Chemical composition and physicochemical properties of meatballs prepared from mechanically deboned quail meat using various types of flour

International Journal of Poultry Science

Volumn 10, Issue 1, 2011, Pages 30-37

  Ikhlas, B ^a   Huda, N ^a   Noryati, I ^a  

^a Universiti Sains Malaysia   (Malaysia)

Author keywords

Chemical composition; Meatball; Physicochemical; Quail meat processing

Indexed keywords

GLYCINE MAX; MANIHOT ESCULENTA; PHASIANIDAE; SOLANUM TUBEROSUM; TRITICUM AESTIVUM; ZEA MAYS;

EID: 79954470243     PISSN: 16828356     EISSN: None     Source Type: Journal    
DOI: 10.3923/ijps.2011.30.37     Document Type: Article

References (48)

1. AOAC (Official Methods of Analysis), 2000. Association of Official Analytical Chemist. 17th Edn., Washington, DC.
2. Aminah, A., 2000. Prinsip Penilaian Sensori. Bangi. Penerbit Universiti Kebangsaan Malaysia.
3. Anderson, E.T. and B.W. Berry, 2000. Sensory, shear and cooking properties of low fat beef patties made with inner pea fiber. J. Food Sci., 65: 805-810.
4. Anderson, E.T. and B.W. Berry, 2001. Effects of inner pea fiber on fat retention and cooking yield in high fat ground beef. Food Res. Int., 34: 689-694.
5. Barbut, S. and G.S. Mittal, 1996. Effects of three cellulose gums on the texture profile and sensory properties of lowfat frankfurters. Int. J. Food Sci. Technol., 31: 241-247.
6. Berry, B.W. and W.P. Wergin, 1993. Modified pregelatinized potato starch in low-fat ground beef patties. J. Muscle Foods, 4: 305-320.
7. Berry, B.W., R.L. Joseph and M.S. Stanfield, 1996. Use of electrical stimulation, hot processing and carrageenan for processing low-fat ground beef patties. Meat Sci., 42: 111-123.
8. Bloukas, J.G. and E.D. Paneras, 1996. Quality characteristics of low-fat frankfurters manufactured with potato starch, finely ground toasted bread and rice bran. J. Muscle Foods, 7: 109-129.
9. Bloukas, J.G., E.D. Paneras and S. Papadima, 1997. Effect of carrageenan on processing and quality characteristics of low-fat frankfurters. J. Muscle Foods, 8: 63-83.
10. Bourne, M.C., 1973. Use of the penetrometer for deformation testing of foods. J. Food Sci., 38: 720-721.
11. Brewer, M.S., F.K. Mckeith and K. Britt, 1992. Fat, soy and carrageenan effects on sensory and physical characteristics of ground beef patties. J. Food Sci., 57: 1051-1055.
12. Carballo, J., N. Mota, G. Baretto and F.J. Colmenero, 1995. Binding properties and colour of bologna sausage made with varying fat levels, protein levels and cooking temperatures. Meat Sci., 41: 301-313.
13. Daros, F.G., M.L Masson and S.C. Amico, 2005. The influence of the addition of mechanically deboned poultry meat on the rheological properties of sausage. J. Food Eng., 68: 185-189.
14. Desmond, E.M., D.J. Troy and D.J. Buckley, 1998. Comparative studies of non-meat ingredients used in the manufacture of low-fat beef burgers. J. Muscle Foods, 3: 221-241.
15. Egbert, W.R., D.L. Huffman, D.D. Bradford and W.R. Jones, 1992. Properties of low-fat ground beef containing potassium lactate during aerobic refrigerated storage. J. Food Sci., 57: 1033-1037.
16. El-Magoli, S., S. Laroia and P.M.T. Hansen, 1996. Flavor and texture characteristics of low fat ground beef patties formulated with whey protein concentrate. Meat Sci., 42: 179-193.
17. Gujral, H.S., A. Kaur, N. Singh and N.S. Sodhi, 2002. Effect of liquid whole egg, fat and textured soya protein on the textural and cooking properties of raw and baked patties from goat meat. J. Food Eng., 53: 377-385.
18. Hongsprabhas, P. and S. Barbut, 1999. Effect of preheated whey protein level and salt texture development of poultry meat batters. Food Res. Int., 32: 145-149.
19. Hsu, S.Y. and H.Y. Chung, 1998. Effects of processing factors on qualities of emulsified meatball. J. Food Eng., 36: 337-347.
20. Hsu, S.Y. and S.H. Yu, 1999. Effects of phosphate and water on qualities of low-fat emulsified meatball. J. Food Eng., 39: 123-130.
21. Hsu, S.Y. and Lung-Yueh Sun, 2006. Effects of salt, phosphates, potassium sorbate and sodium erythorbate on qualities of emulsified meatball. J. Food Eng., 73: 246-252.
22. Huang, S.C., C.Y. Shiau, T.E. Liu, C.L. Chu and D.F. Hwang, 2005. Effects of rice bran on sensory and physico-chemical properties of emulsified pork meatballs. Meat Sci., 70: 613-619.
23. Huda, N., 2000. Physicochemical properties of Malaysian chicken balls (unpublished data).
24. Huda, N., H.S. Yap and L.H. Yong, 2009. Proximate composition, color, textural profile of Malaysian chicken balls. Pak. J. Nutr., 8: 1555-1558.
