Chemical Composition and Physicochemical Properties of Meatballs Prepared from Mechanically Deboned Quail Meat Using Various Types of Flour

Transcription

1 Interntinl Jurnl f Pultry Siene 10 (1): 30-37, 2011 ISBN Asin Netwrk fr Sientifi Infrmtin, 2011 Chemil Cmpsitin n Physihemil Prperties f Metlls Prepre frm Mehnilly Dene Quil Met Using Vrius Types f Flur B. Ikhls, N. Hu n I. Nryti Fish n Met Pressing Lrtry, F Tehnlgy Prgrmme, Shl f Inustril Tehnlgy, Universiti Sins Mlysi, 11800, Minen, Pulu Pinng, Mlysi Astrt: Quil metlls using ifferent types f flur were nlyze fr their prximte mpsitin (misture, prtein, ft, sh n ttl rhyrte) n physihemil prperties (king yiel, misture retentin, ft retentin, juiiness, fling test, lr, texture prfile nlysis n sensry qulities). Metlls were prue using 65% quil met, 3% flur (ssv, rn, whet, sg n ptt flur), 3.2% sy prtein islte, 10% plm il, 2.1% slt, 2% sugr, 0.9% mixe spies n 13.8% l wter. The prximte mpsitin f the quil metlls prue ws mprise f % misture, % prtein, % ft, % sh n % rhyrtes. The king yiel ws highest fr the quil metll frmultin using ptt flur (98.97%), fllwe y the yiels f frmultins using, ssv (97.99%), sg (97.46%), rn (91.06%) n whet flur (91.00%). Fling test sres were in the rnge f Lightness (L*) ws in the rnge f , reness (*) ws in the rnge f n yellwness (*) ws in the rnge f The nlyze texture prfiles were signifintly ifferent (p<0.05). The hrness f the quil metlls using ptt flur ws highest (10.08 kg), fllwe y the hrness f frmultins using whet (9.18 kg), rn (9.08 kg), sg (8.45) n ssv flur (7.90). The sensry evlutin f the quil metlls generlly prue merte sre (5) n 7-pint heni sle. The sensry sre shwe tht quil met n e suessfully use in the mnufture f metlls s n lterntive t ther mets suh s eef n hiken, using ifferent types f flur. Cssv flur is ne f the est frmultins prue n is the mst eptle. Key wrs: Quil met pressing, metll, hemil mpsitin, physihemil INTRODUCTION The nsumptin f pultry met n pultry met pruts is grwing ll ver the wrl (Mielnik et l., 2002). In reent yers, quil met hs gine muh ppulrity mng nsumers. Quils, mst mmnly re fr humn nsumptin, elng t the speies Cturnix turnix jpni. Their istriutin in the wil spres ver lrge res f Asi, Eurpe n Afri, ut they were first mestite in Jpn (Mizutni, 2003). Menwhile, inrese prutin f ut-up n presse met hs prvie nsierle quntities f prts suitle fr mehnil ening. This press is n effiient meth f hrvesting met frm prts left ver fter hn ening s well s frm pr qulity pultry. The yiels f Mehnilly Dene Pultry Met (MDPM) rnge frm 55-80%, epening n the prt ene n ener settings (Mielnik et l., 2002). MDPM is frequently use in the frmultin f mminute met pruts ue t its fine nsisteny n reltively lw st. The use f MDPM in nuggets, susges, mminute susges n restruture hiken pruts hs een well umente (Perl et l., 2006; Drs et l., 2005; Mielnik et l., 2002). Metlls re ppulr met prut in Mlysi (Hu et l., 2010). This inlues pruts suh s hiken lls, fish lls, eef lls, prwn lls n squi lls. Other met sures suh s quil n uk re ls ptentil rw mterils fr metll prutin. Mst Mlysin metlls re mnufture y ing strh t prvie esirle texture n ut wn mnufturing sts. Mets re usully use s the min ingreients in mnufture mets, inluing metlls. It mprises n less thn 65% f frmultins ring t the F At n Regultins f Mlysi 2009, 147(3). The essentil ingreients tht etermine the qulity f metlls re flur (strh), wter n ft r il. Althugh metlls re ppulr f mng nsumers, there is rising nern ut the nutritive vlue f metlls. Cnsumers prefer rel mets ver presse mets. Therefre, mre n mre stuies ut the nutritin n qulity f metlls hve een perfrme. Sme stuies hve een ne t etermine the qulity, hemil mpsitin n physihemil prperties f metlls, suh s stuies n the physihemil n sensry hrteristis f lw-ft Crrespning Authr: Nurul Hu, Fish n Met Pressing Lrtry, F Tehnlgy Prgrmme, Shl f Inustril Tehnlgy, Universiti Sins Mlysi, 11800, Minen, Pulu Pinng, Mlysi 30

