STUDY ON SOME ORGANOLEPTIC CHANGES OF LOCA L AND IMPORTED FROZEN CHICKEN MEATS

STUDY ON SOME ORGANOLEPTIC CHANGES OF LOCA L AND IMPORTED FROZEN CHICKEN MEATS

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 ni...

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Main Authors: L. Al-Doori, F. Tamerkhan
Format: Article
Language:Arabic
Published: College of Agriculture 2008-03-01
Series:Mesopotamia Journal of Agriculture
Online Access:https://magrj.mosuljournals.com/article_27590_5c630c7a201c945a15eee4ad2c1eea27.pdf
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spelling doaj-929a7f7da8ed4dd29354f4467087dd6f2020-11-25T03:23:46ZaraCollege of AgricultureMesopotamia Journal of Agriculture1815-316X2224-97962008-03-013619510710.33899/magrj.2008.2759027590STUDY ON SOME ORGANOLEPTIC CHANGES OF LOCA L AND IMPORTED FROZEN CHICKEN MEATSL. Al-Doori0F. Tamerkhan1Food Sci.Dept., College of Agric. And Forestry , Univ. of Mosul, IraqFood Sci.Dept., College of Agric. And Forestry , Univ. of Mosul, IraqThis 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.https://magrj.mosuljournals.com/article_27590_5c630c7a201c945a15eee4ad2c1eea27.pdf
collection DOAJ
language Arabic
format Article
sources DOAJ
author L. Al-Doori
F. Tamerkhan
spellingShingle L. Al-Doori
F. Tamerkhan
STUDY ON SOME ORGANOLEPTIC CHANGES OF LOCA L AND IMPORTED FROZEN CHICKEN MEATS
Mesopotamia Journal of Agriculture
author_facet L. Al-Doori
F. Tamerkhan
author_sort L. Al-Doori
title STUDY ON SOME ORGANOLEPTIC CHANGES OF LOCA L AND IMPORTED FROZEN CHICKEN MEATS
title_short STUDY ON SOME ORGANOLEPTIC CHANGES OF LOCA L AND IMPORTED FROZEN CHICKEN MEATS
title_full STUDY ON SOME ORGANOLEPTIC CHANGES OF LOCA L AND IMPORTED FROZEN CHICKEN MEATS
title_fullStr STUDY ON SOME ORGANOLEPTIC CHANGES OF LOCA L AND IMPORTED FROZEN CHICKEN MEATS
title_full_unstemmed STUDY ON SOME ORGANOLEPTIC CHANGES OF LOCA L AND IMPORTED FROZEN CHICKEN MEATS
title_sort study on some organoleptic changes of loca l and imported frozen chicken meats
publisher College of Agriculture
series Mesopotamia Journal of Agriculture
issn 1815-316X
2224-9796
publishDate 2008-03-01
description 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.
url https://magrj.mosuljournals.com/article_27590_5c630c7a201c945a15eee4ad2c1eea27.pdf
work_keys_str_mv AT laldoori studyonsomeorganolepticchangesoflocalandimportedfrozenchickenmeats
AT ftamerkhan studyonsomeorganolepticchangesoflocalandimportedfrozenchickenmeats
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