"Effect of Monosodium Glutamate Substitutes on Physiochemical, Microbiological and Sensory Properties of Fried Chicken Breast Strips"

Abstract

The effect of replacement monosodium glutamate (MSG) with 1:1 ratio mixture of sugar and salton physiochemical, microbiological and sensory properties deep fat fried chicken breast strips during frozen storage (-18°C) for 90 days was investigated. Results showed that control samples had statistically higher moisture,carbohydrate and ash contents than the treated fried samples, moisture, carbohydrate and ash contents for all treatments and slightly decreased as storage period progressed. The crude protein and fat contents of deep fat fried chicken breast strips decreased by replacing MSG with a mixture of 1;1 sugar and salt .The crude protein content of all treatments slightly increased as storage period progresses,while fat content of all treatments slightly decreased as storage period progressed. Treatment contains mix of sugar and salt in ratio of 1:1 as MSG alternative had a higher, WHC, cooking loss, pH and lower TVBN, and TBA values than treatment containing MSG (control). The obtained results also showed that control chicken breast strips had the highest counts of total bacterial count and lowest counts of total coliform count, than other treatment. E. coli and Salmonella were not detected in both treatments until the end of storage period. .Control chicken breast strips had the lowest counts of total Staph. aureus, yeast and mold and total psychrophilic bacteria counts than other treatments. Treatment containing MSG (control) had higher sensory proprieties (color, taste, crispness, odor and acceptability) than that treatment containing mix of sugar and salt as MSG replacer.Consumers preferred natural extracts such as yeast extract,

Prevalence of food additive in hen meat products

“…Whereas canned hen meat had the highest concentration mean value of chemical food additive Monosodium glutamate as flavoring agent, followed by hen minced meat, hen pannae, hen shawerma, and fried hen meat samples, and fried hen meat samples had the lower results. In comparison with previous studies, we found results of canned hen meat were lower than that obtained by 7,18 (210.80 mg/Kg.). Then pannae were higher results than those obtained by 7,21 (1.4570 mg/Kg.…”

“…Circulatory hazards, cardiac effects, muscular damage, gastrointestinal hazards, and neurological hazards are more prevalent. 7,18 chemical Food additive Monosodium glutamate as flavoring agent causes genetic damage, free radicals to cause harm effect to the cells. 7,19,20 According to the results obtained in Table 1, there were differences in chemical food additive Monosodium glutamate as flavoring agent values in the examined processed hen meat.…”

“…), 22,23 (1.600 mg/ Kg.) and 24,18 (1.390 mg/Kg.). chemical food additive Monosodium glutamate as flavoring agent in the processed hen minced meat samples was higher than with those recorded by 24 The concentration of chemical food additive Monosodium glutamate as flavoring agent in each processed hen meat product varies from each other, recorded results came in line with those recorded.…”

Experimental Study on the Effect of Propionibacterium and Acetic acid on Candida albicans contamination in chicken fillet Stored at Chilling Conditions

“…Chicken meat is among the foods preferred by consumers in Egypt and throughout the universe because of its nutritional value and reasonable price (Abdelrahman et al, 2020 andShaltout, 2022). However, with the increased consumption of meat and meat products, the incidence of foodborne disease outbreaks linked to meat has increased significantly.…”