تأثير إضافة عصير الطماطم الطازج على الصفات الفيزيائية والحسية لخليط برقر لحم الإبل والدجاج

الملخص EN

This study was conducted in November 2022.

Faculty of Veterinary Medicine and agricultural sciences، Microbiology Laboratory.

With the aim of demonstrating the effect of adding different percentages of tomato meat to which chicken meat was added in Physical and sensory characteristics.

Five treatments were included (0 = T1، 25 = T2، 30 = T3، 4 = 35T، 40 = 5T) % of chicken meat instead of camel meat.

The results can be summarized as follows: The results of the physical characteristics analysis showed that adding juice Tomatoes and an increase in the percentage of chicken meat.

There were no significant differences between the treatments in the characteristic of weight before cooking.

As for the loss in weight after cooking، the lowest value was recorded for the T5 treatment, which amounted to 33.

As for the characteristic of the change record any significant difference، while the last two treatments they recorded a significant difference.

As for the change in diameter after cooking, the treatment T2 recorded the highest significant difference and its value was 7.75 compared to the rest of the treatments، while the two treatments T4 and T5 recorded the least significant difference، which are 6, 6.5, respectively.

The results of the sensory traits analysis also showed that there were no significant differences between the coefficients in the color property، and as for texture، there were no significant differences between T5, T2, and T1, with a value of 6.5.

While the two treatments, T4 and T3، recorded a significant difference، recording the lowest values، as their values were 2.5 and 1.5، respectively.

While the flavor recorded the highest percentage in treatment T5 with a value of 7.5, while treatment T4 recorded the least significant difference.

In terms of juiciness, not all treatments recorded significant differences.

As for the general acceptance، the results showed the superiority of the T5 treatment over the rest of the treatments، recording the highest significant difference with a value of 7.5.