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

Ikhlas, B.; Huda, Nurul; Ismail, Normah

doi:10.3923/ijps.2011.30.37

Cited by 60 publications

(60 citation statements)

References 39 publications

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“…Results demonstrated that quail meatballs have 70.56% moisture content and 29.44% dry matter which include 7.78%, 12.98%, 7.10% and 2.48% in wet basis for total lipids, proteins, ash and carbohydrate, respectively. These results are agreed with results produced by [9]. They found that quail meatballs have value of 65.94% moisture, 13.53(% wet basis) protein, 10.59 (% wet basis) fat, 2.30(% wet basis) ash and 7.63(% wet basis) carbohydrates.…”

Section: Sensory Propertiessupporting

confidence: 91%

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Nutritional Composition of Quail Meatballs and Quail Pickled Eggs

Hm¹,

Ma²,

Gm³

2017

J Nutr Food Sci

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The aims of this study were to evaluate the acceptance of meatballs and pickled quail eggs, determine the nutritional composition of the quail pickled eggs and quail meatballs. Data indicate that quail meatballs and pickled quail eggs are an acceptable market product. The quail meatballs have 70.56% moisture content and 29.44% dry matter which include 7.78%, 12.98%, 7.10% and 2.48% in wet basis for total lipids, proteins, ash and carbohydrate, respectively. Total cholesterol content in quail meatballs was 0.087 g/100g. Regarding pickled quail eggs, the values of moisture, dry matter, total lipids, proteins, ash and carbohydrate are 53.32%, 46.68%, 20.09%, 20.38%, 4.70% and 1.51% in wet basis, respectively. Average of cholesterol content in pickled quail eggs is 2.06 g/100 g yolk. Total essential amino acids were 6.17 g/100 g protein in quail meatballs, while total non-essential amino acids were 5.87g/100g protein in quail meatballs. In pickled quail eggs the values of total essential amino acids and nonessential amino acids were 6.84 g/100g and 8.81 g/100g protein, respectively. Total saturated fatty acids (SFAs) in quail meatballs and quail pickled eggs are 26.37% and 37.52%, respectively. Total mono-unsaturated fatty acids and poly-unsaturated fatty acids contents in quail meatballs are 36.61% and 36.21, respectively, while these values for pickled quail eggs are 54.12% and 8.36%, respectively.

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Section: Sensory Propertiessupporting

confidence: 91%

“…This includes products such as chicken meatballs, fish meatballs, beef meatballs; quail meat is also potential raw materials for meatballs production. According to [9] quail meat can be used for the manufacture of meatballs successfully by using different types of flour as an alternative to the use of other meats such as beef and chicken.…”

Section: Introductionmentioning

confidence: 99%

Nutritional Composition of Quail Meatballs and Quail Pickled Eggs

Hm¹,

Ma²,

Gm³

2017

J Nutr Food Sci

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“…Concerning cooked burger composition (Table 2), water content was significantly higher in the recipes with DMR 1.5:1 than in those with DMR 2.5:1. This may be attributed to the high capacity of potato starch to retain water, in comparison with other types of flour used in cooked meatballs from mechanically deboned quail meat (Ikhlas et al, 2011). The authors found that potato starch had the second highest moisture retention capacity at 64.67%, exceeded only by cassava flour (64.99%).…”

Section: Laboratory Analysesmentioning

confidence: 97%

Enhanced utilisation of nonmarketable fish: physical, nutritional and sensory properties of ‘clean label’ fish burgers

Husein

Secci

Dinnella

et al. 2018

Int J of Food Sci Tech

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Summary Four ‘clean label’ formulations for fish burgers made with mechanically separated fish meat were characterised in sensory, textural and chemical terms. The formulations differed in the ratios of European sea bass to rainbow trout (50:50 and 30:70) and the ratios of fish to potato flakes (dry matter ratio, DMR: 2.5:1 and 1.5:1). The sensory profile was mainly influenced by DMR. Recipes with the higher DMR were positively correlated with sandy, dry and crusty attributes, salty taste and overall flavour. Soft texture was perceived for recipes with the lower DMR, although no differences in texture were detected by a texturometer. Lowering DMR increased ash and water content and decreased protein content, as expected. The results indicated that 100 g of burger provided more essential fatty acids than the recommended daily intake, irrespective of formulation. In conclusion, multiple factor analysis indicated that the main changes detected and perceived were due to DMR.

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“…Protein content is also completely related to the binder formulation (along with the flour and hydrocolloids). In fact, protein and carbohydrate determine the texture, stability and structure of the breaded products [47].…”

Section: Filling Dough Composition and Manufacturing Proteins And Hydmentioning

confidence: 99%

Texture, Oil Adsorption and Safety of the European Style Croquettes Manufactured at Industrial Scale

et al. 2015

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An European style croquette is like a small breaded patty, but, in its manufacturing, the ingredients (all minced) meat, fish and vegetables are boiled along with wheat flour and milk (or milk powder and water), and then cooled to form a consistent and tied dough. When manufacturing is made at industrial scale, this dough is cooled with cold air, and mechanically extruded, divided and formed, for achieving the required shape and size of the croquettes. Then, in the same manufacturing line, they are coated first by a batter, and secondly with breadcrumbs, and conveyed to the continuous freezer to be packaged later as precooked frozen croquettes, or they are directly conveyed to packaging and cooling for obtaining precooked refrigerated croquettes. Before consumption, at the foodservice sector (for example the kitchen of the restaurant or canteen), or at the home kitchen, this precooked meal is generally deep-fried to create a golden and crunchy outer crust. It is one of the most widespread prepared dishes of the world cuisine and has a continued growth in consumption as a delicacy and as a fast food. However, there is insufficient research devoted specifically to the study of technology and engineering aspects of interest for manufacturing European style croquettes at industrial scale. In addition, the corresponding literature is very scattered when considering the study of croquettes quality, oil absorption during frying, and safety. Therefore, this paper makes a review of the literature analyzing the different technological factors that determine the texture, quality and safety of the croquettes manufactured at industrial scale.

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

Cited by 60 publications

References 39 publications

Nutritional Composition of Quail Meatballs and Quail Pickled Eggs

Nutritional Composition of Quail Meatballs and Quail Pickled Eggs

Enhanced utilisation of nonmarketable fish: physical, nutritional and sensory properties of ‘clean label’ fish burgers

Texture, Oil Adsorption and Safety of the European Style Croquettes Manufactured at Industrial Scale

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