الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
The production and consumption of poultry meat have been increasing rapidly in the last few decades. Worldwide, poultry meat production was estimated to be around 100 million tons.
Over the past few years, the consumption of poultry meat has become very popular due to their nutritional characteristics. In fact, chicken meat supplies high protein (around 20 g/100 g raw meat without skin) and low fat intakes (around 5 g/100 g raw meat without skin). Moreover, chicken lipids are characterized by relatively high levels of unsaturated fatty acids (especially polyunsaturated fatty acids), which are considered as a positive and healthy aspect by consumers .
A range of poultry-based products are currently available on the market, including fresh, frozen and marinated meat as well as a variety of comminuted meat products such as hotdogs, frankfurters, sausages, nuggets and burgers
Fruits have always been considered an essential part of a healthy diet, which add with vitamins, minerals and fiber. More recently, studies have revealed another group of biochemical compounds in fruits called phytochemicals, though not considered essential nutrients appear to affect human health on varying levels and varying degrees. These are called antioxidants
Therefore, there has been a global trend toward the use of natural phytochemicals from natural source particularly from vegetables, fruits and herbs in functional food
The aim of this investigation is to use powdered dry date and/ or powdered sweet lupin for producing one of the popular chicken products named chicken nugget to be as functional food that purchases in frozen form. Another product that widely consumes in Egypt is the refrigerated chicken sausage, so such investigation was extended to supplement the refrigerated chicken sausage with fresh pumpkin to be more stable against lipid oxidation throughout its whole refrigerated storage period. Sensory properties of suggested products with their new names; i.e. Daty-nugget (supplemented with date), Lupy-nugget (supplemented with sweet lupin) and pumpy-sausage (supplemented with fresh pumpkin) were evaluated through various storage periods to choose the best supplementation ratios as well as to be considerd as a functional chicken products
All of chicken nugget treatments were frozen stored at -18°C for three months. Physical, chemical, microbial and sensory evaluation were periodically carried out every month .
4.1. Proximate chemical composition
4.1.1. Main ingredients for supplementing
Pumpkin fruit had higher moisture content being 94.30%, while sweet lupin had lower one (0.78%).
Regarding to the protein content, sweet lupin came in the first order with 26.47%, while other sources had only 2% protein content. On the other hand, sweet lupin had fat content similar to that found in chicken meat (around 13%)
Ash content was higher in dry date plain (4.98%) followed by sweet lupin (3.08%) and chicken meat (1.34%), contrary to that of pumpkin which had the lowest (0.27%). The fiber content take a contradicted trend, i.e. fiber content could be discerningly ordered as: sweet lupin (8.57%), dry date palm (2.53 %), pumpkin fruit (1.33%) then finally chicken meat (0.18%).
Date palm contained the highest carbohydrate content (82.76%) followed by sweet lupin (48.38%), chicken meat (6.18%) and pumpkin (2.01%).
Supplementation chicken nuggets with 5% dry date palm (DN5) did not affect the proximate chemical composition of such product compared with control sample one (CN).
Regarding to supplementation with powdered sweet lupin (LN20) chicken nugget had less moisture and fat contents, and in the same time it possessed a higher protein content rather than that of its control sample
Considering the other chicken product supplemented with fresh pumpkin (PS30), it had only higher moisture content rather than its control
The other proximate composition were less than those of control sample.
Sweet lupin had the highest calories (403.58 Kcal/g) followed by dry date one (357.70 Kcal/g).
On contrary, pumpkin had the lowest calories content (only 16.58 Kcal/g). It is of interest to notice that raw chicken meat had a moderate calories (226.57 Kcal/g).
4.2.2. Suggested chicken products
chicken nugget supplemented with 20% sweet lupin (LN20) had higher caloric value (227.62 Kcal/g),
On the other hand, addition of dry date with lower supplementation ratio (5%) gave a moderate caloric value (186.67 Kcal/g) equal to that of supplemented chicken sausage sample with 30% fresh pumpkin (PS30)
caloric value of chicken nugget was minimized by 3.73, 47.81 and 43.60% for CN. DN5 and LN20, respectively
Meanwhile, a contradicted trend (; i.e. enhanced caloric value) was recorded in case of chicken sausage. It was 4.52 and 91.04% in CS and PS30, respectively .
4.3. Amino acids profile
4.3.1. Amino acids profile of chicken nugget
4.3.1.1. Chicken nugget supplemented with powdered dry date (Daty nugget)
Glutamic acid is a predominant amino acid either in control sample that recorded 5.30% or in supplemented one which came with 6.50%. It means that supplementation treatment with 5% powdered dry date enhanced such amino acid with 1.23 fold.
Also, aspartic acid behaved a similar trend, i.e. it was in the second order with 3.57 and 4.10% in case of control sample and supplemented one, respectively with 1.15 enhancing fold.
