Abstract
Background: Meat, including poultry, have important nutritional value due to the characteristics they possess.Additionally, preparation methods and additives play a crucial role in determining its nutritional value, which is reflected in the consumer preferences.
Objective: This study was conducted to determine the effect of carrageenan in the boiling process, and its effect on the physicochemical properties of chicken fingers made from chicken leg meat.
Materials and Methods: The total protein percentage was estimated by the Kjeldahl method. The percentage of fat was determined by the Soxhlet method using a volatile organic solvent, such as hexane. Moisture was determined by drying the samples in an oven at 105°C until a constant weight was achieved. The ash percentage was estimated by incineration at a temperature of 50-600°C until weight was stable. Carbohydrates were estimated using the constant weight with the remaining components. The acidity was also estimated. Physical tests determined the separated water by calculating the difference of weight before and after pressing. The loss in boiling was estimated by calculating the weight difference before and after boiling.
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. The addition of carrageenan also led to a decrease in water loss during the boiling process. By increasing the product’s ability to bind water and carrageenan, it improves consumers’ acceptance of the final product. Conclusion: The results showed a slight but significant increase in the percentage of ash, fat, and salt in the boiled and processed samples after adding carrageenan. Additionally, there was a decrease in the protein and acidity percentage for both the raw and boiled samples.
Keywords: carrageenan, chicken fingers, chicken leg (drumstick), chemical properties, physical properties.