Effect of Gels on Estimating the Chemical and Physical Content of Raw and Boiled Chicken Leg Meat

Background:Meat in general and poultry meat in particular have special nutritional importance due to the characteristics they possess, in addition to the fact that preparation methods and additives are of great importance in determining the nutritional value, which is reflected in the desire of the consumer. Objective: This study was conducted to determine the effect of using carrageenan in the boiling process and its effect on the physicochemical properties of chicken fingers made from chicken leg meat. Materials and Methods: The percentage of total protein was estimated by the Kjeldahl method. were determined by the Soxhlet method using a volatile organic solvent such as hexane. Moisture was determined by drying them in an oven at 105°C until the weight was constant. The ash percentage was estimated by incineration at a temperature of 50-600°C until the weight was stable. Carbohydrates were estimated by constant weight with the rest of the components. The acidity was estimated. Physical tests estimated the separated water by calculating the difference between the weight before and after pressing. The loss in boiling was estimated by calculating before and after boiling the weight difference Results: Adding carrageenan at a rate of 2.5% reduced fat, protein, and moisture and increased the percentage of ash in the samples before the boiled process. If adding carrageenan leads to a decrease in water loss through the boiling process. If it increases the product’s ability to bind water and carrageens, it increases consumers’ acceptance of the final product. Conclusion: The results showed a slight significant increase in the percentage of ash, fat, and salt for the boiled and processed samples after adding carrageenan, and a decrease in the protein and acidity percentage for both the raw and boiled samples.