دراسة تأثير الخزن المبرد لقطعيات الدجاج المغلفة بالأغلفة القابلة للأكل و المصنعة محليا من كيراتين ريش الدجاج في التركيب الكيميائي للحم القطعيات

الملخص EN

This study aimed to determine the efficacy of coating three broiler chicken pieces (breast, thigh and drumsticks) with locally made edible biofilms chemical composition.

The coat was made from keratin isolated from broiler chicken feathers.

The samples then were stored at three different period of times.

A total of 35 meat broths were used at the age of marketing and after extracting the pieces, distributed to nine treatments in a laboratory experiment consisting of two factors: storage for periods 0, 7 and 14 days and packing with keratin (2.5 and 5 gm).

The first three were not stored and were unpackaged and wrapped in an edible package containing 2.5 g (T1, T2 and T3) respectively, and the following three treatments were stored for 7 days in a manner similar to the first three treatments (T4, T5 and T6), respectively, and the last three treatments were stored and stored for 14 days Same as previous transactions (T7, T8 and T9), on Respectively.

The results of the study showed the chemical analysis of the meat in the percentage of protein, fat and ash in the plots in storage alone.

All the segments (breast, thigh and drum stick) significantly increased on day 14 of storage and showed a significant decrease in all non-stocked herds in the calculation of the packaging effect alone, there were no significant differences in all segments (chest, thigh, and drum stick), which were not coated and also coated in the protein ratio.

When calculating the overlap between storage and packaging, there was a significant increase in the fat and ash ratio in the treatments (non-coated and stored for 14 days) All the products are coated and stored, regardless of the storage period and the amount of protein used in the packaging.

This increase is due to the loss of moisture in the non-coated parts and the increase of the solids.

The storage and packaging process also have a role in influencing the humidity.

M stages of storage, due to increased moisture loss from meat cuttings while packing to maintain moisture content because of Reservation properties owned by the wrappings to reduce moisture loss in the proportion of working