Storage evaluation of frozen chicken meat from different processing plante in Khartoum State

الملخص EN

The study aimed to evaluate the storage of poultry meat from various processing plants (modem, moderate and traditional plant,) in Khartoum state.

The total of 18 frozen chicken carcasses was drawn as study sample, and were processed in different processing plants, packaged in polyethylene bags and stored at -18°C.

Evaluation included the chemical composition (protein %, fat %.

Moisture %), physical attributes (pH, rancidity and WHC), sensory attributes (taste, juiciness, flavour, appearance, tenderness, overall acceptability) and microbial quality as total bacterial count (TBC).

The results of chemical composition (protein %, fat %.

Moisture %) showed significant differences (P ≤ 0.05) among samples from the different processing plants but with the exception of fat, significant differences (P ≤ 0.05) were observed at the initial and the end of storage time at - 18°C.

Total viable count of bacteria (TVCB) as log 10 cfu/g showed significant differences (P ≤ 0.05) among the samples of the different treatments.

The pH and WHC results showed no significant differences (P ≤ 0.05) among the samples at the beginning at the end of the storage period.

Peroxide value results showed significant differences (P ≤ 0.05) during the storage time interval.

Sensory evaluation results showed significant differences (P ≤ 0.05) among samples from the different processing plants but no significant differences were observed (P ≤ 0.05) between initial and the end of storage periods at -18°C.

The findings showed that the products modern- plant had a high storage performance and high quality and safety characteristics.