The objective of this study was Co assess some quality and safety parameters of marinated
chicken shish in Cairo markets. A total of 33 marinated chicken shish (15 raw chilled marinated
chicken shish '", 10 raw frozen marinated chicken shish "RFCS" and 8 half cooked frozen chicken
shish "HCFCS") were examined for their sensory attributes, deterioration criteria (pH,
Thiobarbituric acid value "TBA™ and Total volatile basic nitrogen "TVBN") and bacterial load.
The results revealed that all marketed chicken shish samples were of low sensorial scores. The odor
(raw samples) and flavor (cooked samples) scores were lower than the acceptable scores (3.5). The
TBA values of all examined samples were higher than the acceptable values for meat products (0.9
mg/ kg). The pH values of RCCH and the TVBN values of all samples were borderline. Ihe
hacterial examination revealed that the count of aerobic bacterial, psychrotrophic,
enterobacteriaceae, total staphylococci and coliforms of chilled marinated chicken shish were
significantly (P<0.05) higher than those of raw and half cooked marinated chicken shish.