Journal of Food Technology

Year: 2005
Volume: 3
Issue: 1
Page No. 1 - 9

Chemical Properties of Chicken Muscles and Skin as Affected by Gamma Irradiation and Refrigerated Storage

Authors : Hesham M. Badr

Abstract: This investigation aims to ascertain the effects of gamma irradiation at doses of 1.5 and 3.0 kGy, which approved for microbial decontamination of poultry, followed by refrigerated storage on the chemical properties of chicken muscles and skin. Non-irradiated and irradiated breast muscle, leg muscle, breast skin and leg skin were analyzed for proximate composition, amino acids and water & salt soluble proteins, whereas their lipids were analyzed for lipid characteristics, stability at 100 C and fatty acid profiles. Gamma irradiation had no remarkable effects on proximate composition, amino acids and protein solubility of muscles and skin, however, slightly decreased the total unsaturated fatty acids of lipids. Moreover, irradiation treatments slightly increased the acid value of lipids, while markedly increased their peroxide value and reduced their stability as determined by rancimat. Refrigerated storage induced no appreciable changes in macronutrients and protein solubility, while increased the acid value and peroxide value of lipids which were within the acceptable levels. Irradiation and storage did not appreciably affect the iodine value of lipids.

How to cite this article:

Hesham M. Badr , 2005. Chemical Properties of Chicken Muscles and Skin as Affected by Gamma Irradiation and Refrigerated Storage . Journal of Food Technology, 3: 1-9.

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