Abstract of research

Fractionation of Amino Acids and Fatty Acids of Fresh Local and Frozen Imported Chicken Meat

Fatin S. Hasanin1, Omayma M.A.L. Maghraby2 and Ahmed M. Mostafa2

Abstract

Sixty random samples of fresh local and frozen imported chicken meat (30 of each) were collected for fractionation of amino and fatty acids. The results showed that the fresh local chicken meat had the highest content of Histidine (3.27 %), Isoleucine (4.81%), Leucine (7.63%), Lysine (9.08%), Phenylalanine (4.32%), Methionine (2.56%), Threonine (3.91%), Tryptophan (0.35%), Glycine (4.75%) and Valine (4.74%). In the same time, the frozen imported chicken meat had the highest content of Alanine (5.76%), Arginine (6.28%), Aspartic acid (9.02%), Glutamic acid (16.24%), Serine (4.17%) and Tyrosine (3.43%). Total Mono-Unsaturated Fatty acids in the examined fresh local and frozen imported chicken meat samples were (1996 and 1749 mg/100 g fat), total poly-unsaturated fatty acids were (976and 910 mg/100 g fat), and total saturated fatty acids were (1657 and 1892 mg/100 g fat), respectively. Finally, the fresh local chicken meat had a higher nutritive value and lower shelf-life than the frozen imported chicken meat.