Influence of different concentrations of taro paste on the sensory characteristics of poultry meat sausages

Abstract

Sausage products have a high fat content, which is not the most useful property for a sausage. The purpose of the study is the development of low-fat, nutritionally balanced sausage products. The object of the study was poultry sausages. The subject of research: changes in the quality characteristics of poultry sausage products conditioned by the use of different doses of taro puree, potato starch, and spices. Research methods: physical and chemical properties (moisture, pH, cooking losses, emulsion stability), colour and sensory characteristics of finished products. For the experiment, 500 g of minced poultry meat was prepared (the ratio of duck and chicken meat was 3:2), and 6 experimental groups (D1~D6) to which 0 g, 60 g (12%), 70 g (14%), 80 g (16%), 90 g (18%), 100 g (20%) of taro paste were added, respectively. The optimal amount of taro paste for duck-chicken sausage was determined by analysing sausage pH value, texture, shear stress, cooking loss, emulsion stability, colour, moisture distribution kinetics, and sensory evaluation. It was found that the addition of taro paste changes the structure of the poultry sausage and gives the sausage a unique flavour. Studies have shown that duck-chicken sausage with the addition of 80 g (16%) taro paste had the highest pH. Moisture content, cooking loss, firmness and chewability, and yellowness values were lower (P<0.05). Sausage brightness and redness values have been improved. It was found that duck-chicken sausages with 16% taro puree had the best colour, sensory texture and lower cooking losses. The results obtained allow the development of poultry sausage containing plant material and at the same time provide technical support for the use of taro paste in poultry sausage

The Investigation of the Use Red Beet Powder (Beta Vulgaris) As A Natural Colorant on Color and Antioxidant Properties of Heat Treated Sucuk

“…Sucu and Yıldız-Turp (2018) As a result of their studies using nitrite and red beet powder in sucuk, found that there was no significant difference between the residual nitrite contents of the samples at the end of the storage period. Feifei et al (2022) suggest that in the industrial application stage, it will be possible to reduce the amount of nitrite used when natural colorants are mixed with nitrite. Lipid oxidation is one of the most important changes during meat products storage and production.…”