Study on development of plate smoked quail meat

• Main Author: 潘生才
• Other Authors: 吳明昌
• Format: Others
• Language: zh-TW
• Published: 2001
• Online Access: http://ndltd.ncl.edu.tw/handle/21709822994161120644

碩士 === 國立屏東科技大學 === 熱帶農業研究所 === 89 === The purpose of this study was to develop new products of plate smoked quail-meat and discuss their packaging and stability of storage. Results of the analysis of the processed quail meat showed that the chemical composition of the plate smoked and nonsmoked quail meat was as follows: moisture 58~59%, crude protein 24~25%, crude fat 15~16%, ash 7~8%, and water activity 0.96~0.97, shear force 0.81~1.25kg/cm2 and yield 55~57%. Except for the shear force, there was no significant difference in chemical composition between smoked and nonsmoked products. However, the color, flavor and over-all acceptability of the smoked products were better than nonsmoked products. The smoked and nonsmoked products were packed with and without vacuum after being stored at normal atmospheric temperature (25±10C), the reproduction of aerobic viable count and yeast was high. Similarly, mold was found on the 3rd day after the treatment. The products were found to be deteriorating on the 6th day of the storage. When the products were refrigerated at 4±10C and then stored for six weeks or frozen at -19±10C and then stored for 12 weeks, the reproduction of total bacterial count and mold was low and enterobacteria were not found. The content of TBA values and VBN values increased slightly with the increase of the storage time. However, the color, flavor and texture of products were not changed significantly. Smoked quail meat packed with vacuum and then stored in refrigerator or freezer provided the best flavor and the longest shelf life. When compared with the brine quail meat, which is currently available on the market, smoked plate quail meat was considered more convenient to consumers as it would be ready for consumption when the package was removed.