Quality characteristics of turkey meat patties formulated with tapioca starch

The present study was envisaged for the quality evaluation of turkey meat patties (TMP) formulated with tapioca starch (TS). Three variants of TS 2.0 (T1), 3.0 (T2) and 4.0% (T3) were used. The cooking yield and emulsion stability increased linearly with the increase in level of TS and was significantly (P<0.05) better than control. There was significant increase in gain in height of treated samples and maximum % gain in height was measured 41.57±0.67 in T3 than control (31.63±0.78). The shrinkage percentage decreased significantly (P<0.05) in the treatment group than control. The sensory panelists recorded similar scores for colour & appearance, texture and flavour of TMP in both the groups. The juiciness scores were significantly (P<0.05) better at all treatment groups than control. The maximum overall acceptability value was recorded as 6.89±0.23 for TMP with 3% TS.