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175365

UTILIZATION OF POULTRY PROCESSING BY-PRODUCTS.

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Last updated: 26 Dec 2024

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Abstract

This study was carried out to evaluate the effect of adding natural additives (rosemary, cardamom and liquid smoke) and their levels (0.5 or 1.0%) on chemical composition, chemical, physical, microbiological and organoleptic properties of duck and chicken liver pastes during cold storage at 4±1ºC up to 25 days. Rosemary liver paste had significantly lower (p ≤ 0.05) TVN, TBA, PV and AV values, total bacteria and spore-forming bacteria. Chicken burger prepared by replacing chicken meat with 20, 40 and 60% of some by-products such as gizzard and mechanical deboned chicken meat (MDCM) and stored at -18±1ºC for 6 months. Chicken burger formulated with gizzard had significantly higher (p ≤ 0.05) moisture content, crude protein, total ash, cooking loss and shrinkage but significantly lower TVN, TBA, PV, pH, water holding capacity and plasticity than chicken burger formulated with MDCM.

DOI

10.21608/mjfds.2019.175365

Keywords

Chicken burger, Chicken meat, Gizzard, mechanical deboned chicken meat

Authors

First Name

A. A.

Last Name

El-Bedawey

MiddleName

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Affiliation

Prof. of Food Science and Technology, Fac. of Agric., Menoufia Univ.

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Orcid

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First Name

A. E.

Last Name

El-beltagy

MiddleName

-

Affiliation

Prof. of Food Science and Technology, Fac. of Agric., Menoufia Univ.

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Orcid

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First Name

A. S. A.

Last Name

Osheba

MiddleName

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Affiliation

Head Researches of Meat and Fish Technology, Food Technology Research Institute, Agricultural Research Center.

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City

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Orcid

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First Name

Amal A.A.M.

Last Name

Hassan

MiddleName

-

Affiliation

Lecturer of Food Science and Technology, Fac. of Agric., Menoufia Univ.

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-

City

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Volume

4

Article Issue

5

Related Issue

18692

Issue Date

2019-12-01

Receive Date

2021-06-05

Publish Date

2019-12-01

Page Start

193

Page End

194

Print ISSN

2357-0792

Online ISSN

2735-3486

Article File

MJFDS_Volume 4_Issue 5_Pages 193-194.pdf

PDF . 262.5kB

Link

https://mjfds.journals.ekb.eg/article_175365.html

Detail API

https://mjfds.journals.ekb.eg/service?article_code=175365

Order

13

Type

original papers

Type Code

1,406

Publication Type

Journal

Publication Title

Menoufia Journal of Food and Dairy Sciences

Publication Link

https://mjfds.journals.ekb.eg/

MainTitle

UTILIZATION OF POULTRY PROCESSING BY-PRODUCTS.

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Article

Created At

23 Jan 2023