TITLE:
Preparing and Evaluation of New Nutritious Products from Quail Meat
AUTHORS:
Manar M. Farag, Nadia A. Abd-El-Aziz, Afaf M. Ali
KEYWORDS:
Quail Meat, Chicken Meat, Sausage, Kofta, Nuggets Products, Minerals, Vitamins, Nutritious
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.12 No.9,
September
15,
2021
ABSTRACT: The objective of this study is preparation of new nutritious products from quail meat compared to other products prepared from chicken meat
as control and commercial products which bought from supermarket. The proximate
composition, chemical, physical and sensorial properties were evaluated. The
different products were prepared as sausage form quail meat (SQ), chicken meat
(SC) and commercial (SCo), and, kofta from quail meat (KQ), chicken meat (KC)
and commercial (KCo), and, nuggets from quail meat (NQ), chicken meat (NC) and
commercial (NCo). The result observed that the chemical composition of products
that prepared from quail meat recorded the highest content of protein and ash,
on contrary, the lowest content of fat compared with products that prepare from
chicken meat as control or commercial. All products that prepared from quail
meat recorded high content of K, Ca, Mg, P, Fe, Zn, Se and vitamin A, Kofta was the highest one followed by nuggets then sausage products. While sausage
products that prepared from both quail and chicken meat as control recorded the
highest content of vitamin E, followed nuggets and kofta, respectively compared
with commercial products. The results indicated decreasing cooking loss after
preparing of quail meat products followed by both chicken meat products as
control and commercial product, increasing
water capacity (WHC) of KQ and plasticity of SQ and NQ. All products were accepted from
panelists while slightly significant difference among these products (P >
0.05). SC was the highest score in colour, taste, odour, texture and overall
acceptability compared with SQ and SCo. Generally products were prepared from
quail meat which showed high acceptance in sensory evaluation by panelists.