UTILIZATION OF SPENT LAYING HEN MEAT IN PROCESSING OF SOME NEW CHICKEN PRODUCTS.

Document Type : original papers

Authors

1 Prof. of Food Science and Technology, Fac. of Agric., Menoufia Univ.

2 Prof. of Food Technology Research Institute, Agricultural Research Center, ACR Giza.

3 Lecturer 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.

Keywords

Menoufia Journal of Food and Dairy Sciences
Volume 2, Issue 4 - Serial Number 4
November and December 2017
Pages 115-116

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