Journal of Food Processing & Technology

Sensory and physical quality of chilled chicken meat in Ismailia markets

International Conference and Exhibition on Food Processing & Technology

November 22-24, 2012 Hyderabad International Convention Centre, India

Ali Meawad Ahmed, Soad A. S. Ismail, Gamal El-Masry and Fadwa Fathy

Accepted Abstracts: J Food Process Technol

Abstract:

Parameters of sensory and physical characteristics of chicken meat are so critical for consumer selection that challenges poultry producers to do great efforts to produce chickens with the appropriate quality for a particular. Therefore, a total of 96 chilled chickens were used in the study to evaluate their sensory and physical quality. Chickens carcasses (1050 to 1350 g dressed weight) were purchased from a different Ismailia markets, Egypt, on day of slaughter. All samples were stored at 3?1?C. The samples were randomly subdivided into 6 subgroup (n=16) and evaluated daily for color, odor, cooking loss and moisture content for six days of chilling storage period until the end of approved shelf-life. The mean color (L*, a*, b*) values were 199.77 ?4.47, 124.09 ?1.03, 140.07 ?2.45 at day 0 where it attained to 189.60 ?1.34, 126.77 ?0.25, 133.17 ?0.32 at day 5 respectively. There were significant (P<0.05) variation in all color coordinates (L*, a* and b*) among the examined chicken meat samples stored at 3?1?C allover the chilling storage period. The results indicate that the odor of examined chicken meat samples stored at 3?1?C remained unchanged for days 0, 1, and 2, whereas days 3, 4, and 5 of storage period had more noticeable off-odors. The examined samples lost about 24.5% of its original weight during cooking at day 0, after that the cooking loss gradually increased to reach 32.5, 32.2, 33.7 and 35.6% after chilling storage at day 1, 2, 3 and 4 respectively, whereas at day 5 had, on average, 37.0% cooking loss for the examined samples. The mean moisture content values of examined samples were 77.71 ?0.35, 72.37 ?1.58, 73.16 ?0.62, 73.2 ?0.68, 70.43 ?1.44, and 72.05 ?0.7 at 0, 1, 2, 3, 4, and 5 day respectively. In conclusion, several deteriorative changes occurred in sensory and physical parameters of the chicken meat along the chilling storage period. These deteriorative changes mainly depend on the initial quality of chicken meat directly after processing.

Biography :

Ali Meawad Ahmed has completed his Ph.D at the age of 29 years from Suez Canal University with cooperation of Virginia Polytechnic and State University, USA (Egyptian Mission). He is a professor of Food Hygiene. He was a chief of Food Hygiene department and now he is a Vice Dean of Faculty of Veterinary Medicine, Suez Canal University. He follows the scientific school that fervors food safety, meat hygiene, meat technology, meat microbiology, fish hygiene, and poultry hygiene. He has published more than 39 papers in local and international journals.