مقايسه خصوصيات عملكردي، فيزيكوشيميايي و ريز ساختاري سنگدان مرغ با گوشت گوساله و فرآورده گوشتي توليد شده از آن ها

چكيده انگليسي :

Comparison Functional Physicochemical and Microstructure Characteristics of Chicken Gizzard with Veal Meat and their Meat Products Zahra Ranjbar z ranjbar@ag iut ac ir 2013 College of Agriculture Isfahan University of Technology Isfahan 84156 83111 IranDegree M Sc Language FarsiDr Mehdi KadivarKadivar@cc iut ac irAbstract Nowadays malnutrition is one of the biggest concerns of human beings mostly due to rapid growingof population and increase in providing enough food especially protein In general animal protein ispreferred because of higher nutritional value than other protein sources however the access to this sourceis limited due to several reasons most of them their high price On the other hand production of meatproducts along with functional properties of meat and its key role in this regards has also encounteredmeat industry with high prices and shortages of fresh meat Thus the introduction of new protein sourcescan be partially resolve the problem In this study gizzard was chosen for partial replacement with meatand its effects on meat products Chicken gizzard is a byproduct of slaughterhouses poultry that is splitand inner layer was separated and packed in disposable packaging and be released in market Functionalproperties of chicken gizzard such as emulsion capacity emulsion stability foaming capacity foamstability and buffering capacity along with its physico chemical characteristics such as pH cooking loss water holding capacity WHC tenderness color parameters L a b and chroma were measured Cross section of the chicken gizzard and meat products were also investigated by the light microscope TBA value was measured at the first third fifth and seventh days of storage and data as a completelyrandomized design were analyzed using in factorial design up to 2 way followed by comparison of meansusing LSD p 0 05 all by application of statistix software The Meat product Sausage 60 meat containing 0 50 and 100 of the chicken gizzard was produced The results of this study indicate thatprotein fat and ash content was higher in veal than those of chicken gizzard Characteristics such as pH cooking loss color parameter L the foaming capacity and protease activity were higher in chickengizzard than veal whereas other parameters such as the shear force water holding capacity TBA colorparameters b and a value redness emulsion capacity and stability buffering capacity and foamstability were lower in chicken gizzard than those of veal TBA value was highest in 100 veal productand lowest in combination 50 50 chicken gizzard and veal product pH cooking loss L and b valueswere highest in 100 chicken gizzard product and lowest in 100 veal products while parameters suchas water holding capacity and shear force valueswere lowest in 100 chicken gizzard product and highestin 100 veal product During storage time parameters such as moisture content pHand water holdingcapacity in all three formulations showed a slight decrease Other quality parameters such as TBA L andb values in the all three formulations showed a slight increase The sensory evaluation tests wasnosignificant difference between texture and overall acceptability in three formula the highest and lowestacceptable color was recorded for 100 veal product and 100 chicken gizzard product respectively However highest acceptable flavor was recorded for 100 chicken gizzard product Key words chicken gizzard physico chemical properties functional properties andmicrostructure

رنجبر، زهرا

مقايسه خصوصيات عملكردي، فيزيكوشيميايي و ريز ساختاري سنگدان مرغ با گوشت گوساله و فرآورده گوشتي توليد شده از آن ها