Effects of foxtail millet flour (Setaria italica) on the proximate composition, texture profile, colour profile and microbiological qualities of duck meat sausages Handique Kiran Moyee1, Laskar S.K.1,*, Raquib M.1, Choudhury S.1, Upadhyay S.1, Bora D.P.2, Tamuly S.3 1Department of Livestock Products Technology, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati-781 022, Assam, India 2Department of Veterinary Microbiology, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati-781 022, Assam, India 3Department of Veterinary Biochemistry, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati-781 022, Assam, India *Corresponding Author: S.K. Laskar, Department of Livestock Products Technology, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati-781 022, Assam, India, Email: kiranmoyeeh@gmail.com
Online published on 1 November, 2023. Abstract Background Dietary fiber can be effectively incorporated into processed meat products along with binders, extenders and fillers. Using millet in meat products can balance the enormous demand and supply for affordable, wholesome, dietary fiber enriched and healthful meat products. Methods The duck meat sausages were developed by incorporating three different levels of roasted foxtail millet flour (FTMF) i.e. 5%, 10% and 15% and coded as T1 (5%), T2 (10%) and T3 (15%). The proximate composition, texture profile, colour profile and microbiological qualities of the control and treated sausages were estimated. Result The moisture, crude protein, ether extract and calorie value of the sausages declined significantly (p<0.05) with increasing levels of FTMF in the treated sausages. In the case of texture profile, a significant (p<0.05) difference was observed in the springiness, hardness, chewiness and resilience (p<0.05) of the sausages between the control and treated groups. However, no significant difference in cohesiveness was observed between the control and the treated products. The colour profile revealed no significant (p>0.01) difference in lightness (L*), redness (a*) and yellowness (b*). TVC and TVPBC showed a significantly (p<0.01) decreasing trend from control to treated products. However, the bacterial load increased during the storage for up to 15 days. No colititre, yeast, or mould were detected during the entire storage period. Top Keywords Colour profile, Duck meat, Foxtail millet, Microbiological qualities, Proximate composition, Sausages, Texture profile. Top |