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Quality Characteristics Of Quail Meatballs

Quail is one of the important sources of poultry meat besides chicken, but its usefulness for the production of meat products has not been popular. Nutritional and physicochemical analyses of young and spent of quail were conducted in this study. The study also evaluated the chemical, physicochemic...

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Main Author: Ikhlas, Boni
Format: Thesis
Language:English
Published: 2011
Subjects:
T1-995 Technology(General)
Online Access:http://eprints.usm.my/41645/1/BONI_IKHLA.pdf
http://eprints.usm.my/41645/
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id my.usm.eprints.41645
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spelling my.usm.eprints.41645 http://eprints.usm.my/41645/ Quality Characteristics Of Quail Meatballs Ikhlas, Boni T1-995 Technology(General) Quail is one of the important sources of poultry meat besides chicken, but its usefulness for the production of meat products has not been popular. Nutritional and physicochemical analyses of young and spent of quail were conducted in this study. The study also evaluated the chemical, physicochemical, and sensory characteristics of quail meatballs prepared using different types of flour as a binder (cassava, corn, wheat, sago, and potato flour). Extracts from Cosmos caudatus (ulam raja) and Polygonum minus (kesum), and synthetic antioxidant Butylated Hydroxy Toluena (BHT) were added to quail meatballs formulation and stored for 21 days. 2011-07 Thesis NonPeerReviewed application/pdf en http://eprints.usm.my/41645/1/BONI_IKHLA.pdf Ikhlas, Boni (2011) Quality Characteristics Of Quail Meatballs. Masters thesis, Universiti Sains Malaysia.
institution Universiti Sains Malaysia
building Hamzah Sendut Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Sains Malaysia
content_source USM Institutional Repository
url_provider http://eprints.usm.my/
language English
topic T1-995 Technology(General)
spellingShingle T1-995 Technology(General)
Ikhlas, Boni
Quality Characteristics Of Quail Meatballs
description Quail is one of the important sources of poultry meat besides chicken, but its usefulness for the production of meat products has not been popular. Nutritional and physicochemical analyses of young and spent of quail were conducted in this study. The study also evaluated the chemical, physicochemical, and sensory characteristics of quail meatballs prepared using different types of flour as a binder (cassava, corn, wheat, sago, and potato flour). Extracts from Cosmos caudatus (ulam raja) and Polygonum minus (kesum), and synthetic antioxidant Butylated Hydroxy Toluena (BHT) were added to quail meatballs formulation and stored for 21 days.
format Thesis
author Ikhlas, Boni
author_facet Ikhlas, Boni
author_sort Ikhlas, Boni
title Quality Characteristics Of Quail Meatballs
title_short Quality Characteristics Of Quail Meatballs
title_full Quality Characteristics Of Quail Meatballs
title_fullStr Quality Characteristics Of Quail Meatballs
title_full_unstemmed Quality Characteristics Of Quail Meatballs
title_sort quality characteristics of quail meatballs
publishDate 2011
url http://eprints.usm.my/41645/1/BONI_IKHLA.pdf
http://eprints.usm.my/41645/
_version_ 1643710278937870336
score 13.160551

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