2 Int. J. Pult. Si., 10 (1): 30-37, 2011 metlls with e whet rn (Yilmz, 2005), the Preprtin f metlls: Quil metlls were imprvement f lw-ft metll hrteristis y frmulte using 65% quil met, 3% flur (ssv, ing whey pwer (Serrglu, 2006), the effet f rn, whet, sg n ptt), 3.2% sy prtein islte, rie rn n the sensry n physihemil 10% il (plm il), 2.1% slt, 2% sugr, 0.9% mixe prperties f emulsifie prk metlls (Hung et l., spies n 13.8% l wter. The met, flur n 2005), the qulity f lw-ft metlls ntining legume spies were mixe fr 4 min (Rt Cupe, Frne); il flur s n extener (Serrglu et l., 2005) n the ws e n the mintin ws mixe fr nther effet f ingreients n the hrteristis n qulity f 2 min. The metlls were frme y hn n ke metlls (Hsu n Yu, 1999; Serrglu, 2006; Hsu first t 40 C fr 20 min n then t 90 C fr n itinl n Lung-Yueh Sun, 2006). 20 min (Yu, 1994). The metlls were stre n Nn-met ingreients, suh s flur, strh, sy ke efre nlysis t 95 C fr 5 min. prtein, egg, whey prtein n ft, ply signifint rle in the mifitin f the funtinl prperties f met Prximte nlysis: Misture, prtein, ft n sh prut, suh s emulsifitin, wter- n ft-ining ntents were etermine in rne with stnr pity n texturl prperties (El-Mgli et l., 1996; AOAC meths f (AOAC, 2000). Prtein etermintin Gujrl et l., 2002). In prtiulr, nn-met prteins n invlve Kjelhl ssy (Nx6.25). Ft ws etermine rhyrtes re ften use t enhne the texture f y extrting smples in Sxhlet pprtus using met pruts (Hngsprhs n Brut, 1999). petrleum ether s slvent. Misture ws quntifie y Strh funtins s iner, stilizer n thikening ven-rying 10 g smples t 100 C vernight. Ash ws gent. Crhyrte-se ingreients re knwn t e etermine fter ininertin in furne t 500 C n g wter iners n numerus stuies hve rhyrte ntent ws lulte y mputing the fuse n the effets f these nnmet ingreients n ifferene. sensry, king n wter-ining prperties in grun eef (Brewer et l., 1992; Egert et l., 1992; Trutt et l., Cking yiel: Cking yiel ws etermine y 1992; Vsen et l., 1993 n Desmn et l., 1998). mesuring the ifferene in the smple weight efre In the pst, strh ws e s sure f n fter king n ws lulte ring t rhyrtes n t thiken the texture f metlls Murphy et l. (1975): (Hu et l., 2009). Ty, strh is extensively use s stilizer, texturizer, wter r ft iner n emulsifier. Weight f ke metlls Cking yiel (%) = x 100 Aprt frm these funtins, strh n ls inrese the Weight f unke metlls gel strength n freeze-thw stility f metlls if e in pprprite levels (Serrglu et l., 2005). Misture-retentin: Misture retentin vlue represents The ims f this stuy were t investigte the suitle the munt f misture retine in the ke prut flur type (ssv, rn, whet, sg n ptt) n per 100 g f smple n ws etermine ring t its effets n the prximte mpsitin, physihemil equtin y El-Mgli et l. (1996). Clultin f prperties n sensry qulities f quil misture retentin is s elw: metlls. MATERIALS AND METHODS Rw mteril: Quil (Cturnix turnix jpni) rsses were purhse frm the Institute f Pultry Develpment, Jhr Bhru, Mlysi n trnsprte in n ie x t FIKA F Sn. Bh. Pulu Pinng, Mlysi, where they were ene mehnilly. The men rss weights were ±30.67 g n 8 mnths ± 3 ys l. After ening ll smples, they were presse int 20-kg lks, frzen t -30EC n trnsprte in n ie x t the Fish n Met Pressing Lrtry f F Tehnlgy Prgrm, Universiti Sins Mlysi. The lks were swe int prtins weighing pprximtely 1 kg n immeitely stre t -18 C fr pressing mnufturing. Flur n ther ingreients were tine frm ll mrket in Penng, Mlysi. Misture retentin (%) = (% king yiel x misture in ke metlls)/100 Ft retentin: Ft retentin ws lulte se n mifie meth f Murphy et l. (1975) s fllws: Ft retentin (%) = (A/B) x 100 A = Ft ntent in ke metlls x weight f ke metlls B = Ft ntent in unke metlls x weight f unke metlls Juiiness: Juiiness ws etermine s fllws: the metll smple ws tken frm the enter n ws ut int 3-mm piees with knife. A smple ws ple etween tw piees f pre-weighe Whtmn (N. 41) 31

