1Department of Livestock Products Technology, College of Veterinary Sciences and Animal Husbandry, DUVASU, Mathura-281001
2Division of Goat Products Technology Laboratory, Central Institute for Research on Goats, Makhdoom, Farah-281122, Mathura, UP, India
*Corresponding Author Email: dr.goswami2008@yahoo.co.in
Online Published on 4 April, 2023.
The present study was carried to evaluate the effect of different enrobing materials on the quality characteristics of turkey meat cutlets. Raw turkey meat cutlets were enrobed with three different enrobing materials viz., bread crumbs (BR), corn flour (CF) and egg liquid (EL) before microwave cooking at 740 MHz for 10 minutes followed by shallow frying. Enrobed turkey meat cutlets were compared with control (CT) for various physico-chemical and sensory properties. The pH values of CF were significantly (P<0.05) higher than EL, whereas values of CT and BR were comparable to CF and EL. Cooking yield values of BR and EL were significantly (P<0.05) higher than CT and CF. Moisture and ash content of BR, CF and EL were significantly (P<0.05) higher than CT. Protein content of EL and fat content of BR were significantly (P<0.05) higher than control and other treatments. The values of all textural and colour parameters showed significant (P<0.05) difference between CT and treatments except hardness, resilience and yellowness. Colour and appearance scores of BR and CF were significantly (P<0.05) higher than CT and EL. The flavour, texture, juiciness, mouth coating, meat flavour intensity and overall acceptability scores of EL were significantly (P<0.05) higher than CT and other treatments; whereas no significant difference was observed between CT and EL for meat flavour intensity scores. Therefore, turkey meat cutlets enrobed with egg liquid (EL) were selected as the best treatment.
Enrobing, Egg liquid, Bread crumb, Corn flour, Turkey meat cutlet
