Volume 69, June 2016, Pages 447–453
Highlights
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- The quail meat trimmings offer new opportunity for developing new food products.
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- Influence of pea flour protein on quail meat breakfast sausage was investigated.
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- Pea flour protein improved water-holding capacity, cook-yield, and juiciness.
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- Quail sausages with pea flour protein exhibited improved sensory attributes.
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- This research presents a new value-added quail meat sausage.
Abstract
The Japanese quail (Coturnix japonica)
is an underutilized source of meat and a rapid rise in the worldwide
consumption of poultry meat products presents a great scope for new
product development. This study assessed the influence of pea flour at
two concentrations 15 g/kg and 25 g/kg on sensory and other
physicochemical properties of sausages using quail meat. Addition of pea
flour at 15 g/kg offered the benefits of lighter color, improved water
holding capacity, water binding ability, and cook yield as compared to
control. Sausages with 15 g/kg however, had hardness and Warner-Bratzler
Shear Force (WBSF) greater than the control (p < 0.05). Addition of
pea flour increased lipid oxidation and aerobic plate counts which were
monitored over 5 and 6 days of simulated retail display respectively.
Thus, 15 g/kg pea flour was deemed optimal for preparing quail sausages.
By including suitable antioxidants and antimicrobials in the
formulation, quail breakfast sausages with pea flour present a good
opportunity for commercial application and development of new food
products.
Keywords
- Quail meat;
- Pea protein;
- Breakfast sausage;
- Texture;
- Cook yield
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