EFFECT OF POLYPHOSPHATE CHILLING AND PACKAGING ON THE QUALITY OF FRIED QUAIL STORED IN REFRIGERATOR

Effect of chilling quail carcasses in 0 (control) or 5% sodium tripoly phosphate solution for 16 h at 5 +/- 1 degrees C, prior to battering a nd deep-fat-frying (170+/-2 degrees C for 4 min), on the keeping quali ty of the product stored in high density polyethylene (330 G) or low d ensity polyethylene (250 G) pouches under refrigerated condition (5+/- 1 degrees C) for 4 weeks was evaluated. The yield of fried quail from sodium tripolyphosphate-treated carcasses was significantly (P<0.01) h igher (91.8%) than that of control (81.4%). The loss in weight of the product was lower in phosphate-treated than in control, as well as in HDPE-packed than in LDPE-packed samples. Sodium tripolyphosphate treat ment raised muscle pH by 0.3 unit, yielded more tender product, as rev ealed by lower shear force value, and retarded lipid oxidation during storage. The mean bacterial and fungal counts were fairly low (log 3.4 /g and 3.0/g, respectively) during storage. Control samples became org anoleptically unacceptable after 2 weeks, while phosphate-treated grou p remained acceptable throughout 4 weeks storage, regardless of packag ing materials.