Quality Characteristics Of Quail Meatballs

Ikhlas, Boni (2011) Quality Characteristics Of Quail Meatballs. Masters thesis, Universiti Sains Malaysia.

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Abstract

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.

Item Type: Thesis (Masters)
Subjects: T Technology > T Technology (General) > T1-995 Technology(General)
Divisions: Pusat Pengajian Teknologi Industri (School of Industrial Technology) > Thesis
Depositing User: ASM Ab Shukor Mustapa
Date Deposited: 03 Sep 2018 07:20
Last Modified: 12 Apr 2019 05:26
URI: http://eprints.usm.my/id/eprint/41645

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