author(s)
CK Choudhary, SV Londhe, DP Patil, GR Gangane, PN Bhumre, PA Shinde and AS Nemade

abstract
The present study was undertaken with a view to develop the quail meat nuggets using bengal gram flour with 10% concentrations. In which the boneless meat of japanese quail was used, while the skin, subcutaneous fat, tendon separable connective tissue were trimmed off. The shelf-life of japanese quail meat nugget prepared with bengal gram flour was assessed at refrigeration temperature 4±1^oC. During refrigerated storage, the scores for all the sensory attributes, moisture, protein and fat declined but ash content inclined with the progress of storage period. Similarly, pH, TBA number, tyrosine value and microbial counts increased considerably throughout the storage period but were within the spoilage limit up to 20 days.