Evaluation of The Chemical Composition and Sensory Characteristics of Some Types of Canned (Mortadella) Chicken Meat Spread in The Syrian North.

Abstract

 The study was carried out by selecting seven brands randomly of spread chicken mortadella in the markets of Idlib city and Aleppo countryside, with five replications for each brand in march of 2019, and each brand was given a specific number (1-7). The chemical composition and characteristics sensory of brands were studied in the animal production laboratory in the Faculty of Agriculture Engineering Idlib University in order to evaluate them and determine their conformity to the Syrian and international standards. The results of studding showed that the ratio humidity ranged between (47.56-66.96%) and differences in the ratio humidity between the studied samples were significant (P<0.01), except the differences between the samples (5) and (6) were not significant (P>0.01), the ratio humidity in the samples (3, 6, 7) did not match of the standard specifications. The ash content was high in all the studied samples. The average ash ranged between (6.4-10.6%) and the ratio ash was in the sample (6) 10.60% and exceeded that for the samples (1, 2, 3, 4, 5, 6) and  the differences between the sample (7) and (1, 3, 4, 6) were significant (P<0.01), and it violated all standard specifications and the reason is due to a result of grinding bones and meat during the preparation of the mixture of mortadella. There was noticeable increase in the ratio protein in the samples (4, 5, 6) and reason is an increase protein in the initial mixture of mortadella manufacturing which can be plant or animal source, but it matches with the Syrian of standard specifications (1996, 2002). The samples (2, 3, 4) recorded a high fat ratio compared with other samples and the differences were significant (P<0.01), all samples match with the Syrian of standard specifications, the samples (2, 3, 4) had a high juicy degree compared with the samples (7, 6, 5, 1) and the differences were significant (P<0.05). The ratio of carbohydrates in the samples (4, 3, 1) were high compared with other samples, and the differences were significant (P<0.01) because of use of various resources of sugars and currency materials in the mixture. Results of study of degree pH of all samples were within the normal limits and ranged between (6.57-7.11). The samples (1, 2, 3) recorded the degree of taste and accept higher compared to the samples (4,5, 6, 7) during the sensory evaluation with differences were significant (P<0.05).