Fractionation of Amino Acids and Fatty Acids of Fresh Local and Frozen Imported Chicken Meat
Hasanin, F., Maghraby, O., Mostafa, A. (2015). Fractionation of Amino Acids and Fatty Acids of Fresh Local and Frozen Imported Chicken Meat. EKB Journal Management System, 29(2), 17-22. doi: 10.21608/bvmj.2015.31540
Fatin S. Hasanin; Omayma M.A.L. Maghraby; Ahmed M. Mostafa. "Fractionation of Amino Acids and Fatty Acids of Fresh Local and Frozen Imported Chicken Meat". EKB Journal Management System, 29, 2, 2015, 17-22. doi: 10.21608/bvmj.2015.31540
Hasanin, F., Maghraby, O., Mostafa, A. (2015). 'Fractionation of Amino Acids and Fatty Acids of Fresh Local and Frozen Imported Chicken Meat', EKB Journal Management System, 29(2), pp. 17-22. doi: 10.21608/bvmj.2015.31540
Hasanin, F., Maghraby, O., Mostafa, A. Fractionation of Amino Acids and Fatty Acids of Fresh Local and Frozen Imported Chicken Meat. EKB Journal Management System, 2015; 29(2): 17-22. doi: 10.21608/bvmj.2015.31540

Fractionation of Amino Acids and Fatty Acids of Fresh Local and Frozen Imported Chicken Meat

Benha Veterinary Medical Journal
Article 3, Volume 29, Issue 2, December 2015, Page 17-22  XML PDF (281.55 K)
Document Type: Original Article
DOI: 10.21608/bvmj.2015.31540
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Authors
Fatin S. Hasanin1; Omayma M.A.L. Maghraby2; Ahmed M. Mostafa2
1Food Control Dept., Fac. Vet. Med., Benha University
2Food Hygiene Dept., Animal Health research Institute, Dokki
Abstract
Sixty random samples of fresh local and frozen imported chicken meat (30 of each) were collected for
fractionation of amino and fatty acids. The results showed that the fresh local chicken meat had the
highest content of Histidine (3.27 %), Isoleucine (4.81%), Leucine (7.63%), Lysine (9.08%),
Phenylalanine (4.32%), Methionine (2.56%), Threonine (3.91%), Tryptophan (0.35%), Glycine (4.75%)
and Valine (4.74%). In the same time, the frozen imported chicken meat had the highest content of
Alanine (5.76%), Arginine (6.28%), Aspartic acid (9.02%), Glutamic acid (16.24%), Serine (4.17%)
and Tyrosine (3.43%). Total Mono-Unsaturated Fatty acids in the examined fresh local and frozen
imported chicken meat samples were (1996 and 1749 mg/100 g fat), total poly-unsaturated fatty acids
were (976and 910 mg/100 g fat), and total saturated fatty acids were (1657 and 1892 mg/100 g fat),
respectively. Finally, the fresh local chicken meat had a higher nutritive value and lower shelf-life than
the frozen imported chicken meat.
Keywords
Amino acids; fatty acids; Chicken meat
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