3 Int. J. Pult. Si., 10 (1): 30-37, 2011 filter pper, vere with luminum fil n presse fr 1 min y 10 kg f fre. The resiue ws remve n the filter pper ws weighe. The extrte juie ws etermine s fllws (Gujrl et l., 2002): Juiiness (%) = (A/B) x 100 A = Weight f filter pper fter pressing-weight f filter pper efre pressing B = Weight f smple Fling test: The fling test ws etermine ring t Lnier (1992). Cke smples were ut int 3 mm thik prtins. The slies were hel etween the thum n the frefinger n fle t serve the wy tht they rke. The sle use ws s: (1) reks y finger pressure, (2) rks immeitely when fle in hlf, (3) rks grully when fle in hlf, (4) n rks shwing fter fling in hlf n (5) n rks shwing fter fling twie. Clr mesurement: Clr nlysis f metlls ws rrie ut using Minlt Chrmmeter lrimeter equippe (CM 3600, Osk, Jpn). Clr ws esrie ring t the fllwing rintes: lightness (L*), reness (*, ±re-green) n yellwness (*, ±yellw-lue). Texture prfile nlysis: The Texture Prfile Anlyses (TPA) f metlls were etermine using texture nlyzer (Mel TA-XT2 Texture nlysis, Engln) ring t Burne (1973). The nitins f texture nlyzer were s fllws: pre-test spee, 2.0 mm/s; pst-test spee, 5.0 mm/s; istne, 5.0 mm; time, 5.0 s; trigger type, ut n trigger fre, 10 g. Fr TPA mesurement, the metlls were ut y tw sies t get 10 mm epth strip. Eh strip ws immilize etween speilly nstrute stinless steel pltes with the ut surfe riente; the spheril pres (p/0.5 s, 1.2 m imeter ll pre) f texture nlyzer wul penetrte the strip perpeniulr t the musle fier rienttin. Tw seprte TPA vlues were ne per strip fr ttl f six mesurements per grup. The lultin f TPA vlues ws tine y grphing urve using fre n time plts. Sensry evlutin: Pnels f 30 stuents f F Tehnlgy Prgrm were prtiipte t the stuy. A 7- pints heni sle meth (7 like very muh n 1 islike very muh) ws use t evlute texture, lur, ur, tste, flvur n verll eptility. The smples were e with three igit rnm numers n the rer f presenttin ws me using rnm permuttin. The sensry evlutin ws rrie ut t the sensry lrtry. All neessry preutins were tken t ensure tht eh pnelist me n inepenent jugment (Aminh, 2000). Sttistil nlysis: The t llete were nlyze using Sttistil Pkge Sil Siene (SPSS) versin Mens f tretment shwing signifint ifferenes (p<0.05) were sujete t Dunn s Multiple Rnge Test. RESULTS AND DISCUSSION The prximte mpsitins f unke n ke quil metlls using ifferent types f flur re shwn in Tle 1. The prximte mpsitin f unke quil metll ws nt signifintly ifferent (p>0.05). Unke quil metlls h misture, prtein, ft, sh n rhyrte ntent rnging frm %, %, %, % n %, respetively. The quil metlls ke using ssv flur h the highest misture ntent (66.33%), fllwe y thse ke using whet (65.94%), ptt (65.35%), rn (65.01) n sg flur (64.94%). These results re in rne with the prximte mpsitin f mmeril hiken metlls reprte y Hu et l. (2009). The reserhers fun tht mmeril hiken metlls hve misture, prtein, ft, sh n rhyrte ntents f ut %, %, %, % n %, respetively. Menwhile, Serrglu (2006) fun tht eef metlls with 10% ft with e whey pwer (0 n 2%) hve misture, prtein, ft n sh ntents lmst the sme s thse reprte: 62.9 n 63.8%, 16.9 n 16.5%, 13.6 n 12% n 2.5 n 2.5%, respetively. Anther stuy n lw-ft metll with 10% ft ls fun the metlls t e mpse f 67.29% misture, 16.71% prtein, 11.2% ft n 2.32% sh (Yilmz, 2004). The metlls prepre frm quil met using vrius types f flur hve prximte nlysis vlues tht re nt s ifferent frm thse f metlls me frm ther mets suh s hiken. Quil metlls hve higher prtein ntent n lwer rhyrte ntent thn vrius kins f mmeril hiken metlls in Mlysin mrkets, s reprte y Hu (2000) wh reprte prtein n rhyrte ntents rnging frm % n %, respetively; Hu et l. (2009) reprte prtein n rhyrte ntents rnging frm % n %, respetively. Cking inrese the prtein, ft n sh ntent n erese the misture ntent n perentge sis in ll f the metll frmultins. Serrglu n Degrmeniglu (2004) ls fun tht the king f Turkish metlls h inrese the ft ntent n erese the misture ntent n perentge sis in ll frmultins. These inrements in prtein, ft n sh ntent re result f king lsses (Serrglu n Degrmeniglu, 2004). In this se, misture ws lst in the king f quil metlls. 32

