الفهرس 
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Abstract
This study was conducted to prepare surimi from breast and leg
spent hen meat and stored at -18°C for 3 months. Spent hen sausage
was prepared by replacing spent hen meat in the sausage formula with
10, 20 and 30% breast and leg type surimi and stored at -18°C for 5
months. Spent hen kobeba was prepared by marinating chicken meat
separately in three marinating solution with 5% soy sauce (lime juice:
water, 1:3, v/v, propionic acid 1% and acetic acid 1%) and stored at -
18°C for 5 months. The proximate composition, chemical and
physiochemical properties, cooking characteristics, microbiological
analysis and sensory properties of prepared products were evaluated.
The obtained results can be summarized as follows:
6.1. Surimi:
6.1.1. Proximate composition of chicken:
Chicken breast had higher protein (21.97%) and carbohydrates
(0.27%) contents than chicken leg. However, chicken leg had higher
moisture (78.42%), fat (1.54%) and total ash (0.84%) contents than
chicken breast.
Moisture content (74.33-77.31-78.30-79.34%) was increased by
increasing the washing steps, respectively. However, crude protein
(21.52-20.75-20.15-19.42%), crude fat (2.40-1.12-0.73-0.59%), total
ash (1.44-0.69-0.59-0.45%) and carbohydrates (0.32-0.27-0.24-0.20%)
contents were decreased by increasing washing steps, respectively.
6.1.2. TVN, TBA and pH values of chicken:
Chicken breast had a higher TVN value (10.44 mg N/100g) than
chicken leg. However, chicken breast had lower pH (6.52) and TBA
(0.23mg malonaldehyd/kg) values than chicken leg.
The pH value (6.17-6.56- 6.76-6.87) was increased by increasing
the washing steps of chicken meat. However, TVN (12.40-10.56-9.37-
8.58 mg N/100g) and TBA (0.40-0.26-0.20-0.15 mg malonaldehyd/kg)
values were decreased by increasing the washing steps of chicken meat.
6.1.3. Microbiological analysis of unwashed and washed chicken
breast and leg:
Chicken breast had lower total bacterial, proteolytic bacteria and
psychrophilic bacteria counts than chicken leg. Lipolytic bacteria,
coliform bacteria, Staphylococcus aureus, Salmonella spp and yeast and
mold were not detected in chicken breast and leg. Total bacterial, proteolytic bacteria and psychrophilic bacteria were decreased by
increasing washing steps.
6.1.4. Proximate composition of surimi:
Breast type surimi had higher protein content (19.37%) than leg
type surimi. However, breast type surimi had lower moisture (72.69%),
crude fat (0.43%) and total ash (0.54%) contents than leg type surimi.
Moreover, no difference in carbohydrates content was observed
between breast and leg type surimi.
Moisture and protein contents of surimi were not significantly
affected by storage period. However, crude fat, total ash and
carbohydrates contents were significantly affected by storage period.
After three months of storage, crude fat, total ash and carbohydrates
contents were significantly increased by 7.68, 7.94 and 5.99%,
respectively.
6.1.5. TVN and TBA values of surimi:
Breast type surimi had a higher TVN (10.18 mg N/100g) and a
lower TBA (0.22 mg malonaldehyd/kg) values than leg type surimi.
The TVN and TBA values of surimi were significantly increased
as storage period increased.