National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
A study was undertaken to determine the effect of incorporation of raw radish paste (RRP) in turkey meat sausages. Standardized recipe containing turkey lean meat (85%), vegetable oil (15%) was considered as control. Raw radish paste (RRP) was incorporated replacing lean meat in turkey meat sausages at 3 levels i.e., 5, 10 and 15 percent and evaluated for physico-chemical, proximate composition and organoleptic quality. Addition of 10 % raw radish paste (RRP) significantly (P<0.05) variable in emulsion pH and product pH. Control sausages had significant (P<0.05) higher emulsion and product pH values than RRP added sausages. Addition of RRP significantly (P<0.05) lower emulsion stability and cooking yield compared to addition of various concentrations of RRP. Addition of 15 % RRP significantly (P<0.05) increased moisture and crude fibre per cent and reduced crude protein and ether extract than control and remaining formulations of turkey meat sausages. Addition of different concentrations of RRP significantly (P<0.05) variable in different sensory scores of turkey meat sausages. Turkey meat sausages added with 10 % raw radish paste had significantly (P<0.05) higher overall acceptability scores than control and remaining formulations. Based on the results of sensory evaluation, turkey meat sausages added with 10% RRP had better acceptable than remaining formulations.
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