4 Int. J. Pult. Si., 10 (1): 30-37, 2011 Tle 1: Prximte mpsitin f unke n ke quil metll using ifferent types f flur (% wet sis) Smple Misture (%) Prtein (%) Ft (%) Ash (%) Crhyrte (%) Unke metlls Cssv 68.28± ± ± ± ±0.14 Crn 68.12± ± ± ± ±0.21 Whet 68.35± ± ± ± ±0.23 Sg 68.21± ± ± ± ±0.17 Ptt 68.29± ± ± ± ±0.05 Cke metlls Cssv 66.33± ± ± ± ±0.15 Crn 65.01± ± ± ± ±0.62 Whet 65.94± ± ± ± ±0.57 Sg 64.94± ± ± ± ±0.54 Ptt 65.35± ± ± ± ±0.35 *Vlue is the men f tw replites perfrme in triplite fr eh. Mens with the sme letter within the sme lumn re signifintly ifferent (p<0.05) Tle 2: Cking yiel, misture retentin, ft retentin, juiiness n fling test f quil metll using ifferent types f flur Smple Cking yiel (%) Misture retentin Ft retentin (%) Juiiness (%) Fling test Cssv 97.99± ± ± ± ±0.52 Crn 91.06± ± ± ± ±0.55 Whet 91.00± ± ± ± ±0.41 Sg 97.46± ± ± ± ±0.55 Ptt 98.97± ± ± ± ±0.55 *Vlue is the men f tw replites perfrme in triplite fr eh. Mens with the sme letter within the sme lumn re signifintly ifferent (p<0.05) Tle 2 shws the king hrteristi f quil The misture retentin f quil metlls using ssv metlls. Cking yiel results re the mst imprtnt flur ws high (64.99%), fllwe y the misture ftrs fr the met inustry in preiting the ehvir f retentin f metlls prepre using ptt (64.67%), pruts uring king ue t nn-met ingreients r sg (63.28%), whet (60.00%) n rn flur (59.19%). ther ftrs (Pietrsik n Li-Chn, 2002). The This result misture retentin ws ls the highest metlls ten t shrink uring the king press ue mpre with the vlues fr lw-ft metlls t the enturtin f the met prteins, with the lss f ntining legume flurs s exteners: 56.4% (lentil wter n ft ls ntriuting t the shrinking press. flur), 53.9% (lk eye en flur) n 50.9% (hikpe The tretment result is high king yiel. The king flur n rusk) (Serrglu et l., 2005). Ulu (2004) yiel f quil metlls using ptt flur ws the reprte mximum misture retentin f %. highest (98.97%), fllwe y the yiels f metlls Other reserhers reprte % misture ke using ssv (97.99%), sg (97.46%), rn retentin in lw-ft metll using rrgeenm n (91.06%) n whet flur (91.00%). This result inites gur gum frmulte with 10% ft. Anther stuy tht uring king, sme f the misture is lst. nute y Serrglu n Degrmeniglu (2004) n Mrever, this king yiel ws ls the highest when the effets f ft ntent (5%, 10%, 20%) n rn flur mpre with the king yiels f lw-ft metlls ntent (0%, 2%, 4%) n sme f the prperties f ntining legume flurs s exteners: 93.2% (lentil Turkish metlls (kefte) tine misture retentin flur), 92.8% (lk eye en flur), 88.6% (hikpe vlue etween %. flur) n 85.2% (rusk) (Serrglu et l., 2005). This The ft retentin in quil metlls using ptt flur result ws ls highest when mpre with the ws the highest (85.91%) fllwe y the ft retentin in king yiel f metlls prepre using whet flur, metlls using ssv (85.22%), sg (84.50%), whey prtein nentrte n sy prtein islte n whet (84.00%) n rn flur (82.58%). This result their effet n the xitive presses n texturl shwe tht very little ft ws lst fter king. This prperties f ke metlls, s reprte y Ulu result is supprte y Serrglu et l. (2005), wh (2004); they reprte king yiel f % reprte tht the ft retentin in lw-ft metlls fter strge 4 C fr 1 y. Other reserhers fun tht ntining legume flurs s exteners ws 95.5% (lentil king yiels vrie etween 85.2% n 93.2% fr flur), 95.0% (lk eye en flur), 92.8% (hikpe metlls using legume flurs s exteners flur) n 82.8% (rusk). This result is ifferent frm tht (Serrglu et l., 2005) n Ulu (2006) reprte reprte y Ulu (2004), wh fun tht the ft retentin % king yiel fr lw-ft metlls in lw-ft metlls ws lw ( %) fr metlls prepre frm grun met using rrgeenm n stre t 4 C fr 1 y; Ulu (2006) ls reprte lw gur gum frmulte with 10% ft. vlues f ft retentin ( %) in lw-ft metll 33

