Mahmoud Abdulkreem

Title : The Effect of the process mincing, salting and freezing on the chemical and physical and sensory properties of mortadella made from rooster mother's thigh meat

Abstract:

The study was conducted in the Department of Food Sciences in the Faculty of Agricultural Engineering at the University of Aleppo, where it aimed to study the chemical and physical composition of mortadella made from different mixtures of chopped and preserved rooster thigh meat, whether salted or unsalted. The results indicated that the mortadella made from fresh meat was the best in terms of chemical and physical properties, so it gave a yield of 136, while the mortadella made from salted minced meat and then frozen. The results of the chemical and physical analysis were close to the mortadella made from fresh meat. The obtained results showed that the use of unsalted frozen minced meat negatively affected the chemical and physical composition and led to a decrease in the percentage of fat, ash and NPN, and it also negatively affected the texture of the mortadella made from it. No clear significant differences were observed in the percentages of carbohydrates, ash and NPN.

Keywords: Mortadella, Freezing, Salting, Mincing, Cutting meat

Biography:

He obtained his PhD from the University of Aleppo in 2017 with a specialization in food science with an excellent grade, with a specialization in meat technology and chemistry I obtained a master's degree in the same previous major in 2010, with an excellent grade, from the University of Aleppo. He has published more than 10 scientific articles in peer-reviewed journals. Faculty member (teacher) in the Department of Food Sciences at Aleppo University, Director of the Meat and Dairy Technology Laboratory at the University of Aleppo, Supervisor of MA and PhD theses in the Department of Food Science.