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Journal of Biological Sciences

Year: 2010 | Volume: 10 | Issue: 5 | Page No.: 405-410
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Authors

Kurnia Ramadhan

Nurul Huda

Ruzita Ahmad

Keywords

Review Article

Duck Meat Utilization and the Application of Surimi-like Material in Further Processed Meat Products

Kurnia Ramadhan, Nurul Huda and Ruzita Ahmad
Poultry production has risen rapidly due to the increased consumption of further processed chicken-based products such as sausages, nuggets and burgers. This increase in poultry consumption has been dominated by chicken meat. Duck meat is also widely available but less frequently utilized in further processed products due to certain limitations of its functional properties. Nonetheless, duck meat production has increased steadily over the years. One technology that may improve the functional properties of meat is surimi processing. This specialized washing process removes undesired components (e.g., fats, blood, enzymes and pigments) and increases the concentration of myofibrillar proteins that play important roles in the functional properties of meat. The successful development of fish surimi has inspired researchers to study surimi-like material made from other animal muscle. Several researchers have tested the properties of surimi-like material made from beef, pork, chicken, mutton and sheep and reported improved qualities compared with the original (untreated) raw meats. Surimi-like material also has been used in several product formulations for nuggets, frankfurters, sausages, restructured roasts and imitation crab sticks. Therefore, it is reasonable to assume that processing duck meat into surimi-like material could improve the functional properties of duck meat and allow its application in many further processed products.
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