5 Int. J. Pult. Si., 10 (1): 30-37, 2011 frm grun met using rrgeenm n gur gum frmulte with 10% ft. Aring t Serrglu n Degrmeniglu (2004), prut frmultin n pressing methlgy re key eterminnts f ft lss n weight lss uring king. Shrinkge in the weight n vlume f met euse f the lss f ft n misture is ppreile (Shweigert, 1987). Ptt n ssv flur frmultins prue higher king yiels n higher ft retentins thn the ther tretments. Ft retentin hs een shwn t inrese with eresing ft level (Serrglu n Degrmeniglu, 2004) n there is pssile nnetin etween inresing king yiel n higher ft retentin. The frmultins with rn n ssv flur prue higher king yiels f quil metlls prly ue t their ility t retin misture in the mtrix (Serrglu n Degrmeniglu, 2004). Hwever Anersn n Berry (2000) n Anersn n Berry (2001) inite tht inrese king yiel es nt lwys result in higher ft retentin. The lss f misture n ft ls ffets the misture retentin, ft retentin n juiiness f smples. The quil metlls using ptt, ssv n sg flurs shwe little weight lss mpre t metlls using rn n whet flur; ringly, misture retentin ws highest in metll frmultins using ptt flur, fllwe y thse using ssv, sg, rn n whet flur. The lwest king yiel in metlls using rn n whet flur might e ttriute t exessive ft seprtin n wter relese uring king (Serrglu, 2006). There is pssile nnetin etween inresing king yiel n higher ft retentin, s ptt n ssv flur prue higher king yiel (98.97 n 97.99%, respetively) n higher ft retentin (85.91 n 85.22%, respetively). Similr results were reprte fun y Serrglu n Degrmeniglu (2004), wh ls fun tht higher king yiel ws mpnie y higher ft retentin. The itin f ptt n ssv flur inrese the king yiels f metlls prly ue t their ility t retin misture in the mtrix. Retining ft within the mtrix f met pruts uring pressing is neessry t ensure sensry qulity n eptility. Prut frmultin n pressing methlgy re key eterminnts f ft lss n weight lss uring the king f pruts suh s susges n urgers (Sher et l., 1989). Hwever, Anersn n Berry (2000) n Anersn n Berry (2001) inite tht inrese king yiel es nt lwys result in higher ft retentin. The juiiness in metlls rnge frm %. Metlls using sg flur h higher (p<0.05) juiiness thn metlls using ther flurs. Gujrl et l. (2002) fun tht the juiiness f ke ptties ws 12.87% with the itin f 20% texture sy prtein n 12% with the itin f 10% liqui whle egg in ke gt met ptties. In this stuy, there ws n rreltin etween juiiness n king yiel, s ws ls reprte y Berry et l. (1996), wh fun tht the inrese king yiel in the nn-stimultin n htpressing f ptties i nt trnslte int imprve juiiness fr lw-ft grun eef ptties. Gujrl et l. (2002) fun tht juiiness erese with eresing ft levels in ke ptties frm gt met. Severl stuies hve prue similr results (Berry n Wergin, 1993). The fling test is ne f the simplest meths use t mesure the texture f metlls. Differenes in texture re reflete in fling tests. Fling test sres sle linerly with gel strength. Tle 2 shws the fling test results fr quil metlls. Reltively, they h the est texturl qulity. The quil metll using ptt flur prue lwer fling test sre (3.50) mpre with metlls using ther flurs (p<0.05). This my ue t the suitle met exteners r iners in its frmultin. Tle 3 shws the L*, * n * vlues f quil metll smples fter eing ke. All f the lr rintes re signifintly ifferent (p<0.05) etween the quil metll smples. The nlyses shw tht the quil metll using whet flur prue the highest vlue f lightness (69.10), fllwe y metlls frmulte with rn (68.61), sg (68.59), ptt (67.69) n ssv flur (66.06). Metlls frmulte with ssv flur exhiite the highest () vlue (2.25), fllwe y thse frmulte with whet (1.97), sg (1.88), ptt (1.84) n rn flur (1.79). Fr yellwness (), ssv flur prue the highest vlues (17.98), fllwe y sg (17.96), ptt n whet (17.86) n rn flur (17.75). The ifferent types f flurs resulte in ifferent lrs f quil metlls. The lightness n yellwness (L* n *) f lw-ft metlls inrese with rye rn itin, s reprte y Yilmz (2004). Clr mesurement shws the lr hnges in ke smples. The lr ttriutes f ke met pruts rise minly frm the pigmenttin f the met frm whih they re me n the itives tht were use in their frmultin (Brut n Mittl, 1996; Bluks n Pners, 1996; Bluks et l., 1997; Crll et l., 1995; Hughes et l., 1997). In this stuy, quil metlls were prue using the sme munt f il (ft) n the sme frmultin; nly the type f flur iffere etween frmultins. Tle 3: Hunter lr L*, *, * vlues f quil metll using ifferent types f flur Smple L* * * Cssv 66.06± ± ±0.24 Crn 68.61± ± ±0.04 Whet 69.10± ± ±0.19 Sg 68.59± ± ±0.16 Ptt 67.69± ± ±0.15 *Vlue is the men f tw replites perfrme in triplite fr eh. Mens with the sme letter within the sme lumn re signifintly ifferent (p<0.05) 34

