Quality Characteristics Of Quail Meatballs
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Date
2011-07
Authors
Ikhlas, Boni
Journal Title
Journal ISSN
Volume Title
Publisher
Universiti Sains Malaysia
Abstract
Quail is one of the important sources of poultry meat besides chicken, but its
usefulness for the production of meat products has not been popular. Nutritional and
physicochemical analyses of young and spent of quail were conducted in this study.
The study also evaluated the chemical, physicochemical, and sensory characteristics
of quail meatballs prepared using different types of flour as a binder (cassava, corn,
wheat, sago, and potato flour). Extracts from Cosmos caudatus (ulam raja) and
Polygonum minus (kesum), and synthetic antioxidant Butylated Hydroxy Toluena
(BHT) were added to quail meatballs formulation and stored for 21 days. The studies
showed that young quail has high protein content than spent quail, while fat content
was high in spent quail. The physicochemical data in young quail meat showed that
lightness (L*) was higher in young quail, while redness (a*) and yellowness (b*)
values were higher in spent quail. The pH value of spent quail was higher than young
quail. The pH value had positive correlation with water holding capacity and
negative correlation with L* value. Thus, spent quail meat has higher water holding
capacity but has lower L* value compared to young quail meat. In the quail
meatballs, the studies showed that there was no significant difference (p > 0.05)
among binders. Proximate compositions of quail meatballs were similar to the
commercial chicken meatballs. The pH, lightness value, texture, cooking yield,
moisture retention, fat retention, and folding tests showed no significant differences
(p > 0.05) with different types of binders. Sensory evaluation of final products shows
that no significant (p > 0.05) differences for colour and odour. In overall sensory
evaluation is show that the cassava formulation was one of the best formulations
produced and was the most acceptable. Studies on the addition of Cosmos caudatus
and Polygonum minus extract showed positive effects in quail meatballs although
quality decreases with longer storage time. For thiobarbituric acid (TBA) and
peroxide value analysis, quail meatballs treated with Cosmos caudatus and
Polygonum minus extract showed better results compared to synthetic antioxidant
(BHT). For folding test and microbial growth analysis, results showed no significant
differences (p > 0.05) among different antioxidant treatments of quail meatballs.
Description
Keywords
Quality characteristics , of quail meatballs