Effets de la transformation, la conservation au froid et de l'addition de certaines épices sur les qualités organoleptiques, physico-chimiques et nutritionnelles du kebab surgelé à base de poulet de chair

Abstract

The objective of our work is to study the effect of processing, cold storage by freezing a – 40 C° for 21 days, the addition of certain spices on the organoleptic, physicochemical and nutritional qualities of frozen kebabs made from broiler chicken. This experiment was conducted to prepare kebabs on a local breed of chicken meat at the Bouguirat-Mostaganem poultry slaughterhouse level with the technique of freezing. Our kebab samples were taken after freezing for physicochemical, microbiological and organoleptic analyses before and after cooking. The results obtained from this experiment showed us that kebab is a food rich in lipids(about 8%), minerals and proteins (about 13 %). On the other hand, the results of the microbiological analyses showed that our product before and after cooking and conforms to the official journal which was decreed on 02/07/2017. The sensory and chemical properties of the broiler meat kebab were determined during storage at -18 1 C. A sensory panel evaluated the samples using a hedonic scale for meat color, texture, unpleasant smell, juiciness, flavour, chewing and general acceptability of the kebab.