Processing of Crispy Chicken and Studying Its Quality Properties

Ani,; I. Al, Ibtihal

	Processing of Crispy Chicken and Studying Its Quality Properties
Iraqi Journal of Science
Article 1, Volume 54, Issue 4, 2013, Pages 872-881
Authors
; Ibtihal I. Al
Abstract
This investigation was carried out to examine the Processing and effect of addition of different spices on the sensory and microbial properties of the Crispy Chicken . The results revealed than that of treatments 1 (without spices control) , 3 (anise ) , 4 (Thyme) , 5 (curry) , 6 (black Pepper) , 7 ( ginger) and 10 ( garlic ) gined higher score of overall acceptance than treatment 8 ( carnation ) . Did not significant difference of overall acceptance , between treatments 1 , 2 ( black seed ) , 3 , 4 , 5 , 6 , 7 , 9 ( onion ) and 10 and between treatments 2 , 8 and 9 . In regards with microbial tests showed aerobic bacteria highest numbers than adding 2, which amounted to more than 300 the unit cell bacterial cfu / ml and less numbers than adding, which amounted to 6 1 cfu / ml . While not showed bacteria, molds and yeasts than adding 5 and 8 after stored at -18 ° C for 3 days and dissolution at 30-32 º C for two hours and incubation at 37 ºC for 24 hours . And aerobic bacteria appeared the highest numbers than adding 9, which amounted to 6 cfu / ml and less numbers than adding 6, which amounted to 1 cfu/ml . While aerobic bacteria does not appeared than adding 1, 3, 4, 5, 7, 8 and 10 after storaed at – 18º C for 30 days and dissolution at 20-22 º C for two hours and incubation at 37 º C for 24 hours . While after incubation at 37 º C for 48 hours aerobic bacteria appeared the highest numbers than adding 2, which amounted to 350 cfu / ml and less numbers than adding 3, which amounted to 1 cfu / ml , Did not show aerobic bacteria than adding 1 . And appeared aerobic bacteria than adding 1 and 2 which amounted large and prepared by the few than adding 4, which amounted to 2 cfu / ml, while not showed aerobic bacteria in other adding after storaed at -18 º C for 2 months and dissolution at 16 - 18 ºC for two hours and incubation 37 º C for 24 hours. While increased growth of aerobic bacteria than adding 6, 7 and 8, which reached numbers 1, 3, and 1 cfu / ml . While aerobic bacteria does not appeared than adding which amounted 3, 9, and 10, after 48 hours of incubation at 37 ºC . As for the bacteria coliforms did not appeared in all adding during the phases storaed except addition 1 which amounted to 1 cfu / ml after storaed at – 18º C for 30 days and dissolution at 20-22 º C for two hours and incubation for 48 hours in 37 º C .
Keywords
Chicken; Crispy Chicken; Spices; black Pepper

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