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Abstract
Chicken Nuggets and Strips are breaded poultry meat products which are widely consumed allover the world and intensively expand in its production, which developed in response to consumer demand because of its highly palatability and nutritive value.
Therefore, the present study was applied to evaluate their wholesomness for human consumption and assure its quality in the aspects of bacteriological safety, nutritive value and compliment with Egyptian organization for standardizations (3493-2005) for products of poultry meat treated with heat.
Twenty five samples of each chicken nuggets and strips (each package represented as one sample) were examined microbiologically and chemically in frozen and fried states , frying at 4 minute which provide core temperature 55o c and light yellow color and at 6 minute which provide accepted dark yellow color core temperature 75oc.
7. 1 Survey part:
7. I. 1 Microbiological Indices:
7.1.1.1 Bacteriological Indices:
The mean value of TAPC (cfu/g) in frozen chicken nuggets and strips were 1.9 × 105 ± 4.7 × 104 ; 7.4 × 104 ± 1.8 × 104 respectively.
The mean value of Enterobacteriaceae count in frozen chicken nuggets and strips were 7.7 × 102 ± 2.1 × 102 ; 1 × 102 ± 1.3 × 10 respectively.
The mean value of Staphylococcus aureus count in frozen chicken nuggets and strips were 5.8 × 102 ± 1.2 × 102 ; 3.4 × 102 ± 3.8 ×10 respectively.
The mean value of Aerobic spore formers count in frozen chicken nuggets and strips were 2.7 × 103 ± 1.2 × 102 ; 4.9 × 103 ± 7.8 × 102 respectively.
Frequency distribution of identified aerobic spore forming bacteria in the examined frozen samples of chicken nuggets and strips were B.subtilis 14(40%), 9 (36%); B.cereus 11(31.4%), 13(52%); B. sterothermophilus 7(20 %), 2(8%); B. lents (0%), 1 (4%); B. coagulans 3(8.6), (0%) respectively.
The mean value of MPN/g. of Coliforms in frozen chicken nuggets and strips were 1.1 × 10 ± 0.3 × 10 ; 3.8 × 10 ± 0.3 × 10 respectively.
The Incidence of isolated Enterobacteriaceae organisms among frozen chicken nuggets and strips E.coli 5(10.6%), 7(23.3%) K. pneumoniae 3(6.3%), 1(3.3%), C. diversus 1(2.1%), (0%), C. freundii 11(23.4%), 3(10%), p. mirabilis 9 ( 19.1%) , ( 0%), p. vulgris ( 0%) , 2( 6.6%), serratia marcescens 7( 14.9%) , 4( 13.3%), Morgenalla morganii 5( 10.6%) , 6( 20%), Enterobacter aerogenes ( 0%) , 4( 13.3 %), Enterobacter agglumerans 4( 8.5%) , ( 0 %), Edwardsiella tarda 1( 2.1%) , 3( 10%), Shigella spp.( 0%) , ( 0%) and salmonella spp. 1( 2.1 %) , ( 0%) respectively.
The isolated serotype of E.coli in chicken nuggets and strips were E.coli O103: k- 3( 12%), 3(12%) and E.coli O119 : K69 2( 8%), 4 ( 16 %) respectively.
The isolated serotype of salmonella organisms among chicken nuggets and strips were S. pullorum gallinarum 1(4%), (0%) respectively.
In all examined samples of frozen chicken nuggets and strips, the clostridium perfringens couldn’t be detected.
7.1.1.2 Mycological Indices:
The mean value of mould and yeast count in frozen chicken nuggets and strips were 6.5 × 10 ± 1 × 10; 5 × 102 ± 1.4 × 10 respectively.
The frequency percentage of identified mould genera in frozen chicken nuggets and strips were Alternaria 44(20.7%) , 30(21.3%) ; Cladosporium 35 (16.4%), 20 (14.2%); Rhizopus 5 (2.3%), 3 (2.1%);Aspergillus 59 (27.7%), 43 (30.5%); Fusarium 10 (4.7%), 2 (1.4%); pencillium 45 (21.1%), 38 (27%); Mucor 15 (7%), 5 (3.5%) respectively.
The frequency distribution of Aspergillus in frozen chicken nuggets and strips were A. flavus 10(16.9 %), 11(25.6%); A. fumigatus 12(20.3%) ,10(23.3%) ; A. niger 12(20.3%) , 8(18.6%); A. terreus 11(18.6 %), 6(14 %); A. oryazae 9(15.3%) , 5(11.6%) and A. versicolor 5(8.5%) , 3(7%) respectively.
The frequency distribution of Penicillium in chicken nuggets and strips were P. cyclopium 20(44.4%), 15(39.5%); P. veredicatum 15(33.3%), 13(34.2%) and P. chrysogenum 10(22.2%), 10(26.3%) respectively.