In the third order with around 3%, three of essential amino acids (leucine and arginine) were recorded (3.16, 3.27 and 3.17, respectively) in case of control sample On the other hand, supplementation with 5% powdered dry led to an increase in leucine with 1.05fold ,hawever,an decremental trend was recarded (with about 1.3 fold) in other two essential amino acids (lysine and arginine).
supplementation with 5% powdered dry date was enhanced glycine content with 1.20 fold
supplementation treatment (DN5) led to slightly decrement in sum of essential amino acids, i.e. 1.18 fold and consequently led to decrement (by 1.14 fold) the ratio of total essential amino acids: total amino acids
4.3.1.2. Chicken nugget supplemented with powdered sweet lupin (Lupy nugget):
The predominant amino acid (glutamic acid) came with lightly higher percentage (6.85%) rather than its corresponding percent in case of the first suggested chicken product (6.50%).
Otherwise, the total amino acids was clearly minimized with 1.08 fold comparing with 1.04 fold that recorded in the first product
Regarding to the essential amino acids two of such amino acid, i.e. leucine and arginine had the highest percentages with more than 3%, and aspartic acid was still in the second order with 1.14 fold higher than that of its control one similar to that recorded in first chicken product (Daty nugget).
Generally, the total essential amino acids in such product (Lupy nugget) were also minimized by 1.18 fold similar to that found in first chicken product. While, the ratio of essential A.A: total was reduced by 1.10 fold.
4.3.2. Amino acid profile o chicken sausage
4.3.2.1. Amino acids profile of supplemented chicken sausage with pumpkin (Pumpy sausage)
A contradicted trend in case of glutamic acid as a predominant amino acid (3.95%) rather than that of supplemented chicken nugget (around 6.50%) as shown earlier. There was a 1.41 fold of decrement in such amino acid comparing with its percentage in control sample (5.57%) a noticeable decrease in all detected in all detected amino acids in such product with 1.5 fold.
In case of essential amino acids of ”Pumpy sausage the same rate of decrement (1.5 fold) in the total essential amino acids comparing with control one, but on the other hand the total essential amino acids divided on the total amino acids was approximately the same (about 50%), contradicted to that found in other products (chicken nugget) which was less than its unsupplemented sample with 6.74 and 4.67% in case of DN5 and LN20, respectively .
4.4. Fatty acids profile
4.4.1. Saturated fatty acids
4.4.1.1. Saturated fatty acids profile of chicken nugget:
• Daty nugget
The predominant saturated fatty acid was shown as palmetic (C16:0) in either supplemented (DN5) or unsupplemented on (23.5 and 24.9, respectively). Supplementation treatment with 5% powdered dry date (DN5) led to minimize such fatty acid content by 1.38%.
Stearic acid (C18:0) is the saturated fatty acid that came in the second order with 5.81% in supplemented sample; i.e. less than that found in control sample (6.28%). Similar trend was found when calculating the total saturated fatty acids, i.e. it decreased in supplemented sample (DN5) by 1.06 fold comparing with control sample.
Regarding the total odd number saturated fatty acid related to the total even number saturated ones, it could be noticed that such ratio was 0.79% n control sample and slightly raised to be 1.00% when supplementation with 5% powdered dry date was applied.
• Lupy nugget
The same predominant saturated fatty acid that detected in first product (DN5) which was palmetic acid (C16:0), but with higher percentage (29.63%); i.e. more than its corresponding percent in control sample (24.88%) or in other product (23.49%) supplemented with dry date (DN5). It means that supplementation treatment with 20% powdered sweet lupin caused elevating in such fatty acid with 4.75% (i.e. 1.19 fold) and with 6.13% (i.e. 1.26 fold) rather than that determined in control and DN5 treatments, respectively.
The ratio of total odd number saturated fatty acids: total even number saturated fatty acids was sharply minimized
Such ratio reached to be 0.02%, i.e. it reduced by 0.77% rather than that of control.
when the ratio of predominant saturated fatty acids: total saturated fatty acids was calculated, it was around 77 and 19% for palmetic and stearic acids, respectively. On the other hand, merestic acid (C14:0) came in the third order with the same percent (0.5%) in all of investigated samples
4.4.1.2. Saturated fatty acids profile of chicken sausage
* Pumpy sausage
Supplementing process did not affect saturated fatty acids profile; i.e. similar saturated fatty acids that detected in chicken nugget were also detected in chicken sausage with approximately the same behavior. Consequently, the total saturated fatty acids was the same; i.e. did not affect owing to supplementing process with 30% fresh pumpkin pulp. The predominant saturated fatty acids were palmetic (21.64%) followed by stearic (5.75%),
4.4.2. Unsaturated fatty acids
4.4.2.1. Unsaturated fatty acids profile of chicken nugget
• Daty nugget
Oleic acid (C18:1) showed the highest percent (the predominant one), it 40.08% in control sample and minimized to be 38.66% in supplemented one (DN5). It means that supplementing process decreased the percentage of oleic acid by 1.04 fold.
