Emam,, O. (2003). QUALITY-PROPERTIES EVALUATION OF BURGERS PROCESSED FROM SPENT -LAYING HENS MEAT. Journal of Food and Dairy Sciences, 28(6), 4823-4834. doi: 10.21608/jfds.2003.244690
O. A. Emam,. "QUALITY-PROPERTIES EVALUATION OF BURGERS PROCESSED FROM SPENT -LAYING HENS MEAT". Journal of Food and Dairy Sciences, 28, 6, 2003, 4823-4834. doi: 10.21608/jfds.2003.244690
Emam,, O. (2003). 'QUALITY-PROPERTIES EVALUATION OF BURGERS PROCESSED FROM SPENT -LAYING HENS MEAT', Journal of Food and Dairy Sciences, 28(6), pp. 4823-4834. doi: 10.21608/jfds.2003.244690
Emam,, O. QUALITY-PROPERTIES EVALUATION OF BURGERS PROCESSED FROM SPENT -LAYING HENS MEAT. Journal of Food and Dairy Sciences, 2003; 28(6): 4823-4834. doi: 10.21608/jfds.2003.244690
QUALITY-PROPERTIES EVALUATION OF BURGERS PROCESSED FROM SPENT -LAYING HENS MEAT
Faculty of Speclfled Education, Senha, Zagazlg University
Abstract
Spent laying hens have a low economic value. especially. after the end 01 its ability lor laying eggs. Since. their meats are tough. firm and less ftavor; $0 it is ditlicolt 10 consume their meats in the natural form. The present Investigation is designated 10 achieve the maximum benents of huge amounts of these hens for burger industry.
The evaluation of the nutritional quality of prepared burgers from spent-laying hens during freezing-storage period at -18°C for 4 months was studied. Sodium pyrophosphate and various natural-binding materials such as akin emulsl"n, pectin and guar gum were used. Results indicated that chemical compo5Jfion of spent-layIng hens W3$ different from muscle to another.
Chemical compositlon of burger samples was In the permissible levels according to Ihe Egyptian standards. During Frolen storage perlod. moisture and protein contents were sllghtly decreased. In contrast, fat, aslh and carbohydrate contents showed apparent increase. Sodium pyrophosphate treatment reduced the loss of protein solubility, drip and cooking loss. Besides, It improved WHC and plasUcity.Total volatile·nitrogen basis and TBA values were increased with the increment of storage time, but pyrophosphate led 10 the decrease of both.
Microbiological populations were decreased by storage. Samplas treated with pyrophosphate wera less microbial counts than control and they were at the permissible fevels. Overall-acceptability scores indicated that all burgers were accepted organoleptically.
Finaly, it could ~ concluded thaI no evidence of spoilage 01 deleriorative changes was detected in all burger samples even after 4 months of frozen storage at • 18·C. and it was also found thaI formula (5) was the best one.
View on SCiNiTO
Top