Vol. 7, Issue 4 (2018)

Author(s):
M Naveen Kumar Reddy, M Shashi Kumar, GV Bhaskar Reddy, N Krishnaiah, N Anitha Reddy and V Kesava Rao

Abstract:
A study was undertaken to determine the effect of incorporation of raw carrot paste (RCP) in turkey meat sausages. Raw carrot paste (RCP) was incorporated replacing lean meat in turkey meat sausages at 3 levels i.e., 5, 10 and 15 percent. Control and Raw Carrot Paste (RCP) incorporated turkey meat sausages were prepared and were evaluated for physico-chemical, proximate composition and organoleptic quality. Emulsion stability and cooking yield found decreased; Moisture and crude fiber percentage found increased; crude protein, total ash and crude fat values were found decreased significantly (P<0.05) with increase in RCP levels (i.e., 5, 10 and 15 %), when compared to control. Based on the organoleptic evaluation it was recorded that 10% RCP incorporated sausages resulted in better sensory properties when compared to control and other treatments. It can be concluded that raw carrot paste (RCP) could be incorporated up to 10% beneficially and economically.