Abstract of research

Fractionation of amino acids and fatty acids of frozen poultry meat

Saad, M.S.a, Ibraheem, H.M.a, Hassan, M.A.a, and Hassan, F.Y.b

Abstract

Fifteen random samples of frozen chicken breast, duck breast and whole pigeon meat (5 of each) were collected from different supermarkets located in Qalubia governorate. Each chicken and duck breast sample weight was 300g and was transferred in an insulated ice box to the laboratory without undue delay. The collected samples were subjected to fractionation of amino and fatty acids. The results showed that chicken breast had the highest content of arginine (7.05%), leucine (12.23%), methionine (6.85%) and phenylalanine (4.79%). In the same time, duck breast had the highest content of cystein (2.41%), hydroxyproline (2.45%), lysine (6.10%), proline (10.28%), serine (5.46%), thyronine (7.02), and tyrosine (4.63%). Concerning pigeon meat it had the highest content of alanine (9.82%), Aspartic acid (10.17%), glutamic acid (13.95%), glycine (12.02%), tryptophan (9.13%), and valine (6.07%). Total unsaturated fatty acids in the examined chicken breast, duck breast, pigeon samples constituted 43.9%, 47.3% and 42.4%, respectively while, total saturated one was represented by 56.1%, 52.7% and 57.6%, respectively. The ratios between them were 0.78, 0.89 and 0.74, respectively. Finally, the examined samples of duck breast meat had lower shelf life than chicken breast and pigeon meat samples.