Follow
International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

Login as a Reviewer

Indexed in



National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

See Guidelines to Authors
Current Issues

Original Research Articles

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

Int.J.Curr.Microbiol.App.Sci.2020.9(7): 1815-1821
DOI: https://doi.org/10.20546/ijcmas.2020.907.208


Process Optimization of Turkey Meat Sausages by using Raw Radish Paste
M. Naveen Kumar Reddy, M. Shashi Kumar, G. V. Bhaskar Reddy*, N. Krishnaiah, N. Anitha Reddy and D. Maheswara Reddy
Department of Livestock Products Technology, College of Veterinary Science, PVNR Telangana Veterinary University, Rajendranagar-500 030, India
*Corresponding author
Abstract:

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.


Keywords: Turkey meat sausages, Radish Paste, Physico-chemical quality and Sensory Evaluation
Download this article as Download

How to cite this article:

Naveen Kumar Reddy, M., M. Shashi Kumar, G. V. Bhaskar Reddy, N. Krishnaiah, N. Anitha Reddy and Maheswara Reddy, D. 2020. Process Optimization of Turkey Meat Sausages by using Raw Radish Paste.Int.J.Curr.Microbiol.App.Sci. 9(7): 1815-1821. doi: https://doi.org/10.20546/ijcmas.2020.907.208