Effects of Soy Protein Isolate and Inulin on Physico-chemical and Organoleptic Qualities of Low-fat Duck Meat Sausages

Background: The present work was conducted to study the effect of incorporation soy protein isolate (SPI) and Inulin (I) on certain Physico-chemical sensory qualities low-fat duck meat sausages. Methods: Duck sausages were prepared by using three different formulations i.e. T1 (2.5% I), T2 SPI) T3 SPI+2.5% I) along with a control (CT-0% SPI I). pH, water holding capacity, TBARS value, tyrosine value evaluated days 1, 5 10. Result: combination 2.5% inulin best ones, shelf-life 10 under refrigeration.