Preparing and Evaluation of New Nutritious Products from Quail Meat

Manar M Farag,Afaf M Ali,Nadia A Abd-El-Aziz

doi:10.4236/fns.2021.129066

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.

Highlights

The common commercial quail (Coturnix coturnix japonica) is a tiny bird, with a flavored meat suitable for both quick and slow cooking, being appreciated as a delicatessen by consumers
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 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)

Summary

Introduction

The common commercial quail (Coturnix coturnix japonica) is a tiny bird, with a flavored meat suitable for both quick and slow cooking, being appreciated as a delicatessen by consumers. Quail meat is recommended for the low fat diet because it contains low amount of fat and cholesterol especially thanks to its thin skin and low fat accumulation between its tissues [3]. It is an ideal food for all ages due to its high meat yield, less shrinkage during cooking, being more effort less to cook, and being easier to serve [4]. The consumption of bird meat as quail has gained increasing favour among consumers, who appreciate its texture and flavour as well as the low fat and cholesterol content [5]

Objectives

Methods

Results