CHEMICAL AND TECHNOLOGICAL STUDIES ON THE CANNING SMOKED POULTRY MEAT

Abstract

Chicken meat is considered an important and excellent sources of protein of high biological value in differernt couteries including egypt . its food value depends on its large proportion of high grade proteins which all the non-convertible amino acid essential for health. The other component such as simple and compound lipids which contain essential fatty acid, minerals especially phosphours, mangsium zinc, calcium, iron and copper and vitamin are also important. So, chicken meat might be aid in solving the problem of animal protein shortage in egypt. For this reason, the present study was aimed to: 1- study the chemical and physical compostion of each part of chicken meat (thigh and breast) with reference to the nutritional value 2- study the effect of canning and smoking in chicken part and modified technique 3- study the effect of modified technique on the palatability attributes 4-production of economic product had high nutritional value such as canned and canned smoking chicken part meat (thigh and breast) with oil or in tomates sauce for direct human consumption To acheve these aims chicken samples (1.5-2kgm weight) were obtained from adel farm at minoufiya governorate, Egypt. Other ingedients were obtained from local market, then transported to the laboratory and treatments and enlarged such as described in materials and methods. The obtained results can summarize in the following. (A)-properties of untreated chicken parts meat {thigh and breast) .