Development of Sterilized Duck Meat in Coconut (Cocos nucifera) Sauce
Keywords:
Duck product, Muscovy duck, Thermal process, Sensory characteristicsAbstract
This study developed a readily available food product and utilized the Muscovy duck in thermal processing with coconut sauce, ginger, and other ingredients. The final product bottled Muscovy duck offers an alternative to other protein-rich foods, like meat and cheese. The study used developmental and experimental research to produce the product. Results of the sensory evaluation showed that the accepted formulation was Muscovy duck with coconut sauce and ginger (treatment code 654) with the highest score (8.37) on general acceptability. The application of 75 minutes for the thermal process was found to be acceptable in terms of sensory attributes of 8.23 on general acceptability. The application of high temperature and pressure at a certain time eliminates the microorganisms that cause spoilage and improves the quality. The addition of coconut sauce and ginger improves the flavor of the product. However, further studies on the effect of coconut sauce and ingredients added in the cooking of the Muscovy duck meat in its nutritional component are suggested. Moreover, the shelf-life analysis of the bottled Muscovy duck meat with the specified ingredients must be considered to reflect that the product is safe and can be kept for a longer period.
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