UTILIZATION OF SPENT LAYING HEN MEAT IN PROCESSING OF SOME NEW CHICKEN PRODUCTS.
El-Bedawey, A., Mansour, E., Osheba, A., Hassan, A. (2017). UTILIZATION OF SPENT LAYING HEN MEAT IN PROCESSING OF SOME NEW CHICKEN PRODUCTS.. EKB Journal Management System, 2(4), 115-116. doi: 10.21608/mjfds.2017.176557
A. A. El-Bedawey; E. H. Mansour; A. S. A. Osheba; Amal A.A. M. Hassan. "UTILIZATION OF SPENT LAYING HEN MEAT IN PROCESSING OF SOME NEW CHICKEN PRODUCTS.". EKB Journal Management System, 2, 4, 2017, 115-116. doi: 10.21608/mjfds.2017.176557
El-Bedawey, A., Mansour, E., Osheba, A., Hassan, A. (2017). 'UTILIZATION OF SPENT LAYING HEN MEAT IN PROCESSING OF SOME NEW CHICKEN PRODUCTS.', EKB Journal Management System, 2(4), pp. 115-116. doi: 10.21608/mjfds.2017.176557
El-Bedawey, A., Mansour, E., Osheba, A., Hassan, A. UTILIZATION OF SPENT LAYING HEN MEAT IN PROCESSING OF SOME NEW CHICKEN PRODUCTS.. EKB Journal Management System, 2017; 2(4): 115-116. doi: 10.21608/mjfds.2017.176557

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

Menoufia Journal of Food and Dairy Sciences
Article 6, Volume 2, Issue 4, November and December 2017, Page 115-116  XML PDF (171 K)
Document Type: original papers
DOI: 10.21608/mjfds.2017.176557
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Authors
A. A. El-Bedawey1; E. H. Mansour1; A. S. A. Osheba2; Amal A.A. M. Hassan3
1Prof. of Food Science and Technology, Fac. of Agric., Menoufia Univ.
2Prof. of Food Technology Research Institute, Agricultural Research Center, ACR Giza.
3Lecturer of Food Science and Technology, Fac. of Agric., Menoufia Univ.
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.
Keywords
Spent hen meat; surimi; sausage; kobeba and chemical and physical quality
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