A contradicted trend recorded in case of linoleic acid (C18:2) that came in the second order with 18.68 and 23.29% in control and DN5 samples, respectively. It means that supplementation of chicken nugget with 5% powdered dry date led to enhance lenolic acid by 1.254 fold.
Palmetoleic acid (C16:1) was about 6% in either supplemented samples or not and came in the third order; o/e/ such unsaturated fatty acid did not affect by supplementing processes.
By calculating the total unsaturated fatty acids (USFA) percent, it could be noticed that supplemented processes increased such percent by 1.16 fold. On the other hand, by calculated the ratio SFA/USFA it was noticed a reversible trend rather than that recorded in case of total USFA.
• Lupy nugget
It could be seen the higher percentage of oleic acid in LN20 treatment rather than that of untrated one with 1.09 fold.
In the second order but with a reversible trend (i.e. lower than that of unsupplemented one), linoleic acid (C18:2) was came with 8.78% less than that detected in control sample by 9.90%. Similar finding was found in case of linoleic acid (C18:3).
Palmitoleic acid (C16:1) was detected by 6% and did not affected by supplementing process as found in first chicken product (DN5) shown in Table (20). The total USFA did not approximately affect by supplementing process as seen in the same Table, but a reversible trend was recorded when the ratio of SFA/USFA was calculated in CN and /or DN5 treatments (Table 20).
4.4.2.2. Unsaturated fatty acids profile of chicken sausage
• Pumpy sausage
Oleic acid (C18:1) as a major one with the same percent (about 39%) either in supplemented or control sample, it means that supplementation process with fresh pumpkin fruit pulp did not affect such fatty acid.
All of investigated unsaturated fatty acids, total USFA and the ratio of SFA/USFA did not change owing to supplementation process. This is because pumpkin had a very low fat content (0.08%) beside its higher content of moisture (94.30%). So, it could be recommended that such new product possesses lower fat content by 1.32 fold that makes such product as a good functional food for peoples who suffering from obesity, heart diseases, habitats diabetes .. etc.
4.5. Sensory evaluation of new chicken products
Four sensory attributes (taste, texture, juiciness and overall acceptability) were evaluated
4.5.1. Taste
4.5.1.1. Chicken nugget
The DN5 treatment had the best one from zero time till the end of storage period (3 months)
Regarding to the same parameters when chicken nugget was supplemented with 20% powdered sweet lupin (lupy nugget), indicated (LN20) treatment as a more favorite one compared with other treatments throughout whole storage period (3 months).
4.5.1.2. Chicken sausage
supplementation process with 30% fresh pumpkin pulp (PS30) gave the favorite taste, i.e. highest mean scores throughout whole storage period ranged between 8.50 (at zero time storage) to 8.20 (after 28 ays refrigerated storage).
4.5.2. Texture
4.5.2.1. Chicken nugget
Supplementing chicken nugget with 5% powdered dry date results a texture less than that of unsupplemented one (control sample) followed the control one during three months of frozen storage at -18°C.
The treatment that contained 20% powdered sweet lupin recorded the highest mean scores throughout whole frozen storage period rather than that of other treatments and control one.
4.5.2.2. Chicken sausage
Sample supplemented with 30% fresh pumpkin pulp (PS30) came statistically as a more favorite texture rather than those of other treatments included also unsupplemented one (CS).
Similar trend was extended till the end of refrigerated storage period (18 day). It is of interest to record that supplementing with 50% fresh pumpkin pulp (PS50) resulted a moisty sausage texture that rejected by panelists at zero time and till the end of storage.
4.5.3. Juiceness
4.5.3.1. Chicken nugget
it could be detected the same criteria that shown earlier in case of sensory evaluation of the texture of ”Daty nugget”
By elevating supplementation level to be 10 and / or 20%, panelists rejected such nugget samples because of its undesirable juiceness beside its high sweety taste chicken nugget supplemented with powdered
A reversible trend, i.e. the higher the supplementing ratio lower the mean scores of juiceness was recorded.
4.5.3.2. Chicken sausage
The (PS30) treatment was shown as a best sample followed unsupplemented one (CS) at zero time and throughout whole storage under refrigeration conditions
4.5.4. Overall acceptability
4.5.4.1. Chicken nugget
The statistical analysis of mean scores of overall acceptability of chicken nugget either supplemented with powdered dry date and/ or powdered sweet lupin. (DN5) and (LN20) as the best supplemented chicken products either by powdered dry date (Daty nugget) and/or powdered sweet lupin (lupy nugget), respectively throughout three months of frozen storage at -18°C.
4.5.4.2. Chicken sausage
Supplemented sample with 30% fresh pumpkin pulp was the best one when overall acceptability parameters was considered.