Chemical Composition and Physicochemical Properties of Meatballs Prepared from Mechanically Deboned Quail Meat Using Various Types of Flour

Abstract

Quail meatballs using different types of flour were analyzed for their proximate composition (moisture, protein, fat, ash and total carbohydrate) and physicochemical properties (cooking yield, moisture retention, fat retention, juiciness, folding test, color, texture profile analysis and sensory qualities). Meatballs were produced using 65% quail meat, 3% flour (cassava, corn, wheat, sago and potato flour), 3.2% soy protein isolate, 10% palm oil, 2.1% salt, 2% sugar, 0.9% mixed spices and 13.8% cool water. The proximate composition of the quail meatballs produced was comprised of 64.94-66.33% moisture, 13.43-14.47% protein, 10.32-13.77% fat, 2.30-2.95% ash and 4.80-7.67% carbohydrates. The cooking yield was highest for the quail meatball formulation using potato flour (98.97%), followed by the yields of formulations using, cassava (97.99%), sago (97.46%), corn (91.06%) and wheat flour (91.00%). Folding test scores were in the range of 3.50-4.67. Lightness (L*) was in the range of 66.06-69.10, redness (a*) was in the range of 1.792.25 and yellowness (b*) was in the range of 17.75-17.98. The analyzed texture profiles were significantly different (p<0.05). The hardness of the quail meatballs using potato flour was highest (10.08 kg), followed by the hardness of formulations using wheat (9.18 kg), corn (9.08 kg), sago (8.45) and cassava flour (7.90). The sensory evaluation of the quail meatballs generally produced a moderate score (5) on a 7-point hedonic scale. The sensory score showed that quail meat can be successfully used in the manufacture of meatballs as an alternative to other meats such as beef and chicken, using different types of flour. Cassava flour is one of the best formulations produced and is the most acceptable.