Avaliação das características físico-químicas e sensoriais da carne de codorna de postura (Coturnix coturnix japônica) arraçoadas com diferentes níveis de cálcio

Abstract

The coturnicultura arouses interest because the quail shows rapid growth, high productivity and low investment. However, production quail cutting is still small in Brazil, generating a product with a high market price. However, the production of quail posture is great and after the reproductive period, they are discarded, so the aim of this study was to characterize the meat and mechanically separated meat of quail posture, so it can takes them in human nutrition. 400 Japanese quail (Coturnix coturnix japonica) were used, with 50 weeks of age. Birds were distributed in a completely randomized block with 05 treatments (T1: 2.95% calcium; T2: 3.25% calcium; T3: 3.55% calcium; T4: 3.85% calcium; T5 : 4.15% calcium) and 10 replications of 8 birds per cage. Treatments were analyzed for proximate composition, calcium content, pH analysis, texture analysis, instrumental color analysis, microbiological and sensory (overall acceptability, texture and purchase intent). Data were subjected to analysis of variance comparison of means (Tukey test) at the 5% level of significance. The levels of proteins and lipids in meat obtained were lower than the levels reported in the literature in chicken meat and the protein content was lower than those reported in quail meat cutting. In the analysis of calcium, the calcium levels in the different treatments, however, mechanically separated meat showed significant difference, it was concluded that the addition of calcium causes the quail absorb calcium mainly depositing bone in its composition. Even with the increased calcium content, and this parameter being evaluated based on both RDC 12 - ANVISA, the CMS was adequate. Microbiological analyzes confirmed the suitability of meat to the standard required by Brazilian legislation for consumption. In relation to color-related parameters, only the C * parameter showed different between the meat of quail posture (treatment 1) and the commercial meat statistically significant difference. In texture analysis, the quail meat had higher than that of quail meat of commercial value, concluding that the studied meat is less tender. In sensory analysis, through acceptance testing and purchase intent observed significant differences between the quail meat and commercial meat. In the analysis of the chemical composition of minced quail noted the appropriateness of RDC 12 - (ANVISA, 2001), which regulates the rates accepted for CMS birds, thus enabling their use in meat products.