NUTRITIVE VALUE OF SOME CHICKEN MEAT PRODUCTS

Edris, A.M.a, Hassanin, F.S.a and Ghanim, S.H.b

Abstract

A total of 60 random samples of processed chicken meat products were collected from different supermarkets located in Kalyobia governorate. The examined samples were represented by half cooked Chicken Fingers, Chicken Pane, Cordon Bleu, , Chicken Fillet (15 of each product) to evaluate their nutritive value. The result showed that the mean values of moisture%, protein %,fat%, carbohydrates % and ash% in the examined samples of halfcocked Chicken Fingers, Chicken Pane, Chicken Fillets and Cordon Bleu were 61.840.22%, 14.78  0.13 %, 6.570.14%, 10.130.09 and 3.46±0.06% for Chicken Fingers, 61.090.17%, 15.10  0.18 %, 6.260.09%, 9.920.12 and 3.18±0.09% for Chicken Pane, 59.670.19%, 15.36  0.15 %, 12.800.11%, 9.580.08 and 1.77±0.04% for Chicken Fillets and60.250.16%, 14.92  0.16 %, 13.240.12%, 9.690.10 and 1.39±0.07% for Cordon Bleu ,respectively.

Key words

A total of 60 random samples of processed chicken meat products were collected from different supermarkets located in Kalyobia governorate. The examined samples were represented by half cooked Chicken Fingers, Chicken Pane, Cordon Bleu, , Chicken F