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176557

UTILIZATION OF SPENT LAYING HEN MEAT IN PROCESSING OF SOME NEW CHICKEN PRODUCTS.

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Last updated: 26 Dec 2024

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Abstract

This study was conducted to prepare surimi from breast and leg spent hen meat and stored at -18°C for 3 months. Spent hen sausage was prepared by replacing spent hen meat in the sausage formula with 10, 20 and 30% breast and leg type surimi and stored at -18°C for 5 months. Chicken kobeba was prepared by soaking in different acidic marination solution with 5% soy sauce (lime juice: water, 1:3, v/v, propionic acid 1% and acetic acid 1%) and stored at -18°C for 5 months. The proximate composition, chemical and physiochemical properties, cooking characteristics, microbiological analysis and sensory properties of prepared products were evaluated.

DOI

10.21608/mjfds.2017.176557

Keywords

Spent hen meat, Surimi, sausage, kobeba and chemical and physical quality

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

E. H.

Last Name

Mansour

MiddleName

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Affiliation

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

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City

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Orcid

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First Name

A. S. A.

Last Name

Osheba

MiddleName

-

Affiliation

Prof. of Food Technology Research Institute, Agricultural Research Center, ACR Giza.

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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

-

Orcid

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Volume

2

Article Issue

4

Related Issue

25573

Issue Date

2017-12-01

Receive Date

2021-06-09

Publish Date

2017-12-01

Page Start

115

Page End

116

Print ISSN

2357-0792

Online ISSN

2735-3486

Article File

MJFDS_Volume 2_Issue 4_Pages 115-116.pdf

PDF . 175.1kB

Link

https://mjfds.journals.ekb.eg/article_176557.html

Detail API

https://mjfds.journals.ekb.eg/service?article_code=176557

Order

6

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 SPENT LAYING HEN MEAT IN PROCESSING OF SOME NEW CHICKEN PRODUCTS.

Details

Type

Article

Created At

23 Jan 2023