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Effects of Soy Protein Isolate and Inulin on Physico-chemical and Organoleptic Qualities of Low-fat Duck Meat Sausages.
- Source :
- Asian Journal of Dairy & Food Research; Sep2022, Vol. 41 Issue 3, p346-350, 5p
- Publication Year :
- 2022
-
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. [ABSTRACT FROM AUTHOR]
- Subjects :
- SOY proteins
SAUSAGES
INULIN
MEAT
Subjects
Details
- Language :
- English
- ISSN :
- 09714456
- Volume :
- 41
- Issue :
- 3
- Database :
- Complementary Index
- Journal :
- Asian Journal of Dairy & Food Research
- Publication Type :
- Academic Journal
- Accession number :
- 159373900
- Full Text :
- https://doi.org/10.18805/ajdfr.DR-1828