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العنوان
DETECTION OF THE QUALITY AND SAFETY OF SOME TYPES OF POULTRY AND ITS BY-PRODUCTS USING CHEMICAL, PHYSICAL, MICROBIOLOGICAL AND BIOTECHNOLOGICAL METHODS /
المؤلف
ELAWANY, GHADIR IBRAHIM ABBAS AHMED.
هيئة الاعداد
باحث / غدير إبراهيم عباس أحمد العونى
مشرف / مجدى أحمد عبد السلام مدكور
مشرف / أيمن فريد أبو حديد
مشرف / على عبد العزيز على
تاريخ النشر
2023.
عدد الصفحات
118 p. :
الفهرس
Only 14 pages are availabe for public view

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from 117

Abstract

A grand total of 66 chicken samples were examined, 22 chicken breasts, 22chicken thighs and 22 chicken giblets (liver, gizzard and heart). The samples are equally distributed between commercial broilers and balady chicken 11samples for each group. The collected samples were kept in plastic bags separately, directly transferred to the laboratory aseptically without undue delay in ice box.
5.1-Organoleptic properties:
The examined samples were accepted for color examination 100% where the predominant color was pinkish white yellow color, the acceptable odor was recorded in 100% for all samples with normal chicken fleshy odor. The texture was also normal for all samples where the predominant texture was tender and firm.
5.2-Chemical properties:
The chemical properties were compared between commercial broilers and balady chicken, the mean moisture content percentage was (64±1.3 and 65.8±0.8, 49.5±3.2 and 51.6±2.1 then 63±1.4 and 60.6±3.6) for chicken breasts, thighs and giblets in examined broilers and balady chicken respectively without significant variation between groups. The mean ash content percentage was (5.8±0.2 and5.5±0.2, 6.2±0.3 and 6.3±0.3 then 6±0.2 and 6.3±0.2) for chicken breasts, thighs and giblets in examined broilers and balady chicken respectively without significant variation between groups. The mean fat content percentage was (8.2±1.9 and3±0.6, 25.3±3.5 and 8±1.5 then 18±3.7 and 17±3) for chicken breasts, thighs and giblets in examined broilers and balady chicken respectively with significant higher results in broiler breasts and thighs groups than balady. The mean protein content percentage was (31±0.5 and32.6±0.6, 26.5±0.5 and 27.4±0.3 then 40.1±0.8 and 41.5±1.3) for chicken breasts, thighs and giblets in examined broilers and balady chicken respectively with significant higher results in balady breasts and thighs groups than broiler. While heavy metals showed accepted values among all groups except for lead and cadmium which was higher than the permissible limits in both broilers and balady chicken .
5.3-Bacteriological properties:
Total mean aerobic bacterial count showed (3.3x104±2.8x103 and 5.3x104±1.2x104) for chicken meat and (1x104±4.7x103 and 4.8x104±6.7x103) for chicken giblets in examined broilers and balady chicken respectively. Total mean coliform bacterial count showed (2.1x103±1.1x103 and 2x103±4.2x102) for chicken meat and (1.2x103±3.7x102 and 1.5x103±3.1x102) for chicken giblets in examined broilers and balady chicken respectively. Staph. Aureus were isolated from 6 samples of broilers and 8 samples of balady chicken. Listeria monocytogenes failed to be detected. E.Coli and Salmonella detected in 16 samples and 1 sample respectively. The isolates were confirmed by using PCR technique. For E. Coli (phoA gene) was detected at 720bp while Salmonella (invA gene) was detected at 284bp.
5.4-Conclusion:
So, from the previous native it can be concluded that organoleptic examination and determination of chemical constituent are very important to evaluate the degree of availability of chicken meat and its giblets for human consumption on the same way screening of heavy metals could alarm the danger of accumulating residues in body tissues.
Conventional methods for bacterial pathogens detection in foods are generally based on identification of bacteria using selective culture media by their morphological, biochemical and immunological characteristics . Moreover, the previously methods are usually very labour and resource intensive and require a well-trained operator, making the assays less desirable for large-scale applications. so, PCR provide rapid, accurate and specific technique for identification of such pathogens.