Quality and safety assessment of locally produced marinated chicken shish | ||||
| Veterinary Medical Journal (Giza) | ||||
| Volume 61, Issue 4, October 2015, Page 21-28 PDF (2.8 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/vmjg.2015.385477 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Ghada Esmail* ; Hussein Mohamed; Hayam Mansour; Gehan Kassem | ||||
| Dept. of Food Hygiene, Facult. of Vet. Med. Cairo University. | ||||
| Abstract | ||||
| 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. | ||||
|
Statistics Article View: 75 PDF Download: 32 |
||||
