Stability of pre-fried chicken, quail and chicken nuggets with mechanically separated meat (MSM) from quail

Abstract

The creation of quails has increased in Brazil and in the world, for the production of meat and eggs. However, industries have not invested in the use of slaughter by-products. The objective was to investigate the stability of pre-fried chicken nuggets, quail and chicken with mechanically separated meat of quail nuggets. Initially, the color of the quails and dough were analyzed, and the yield of mechanically separated meat was calculated. The nuggets were developed and the centesimal composition was determined. Soon after, analyses of pH, water activity, lipid oxidation (TBARS, substances reactive to thiobarbituric acid), internal and external color, quantification of enterobacteria and psychrotrophs, were carried out at times 0, 15, 30 and 45 days of storage at - 18ºC. It was observed that the external color of the quails is light and the internal dark, and the yield of mechanically separated meat was 50%. The color of quail and chicken dough with mechanically separated meats is darker than chicken. In the centesimal analyses, chicken nuggets had higher protein contents (14.76%); and chicken nuggets with mechanically separated meat lower moisture contents (47.91%) and higher carbohydrate values (30.05%). During storage of the nuggets, there was a drop in pH, an increase in lipid oxidation; the outer color was preserved and the inner one darker. The microbiological quality was satisfactory. In this way, this evidence contributes to reducing environmental impacts, with the reuse of by-products from quail, in addition to being a protein and exotic source used in gastronomy.