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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| Format: | Thesis |
| Language: | English |
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2011
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| Online Access: | http://eprints.usm.my/41645/1/BONI_IKHLA.pdf |
| _version_ | 1797010671198535680 |
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| author | Ikhlas, Boni |
| author_facet | Ikhlas, Boni |
| author_sort | Ikhlas, Boni |
| collection | USM |
| 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. |
| first_indexed | 2024-03-06T15:23:11Z |
| format | Thesis |
| id | usm.eprints-41645 |
| institution | Universiti Sains Malaysia |
| language | English |
| last_indexed | 2024-03-06T15:23:11Z |
| publishDate | 2011 |
| record_format | dspace |
| spelling | usm.eprints-416452019-04-12T05:26:32Z 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. |
| spellingShingle | T1-995 Technology(General) Ikhlas, Boni Quality Characteristics Of Quail Meatballs |
| title | 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_short | Quality Characteristics Of Quail Meatballs |
| title_sort | quality characteristics of quail meatballs |
| topic | T1-995 Technology(General) |
| url | http://eprints.usm.my/41645/1/BONI_IKHLA.pdf |
| work_keys_str_mv | AT ikhlasboni qualitycharacteristicsofquailmeatballs |