang

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8

Habbib Khirzin, Muhammad, Abdul Holik, Trias A. Laksanawati, Muhammad Wildan Habibi, Aisha R. Fatmawati, and Yuris B. A. Firani. "Application of duck bone gelatin and sodium alginate-based edible coating materials on beef sausage quality during chilled storage." BIO Web of Conferences 90 (2024): 01002. http://dx.doi.org/10.1051/bioconf/20249001002.

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Edible coating is an eco-friendly packaging that is starting to be widely used as a primary packaging for processed meats such as sausages. One of the raw materials for making edible coatings was gelatin extracted from duck bones. The combination of gelatin with sodium alginate was expected to improve the quality of sausages. This research was conducted to study the efficacy of duck bone gelatin and sodium alginate coating materials on beef sausage quality during chilled storage. A randomized group design was used as an experimental design with four replications. The independent variable was s

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9

Nataliia, Bozhko, Pasichnyi Vasyl, Marynin Andriy, Tischenko Vasil, Strashynskyi Igor, and Kyselov Oleksandr. "THE EFFICIENCY OF STABILIZING THE OXIDATIVE SPOILAGE OF MEAT-CONTAINING PRODUCTS WITH A BALANCED FAT-ACID COMPOSITION." Eastern-European Journal of Enterprise Technologies 3, no. 11 (105) (2020): 38–45. https://doi.org/10.15587/1729-4061.2020.205201.

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This paper reports a study of the fatty acid composition of a meat-containing semi-smoked sausage with Peking duck meat that established the biological effectiveness of the product's fat. The rosemary extract application efficiency has been investigated for the course of oxidation processes in a semi-smoked sausage with a high content of unsaturated fatty acids. The high content of the monounsaturated FA C18:1 ω-9 (oleic) has been determined experimentally, 40.37 g/100 g fat. The content of the PUFA ω-3 in a meat-containing semi-smoked sausage made from the meat of Pe

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10

Prayitno, AH, DL Rukmi, A. Widiyawati, and B. Prasetyo. "The fortification effect of duck eggshell nano-calcium on the physical quality of beef sausage." IOP Conference Series: Earth and Environmental Science 980, no. 1 (2022): 012016. http://dx.doi.org/10.1088/1755-1315/980/1/012016.

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Abstract This research was aimed the fortification effect of duck eggshell nano-calcium on the physical quality of beef sausage. The materials include beef, duck eggshell nano-calcium, tapioca, soy protein isolate, palm oil, salt, pepper, garlic, onion, shallot, coriander, nutmeg, sugar, frankfurter, sodium tripolyphosphate, monosodium glutamate, and ice. The treatments for fortification of duck eggshell nano-calcium were 0; 0.15; 0.3; 0.45; and 0.6% of the total dough. The parameters tested were pH value, water holding capacity, tenderness, and water activity. The physical quality data were a

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