Study on nuggets prepared from different ratios of spent duck and spent hen meat

A study was conducted to assess the comparative quality of nuggets prepared from different combination of spent duck and spent hen meats in terms of physico-chemical and sensory attributes. Nuggets from 75% spent duck and 25%spent hen (T1), 50% spent duck and 50% spent hen (T2) and 25% spent duck and 75% spent hen (T3) meats were prepared by standard methods. The quality parameters study included pH, thiobarbituric acid (TBA), tyrosine value (TV), moisture (%), protein (%), fat (%) and sensory attributes. Results revealed that pH, TV, and protein showed insignificant difference between the treatmentswhereas TBA, moisture and fat varies significantly. Among the sensory attributescolour, flavour, juiciness, texture, tenderness and overall palatability showed significantly higher scores except appearance for nuggets made from T₃ combination of meat. From this study, it was concluded that the overall quality of nuggets prepared from higher ratios of spent hen meat was better followed by other combinations of meat.