Mahmoud Abdulkreem⁽¹⁾* and Suha Habeeb ⁽¹⁾

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

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

Received: 10/11/2020                                Accepted: 1/12/2020

Abstract

This study was conducted at Faculty of Agriculture, University of Aleppo in October of 2020, and the research aimed to study the chemical composition of the thigh and breast of broiler meat available in the markets of Aleppo city, as well as to study the effect of the boiling process on the chemical composition of  thigh and breast of broiler. The study showed a significant increase in the moisture content of thigh compared to breast, and a significant increase was observed at a significant level (P <0.01) in the protein ratio of breast compared to thigh which was characterized by a significant increase in fat percentage, while a relative convergence was observed in the amount of ash. Between both muscles. It was also found, through the study, that the boiling process was lower due to the lower humidity of the boiled samples compared to the raw samples, due to the loss of part of the cellular juice in the boiling water, which led to the increase of the rest of the components, the most important of which is protein. Compared to the percentage of loss in breast meat It was also noted that the percentage of loss of boiled water in thigh meat was 36.11%, which is higher compared to the percentage of loss in breast meat, which was 32.25%.

Key words: Chicken thigh meat, chicken breast meat, chemical composition boiling

Full paper in Arabic: PDF