STUDIES ON QUALITY ATTRIBUTES OF SOME SEMIFRIED CHICKEN PRODUCTS DURING FROZEN STORAGE

Abstract

This study was carried out to shade light on the quality of chicken meat as influenced by frying in sunflower seed oil and palm olein oil. Stability of both frying oils was also studied. The effect of part (leg or breast) and storage variables (at -I8°C) (dehoned or boned, frying before or after frozen storage) on the qualm of chicken were also mvestigated; cooking loss and organoleptic properties of the frying chicken were determined. The obtained results shO\\•ed that : Percent satisfaction of the daily t•equirements of man when consuming 150 g of chicken was 61-64° o for protein and 11°o of energy. Thiobarbituric acid (TBA 1 peroxide value (PV) and acid value (A V) were always htgher in the leg than the breast meat, cooking increased these values and then increased progressively as the time of frozen storage increased. Both of (PV) and (A V) were less in deboned than in boned chicken breast or leg. Frying process caused a slight increase of total volatile nitrogen and cooking loss and then increased progressively as the time of frozen storage increased. The amino acid concentrations were increased and biological value of semifried chicken parts \\aS higher than the fresh chicken parts that frozen storage and then fried. The best sample, was that of deboned meat semifried before-frozen-storage when fried in palm olein oil especially when breast was considered.