Mahmoud Abdulkreem *⁽¹⁾

(1).Dept. of Food Science, Faculty of Agriculture, University of Aleppo-Aleppo-Syria.

(*Corresponding author: Dr. Mahmoud Abdulkreem, E-Mail: madrid198182@yahoo.com)

Received: 9/08/2020                                   Accepted: 06/09/2020

Abstract

This study was conducted between June and July 2020 to study the effect of Carboxy methylcellulose, carrageenan and boiling on physicochemical properties of chicken meatballs. Addition of carboxymethylcellulose and carrageenan (2%) reduced the percentage of the moisture, the protein and the fat and increased the percentage of the ash in the samples before boiling. The addition of carrageenan increased the ability of the product to bind water, reduced the drip loss and improved the texture of the final product in comparison with carboxymethylcellulose. The using of two additives mentioned above reduced the loss during the boiling, but the using of carrageenan increased consumer acceptance to the final product. The results showed a slight significant decrease (P <0.05) for the percentage of protein, and a significant increase (P <0.05) for the fat and the ash content in the boiled and processed samples after adding carrageenan and carboxymethylcellulose compared to the control. The using of carrageenan in comparison with carboxymethylcellulose reduced the loss of the fat and the ash content and increased the moisture content during the boiling process. The using of carboxymethylcellulose and carrageenan significantly reduced the acidity in both raw and boiled samples, also; the addition of carrageenan increased the salt content, unlike carboxymethylcellulose.

Key words: chicken meat, carrageenan, Carboxy-methylcellulose, Chicken Balls, boiling.

Full paper in Arabic: PDF