EFFECT OF REFRIGERATION STORAGE ON THE QUALITY OF QUAIL MEAT PATTIES

Abstract

Quail meat patties prepared froth deboned minced meat of Japanese quails were subjected to qualitative and organoleptic evaluations. The proximate composition of the products remained unaltered when stored at 5°C upto six' days. Rancidity evaluated by 2-thiobarbituric acid (TBA) number revealed that at 5'C die product remained unaffected. The total bacterial count per gramme was found to increase with each incremental storage period. The organoleptic evaluation revealed that the product was well acceptable and could be stored upto six days at 5" C.