الفهرس 
cover englishOnly 14 pages are availabe for public view
 |  | from | 272 |  |  |
| | | from | 272 | | |
Abstract
The main objective of this thesis is to study the properties of goose meat and its edible giblets and the application of different additives including glutinous rice flour and transglutaminase during the processing of goose products (burger Pattie and restructured products) to improve sensory quality and technological properties of such meat. To fulfill these objectives, goose meat was examined for physiochemical analysis, amino acid profile, fatty acid profile and muscle ultrastructure, while giblets were examined for proximate chemical analysis and deterioration criteria. The obtained results showed that the breast is higher in protein content, redness (a*) values, total myoglobin content and essential amino acid content, while thigh was higher in moisture and fat contents, lightness (L*) value, collagen content and solubility, and oleic acid content. The ultrastructure examination results showed that thigh has a highly corrugated muscle fibers with wider diameter when compared to breast muscle fiber. Also, it was found that liver was the highest in protein and TVBN values followed by gizzard, while heart was the highest in fat and TBA values. Two formulated goose products were made, burger patties which were processed from goose thighs with addition of glutinous rice flour and soy protein concentrate and examined separately into two groups at zero time. The results reported that burger formulated with GRF was higher in fat and moisture content, shear force, cooking characteristics, lightness (L*) values and sensory attributes, while the group formulated with SPC was higher in protein content, all deterioration criteria values, redness (a*) and yellowness (b*) values, total myoglobin and metmyoglobin contents with remarkable differences in amino acid profile between the two groups. Restructured goose ham was formulated from goose breasts and divided into two groups, a control group while the other one transglutaminase enzyme was added, the examination took place at zero time and along 3 months of preservation with one month interval between examination times. The results revealed that ham processed with MTGase had elevated protein and moisture contents, shear force values, thio-barbituric acid values, redness (a*) values, myoglobin content and sensory analysis including slicing, binding, consistency, and tenderness, while control group was higher in TVBN and pH through three months of examination when compared to each other at different times of examination.