Effect of thawing and coating of broiler carcass cuts on cooking loss and sensory characteristics

تأثير الإذابة والتغطية لقطع ذبائح فروج اللحم المجمدة على نسبة الفقد اثناء الطبخ والصفات الحسية

المؤلفون

  • Rafea M. T. Khulel, Mohammed Fauzi Abdelguni

الكلمات المفتاحية:

broiler
فروج اللحم
coating
ذبائح
Thawing
الإذابة
Cooking loss
الفقد اثناء الطبخ
Sensory Characteristics
الصفات الحسية

الملخص

 

The object of this experiment to study the effect of thawing and coating of frozen broiler carcass cuts (Breast, thigh, drumstick) on cooking loss percentage and sensory characteristics (Tenderness, flavor, juiciness). 24 carcasses of broiler were divided to the main cuts (Breast, thigh, drumstick) and frozen for 3 weeks then divided to 4 groups of 6 cuts, half of each cuts were thawed on room temperature and the other half left frozen, then half of the thawed and half of the frozen cuts were coated with a layer of Kentucky mix in a plastic bag, then all carcass cuts were fried in deep oil. The results showed that thawing or coating or interaction between them had no significant effect on cooking loss percentage for the three parts, and thawing did not affect sensory characteristics significantly, while coating had a significant effect on tenderness, juiciness, and flavor at (P< 0.05) of the breast and the tenderness of thigh and drumstick (P< 0.05). The interaction between thawing and coating had a significant effect on Juiciness and flavor of breast and tenderness of thigh (P< 0.05) but not significant on drumstick.

السيرة الشخصية للمؤلف

Rafea M. T. Khulel, Mohammed Fauzi Abdelguni

 

Rafea M. T. Khulel

College of Agriculture and Forestry || University of Mosul || Iraq

Mohammed Fauzi Abdelguni

College of Agriculture || University of Al-Anbar || Iraq

التنزيلات

منشور

2021-09-30

كيفية الاقتباس

1.
Rafea M. T. Khulel, Mohammed Fauzi Abdelguni. Effect of thawing and coating of broiler carcass cuts on cooking loss and sensory characteristics: تأثير الإذابة والتغطية لقطع ذبائح فروج اللحم المجمدة على نسبة الفقد اثناء الطبخ والصفات الحسية. jaevs [انترنت]. 30 سبتمبر، 2021 [وثق 29 نوفمبر، 2021];5(3):93-85. موجود في: https://journals.ajsrp.com/index.php/jaevs/article/view/4237

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