Rationale for the use of quail meat in the production of food products for special purposes
https://doi.org/10.47370/2072-0920-2023-19-4-126-133
Abstract
As a result of scientific research carried out on the materials and technical base of KubSAU named after. I.T. Trubilin and MSTU technological parameters and biological value of quail meat has been studied. Texas broiler quails, which were raised on a farm in the Krasnodar Territory, were slaughtered. The rationale for the use of Texas broiler quail meat in the technology of special-purpose meat products has been given. Studies of technological properties showed that the slaughter yield of an uneviscerated carcass is on average 85%. The yield of boneless meat was assessed in two ways: after gutting and after blanching the carcass, which showed that the yield of boneless meat after blanching was higher by 16.87 g, which was explained by a more thorough separation of muscle tissue from the bones. The results provided the basis for the use of blanching of whole carcasses in the production technology of special products based on quail meat. The recipe composition of meat cream based on quail meat and offal was modeled. Experimental batches were developed, followed by a tasting assessment and calculation of nutritional value, which showed high results, which justified the use of Texas broiler quail meat for the production of products for both general and special purposes.
About the Authors
A. M. Patieva
FSBEI HE «Kuban State Agrarian University named after I.T. Trubilin»
Russian Federation
Russian Federation
Alexandra M. Patieva, Dr Sci. (Agriculture), Professor, the Department of Technology of Storage and Processing of Livestock Products
13 Kalinin str., Krasnodar, 350044
tel.: +7 (988) 244 42 52
Z. N. Khatko
FSBEI HE «Maikop State Technological University»
Russian Federation
Russian Federation
Zuret N. Khatko, Head of the Department of Food Technology and Catering, Faculty of Agricultural Technologies
191 Pervomaiskaya str., Maikop, 385000
tel.: +7 (988) 477 12 19
S. V. Patieva
FSBEI HE «Kuban State Agrarian University named after I.T. Trubilin»
Russian Federation
Russian Federation
Svetlana V. Patieva, PhD (Engineering), Associate Professor, the Department of Technology of Storage and Processing of Livestock Products
13 Kalinin str., Krasnodar, 350044
tel.: +7 (988) 247 10 01
A. V. Zykova
FSBEI HE «Kuban State Agrarian University named after I.T. Trubilin»
Russian Federation
Russian Federation
Alena V. Zykova, Postgraduate student
13 Kalinin str., Krasnodar, 350044
tel.: +7 (965) 459 91 60
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Review
For citations:
Patieva A.M., Khatko Z.N., Patieva S.V., Zykova A.V. Rationale for the use of quail meat in the production of food products for special purposes. New Technologies. 2023;19(4):126-133. (In Russ.) https://doi.org/10.47370/2072-0920-2023-19-4-126-133
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