6 Int. J. Pult. Si., 10 (1): 30-37, 2011 Tle 4: Texturl qulity f quil metll using ifferent types f flur Texture prfile nlysis Smple Hrness (kg) Chesiveness Elstiity (mm) Chewiness (kgmm) Cssv 7.90± ± ± ±2.35 Crn 9.08± ± ± ±6.20 Whet 9.18± ± ± ±5.51 Sg 8.45± ± ± ±2.38 Ptt 10.08± ± ± ±6.29 In generl, the lr f the quil metlls shwe lwer lightness vlues (L*) ( ) n higher reness vlues (*) ( ) n yellwness vlues (*) ( ) mpre t the lr f mmeril hiken lls in Mlysin mrkets, s reprte y Hu et l. (2009), whih shw vlues f , n , respetively. When mpre t the lr prperties f Tiwnese hiken lls-72.52, n 2.32, respetively, s reprte y Tseng et l. (2000)-quil metlls exhiit lwer L n vlues n higher vlues. Prfile texture nlysis revele the hrness, hesiveness, elstiity r springiness n hewiness f the quil metll. Tle 4 shws the texture prfile f quil metlls. The rnges f hrness, hesiveness, elstiity n hewiness f quil metll re , , n , respetively. The quil metlls using ptt flur shwe the highest vlue f hrness (10.08 kg), fllwe y thse using whet (9.18 kg), rn (9.08 kg), sg (8.45 kg) n ssv flur (7.09 kg). The hrness f quil metll is higher ( kg) mpre with tht f mmeril hiken lls ( kg) n shws lwer hesiveness ( ) n hewiness ( kgmm) mpre with mmeril hiken lls, whih shw vlues f (hesiveness) n kgmm (hewiness) (Hu et l., 2009). The quil metlls using ptt flur shw the highest vlues fr hrness, hesiveness, elstiity n hewiness. Ympryn et l. (1991) reprte tht the hrness, hesiveness, springiness, gumminess n hewiness f fish lls frmulte with ptt flur were higher thn thse frmulte with tpi, rn n wxy mize strh. Whet flur, in prtiulr, prue the highest hesiveness mpre with the ther flurs. The rnge f hesiveness ws , whih is greement with the rnge reprte y Ulu (2004): fter strge 4 C fr 1 y. The elstiity f the smples i nt iffer etween the vrius types f quil metlls. The elstiity f the ptt flur frmultin ws higher (12.15), fllwe y tht f the whet (11.29), sg (11.03), rn (10.81) n ssv flur (10.70) frmultins. The highest elstiity ws exhiite y the ptt flur frmultin ue t the hrness f ptt strh. The hewiness rnge frm kg/mm. The hewiness f the ptt flur frmultin ws highest (31.38 kg/mm), ls ue t the hrness n elstiity f ptt. Texture prfile nlysis is mre suitle t etermine the verll texture hrteristis f metlls n ther mnufture mets. The ftrs respnsile fr the texturl prperties f mminute met pruts re the egree f myfirillr prteins extrte, strml prtein ntent, egree f mminuting, type n level f nnmet ingreients. Aprt frm the prtein ntent, the types n munts f exteners use, suh s strh, ply eisive rle in the hrness f metlls s well. Fr exmple, the itin f legume flur n slightly inrese the tughness f metlls (Serrglu et l., 2005). Hsu n Chung (1998) inite psitive rreltin etween hrness n verll eptne, whih mens tht nsumers generlly prefer hrer textures. Hwever, these higher vlues fr texture (hrness) nt neessrily men etter qulity. There is ut-ff pint ve whih the texture f metlls is uneptle (Yu n Yeng, 1993). Therefre, the etermintin f g texturl qulities in metlls shul e perfrme tgether with sensry tests in rer t fin ut the mst suitle rnge preferre y nsumers. The sensry evlutins f quil metll re shwn in Tle 5. The results shw there tht there were n signifint ifferenes (p>0.05) in lr n r. The lr n r sres rnge frm n frm These sres ente merte eptility (sre f) n 7-pint heni sle. With respet t tste, quil metlls generlly prue sre enting merte eptility, with the ssv flur frmultin pruing higher sre thn the thers (5.17). The texture ws ls sre s mertely like ( ), with the ssv flur frmultin pruing the highest sre, fllwe y the ptt, sg, whet n rn flur frmultins. The sre fr the verll eptility f quil metlls prue sre initing merte likeility fr ssv flur frmultin (5.23), fllwe, in esening rer, y the sres f the ptt, sg n whet n rn flur frmultins. The ssv flur ws reeive with verll eptility. This eptne ws ue t the suitility f ssv flur in texture n tste. 35

