One hundred random samples of some chicken meat products randomly collected from supermarkets in El
Menofya governorate, Egypt, represented by chicken pane, chicken nuggets, grilled chicken steaks,
chicken schawrma and grilled chicken breast (20 of each). Samples were examined for sensory, chemical
and microbiological evaluation to assure their quality. The obtained results indicated that; the overall
organoleptic scores of the examined samples of chicken pane, chicken nuggets, grilled chicken steaks,
chicken schawrma and grilled chicken breast were 7.90, 7.20, 7.10, 7.05 and 6.40, respectively. The
chemical examination revealed that the mean values of pH, TVN and TBA were 8.18, 33.85 and 0.44 for
chicken pane , 8.33, 35.61 and 0.29 for chicken nuggets , 8.20, 35.35 and 0.26 for grilled chicken steaks ,
8.16, 37.14 and 0.31 for chicken schawrma and 8.31, 33.85 and 0.07 for grilled chicken breast
respectively .The obtained results of microbiological examination of the examined products showed the
highest (cfu/g) ranged from 3.04×105 to 5.99×106 for the examined samples of chicken pane while the
total Enterobacteriaceae count ranged from 6.51×102 to 2.03×103 with the highest load was recorded
for chicken nuggets and the total fungal count for these products ranged from 0 to 9.93×105 with the
highest value of fungal count was in the examined samples of chicken nuggets .The correlation between
APC and other organoleptic and chemical parameters of such products was recorded. |
