Improving the Quality of Some Chicken Products with Some chemical Treatments | ||
| Annals of Agricultural Science, Moshtohor | ||
| Article 3, Volume 57, Issue 4, December 2019, Pages 971-978 PDF (427.15 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/assjm.2019.100479 | ||
| Author | ||
| Zoubida M Awad* | ||
| Food Technol. Dept. Fac. Agric. Benha Univ., Egypt. | ||
| Abstract | ||
| The aim of this study choose the best chemical treatments for improvement the quality of chicken products such as chicken breast and chicken thigh meat, to increase the shelf life by decrease the contamination with microorganisms. So, the some chemical materials (Sodium lactate, Sodium benzoate, Lactic acid and Tri Sodium Phosphate) are used for preparation the chemical solution at several concentrations for soaking the chicken products at several periods to choose the best chemical solution and soaking time for treated chicken products. Chemical analysis, physicochemical properties, freshness tests, microbiological examination and sensory evaluation are done. The obtained data showed that the second solution which contain (lactic acid 1.5% + sodium benzoate 0.5% + tri-sodium phosphate 1.5%) and fourth solution: (lactic acid 3% + sodium benzoate 0.5% + tri-sodium phosphate 2.5%) were high reducing the microbial load and eliminating microbes. The obtained data showed that the best solutions were Sol.(2) ,Sol.(4),Sol.(3) and Sol.(1),respectively and soaking time was 45 min. Results revealed that the use of optimum combinations of chemical preservative under investigation eliminated the largest possible number of microbes and improved the quality of the chickens product. Finally it is recommended that, the results of this research could be applied in factories to improve the quality of processed chicken products and reduce the microbial load. | ||
| Keywords | ||
| Chicken; breast; thigh; shelf life; chemical preservatives | ||
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