Effects of packaging materials and methods on physical properties and food safety of duck sausage
Utilization of spent duck through sausage preparation and estimating the optimum storage condition throughout the retail chain was the objective of the present study. PET/Poly and laminate of metalized PET/Poly with polyethylene pouches under aerobic and vacuum packaging stored in refrigerator (4±1° C) and freezer (-18±1° C) condition were considered in the experiment. TBA value, pH, Tyrosine value, TPC, TPSC and YMC of the samples increased with the storage period whereas a decreasing trend in case of moisture and all the sensory parameters throughout the storage period was observed.