The Frequency percent of identified yeast genera in the examined Frozen chicken Nuggets and Strips were Rhodotorula 20 (20.40%), 10 (20.40%); Deparomyces17 (17.35%), 9 (18.4%); Saccharomyces 17 (17.35 %), 8 (16.3 %); Candida 15 (15.31 %), 8 (16.3 %);Endomyces 12(12.24 %) , 7 (14.3%); Pichia 9 (9.18 %),5 (10.2%); Cryptococcus 8(8.17%), 2(4.1%) respectively.
7.1.2 Chemical Indices:
The mean value of Moisture % , Fat % , Protein %, Ash % , Carbohydrate %, Thiobarbituric acid value as MA/kg. and Meat % in examined frozen chicken nuggets and strips were 55.12 ± 0.7 %, 59.23 ± 0.8 %; 16.09 ± 0.4%, 11.28 ± 0.2%; 12.03 ± 0.5%, 17.1 ± 0.9% ; 1.6 ± 0.1% ,1.9 ± 0.1% ; 12.58 ± 0.7% , 10.49 ± 0.7% ; 0.88 ± 0.04%, 0.87 ± 0.03% and 47.1 ± 0.8%, 71.4 ± 0.5% respectively.
7.2 Experimental part:
7.2.1. Microbiological Indices:
7.2.1.1 Bacteriological Indices:
The mean value of TAPC (cfu/g) in fried light yellow chicken nuggets and strips were 2.1 × 103 ± 4.4 × 102 , 1.2 × 103 ± 2.3 × 102 and in fried dark yellow chicken nuggets and strips were 1.5 × 102 ± 3.2 × 10 , 8.7 × 10 ± 2.6 × 10 respectively.
The mean value of Enterobacteriaceae count in fried light yellow color chicken nuggets and strips were 3.4 × 10 ± 1.8 × 10 , 6.5 × 10 ± 0.6 × 10 and In fried dark yellow color chicken nuggets and strips were not detected respectively.
The mean value of Staphylococcus aureus count in fried light yellow color chicken nuggets and strips were 6.2 × 10 ± 0.6 × 10 , 7.3 × 10 ± 0.5 × 10 and In fried dark yellow color chicken nuggets and strips were not detected respectively.
The mean value of Aerobic spore formers count in fried light yellow color chicken nuggets and strips were 1.3 × 103 ± 2.5 × 102 , 1 × 103 ± 5.2 × 10 2. and in fried dark yellow color chicken nuggets and strips were7 × 102 ± 2.9 × 102, 2.5 × 102 ± 0.6 ×102 respectively.
The frequency distribution of identified aerobic spore forming bacteria in the examined fried light yellow color chicken nuggets and strips were B. subtilis 7 ( 41.2%), 3( 42.9%) ; B. cereus 4( 23.5%), 2( 28.6%) and B. Sterothermophilus 6 ( 35.3%), 2( 28.6%) and in the examined fried dark yellow color chicken nuggets and strips were B. subtilis ( 0%), ( 0%) ; B. cereus2( 25%), ( 0%) and
B. Sterothermophilus 6(75%), 2(100%) respectively.
The mean value of MPN of Coliforms in fried light yellow color chicken nuggets and strips were 7.4 ± 0.2 , 3.6 ± 0.4 and In fried dark yellow color chicken nuggets and strips were not detected respectively.
The Incidence of isolated Enterobacteriaceae organisms among fried chicken nuggets and strips at 55°c were. E.coli 2( 22.2%), 1( 10%) ; Proteus mirabilis 3(33.3%), 0(0%) and Enterobacter aerogenes 0(0%),2(33.3%) ; Serratia marcescens 4(44.4%),3 (50%)respectively.
7.2.1.2 Mycological Indices:
The mean value of mould and yeast count in fried light yellow color chicken nuggets and strips were 1.8 × 10 ± 0.2 × 10 , 3 × 10 ± 0.3 × 10 and In fried dark yellow color chicken nuggets and strips were not detected respectively.
The Frequency percent of isolated Mould genera in examined fried light yellow color chicken nuggets and strips were Rhizopus 2( 40%), 1( 33.3%) ; Mucor 3(60%), 2(66.7%) respectively.
The Frequency percent of isolated yeast genera in examined fried light yellow color chicken nuggets and strips were Candida 3( 42.9%), 1( 33.3%) ; Saccharomyces 4( 57.1%), 2( 66.7%) respectively.
7.2.2 Chemical Indices:
The mean value of Moisture % , Fat % , Protein %, Ash % , Carbohydrate %, and Meat % in examined fried chicken nuggets and strips were 48.61 ± 1.1 , 45.46 ± 1.2% : 21.2 ± 0.4 % , 18.81 ± 0.7 % : 13.9 ± 0.7 % , 18.93 ± 0.7% : 2.5 ± 0.06% , 2.2 ± 0.09% : 14.83 ± 0.5% , 14.6 ± 0.9 % and 54.6 ± 1.1 % , 77.4 ± 0.7 % respectively.