International Journal of Poultry Science 10 (1): 30-37, 2011 ISBN 1682-8356 © Asian Network for Scientific Information, 2011 Chemical Composition and Physicochemical Properties of Meatballs Prepared from Mechanically Deboned Quail Meat Using Various Types of Flour B. Ikhlas, N. Huda and I. Noryati Fish and Meat Processing Laboratory, Food Technology Programme, School of Industrial Technology, Universiti Sains Malaysia, 11800, Minden, Pulau Pinang, Malaysia 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 1.79- 2.25 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. Key words: Quail meat processing, meatball, chemical composition, physicochemical INTRODUCTION Meatballs are a popular meat product in Malaysia (Huda The consumption of poultry meat and poultry meat et al., 2010). This includes products such as chicken products is growing all over the world (Mielnik et al., balls, fish balls, beef balls, prawn balls and squid balls. 2002). In recent years, quail meat has gained much Other meat sources such as quail and duck are also popularity among consumers. Quails, most commonly potential raw materials for meatball production. Most bred for human consumption, belong to the species Malaysian meatballs are manufactured by adding starch Coturnix coturnix japonica. Their distribution in the wild to provide desirable texture and cut down manufacturing spreads over large areas of Asia, Europe and Africa, but costs. they were first domesticated in Japan (Mizutani, 2003). Meats are usually used as the main ingredients in Meanwhile, increased production of cut-up and manufactured meats, including meatballs. It comprises processed meat has provided considerable quantities no less than 65% of formulations according to the Food of parts suitable for mechanical deboning. This process Act and Regulations of Malaysia 2009, 147(3). The is an efficient method of harvesting meat from parts left essential ingredients that determine the quality of over after hand deboning as well as from poor quality meatballs are flour (starch), water and fat or oil. poultry. The yields of Mechanically Deboned Poultry Meat Although meatballs are a popular food among (MDPM) range from 55-80%, depending on the part consumers, there is a rising concern about the nutritive deboned and deboner settings (Mielnik et al., 2002). value of meatballs. Consumers prefer real meats over MDPM is frequently used in the formulation of processed meats. Therefore, more and more studies comminuted meat products due to its fine consistency about the nutrition and quality of meatballs have been and relatively low cost. The use of MDPM in nuggets, performed. Some studies have been done to determine sausages, comminuted sausages and restructured the quality, chemical composition and physicochemical chicken products has been well documented (Perlo et properties of meatballs, such as a studies on the al., 2006; Daros et al., 2005; Mielnik et al., 2002). physicochemical and sensory characteristics of low-fat Corresponding Author: Nurul Huda, Fish and Meat Processing Laboratory, Food Technology Programme, School of Industrial Technology, Universiti Sains Malaysia, 11800, Minden, Pulau Pinang, Malaysia 30 Int. J. Poult. Sci., 10 (1): 30-37, 2011 meatballs with added wheat bran (Yilmaz, 2005), the Preparation of meatballs: Quail meatballs were improvement of low-fat meatball characteristics by formulated using 65% quail meat, 3% flour (cassava, adding whey powder (Serdaroglu, 2006), the effect of corn, wheat, sago and potato), 3.2% soy protein isolate, rice bran on the sensory and physicochemical 10% oil (palm oil), 2.1% salt, 2% sugar, 0.9% mixed properties of emulsified pork meatballs (Huang et al., spices and 13.8% cool water. The meat, flour and 2005), the quality of low-fat meatballs containing legume spices were mixed for 4 min (Robot Coupe, France); oil flour as an extender (Serdaroglu et al., 2005) and the was added and the combination was mixed for another effect of ingredients on the characteristics and quality of 2 min. The meatballs were formed by hand and cooked meatballs (Hsu and Yu, 1999; Serdaroglu, 2006; Hsu first at 40oC for 20 min and then at 90oC for an additional and Lung-Yueh Sun, 2006). 20 min (Yu, 1994). The meatballs were stored and Non-meat ingredients, such as flour, starch, soya cooked before analysis at 95oC for 5 min. protein, egg, whey protein and fat, play a significant role in the modification of the functional properties of a meat Proximate analysis: Moisture, protein, fat and ash product, such as emulsification, water- and fat-binding contents were determined in accordance with standard capacity and textural properties (El-Magoli et al., 1996; AOAC methods of (AOAC, 2000). Protein determination Gujral et al., 2002). In particular, non-meat proteins and involved a Kjeldahl assay (Nx6.25). Fat was determined carbohydrates are often used to enhance the texture of by extracting samples in a Soxhlet apparatus using meat products (Hongsprabhas and Barbut, 1999). petroleum ether as a solvent. Moisture was quantified by Starch functions as a binder, stabilizer and thickening oven-drying 10 g samples at 100oC overnight. Ash was agent. Carbohydrate-based ingredients are known to be determined after incineration in a furnace at 500oC and good water binders and numerous studies have carbohydrate content was calculated by computing the focused on the effects of these nonmeat ingredients on difference. sensory, cooking and water-binding properties in ground beef (Brewer et al., 1992; Egbert et al., 1992; Troutt et al., Cooking yield: Cooking yield was determined by 1992; Vosen et al., 1993 and Desmond et al., 1998). measuring the difference in the sample weight before In the past, starch was added as a source of and after cooking and was calculated according to carbohydrates and to thicken the texture of meatballs Murphy et al. (1975): (Huda et al., 2009). Today, starch is extensively used as a stabilizer, texturizer, water or fat binder and emulsifier. Weight of cooked meatballs Cooking yield (%) = x 100 Apart from these functions, starch can also increase the Weight of uncooked meatballs gel strength and freeze-thaw stability of meatballs if added in appropriate levels (Serdaroglu et al., 2005). Moisture-retention: Moisture retention value represents The aims of this study were to investigate the suitable the amount of moisture retained in the cooked product flour type (cassava, corn, wheat, sago and potato) and per 100 g of sample and was determined according to its effects on the proximate composition, physico- equation by El-Magoli et al. (1996). Calculation of chemical properties and sensory qualities of quail moisture retention is as below: meatballs. Moisture retention (%) = (% cooking yield x moisture in MATERIALS AND METHODS cooked meatballs)/100 Raw material: Quail (Coturnix coturnix japonica) carcasses were purchased from the Institute of Poultry Fat retention: Fat retention was calculated based on a Development, Johor Bahru, Malaysia and transported in modified method of Murphy et al. (1975) as follows: an ice box to FIKA Food Sdn. Bhd. Pulau Pinang, Malaysia, where they were deboned mechanically. The Fat retention (%) = (A/B) x 100 mean carcass weights were 299.04±30.67 g and 8 months ± 3 days old. After deboning all samples, they A = Fat content in cooked meatballs x weight of cooked were processed into 20-kg blocks, frozen at -30EC and meatballs transported in an ice box to the Fish and Meat B = Fat content in uncooked meatballs x weight of Processing Laboratory of Food Technology Program, uncooked meatballs Universiti Sains Malaysia. The blocks were sawed into portions weighing approximately 1 kg and immediately Juiciness: Juiciness was determined as follows: the stored at -18oC for processing manufacturing. Flour and meatball sample was taken from the center and was cut other ingredients were obtained from a local market in into 3-mm pieces with a knife. A sample was placed Penang, Malaysia. between two pieces of pre-weighed Whatman (No. 41) 31 Int. J. Poult. Sci., 10 (1): 30-37, 2011 filter paper, covered with aluminum foil and pressed for Statistical analysis: The data collected were analyzed 1 min by 10 kg of force. The residue was removed and using Statistical Package Social Science (SPSS) version the filter paper was weighed.