Quality of comminuted and formed chicken meat products as affected by addition of chicken skin and mechanically deboned meat as addition binder

Abstract

Poultry meat production and processing produce high levels of by-products which imparts a significantly negative effect on the environment and the cost of the poultry meat and meat products. Proper utilization of poultry meat by-products has a potential for use as food additives to minimize the malnutrition and hunger as they are a valuable source proteins and lipids specially in the developing countries. Additionally, these by-products can be added during the processing of different meat products to minimize the cost of meat products However, the incorporation of these materials. In this context, is a challenge and has several technological challenges to improve food safety and quality. MSM and chicken skin are the most important and abundant by-products produced during poultry meat production.

The present study was planned to explore the quality of chicken meat burger at the retail market and to investigate the effect of addition of MSM and chicken skin on the different quality attributes of chicken burger during frozen storage. To achieve these goals ninety chicken burgers sample from three commercial brands were examined to access its sensory, proximate chemical composition, eating quality characteristics and bacteriological quality. The obtained results revealed variation in the different quality attributes between the different brands in the markets. The sensory panel analysis revealed significant differences between the different samples. In general, all sensory panel parameters of both raw and grilled chicken burger were unacceptable. The most obvious observation was the significantly low flavor scores which may be due to the addition of high levels of MSM. The degree of diameter reduction percentage of cooked burgers ranged from 5.69-7.66%, the shrinkage percent varied from 6.16 to 7.45%, and the cooking losses range from about 11.86 to 15.32 which are not within the range published for commercial chicken burgers.

Data of the proximate chemical compositions of chicken burgers showed that the moisture content was varied 63.98±0.69 for brand A, 62.86±0.19 for brand B and 70.28±0.39 in brand C. The Protein contents of chicken burgers were ranged from 12.07 to 13.66% which was lower than the acceptable limit established by the