7 Int. J. Pult. Si., 10 (1): 30-37, 2011 Tle 5: Sensry evlutin f quil metll using ifferent types f flur Smple Clur Our Tste Texture Overll eptility Cssv 5.00± ± ± ± ±0.83 Crn 4.83± ± ± ± ±0.94 Whet 5.20± ± ± ± ±1.04 Sg 5.07± ± ± ± ±1.41 Ptt 4.97± ± ± ± ±1.27 *Vlue is the men f sres frm 30 pnelists. Mens with the sme letter within the sme lumn re signifintly ifferent (p<0.05) In generl, the sensry evlutin f quil metlls frmulte frm ifferent types f flur gve sres enting merte likeility (5) se n 7-pint heni sle. The sres ssigne i nt vry muh mng the 30 pnelists. The results shw tht the ifferent types f flur use i nt hve gret effet n the eptility f the quil metlls. The pnelists generlly gve sre enting merte likeility, perhps ue t the ft tht the pnelists were nt very fmilir with metlls me frm quil met. Cnlusin: In summry, the prximte mpsitin, lr n texturl prperties f quil metlls were similr t thse f mmeril hiken metlls in Mlysi. These results suggest tht quil met n e use suessfully fr the mnufture f metlls s n lterntive t the use f ther mets suh s eef n hiken, using ifferent types f flur. The sensry prperties were mertely well like fr ll types f flur use. The ssv flur frmultin ws ne f the est frmultins prue n ws the mst eptle. ACKNOWLEDGEMENT The uthrs knwlege with grtitue the supprt given y Universiti Sins Mlysi (USM) n Mlysin Ministry f Siene Tehnlgy n Innvtin (MOSTI) fr ur reserh in this re. The prjet ws fune y the Siene Fun reserh grnt MOSTI SF0089. REFERENCES AOAC (Offiil Meths f Anlysis), Assitin f Offiil Anlytil Chemist. 17th En., Wshingtn, DC. Aminh, A., Prinsip Penilin Sensri. Bngi. Penerit Universiti Kengsn Mlysi. Anersn, E.T. n B.W. Berry, Sensry, sher n king prperties f lw ft eef ptties me with inner pe fier. J. F Si., 65: Anersn, E.T. n B.W. Berry, Effets f inner pe fier n ft retentin n king yiel in high ft grun eef. F Res. Int., 34: Brut, S. n G.S. Mittl, Effets f three ellulse gums n the texture prfile n sensry prperties f lw ft frnkfurters. Int. J. F Si. Tehnl., 31: Berry, B.W. n W.P. Wergin, Mifie pregeltinize ptt strh in lw-ft grun eef ptties. J. Musle Fs, 4: Berry, B.W., R.L. Jseph n M.S. Stnfiel, Use f eletril stimultin, ht pressing n rrgeenn fr pressing lw-ft grun eef ptties. Met Si., 42: Bluks, J.G. n E.D. Pners, Qulity hrteristis f lw-ft frnkfurters mnufture with ptt strh, finely grun tste re n rie rn. J. Musle Fs, 7: Bluks, J.G., E.D. Pners n S. Ppim, Effet f rrgeenn n pressing n qulity hrteristis f lw-ft frnkfurters. J. Musle Fs, 8: Burne, M.C., Use f the penetrmeter fr efrmtin testing f fs. J. F Si., 38: Brewer, M.S., F.K. Mkeith n K. Britt, Ft, sy n rrgeenn effets n sensry n physil hrteristis f grun eef ptties. J. F Si., 57: Crll, J., N. Mt, G. Brett n F.J. Clmener, Bining prperties n lur f lgn susge me with vrying ft levels, prtein levels n king tempertures. Met Si., 41: Drs, F.G., M.L. Mssn n S.C. Ami, The influene f the itin f mehnilly ene pultry met n the rhelgil prperties f susge. J. F Eng., 68: Desmn, E.M., D.J. Try n D.J. Bukley, Cmprtive stuies f nn-met ingreients use in the mnufture f lw-ft eef urgers. J. Musle Fs, 3: Egert, W.R., D.L. Huffmn, D.D. Brfr n W.R. Jnes, Prperties f lw-ft grun eef ntining ptssium ltte uring eri refrigerte strge. J. F Si., 57: El-Mgli, S., S. Lri n P.M.T. Hnsen, Flvr n texture hrteristis f lw ft grun eef ptties frmulte with whey prtein nentrte. Met Si., 42: Gujrl, H.S., A. Kur, N. Singh n N.S. Shi, Effet f liqui whle egg, ft n texture sy prtein n the texturl n king prperties f rw n ke ptties frm gt met. J. F Eng., 53: Hngsprhs, P. n S. Brut, Effet f prehete whey prtein level n slt texture evelpment f pultry met tters. F Res. Int., 32: Hsu, S.Y. n H.Y. Chung, Effets f pressing ftrs n qulities f emulsifie metll. J. F Eng., 36:

