Behavior of Quail Meat During Thermal Processing and Technological Implications: a Review

Abstract

Quail meat (Coturnix coturnix japonica) is a valuable source of animal protein, with nutritional properties superior to other poultry species, including a high content of polyunsaturated fatty acids, essential amino acids, and micronutrients. Despite a steady increase in global quail production, the behavior of this species’ meat during thermal processing remains poorly documented in the scientific literature, which motivates the present review. This paper synthesizes the available data on the physicochemical, structural, and sensory changes induced in quail meat by the main cooking methods (boiling, frying, roasting, grilling, and sous-vide), with emphasis on three key aspects: cooking losses and water-holding capacity, reported in the literature in the range of 10.0-34.2% depending on the method and temperature applied; texture modifications resulting from the denaturation of myofibrillar proteins (myosin and actin) and the solubilization of collagen; and the formation of volatile compounds through the Maillard reaction and lipid oxidation, with direct implications for the sensory profile of the final product. The literature analysis indicates that, at internal temperatures of 70-75°C, quail meat reaches optimal food safety parameters while maintaining moderate cooking losses and acceptable sensory texture. High-temperature, short-time methods (grilling, frying) promote the Maillard reaction and the generation of characteristic aroma compounds, whereas low-temperature, long-time methods (sous-vide) minimize cooking losses and improve tenderness. The paper highlights the need for dedicated experimental research on this species to optimize thermal processing parameters for both technological and gastronomic applications.