اعلانات هامة

In this work, evaluation of canned chicken meat, particularly Syrian and non-Syrian mortadella, in Al-Hasaka city markets in respect of chemical aspect and determining effect of that on the sensory properties was carried out. The work tests were done in AlHasaka Faculty of Agriculture labs in collaboration with Supply Department lab. Where seven samples of mortadella cans available in Al-Hasaka markets were collected January of 2017. The chemical composition results showed significant differences in respect of moisture and dry matter percents among the Syrian and non-Syrian mortadella. All the Syrian samples were according to the Syrian standard measurement (No. 80 of 1996) in protein percent. Also, high significant differences in fat percent, where this percent was high in the samples (3 and 7) while the others were according to the Syrian standard measurement. Percent of carbohydrate between 5.11-15.16%, It was noticed that carbohydrate percent was high in the samples (1 and 4). Ash percent was high in all the studied canned chicken meat samples.

The results of pH and TBA test were normal and within the reasonable limits. As regard to the sensory evaluation, it was shown that the Syrian samples (1 and 3) and the non-Syrian samples (4, 5 and 7) were superior in respect of general acceptance without significant differences among them. Also, the Syrian sample (2) and the nonSyrian sample (6) had the least grade in general acceptance without significant differences between them.

Keywords: mortadella, chiken meat, chemical composition, sensory properties.