25. Huda, N., Y.H. Shen, Y.L. Huey, R. Ahmad and A. Mardiah, 2010. Evaluation of physico-chemical properties of Malaysian commercial beef meatballs. Am. J. Food Technol., 5: 13-21.
26. Hughes, E., S. Cofrades and D.J. Troy, 1997. Effects of fat level, oat fibre and carrageenan on frankfurters formulated with 5, 12 and 30% fat. Meat Sci., 45: 273-281.
27. Lanier, T.C., 1992. Measurement of surimi composition and functional properties. In: T.C. Lanier and CM. Lee, Surimi Technology, Marcel Dekker, Inc., New York, pp: 123-163.
28. Law of Malaysia, 2009. Food Act and Regulations. MDL Publisher, Sdn. Bhd. Kuala Lumpur, Malaysia.
29. Mielnik, M.B., K. Aaby, K. Rolfsen, M.R. Ellekjasr and A. Nilsson, 2002. Quality of comminuted sausages formulated from mechanically deboned poultry meat. Meat Sci., 61: 73-84.
30. Mizutani, M., 2003. The Japanese Quail. Laboratory Animal Research Station, Nippon Institute for Biological Science, Kobuchizawa, Yamanashi, Japan. (http://www.angrin.tlri.gov.tw/apec2003/Chapter5JPQuail.pdf): Retrieved 15/12/2009.
31. Murphy, E.W., P.E. Criner and B.C. Grey, 1975. Comparison of methods for calculating retentions of nutrients in cooked foods. J. Agric. Food Chem., 23: 1153-1157.
32. Perlo, F., P. Bonato, G. Teira, R. Fabre and S. Kueider, 2006. Physicochemical and sensory properties of chicken nuggets with washed mechanically deboned chicken meat: Research note. Meat Sci., 72: 785-788.
33. Pietrasik, Z. and E.C.Y. Li-Chan, 2002. Binding and textural properties of beef gels as affected by protein, K-carrageenan and microbial transglutaminase addition. Food Res. Int., 35: 91-98.
34. Schweigert, B.S., 1987. The nutrition content and value of meat and meat products. In Price, J.F. and Schweigert, B.S. (Eds.). The Science of Meat and Meat Products, 2nd Ed. Westport, Connecticut: Food and Nutrition Press, Inc., pp: 275-306.
35. Serdaroglu, M. and O. Degrmencioglu, 2004. Effects of fat level (5%, 10%, 20%) and corn flour (0%, 2%, 4%) on some properties of Turkish type meatballs (koefte). Meat Sci., 68: 291-296.
36. Serdaroglu, M., G. Yildiz Turp and K. Abrodimove, 2005. Quality of low-fat meatballs containing legume flours as extenders. Meat Sci., 70: 99-105.
37. Serdaroglu, M., 2006. Improving low fat meatball characteristics by adding whey powder. Meat Sci., 72: 155-163.
38. Sheard, P.R., P.D. Jolley, L.D. Hall and P.B. Newman, 1989. The effect of cooking on the chemical composition of meat products with special reference to fat loss. Int. J. Food Sci. Technol., 24: 421-427.
39. Troutt, E.S., M.C. Hunt, D.E. Johnson, J.R. Claus, C.L. Kostner, D.H. Kropf and S. Stroda, 1992. Chemical, physical and sensory characterization of ground beef containing 5-30% fat. J. Food Sci., 57: 25-29.
40. Tseng, T.F., D.H. Liu and M.T. Chen, 2000. Evaluation of transglutaminase on the quality of low-salt chicken balls. Meat Sci., 55: 427-431.
41. Ulu, H., 2004. Effect of wheat flour, whey protein concentrate and soya protein isolate on oxidative process and textural properties of cooked meatballs. Food Chem., 87: 523-529.
42. Ulu, H., 2006. Effects of carrageenam and guar gum on the cooking and textual properties of low fat meatballs. Food Chem., 95: 600-605.
43. Vosen, T.R., R.W. Rogers, J.D. Halloran, J.M. Martin and T. Armstrong, 1993. Effects of bran on sensory, storage and compositional properties of low fat beef sloppy-joes. J. Muscle Foods, 4: 71-79.
44. Yamprayoon, J., P. Virulhakul and S. Punthura, 1991. Effects of type and quality of flours used on the quality of frozen fish balls. In Kuang, H. K., Miwa, K. and Salim, M. (Eds.): Proceeding of the Seminar on Advances in Fishery Post-Harvest Technology in Southeast Asia. Southeast Asian Fisheries Development Centre. Changi Point, Singapore, pp: 176-186.
45. Yilmaz, I., 2004. Effects of rye bran addition on fatty acid composition and quality characteristics of low-fat meatballs. Meat Sci., 67: 245-249.
46. Yilmaz, I., 2005. Physicochemical and sensory characteristics of low fat meatballs with added wheat bran. J. Food Eng., 69: 369-373.
47. Yu, S.Y., 1994. Effect of washing treatment on the quality of nemipterustolufishballs. ASEAN Food J., 9: 111-115.
48. Yu, S.Y. and S. B. Yeang, 1993. Effect of type of starch on the quality of fishballs. In Liang, O.B., Buchanan, A. and Fardiaz, D. (Eds.). Development of Food Science and Technology in Southeast Asia, IPB Press, pp: 325-332.