1Department of Veterinary Public Health, College of Veterinary Science, Assam Agricultural University, Guwahati-781 022, Assam, India
2Department of Poultry Science, College of Veterinary Science, Assam Agricultural University, Guwahati-781 022, Assam, India
Department of Livestock Products Technology, College of Veterinary Science, Assam Agricultural University, Guwahati-781 022, Assam, India
*Corresponding Author: S.K. Laskar, Department of Livestock Products Technology, College of Veterinary Science, Assam Agricultural University, Guwahati-781 022, Assam, India, Email: saurabhlaskar@gmail.com
Online Published on 01 October, 2022.
The present work was conducted to study the effect of incorporation of soy protein isolate (SPI) and Inulin (I) on certain Physico-chemical and sensory qualities of low-fat duck meat sausages.
Duck meat sausages were prepared by using three different formulations i.e. T, (2.5% I), T2 (2.5% SPI) and T3 (2.5% SPI+2.5% I) along with a control (CT-0% SPI and I). The pH, water holding capacity, TBARS value, tyrosine value and sensory qualities were evaluated on days 1, 5 and 10.
Duck meat sausages with a combination of 2.5% soy protein isolate and 2.5% inulin were the best ones, with a shelf-life of 10 days under refrigeration.
Duck meat, Low-fat, Physicochemical study, Sensory qualities
