الفهرس يوجد فقط 14 صفحة متاحة للعرض العام
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المستخلص
The main purpose of this study was the possible application of HACCP system at the CCP during processing raw, frozen, half or completely manufactured chicken carcasses of spent laying hens of low economic value for long cooking time ( due to much connective tissue ) in high quality chicken sausage & patties. The first section of study was carried out during slaughter to test the different processing stages, for determining CCP and the effectiveness of these stages on reducing the microbial load of chicken. Different samples from water used in processing plant, water scald tank, washing chilling tanks, knives, mincing tools, foam dishes, polyethylene bags and sausage & patties forms were investigation microbiologically throughout the production of chicken sausage and patties. The microbial load was found to be different among these samples according to source. Possibility to find contaminating Echirichia coli, molds and yeast was also investigated. The second section, tested water, meal feeds and litter samples during breeding poultry. The third section, deals with poultry industry in Egypt, faced with large numbers of spent laying hens unaccepted by consumers, which are difficult to be marketed at a reasonable return. Therefore, new uses for such tough chicken meat must be found probably through further manufacture into other processed products where undesirable characteristics could be overcome. This type of meat could be very beneficial to the food service industry that needs poultry products in the form of a fillet, patties and sausages. Physical, chemical, sensory and microbiological characteristics of spent laying hens patties and sausages were studied during processing using different sources of fat and storage at – 18 C. for 90 days. The obtained results could be summarized in the following: >1. Weight composition of chicken hens: < 1. It is economic to use chicken skins and fat in the manufacture of both chicken sausages and chicken patties since in the boneless chicken meat, skin and fat amount to 16 % of the live weight basis. 2. Chemical composition of chicken meat: 1. The fat influenced the chemical composition of chicken meat sine skinless fat free meat had higher moisture, protein, carbohydrates and ash content with low fat content; the reverse was recorded for meat with fat tissues. 3. Chemical composition of chicken sausages and
chicken patties: 1. Using different sources of fat in both chicken sausage and patties revealed some changes in chemical composition. The percentage of moisture, protein and total soluble nitrogen contents was lower in the chicken sausages and chicken patties formulated with mutton fat than in sausages and patties with chicken fat and skin , while fat, ash and energy value were higher in the chicken sausages and chicken patties formulated with mutton than in sausages and patties with chicken fat and skin . 4. Effect of Frozen storage on chemical composition of chicken sausages and chicken patties: 1. During storage period at – 18 C. for 90 days, there was a gradual reduction in the moisture content of studied chicken sausages and chicken patties samples. The percentage of moisture content in the chicken sausages and chicken patties formulated with animal mutton fat ) was lower than that formulated with fat and skin. 2. The percentage of moisture loss at the end of frozen storage period 90 days ) was slightly higher in the chicken sausages formulated with chicken fat and skin than that formulated with mutton fat. 3. The percentage of total protein in the chicken sausages and chicken patties formulated with chicken fat and skin was higher than products ( sausages and patties ) formulated with mutton fat. This different might be due to presence of some nitrogenous compounds in the skin of chicken, while animal fat ( mutton fat ) is rather a concentrated fat.