Effect of different cooking methods on the quality of soya incorporated turkey meat balls

Studies were undertaken to develop shelf stable turkey meat balls using two levels of hydrated textured soya (15% and 10%) and meat balls without textured soya were taken as control (C). All the groups were subjected to conventional (180 to 200°C for 45 min.) and microwave (Power level 6 for 5 min.) oven cooking separately. Physico-chemical characteristics (% cooking yield, % Dimensional change, pH, aw) and proximate composition (% moisture, protein and fat) of turkey meat ball cooked by both the cooking methods showed no significant difference except percent cooking yield and dimensional change. Turkey meat balls with both the levels of hydrated texture soya as well as control group were accepted by the panellists, however conventional oven cooked meat balls with 10% soya were rated high on the basis of sensory scores and texture profiles.