Utilization of quail meat in further processed poultry meat

In this study, the possibilities of using quail meat in further processed products were investigated. The study was conducted in two stages. At the first stage sensory analysis of nugget obtained from a mixture of chicken meat and quail meat was performed. As a result, it was decided to use 75% quail meat and 25% chicken meat nuggets. In the second stage, samples were taken at 0, 5, 10, 15 and 20 days at 4°C; at -18°C, they were stored for 30, 60, 90 and 120 days to perform physicochemical, microbiological and sensory analyses. In the raw quail meat (samples as an average), these were determined as pH value of 6.42, 75.82 % of moisture content, 5.02% of fat content, 18.50% of protein content, 1.13% of ash content, 0.69 mg malonaldehyde per kg sample as thiobarbituric acid value, 4.55% oleic acid as free fatty acid value.Counts of total aerobic mesophilic bacteria and total psychrophilic aerobic bacteria were determined to be 5.7 log cfu/g and 6.4 log cfu/g, respectively, and no pathogens were detected. The nugget analysis showed that the moisture content was 55.97%, the fat content was 8.84%, the protein content was 16.17%, the ash content was 2.08%, the linoleic acid content was 21.55% and the linolenic acid content was 21.78% and the palmitic acid ratio was determined as 19.18%. In addition, changes in values such as pH, peroxide, hardness-2, gumming, firmness, b(interior)*, a(outer)*, b(outer)* values, sensory external color, odor were found statistically significant (p<0.05). Significant differences were found between water activity, peroxide, hardness-2, gumminess, springiness, chewiness, resilience, hardness-1, firmness, L(outer)*, b(outer)* values in the samples stored at -18°C, at the second stage of storage (p<0.05).