Effect of gels on estimating the chemical and physical content of raw and boiled chicken leg meat(drumstick)

Abstract

ABSTRACT Background: Meat, including poultry, has important nutritional value due to the characteristics it possesses. Additionally, preparation methods and additives play a crucial role in determining its nutritional value, which is reflected in consumer preferences. Objective: This study was conducted to determine the effect of carrageenan in the boiling process, and its effect on the physicochemical properties of chicken fingers made from chicken leg meat. Materials and Methods: The Kjeldahl method estimated the total protein percentage. The percentage of fat was determined by the Soxhlet method using a volatile organic solvent, such as hexane. Moisture was determined by drying the samples in an oven at 105°C until a constant weight was achieved. The ash percentage was estimated by incineration at a temperature of 50-600°C until the weight was stable. Carbohydrates were estimated using the constant weight with the remaining components. The acidity was also estimated. Physical tests determined the separated water by calculating the difference in weight before and after pressing. The loss in boiling was estimated by calculating the weight difference before and after boiling.