تاثير فترة الخزن بالتجميد في بعض الصفات النوعية لقطعتي الصدر والفخذ لطائر السمان الياباني == Impact of Freezing Storage Period on some Characteristics Quality of Breact and Thigh Meat of Japanese Quail
Author name:
زينب علي كاظم شاهر السعيدي
Supervisor name:
رياض كاظم موسى | ماجد حسن عبد الرضا
General topic:
Agricultural sciences
Specific topic:
Zoology
Degree:
Master
University:
University Of Basrah - Faculty Of Agriculture
Language:
Arabic
University location:
Basrah
First pages:
31T1801 - p.pdf
Abstract:
The present study was conducted at the Department of Animal Production / College of Agriculture / University of Basrah. The aim was to determine the effect of freezing storage period at ( - 18)ºc for the periods of (0,30,60,90) days on physical , chemical and sensory changes of breact and thigh meat of Japanese quails of both sexes at the age of (42) days . Chemical tests ware moisture % , protein % and ash % as well as the concentrations of free fatty acid and cholesterol concentration . Physical tests included pH, total dissolved nitrogen % , protein and non - protein tryptophan , thyrosin / tryptophan coefficient and loss percent at cooking . Sensory tests were color , flaver , tenderness , juiciness and total acceptance . The results can be summarized as follow : 1 - A significant (p≤ 0.05) decrease in moisture % and protein %, and increase (p≤ 0.05) in fat % and ash % of breact and thigh of both sexes as storage period advanced .2 - There was a higher loss in moisture % of breact cut of male carcasses as storage period advanced in comparison with breact cut of female carcass . However percentage of losing in female thigh was higher than that of male thigh .3 - Decreasing percent of protein in preceding storage period of breact and thigh cuts of male carcasses were higher than that of female abreact and thigh cuts .4 - An increase in fat % of female breact with preceding storage period was higher than that of males in contrast with thigh of male and female .5 - Breact and thigh cut of male carcasses recorded higher ash% in storage advances .6 - The was a significant (p≤ 0.05) decrease in essential and non - essential amino acids concentration of breact and thigh as in flounced by storage period in comparison with fresh carcasses .7 - There was a significant (p≤ 0.05) increase in percentage of saturated fatty acid ( palmatic and stearic ) and a significant (p≤ 0.05) decrease in non - saturated fatty acid ( palmatic , oleic and lionelic ) of breact and thigh cuts of males and females in proceeding of storage period .8 - Essential amino acids ( methonin , isolucein , phynel alinane and valin ) and non - essential ( alnine , argnin , ceren , prolin , thyrosin and glysin ) losing rate of breact and thigh cuts of male carcasses were higher in storage advance in comparison with those of females.9 - Peroxide and free fatty acid and cholesterol concentration of abreact and thigh cuts of both sexes showed significant (p≤ 0.05) increase with preceding period of storage .10 - There were significant (p≤ 0.05) decrease in pH and increase in total dissolved nitrogen , protein and non - protein tryptophan ,tyrosine / tryptophan coefficient and loss% during cooking of abreact and thigh cuts of carcasses of both sexes in advanced storage period .11 - There was a significant (p≤ 0.05) decrease in sensory characteristics ( color , flavor , juice mess , tenderness and total acceptance of abreact and thigh cuts of both sexes in advance storage period .
