Effects of different cereal flours on sensory and pysico-chemical characteristics of functional turkey meat loaf

Meats have great potential for delivering important nutrients such as fatty acids, minerals, dietary fiber, antioxidants and bioactive peptides into the diet. Turkey meat fits well into it as it contains low calories and high protein as compared to chicken meat. When chicken and turkey meat products were introduced on a broader scale a few decades ago, traditional red meat recipes where simply modified and was replaced by poultry meat. Now a day, the turkey meat can be used as an alternative to broiler meat. Very limited research work have been carried out in our country on suitability of cereal flours and natural preservatives on the comminuted meat products. Therefore, the present study was undertaken to develop turkey meat loaf with the incorporation of different levels of cereal flours (oat and ragi)., Three trials were conducted for the standardization of the level of textured soya protein, egg, vegetable oil, table salt and ice flakes for turkey meat loaf. The standardized turkey meat loaf comprised of 3.5% textured soy protein and egg, 5% vegetable oil, 1.8% salt and 10% ice flakes. After product standardization the levels of oat and ragi cereal flours were standardized and the levels are selected on the basis of sensory evaluation and pysico-chemical characteristics. After sensory and physico chemical evaluation it may concluded that formulation containing 3% oat and 3% ragi flour was found to be the best for development of functional turkey meat loaf.