El-Bedawey, A., Mansour, E., Osheba, A., Hassan, A. (2017). UTILIZATION OF SPENT LAYING HEN MEAT IN PROCESSING OF SOME NEW CHICKEN PRODUCTS.. Menoufia Journal of Food and Dairy Sciences, 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.". Menoufia Journal of Food and Dairy Sciences, 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.', Menoufia Journal of Food and Dairy Sciences, 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.. Menoufia Journal of Food and Dairy Sciences, 2017; 2(4): 115-116. doi: 10.21608/mjfds.2017.176557
UTILIZATION OF SPENT LAYING HEN MEAT IN PROCESSING OF SOME NEW CHICKEN PRODUCTS.
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.
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