List of Articles chicken meat

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  1 - Effect of Wheat Flour and Salt Coating on Oil Uptake and Sensory Properties of Fried Chicken Meat
  A.A. Sari S.S. Mirmoeini A. Daraei Garmakhani
  Introduction: Fried foods, due to the desirable taste and flavor are quite popular. However due to the high amount of oil absorbed during frying, the use of coatings to reduce oil uptake in this food has been investigated. Materials and Methods: In this study, pieces o More

  Introduction: Fried foods, due to the desirable taste and flavor are quite popular. However due to the high amount of oil absorbed during frying, the use of coatings to reduce oil uptake in this food has been investigated. Materials and Methods: In this study, pieces of chicken breast were coated in different concentrations of wheat flour (0, 3, 5%) in two groups of coating containing 0 and 1% NaCl. All the treatments were fried at 170 ºC±3 for 5 minutes. The quality and characteristics of all treatments were investigated.  Results: The results showed that the moisture contents of the samples were maintained by increasing concentrations of flour and consequently the amount of oil uptake of the samples were decreased. The sensory evaluation results indicated that flour coating improved the texture of the samples (p<0.05) but the appearance and color scored  less and the flour did not have a significant effect on the taste (p>0.05). The evaluation of color indices showed that the brightness of the coated fried samples was less than the control treatment. Therefore fried treatments containing 1% NaCl had lower L index as compared to the control group and coated treatments with 5% wheat flour had the highest L index. In all the fried treatments, a index did not differ significantly, but b index increased considerably. Conclusion: This study showed that the application of wheat flour lead to produce low fat fried foods without adverse effect on the sensory attributes of the final product. Manuscript profile
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  2 - Investigation of Salmonella enteritidis contamination in chicken and quail meat sold in Khuzestan province
  Zahra Motaghi Hossein Khodabandeh shahraki mahla elahinia
  Salmonellosis is caused by Salmonella bacteria and is one of the most common food-borne diseases that is accompanied by diarrhea, mild fever, nausea, abdominal pain and even death. This study was conducted in order to isolate and identify common Salmonella serotypes in More

  Salmonellosis is caused by Salmonella bacteria and is one of the most common food-borne diseases that is accompanied by diarrhea, mild fever, nausea, abdominal pain and even death. This study was conducted in order to isolate and identify common Salmonella serotypes in chicken and quail meat. For this purpose, 100 meat samples, including 50 chicken meat and 50 quail meat samples, were collected from distribution centers in Khuzestan province and after cultivation and isolation of salmonella and genome extraction, they were analyzed by polymerase chain reaction method. The results showed that 5 out of 100 samples were infected with Salmonella enteritidis. According to the results, it is very important to apply periodic microbial monitoring and tests and more measures from the officials of the provincial veterinary department in order to reduce the amount of microbial contamination. Manuscript profile