1Institute of Food and Technology, Faculty of Crop Production, Sindh Agriculture University Tandojam, Pakistan
2Department of Bioinformatics and Biotechnology, International Islamic University, H-10, Islamabad, Pakistan
World Journal of Agricultural Research.
2016,
Vol. 4 No. 3, 85-93
DOI: 10.12691/wjar-4-3-4
Copyright © 2016 Science and Education PublishingCite this paper: Pasdar Hussain, Aijaz Hussain Somoro, Adil Hussain, Muhammad Waqar Arshad. Evaluation of Quality and Safety Parameters of Poultry Meat Products Sold In Hyderabad Market, Pakistan.
World Journal of Agricultural Research. 2016; 4(3):85-93. doi: 10.12691/wjar-4-3-4.
Correspondence to: Adil Hussain, Department of Bioinformatics and Biotechnology, International Islamic University, H-10, Islamabad, Pakistan. Email:
aadil.iiu07@gmail.comAbstract
30 Samples of five poultry meat products including chicken nuggets (S1), chicken fillets (S2), chicken burgers (S3), chicken meatballs (S4) and chicken kababs (S5) were collected from various retailers from Hyderabad market to evaluate quality and safety parameters. All the samples were investigated for pH, water holding capacity (WHC), moisture, ash, fat, protein content, total volatile base (TVB), total viable count (TVC) and coliform count (CC). Results revealed that chicken nuggets, fillets, burgers, meatballs and kababs varied significantly (P≤0.05) for pH, WHC, moisture, ash, fat, protein contents, TVB and CC, and non-significantly (P>0.05) for TVC. Highest pH (6.05) was recorded for meatballs, while lowest pH value (4.90) was recorded for chicken fillets. Among the investigated chicken products meatballs showed highest WHC (48.18%), while lowest was recorded in chicken kababs (27.72%). Moisture content was highest (70%) in meatballs, and lowest in chicken nuggets (62.45%). Maximum ash content (3.13%) was recorded in kababs, and lowest (1.27%) was confirmed in fillets. Fat content was maximum (10.78%) in meatballs, while minimum was recorded in kababs (4.97%). Highest protein level (20.25%) was found in kababs, while meatballs displayed lowest protein level (12.53%). Highest TVB (69.50 mg/100 g) was noted for fillets, while lowest in kababs (17.14 mg/100 g). In the microbiological examination of chicken products Total viable count (TVC) was highest in (7433.33 cfu/g) fillets, while lowest was noted in meatballs (6.43x103cfu/g). The Coliform count (CC) was highest (6.3x103cfu/g) in meatballs, while lowest values were verified in burgers (3.05x103 cfu/g). Total volatile base (TVB) and Total viable count (TVC) was greater in chicken fillets as compared to other products. This clearly indicates unhygienic circumstances at certain stages during manufacturing, processing, handling and storage of chicken meat products.
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