Batool Ozone(1)* , and Fatah Abdul-Alhli (2)
(1) Department of Food Sciences, College of Agriculture, University of Aleppo, Aleppo, Syria.
(2) Department of Food Sciences, Faculty of Agriculture, Al Furat University, Syria.
(*Corresponding author: Eng. B atool Ozone Email: Madrid198182@yahoo.com)
Received: 11/04/2021 Accepted: 14/10/2021
Abstract:
This study was conducted during February and March of 2021 in the labs of department of food sciences, Faculty of Agriculture, University of Aleppo, in order to study the effect of adding different percentages of potato starch on the physiochemical properties of boiled luncheon made from chicken thigh meat. The result,showed,the adding potato starch to luncheon , increased in the moisture and carbohydrates and decreased the protein, fat and ash., in another hand, the hightest starch added was resulted a high percentage of moisture and carbohydrates significantly at a significant level (P <0.05) in the final product, and the proportion of the remaining components decreased significantly. The addition of starch in different proportions increased the product’s ability to bind water, reduced the volume water separated, and improved the consistency of the final product compared to the control. Adding starch led to a decrease in the loss during the boiling process, as the more starch added, the lower the loss in the boiling water. It was also observed that the addition of starch increased consumers’ acceptance of the final product, and the best organoleptic properties were at 1%.
Keywords: broiler thigh meat, potato starch, boiled Luncheon, chemical properties, physical properties.
Full paper in Arabic: pdf