Effects of Foxtail Millet Flour (Setaria italica) on the Proximate Composition, Texture Profile, Colour Profile and Microbiological Qualities of Duck Meat Sausages

Abstract

Background: Dietary fiber can be effectively incorporated into processed meat products along with binders, extenders and fillers. Using millet in meat products can balance the enormous demand and supply for affordable, wholesome, dietary fiber enriched and healthful meat products. Methods: The duck meat sausages were developed by incorporating three different levels of roasted foxtail millet flour (FTMF) i.e. 5%, 10% and 15% and coded as T1(5%), T2(10%) and T3 (15%). The proximate composition, texture profile, colour profile and microbiological qualities of the control and treated sausages were estimated. Result: The moisture, crude protein, ether extract and calorie value of the sausages declined significantly (p less than 0.05) with increasing levels of FTMF in the treated sausages. In the case of texture profile, a significant (p less than 0.05) difference was observed in the springiness, hardness, chewiness and resilience (p less than 0.05) of the sausages between the control and treated groups. However, no significant difference in cohesiveness was observed between the control and the treated products. The colour profile revealed no significant (p greater than 0.01) difference in lightness (L*), redness (a*) and yellowness (b*). TVC and TVPBC showed a significantly (p less than 0.01) decreasing trend from control to treated products. However, the bacterial load increased during the storage for up to 15 days. No colititre, yeast, or mould were detected during the entire storage period.