duck meatball and duck egg omelet
Research and development on duck meatball and duck egg omelet with salted radish
This study was conducted to develop the duck meatball and duck egg omelet with salted radish and to investigate the changes of their quality during storage. Pork and fresh duck meat were used as the major materials to make the meatball in the Experiment I; Fresh duck egg and salted radish were employed to make duck egg omelet in the Experiment II. Two experiments were divided into four formula treatments and final products were stored at -18℃ for four months. The pH value, TBA value (thiobarbituric acid), total plate counts and sensory evaluation were measured. Results of experiment I showed that no significant difference were observed in duck meatball in total plate counts after stored at -18℃ for four months and total plate counts of all treatments were below 3.30 log CFU/g. In sensory evaluation, all duck meatball products had high overall acceptability score after stored at -18℃ for four months. Results of experiment II showed that TBA value of all duck egg omelet within 1.93~2.75 ppm were observed in the initial period, however, the TBA value of all products were increased with prolonged storage period. All duck egg omelet products had high overall acceptability score after stored at -18℃ for four months.
(J. H. Lin, J. F. Huang, C. H. Su and C. H. Cheng)