author(s)
DM More, SV Londhe, DP Patil, GR Gnagane, RN Waghmare and KK Khose

abstract
The present study was aimed to develop wheat flour noodles with addition of different levels of quail mince meat (0%, 40%, 50% and 60%). Birds (quails) were slaughtered and dressed in the department of Livestock Products Technology. The skin, subcutaneous fat, tendon, connective tissue were removed from quail meat and packed in low density poly ethylene (LDPE) and stored overnight at 4±1ºC for ageing and thawed quail meat which was further used for product preparation. The results indicated that, during storage at room temperature (35±2ºC), The sensory scores for all attributes decreased with the advancement of storage period, but the products were acceptable upto 60 days of storage. Contrarily moisture, fat and protein was decreased with the increase in storage but the pH, TBA number, tyrosine value and total plate counts increased considerably, but were within the spoilage limit up to 60 days of storage period. In all samples coliform counts were not detected throughout the storage period. Based on the above findings, it is concluded that the noodles made with incorporation of 40% quail mince meat in wheat flour based noodles were acceptable for a period of 60 days when packed aerobically in LDPE bags and stored at room temperature (35±2^o C).