تأثير تغليف قطعيات الدجاج بالأغلفة القابلة للأكل والمصنعة محليا من بروتين ريش الدجاج في التقويم الحسي أثناء الخزن المبرد

Abstract

This study was conducted in order to test the efficacy of locally produced edible keratin protein extract from chicken broiler chicken feathers in maintaining the basic specifications of chicken carcasses (chest, thigh and drum stick) and stored in 4 ° C heat, by slaughtering 35 meat broths with marketing age After the extraction of the pieces, it was distributed to nine treatments in a laboratory experiment consisting of two factors: the first storage period of 0, 7 and 14 days, and the second agent, the keratin packaging. The first three were not stored and were unpackaged and coated with an edible package containing 2.5 g of keratin and coated with (T1, T2 and T3), respectively. The following three treatments were stored for 7 days in a manner similar to the first three treatments (T4, T5 and T6) respectively, and were stored and the last three treatments were filled for 14 days with the same Previous transactions (T7, T8 and T9), respectively. The results of the study showed that the packaging of chicken pieces (2.5 and 5) keratin contributed to maintaining the sensory specifications of meat in the cuttings (chest, thigh and drum stick) stored from 7 to 14 days, and edible casings made of keratin protein had a role in Maintain the sensory specifications of the studied models for their sequentiality, reduce the number of microorganisms that lead to food spoilage, as well as the susceptibility of the packaging to reduce the loss of moisture, which has a role in influencing the specifications of the sensory flesh, including the strength and alkalinity, which enhances the other specifications, (2.5 and 5 g keratin protein) were obtained at similar values in the sensory evaluation after storage for 7 and 14 days when compared with non-stocked (fresh) meat.