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El-Bedawey, A., El-beltagy, A., Osheba, A., Hassan, A. (2019). UTILIZATION OF POULTRY PROCESSING BY-PRODUCTS.. Menoufia Journal of Food and Dairy Sciences, 4(5), 193-194. doi: 10.21608/mjfds.2019.175365
A. A. El-Bedawey; A. E. El-beltagy; A. S. A. Osheba; Amal A.A.M. Hassan. "UTILIZATION OF POULTRY PROCESSING BY-PRODUCTS.". Menoufia Journal of Food and Dairy Sciences, 4, 5, 2019, 193-194. doi: 10.21608/mjfds.2019.175365
El-Bedawey, A., El-beltagy, A., Osheba, A., Hassan, A. (2019). 'UTILIZATION OF POULTRY PROCESSING BY-PRODUCTS.', Menoufia Journal of Food and Dairy Sciences, 4(5), pp. 193-194. doi: 10.21608/mjfds.2019.175365
El-Bedawey, A., El-beltagy, A., Osheba, A., Hassan, A. UTILIZATION OF POULTRY PROCESSING BY-PRODUCTS.. Menoufia Journal of Food and Dairy Sciences, 2019; 4(5): 193-194. doi: 10.21608/mjfds.2019.175365

UTILIZATION OF POULTRY PROCESSING BY-PRODUCTS.

Article 13, Volume 4, Issue 5, November and December 2019, Page 193-194  XML 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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