Production of Value-Added Meat Patties from Spent Hen Meat by Addition of Kiwi and Pineapple Extracts
Production of Value-Added Meat Patties from Spent Hen Meat by Addition of Kiwi and Pineapple Extracts
Amal G. Abdelrahman1, Nabil A. Yassien1, Hussein M.H. Mohamed1, Khaled S. Tolba2, Heba H.S. Abdel-Naeem1*
ABSTRACT
Adding value to broiler-spent hen meat by enhancing its texture properties using natural tenderizers will not only provide a good affordable source of protein but will also provide economic benefits to the poultry meat industry. Therefore, this study aims to appropriate utilization of this meat to produce less expensive and highly nutritious value-added chicken meat patties. In this context, five groups of spent hen meat patties were formulated as follows: The first and 2nd groups were treated with 5 % and 7 % of kiwi extract, the 3rd and 4th groups were treated with 5 % and 7 % of pineapple extract, meanwhile, the 5th group was treated with a mixture of those extracts (5% kiwi + 5 % pineapple) in addition to the control group. All groups were kept in frozen storage at ‒18 °C for 3 months and subjected to proximate chemical analysis, measurement of deterioration criteria, and sensory quality. The results revealed that all enzyme-treated samples significantly increase protein content and significantly decrease the fat content, pH, and thiobarbituric acid value with a significant improvement in raw and cooked sensory attributes as compared to their counterpart control samples. Such effect was more pronounced in spent hen meat patties treated with a mixture of kiwi (5%) and pineapple (5%).
Keywords | Spent hen patties, Tenderization, Proximate chemical analysis, Deterioration criteria, Sensory attributes
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