Packaging of Poultry Carcasses with Fortified Collagen Proteins and Its Effect on The Physical Characteristics of Meat Stored for Different Storage Periods
Narges. F.H. AL-Busalimi*(¹) Majid. H.A. Al-Assadi(²) and Jalal. M. I. AL-Noor(³)
(1). Department of Animal Production, College of Agriculture, University of Basrah, Iraq.
(*Corresponding author: Narges. F.H. AL-Busalimi. E-mail: majid.hassan@uobasrah.edu.iq).
Received: 10/10/2022 Accepted: 14/11/2022
Abstract
This study was conducted at the Department of Animal Production, Faculty of Agriculture, University of Basra, Iraq. During the period started from 19/12/2021 to 10/5/2022, which aimed to prepare collagen proteins fortified with lysozyme protein and cinnamon oil at the laboratory in the packaging of broiler carcasses (chest) by immersion method and study their microbial qualities when stored by freezing collagen extracted according to the method of Mohd et al., (2012). 60 breast fresh pieces of broilers were obtained from local markets in Basra. These pieces were divided into four groups for each treatment with three replicates, and each replicate consists of 5 pieces, these pieces were immersed in the prepared collagen proteins and according to the following: T0 (Treatment of control coated with polyethylene bags only), T1 (breast pieces were coated with collagen only), T2 (breast were coated with collagen enriched with cinnamon oil) and T3 (breast pieces were coated with collagen fortified with the enzyme lysozyme). The treatments were stored by freezing at a temperature of 18 ℃ for (0, 15, 30, 45) days. The physical properties i.e., pH and the percentage of fluid lost during storage and the percentage of liquids lost during cooking were studied. The results showed a high pH and a decrease in the percentage of fluid lost during storage and liquids lost during cooking in the third and fourth treatments compared to the control with the progress of storage periods.
Key words: Poultry carcasses, Physical Properties, Storage periods.
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How to cite this article – APA Style
AL-Busalimi, N. F. H., Al-Assadi, M. H. A., & AL-Noor, J. M. I. (2022). Packaging of poultry carcasses with fortified collagen proteins and its effect on the physical characteristics of meat stored for different storage periods. Research Journal of Science, 3(2), 8–14.