Abstract
Background: 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. Methods: Duck meat sausages were prepared by using three different formulations i.e. T1 (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. Result: 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.
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