تأثير غمر قطع لحم الصدر بالمستخلصات المائية للشاي الأخضر و البصل الأحمر و خل التمر على الصفات النوعية لفروج اللحم

Abstract EN

the aim of this study was to evaluate the effect of Vinegar dates, extracts of green tea and red onions on some quality and sensory characteristics to prolong keeping frozen meat, as it was immersion broiler breast fillets in a solution of vinegar dates(T2) ( pH=3) , %10 green tea extract (T3) and %10 red onions extract(T4) for one hour and then drove out the broiler breast fillets and then stored in the freezer temperature -18 for 0 , 14 , 28 days, and underwent some tests measure the physical, chemical and sensory.

The results showed that the use of solution Vinegar dates, green tea extract and red onions extract, led to a significant decrease (p<0.05) in the drip loss , cooking loss , metmyoglobin pigment values, Thiobarbutiric acid ( TBA ) value and significant increase (p <0.05) in the, myoglobin pigment values and improved the water holding capacity also the results indicated asignificant improvement in the quality and sensory characteristics to broiler breast fillets.