دراسة بعض التغيرات النوعية في لحوم أصناف من الدجاج المحلي و المستورد المخزن بالتجميد

Abstract EN

This study is aiming to investigate the effect of freezing on some organoleptic Properties for kinds of Domestic , Imported (Turkish & Brazilian) chicken meats at each thorax and thigh pieces which stored at -18 and -22c for 150 days . Organoleptic properties analysis including total volatile nitrogen, free fatty acids, water holding capacity and pH were performed each 30 days.

Results showed that Brazilian chicken meat contain higher total volatile nitrogen and free fatty acids comparing with other kinds of chicken meats where as pH value and water holding capacity were highest in Domestic comparing with Turkish and Brazilian chicken meats.

While there are a significant (P<0.05) decrease in water holding capacity, pH and a significant(P<0.05)increase in free fatty acids and total volatile nitrogen with increasing of freezing period for all kinds of chicken meats.