Optimizing marination methodology, holding temperature, and holding time to upgrade the physicochemical and sensorial attributes of Japanese quail (Coturnix japonica) breast fillets

The aim was to optimize the effect of meat marination method (unmarinated, tumbling, injection, and immersion), holding temperature (4 oC and 8 oC), and holding time (4 h, 8 h, and 12 h) on the physicochemical and sensorial properties of Japanese quail (Coturnix japonica) breast fillets. Ninety-six deboned breast fillets (mean weight ± SD; 10 g ± 2) from 42-day-old unsexed Japanese quails were marinated. Injection marination showed the highest uptake (p < 0.05). The method × temperature × time interaction (p < 0.05) was significant for cooking yield, meat pH, hardness, cooking loss, and surface color lightness (L*). The highest pH (p < 0.05) was reported when the unmarinated control was retained for 8 h. Tumbling marinated meat when held for 12 h at 8 oC yielded the maximum cooking yield (60.3%). The cooking loss was minimal in unmarinated, tumbled, and immersion-marinated meat when held for 12 h. Irrespective of the temperature, 4-h holding time caused the minimum meat hardness in all four treatments. Tumble-marinated meat when held for 12 h at 8 oC resulted in the minimum cooking loss, hardness, and lightness (L*), as well as the maximum cooking yield. Meat when held at 4 oC for 4 h following injection marination had the highest scores for color, aroma, marinade penetration, flavor, and overall acceptability. In conclusion, quail breast fillets when tumble-marinated and held at 8 oC for 12 h were the best in terms of overall meat quality. Quail breast fillets held for 4 h at 4 oC following injection marination were rated highest by the panelists.