Qualitative and chemical evaluation of nano clove extract and study of its effect on the quality of minced local chicken meat stored for different periods

Abstract EN

This study aimed to evaluate the chemical evaluation of local minced chicken meat preserved in polyethylene casings treated with nano clove extract.

The study included six treatments with different concentrations added to polyethylene bags: the first treatment (A) as a control treatment (without addition), the second treatment (B) nano-zinc at a concentration of 20 mg/ml, and the third treatment (B1) clove alcohol extract at a concentration of 100 mg/ml.

The fourth treatment (B2) clove alcohol extract 125 mg / ml, the fifth treatment (B3) nano-zinc (20 mg / ml) with the lowest concentration of clove alcohol extract (100 mg / ml) at a ratio (1-1), the sixth treatment (B4) zinc Nano (20 mg/ml) with the highest concentration of clove alcohol extract (125 mg/ml) at a ratio (1-1), minced chicken meat was kept in these treated bags separately and stored for periods of (10, 5, 0) days by refrigerationand some chemical tests were done for her, and the results of this study were as follows: 1- The sixth treatment (B4) showed a significant increase (P<0.05) in the percentages of both moisture and protein of chicken meat during the different cold storage periods compared with the control treatment.2- The results of the different addition treatments showed a significant decrease (P<0.05) on the percentage of fat and ash.