Fresh-frozen deboned duck meat and skin were analyzed for their chemical composition for subsequent formulations into a duck roll product. Various levels of skin and fat as well as other flavor ingredients such as concentrated orange juice were incorporated into the rolls to determine their effect on product quality. Objective and subjective measurements were used to evaluate the treatments.As the amount of added skin-fat increased, the quality of the duck rolls decreased. Ten percent added skin-fat (8.84% fat on analysis) yielded the most acceptable duck roll. Twenty percent added skin, however, resulted in decreasing the quality of the rolls. A level of 2.5% concentrated orange juice in the formulation imparted a very delicate orange flavor to the duck rolls.
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