Effect of Gels on Estimating the Chemical and Physical Content of Raw and Boiled Chicken Leg Meat

Research Article | DOI: https://doi.org/DOI:10.31579/2637-8914/236

Effect of Gels on Estimating the Chemical and Physical Content of Raw and Boiled Chicken Leg Meat

Firas Riyadh Jameel ¹
Mohammed Majed Hamid ²
Sara Thamer Hadi ^3*

1Department of Biotechnology, College of Applied Sciences, University of Fallujah, Iraq

2Department of Animal Production, Agriculture College, Al-Anbar University, Ramadi- Iraq.

3Department of Food Sciences, Agriculture College, Al-Anbar University, Ramadi- Iraq

*Corresponding Author: Sara Thamer Hadi, Department of Food Sciences, Agriculture College, Anbar University, Ramadi- Iraq

Citation: Firas R. Jameel, Mohammed M. Hamid and Sara T. Hadi, (2024), Effect of Gels on Estimating the Chemical and Physical Content of Raw and Boiled Chicken Leg Meat, J. Nutrition and Food Processing, 7(12); DOI:10.31579/2637-8914/236

Copyright: © 2024, Sara Thamer Hadi. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: 26 August 2024 | Accepted: 06 September 2024 | Published: 24 September 2024

Keywords: carrageenan, chicken fingers, chicken leg (drumstick), chemical properties, physical properties.

Abstract

Background:Meat in general and poultry meat in particular have special nutritional importance due to the characteristics they possess, in addition to the fact that preparation methods and additives are of great importance in determining the nutritional value, which is reflected in the desire of the consumer.

Objective: This study was conducted to determine the effect of using carrageenan in the boiling process and its effect on the physicochemical properties of chicken fingers made from chicken leg meat.

Materials and Methods: The percentage of total protein was estimated by the Kjeldahl method. were determined by the Soxhlet method using a volatile organic solvent such as hexane. Moisture was determined by drying them in an oven at 105°C until the weight was constant. The ash percentage was estimated by incineration at a temperature of 50-600°C until the weight was stable. Carbohydrates were estimated by constant weight with the rest of the components. The acidity was estimated. Physical tests estimated the separated water by calculating the difference between the weight before and after pressing. The loss in boiling was estimated by calculating before and after boiling the weight difference

Results: Adding carrageenan at a rate of 2.5% reduced fat, protein, and moisture and increased the percentage of ash in the samples before the boiled process. If adding carrageenan leads to a decrease in water loss through the boiling process. If it increases the product’s ability to bind water and carrageens, it increases consumers’ acceptance of the final product.

Conclusion: The results showed a slight significant increase in the percentage of ash, fat, and salt for the boiled and processed samples after adding carrageenan, and a decrease in the protein and acidity percentage for both the raw and boiled samples.

1. Introduction

The increase in animal protein, especially red meat, and as a result of the shortage of quantities needed to meet the needs of societies, especially in developing countries, led to a decrease in the per capita share [ 1].

Meat is considered one of the main products that humans rely on for nutrition in order to obtain meat as food. Technical progress in methods of preserving meat and speed of transportation has contributed to the prosperity of the meat industry and trade between countries, making it possible to slaughter animals in one country and consume it in other countries [2].

The shortage of animal protein has called research centers to work on introducing new and cheap materials (such as carbohydrates) into the meat industry with the aim of increasing productivity and obtaining cheap products with good specifications from a chemical, sensory and physical standpoint, such as carrageenan, starch and others.

Meat is considered a group of muscle, connective, and fatty tissue, in addition to some glands and internal organs such as the liver, heart, spleen, tongue, kidney, brain, and others. Meat is taken from edible animal carcasses, provided that it is free of pests and diseases. Proteins range from 18-22%. It contains essential amino acids and soluble vitamins. In fats A, D, E, and K, A group of vitamins C and B in processed meat products contain mineral salts between (0.8-1.2)%, the most important of which are potassium, phosphorus, and iron, and a smaller percentage is the result of addition during manufacturing [3]. The prosperity of white meat is due to the establishment of large and specialized farms. Processed meat is considered one of the most important products in which the properties of fresh meat are determined using one or more manufacturing methods such as chopping, crushing, emulsifying, salting, adding flavours, heat treatment, smoking and fermentation. Burger products, meatballs and fingers have recently spread. Meat, sausage, etc. These products are considered a favorite among children because they have good taste and high nutritional value.

Carrageenan is a natural extract of many marine red algae and is used as a thickener and thickener that helps form jelly [4]. Overall, the objectives of the present experiment were to evaluate the effects of Carrageenan on the chemical content and physical properties of chicken meat fingers is the effect of the boiling process on the chemical content.

2. Material and methods:

2.1. experiment design

I took a chicken drumstick and stripped the meat from it with 20

3. Result and discussion:

Table 1 shows that the percentage of protein is 19.8%, fat is 4.01%, moisture is 74.1%, and ash is 1.3%. The percentages are close [15]. The slight difference between the components of the meat from one sample to another is due to age, nutrition, gender, and other factors that affect the chemical composition of the meat [16].

No	ingredients	percentage
1	protein	19.8
2	fat	4.01
3	moisture	74.1
4	ash	1.3

Table 1: Chemical content of broiler leg meat used in manufacturing

Table 2 shows the presence of a significant increase at p˂0.05 levels of acidity decrease in the sample to which carrageenan was prepared hot under strong conditions [17]. The humidity in the control sample reached 62.11% and in the sample to which carrageenan was added 59.90%. Therefore, the decrease in humidity in the sample to which carrageenan was added Carrageenan is due to the addition of a dry carbohydrate, which led to a decrease in the moisture content in the samples based on the total weight [18].

As for protein, there was a slight decrease in the manufactured sample to which carrageenan was added compared to the control sample. Fats increased in the control sample and decreased in the sample to which carrageenan was added, due to the carbohydrates present in carrageenan, if it contained 4.01%. This is because it is marine algae treated with alkali in the form of salts. Sodium or calcium [19]

Sample

Acidity

moisture

protein

fat

ash

CHO

Control

0.29a

62.11a

19.01a

17.90a

3.02

Sample with2.5

4. Conclusion

We conclude that adding carrageenan had an effect on the chemical content of raw and processed chicken meat fingers if it increased the percentage of mineral elements, so it was close to the control sample. The boiling process affected the chemical content of chicken meat fingers if this led to a loss in fat, and that carrageenan increased the percentage of the product over Binding with water and reducing losses during the boiling process. Carrageenan increased the ability to bind water and reduced water loss during the boiling process. It had a positive effect on the consistency of the product and the stability of the emulsion, thus reducing the loss of fat and the sensory properties of the final product.

Abbreviations:

mm: measuring unit, gm: gram, ml: milam, °C:Celsius degree.

Authors Contribution:

Firas Riyadh Jameel: Formal analysis; Methodology; Project administration; Funding acquisition; Validation; Writing original draft. Mohammed Majed Hamid: Data duration; Formal analysis; Methodology; Sara Thamer Hadi: Project administration; Supervision; Resources; Validation; Writing review and editing.

Competing Interests:

The authors declared no conflict of interest.

Acknowledgment/Funding:

The authors would like to acknowledge the contribution of the University of Anbar (www.uoanbar. edu.iq) via their prestigious academic staff in supporting this research with all required technical and academic support.

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