Effect of partial replacement of meat by carrot on physicochemical properties and fatty acid profile of fresh turkey sausages: a chemometric approach

BACKGROUND: This study evaluated the modification of physicochemical characteristics and fatty acid composition of fresh\r\nturkey sausages manufactured including carrot (Daucus carota L.) as a vegetable source (i.e., 10%, 20% and 30%, w/w).\r\nRESULTS: The results were compared with sausages used as controls (i.e., containing 100% turkey meat, w/w). Overall, significant\r\ndifferences were detected for all of the evaluated attributes. The inclusion of 20% and 30% carrot (w/w) in the sausages\r\nresulted in a reduction of the lipid content (by 5.42 and 5.26 g/100 g, respectively) and reduced energy value (−7.6%). The color\r\nparameters were strongly affected by the inclusion of carrot, recording a significant increase in both redness and yellowness. A\r\nreduction of Na content (−47.4% on average) was also observed when experimental carrot sausages were compared with control\r\nsausages. Interestingly, a significant reduction in the n-6/n-3 fatty acids ratio was also detected. A multivariate orthogonal\r\nprojection to latent structures discriminant analysis (OPLS-DA) applied to the parameters studied here suggested that the inclusion\r\nof carrot provided completely different nutritional and physicochemical profiles, with color parameters possessing the\r\nhighest discrimination potential.\r\nCONCLUSION: Including carrot in turkey sausages could represent a valuable tool to design healthier meat products.