UTILIZATION OF POULTRY PROCESSING BY-PRODUCTS. | ||||
| Menoufia Journal of Food and Dairy Sciences | ||||
| Article 13, Volume 4, Issue 5, November and December 2019, Page 193-194 PDF (256.34 K) | ||||
| Document Type: original papers | ||||
| DOI: 10.21608/mjfds.2019.175365 | ||||
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| Authors | ||||
| A. A. El-Bedawey1; A. E. El-beltagy1; A. S. A. Osheba2; Amal A.A.M. Hassan3 | ||||
| 1Prof. of Food Science and Technology, Fac. of Agric., Menoufia Univ. | ||||
| 2Head Researches of Meat and Fish Technology, Food Technology Research Institute, Agricultural Research Center. | ||||
| 3Lecturer of Food Science and Technology, Fac. of Agric., Menoufia Univ. | ||||
| 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. | ||||
| Keywords | ||||
| Chicken burger; chicken meat; gizzard; mechanical deboned chicken meat | ||||
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