Safety and quality of marinated deboned chicken thigh meat / Ghada Ahmed Esmail Ahmed ; Supervised Gehan M. A. Kassem , Hayam A. Mansour , Hussein M. H. Mohamed

Thesis (M.Sc.) - Cairo University - Faculty of Veterinary Medicine - Department of Food Hygiene and Control

The objectives of the current study were to evaluate the quality of marinated chicken shish present in Cairo markets and to study the effect of addition of ginger and cardamom oleoresins (natural antioxidants) to commercial marinades and marination techniques on the quality and safety of chicken thigh meat. For the 1st objective, a total of 33 marinated chicken shish (15 raw chilled marinated chicken shish "RCCS", 10 raw frozen marinated chicken shish "RFCS" and 8 half cooked frozen chicken shish "HCFCS") were examined for their sensory attributes, deterioration criteria (pH, Thiobarbituric acid value "TBA" and total volatile basic nitrogen "TVBN") and bacterial load. The results revealed that all marketed chicken shish samples were of low sensorial scores especially for the odour (raw samples) and flavour (cooked samples)). The TBA values of all examined samples were higher than the acceptable values for meat products (0.9 mg mal/ kg). The pH values of RCCS and the TVBN values of all samples were in borderline. The bacterial examination revealed that the count of all bacteria of chilled marinated chicken shish were significantly (P < 0.05) higher than those of raw and half cooked marinated chicken shish. For the 2nd objective, deboned chicken thighs were purchased from local dressed chicken plant in Cairo, Egypt. Two marinades were used for marination of the chicken thigh meat; the 1st marinade consisted of common salt, polyphosphates, white pepper, citric acid, however, the 2nd marinade consisted of the same as 1st marinade plus ginger and cardamom oleoresins

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