الفهرس | Only 14 pages are availabe for public view |
Abstract Twelve samples each of chicken burger; chicken sausage and chicken ham were examined to determine its quality. The results revealed that the samples had deteriorated sensory attributes, high fat, very low protein and high moisture content as well as very high bacteriological load than normal level. The experimental work included the production of chicken burger and chicken sausage using chicken skin only (control), comminuted chicken skin, untreated chicken skin emulsion, chemically treated chicken skin emulsion, sodium alginate, gum Arabic and oat flour. The results indicated that incorporation of chemically treated skin emulsion significantly reduced microbial load beside the elimination of both E. coli and Salmonellae. While the use of Sodium alginate, gum Arabic and oat flour significantly improved the nutritional attributes, physicochemical parameters, bacteriological quality as well as the sensory characteristics of experimentally produced chicken meat products, with slight impact for oat flour on the colour, odour, flavour and texture. |