Quality and shelf life of desi duck meat loaves extended with different extenders

A study was carried out to investigate the effect of incorporation of Corn flour (CF), Bengal gram flour (BGF), Black Gram flour (BCF) and Soya flour (SF) separately each at 10% levels in the formulation of desi duck meat loaves. The results revealed that formulation containing corn flour had significantly (P<0.05) lower cooking losses, better emulation stability and better sensory characteristics than the other formulations. Under refrigerated storage the 2-Thio Barbituric Acid Reactive Substance (TBARS) values and total plate counts were increased significantly (P<0.05). Organoleptic evaluation revealed a significant (P <0.05) reduction in sensory scores but the products were well acceptable up to 16 days of refrigerated (4±1ºC) storage.