Effect of some spices and type of frying oil on quality attributes of semi-fried chicken fingers processed form spent laying hen meat
Abstract: This study was carried out to evaluate chemical, microbiological and sensory properties of semi-fried chicken fingers which manufactured from spent laying hen meat. Beside, selection of the best spices mixture which can be used in processing. Preliminary experiments results cleared the best spices mixture which can be used in preparation of chicken fingers (25% thyme + 25% sage + 50% white pepper). Therefore, chicken fingers were prepared by using this mixture and then it was semi-fried by using two different types of frying oil (palm olein oil and sunflower oil) that beside preparation of control sample containing just white pepper to compare. Results indicated that, no significant differences in chemical composition, thiobarbituric acid (TBA), peroxide value (PV), acid value (AV) and total volatile nitrogen (TVN) between control sample and that containing spices mixture immediately after processing without semi-frying process. Moreover, semi-frying process with both type of oil led to increment of TBA, PV and AV, meanwhile, TVN had slight decrement. It was also, observed that, chicken fingers which semi-fried with palm olein oil had significantly lower in above-mentioned parameters when compared with that semi-fried with sunflower seed oil during frozen storage. Microbiological results indicated that, chicken fingers which prepared with spices mixture was lower in total bacterial count, coliform group, psychrophilic bacteria when compared with control sample. Also, semi-frying with both frying oils led to total bacterial count decrement and complete elimination of coliform and psychrophilic bacteria. Sensory properties stated that, chicken fingers which prepared with spices mixture and fried with palm olein oil was the highest overall acceptability scores meanwhile, control sample which fried with sunflower seed oil had the lowest overall acceptability
Publication year 2010
Organization Name
serial title New Egyptian Journal of Microbiology
Author(s) from ARC
External authors (outside ARC)
    أحمد توفيق العاقل قسم علوم وتكنولوجيا الأغذية – كلية الزراعة – جامعة القاهرة
    محمد محمد النقيطى قسم علوم وتكنولوجيا الأغذية – كلية الزراعة – جامعة القاهرة
Publication Type Journal
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