8 Int. J. Pult. Si., 10 (1): 30-37, 2011 Hsu, S.Y. n S.H. Yu, Effets f phsphte n wter n qulities f lw-ft emulsifie metll. J. F Eng., 39: Hsu, S.Y. n Lung-Yueh Sun, Effets f slt, phsphtes, ptssium srte n sium erythrte n qulities f emulsifie metll. J. F Eng., 73: Hung, S.C., C.Y. Shiu, T.E. Liu, C.L. Chu n D.F. Hwng, Effets f rie rn n sensry n physi-hemil prperties f emulsifie prk metlls. Met Si., 70: Hu, N., Physihemil prperties f Mlysin hiken lls (unpulishe t). Hu, N., H.S. Yp n L.H. Yng, Prximte mpsitin, lr, texturl prfile f Mlysin hiken lls. Pk. J. Nutr., 8: Hu, N., Y.H. Shen, Y.L. Huey, R. Ahm n A. Mrih, Evlutin f physi-hemil prperties f Mlysin mmeril eef metlls. Am. J. F Tehnl., 5: Hughes, E., S. Cfres n D.J. Try, Effets f ft level, t fire n rrgeenn n frnkfurters frmulte with 5, 12 n 30% ft. Met Si., 45: Lnier, T.C., Mesurement f surimi mpsitin n funtinl prperties. In: T.C. Lnier n C.M. Lee, Surimi Tehnlgy, Mrel Dekker, In., New Yrk, pp: Lw f Mlysi, F At n Regultins. MDL Pulisher, Sn. Bh. Kul Lumpur, Mlysi. Mielnik, M.B., K. Ay, K. Rlfsen, M.R. Ellekjær n A. Nilssn, Qulity f mminute susges frmulte frm mehnilly ene pultry met. Met Si., 61: Mizutni, M., The Jpnese Quil. Lrtry Animl Reserh Sttin, Nippn Institute fr Bilgil Siene, Kuhizw, Ymnshi, Jpn. ( Chpter5JPQuil.pf): Retrieve 15/12/2009. Murphy, E.W., P.E. Criner n B.C. Grey, Cmprisn f meths fr lulting retentins f nutrients in ke fs. J. Agri. F Chem., 23: Perl, F., P. Bnt, G. Teir, R. Fre n S. Kueier, Physihemil n sensry prperties f hiken nuggets with wshe mehnilly ene hiken met: Reserh nte. Met Si., 72: Pietrsik, Z. n E.C.Y. Li-Chn, Bining n texturl prperties f eef gels s ffete y prtein, 6-rrgeenn n miril trnsglutminse itin. F Res. Int., 35: Shweigert, B.S., The nutritin ntent n vlue f met n met pruts. In Prie, J.F. n Shweigert, B.S. (Es.). The Siene f Met n Met Pruts, 2n E. Westprt, Cnnetiut: F n Nutritin Press, In., pp: Serrglu, M. n O. Degrmeniglu, Effets f ft level (5%, 10%, 20%) n rn flur (0%, 2%, 4%) n sme prperties f Turkish type metlls (kefte). Met Si., 68: Serrglu, M., G. Yiliz Turp n K. Arimve, Qulity f lw-ft metlls ntining legume flurs s exteners. Met Si., 70: Serrglu, M., Imprving lw ft metll hrteristis y ing whey pwer. Met Si., 72: Sher, P.R., P.D. Jlley, L.D. Hll n P.B. Newmn, The effet f king n the hemil mpsitin f met pruts with speil referene t ft lss. Int. J. F Si. Tehnl., 24: Trutt, E.S., M.C. Hunt, D.E. Jhnsn, J.R. Clus, C.L. Kstner, D.H. Krpf n S. Str, Chemil, physil n sensry hrteriztin f grun eef ntining 5-30% ft. J. F Si., 57: Tseng, T.F., D.H. Liu n M.T. Chen, Evlutin f trnsglutminse n the qulity f lw-slt hiken lls. Met Si., 55: Ulu, H., Effet f whet flur, whey prtein nentrte n sy prtein islte n xitive press n texturl prperties f ke metlls. F Chem., 87: Ulu, H., Effets f rrgeenm n gur gum n the king n textul prperties f lw ft metlls. F Chem., 95: Vsen, T.R., R.W. Rgers, J.D. Hllrn, J.M. Mrtin n T. Armstrng, Effets f rn n sensry, strge n mpsitinl prperties f lw ft eef slppy-jes. J. Musle Fs, 4: Ympryn, J., P. Virulhkul n S. Punthur, Effets f type n qulity f flurs use n the qulity f frzen fish lls. In Kung, H. K., Miw, K. n Slim, M. (Es.): Preeing f the Seminr n Avnes in Fishery Pst-Hrvest Tehnlgy in Suthest Asi. Suthest Asin Fisheries Develpment Centre. Chngi Pint, Singpre, pp: Yilmz, I., Effets f rye rn itin n ftty i mpsitin n qulity hrteristis f lw-ft metlls. Met Si., 67: Yilmz, I., Physihemil n sensry hrteristis f lw ft metlls with e whet rn. J. F Eng., 69: Yu, S.Y., Effet f wshing tretment n the qulity f nemipterus tlu fishlls. ASEAN F J., 9: Yu, S.Y. n S.B. Yeng, Effet f type f strh n the qulity f fishlls. In Ling, O.B., Buhnn, A. n Friz, D. (Es.). Develpment f F Siene n Tehnlgy in Suthest Asi, IPB Press, pp: