The Biochemical Assessment of Imported Frozen Chicken and Detection The Effect of Biogenic Amines on The Meat Quality

To assess the quality of imported frozen chicken sold in Sulaimani markets with respect to biogenic amines content and sensory properties, a total of 160 samples of frozen chicken meat belonged to four foreign trademarks were collected in two batches from different parts of Sulaimani city markets. The samples consisted of whole chickens (160 samples- 80 for each batch). HPLC- based detection of Biogenic amines revealed histamine within the acceptable limits in all marks, it ranged 0.00- 0.22 and 0.00- 0.03 mg/ Kg meat in batches 1 and 2 respectively for the four marks of carcasses. Putrescine, Cadaverine, Spermine and Spermidine were within the ranges reported in literatures for good chicken meat quality in all marks, except in DMIS. The biogenic amines indexes for all marks were within the acceptable limits except for DMIS, which significantly differed from the others.  The sensory evaluation (organoleptic evaluation) of carcasses revealed highest scores gained by Gedik for all categories then by Sadia and Frinal, while DMIS had the lowest with the presence of significant differences among marks

Bacteriological Quality of Imported Frozen Chicken in Sulaimani Markets

To study the bacteriological quality of imported frozen chicken meat in Sulaimani markets, a total of 360 samples represented whole chickens (160 samples, 80 for each batch), thighs (120 samples, 60 for each batch) and breasts (80 samples, 40 for each batch) belonged to seven commercial trademarks, distributed on two batches, were tested according to international analytical regulations and guides. The mean values of the total plate count (TPC) in batches 1 and 2 of the whole chicken carcasses ranged 0.540-5.720 ×104 and 0.250-5.720 ×104 CFU/ g meat respectively, in thighs they ranged 1.170- 17.520 and 0.730- 12.500 ×104CFU/ g meat respectively, and  in breast they ranged 0.586- 14.380 and 1.174-11.900×104CFU/ g meat respectively. The psychrophiles count in whole chicken carcasses ranged 1.950- 13.740×104  and  0.900-27.420×104 CFU/ g meat, in thighs they ranged 0.554-8.560 and 0.360- 8.000×104 CFU/ g meat, and in breast ranged 0.734-8.880 and 1.140- 9.360 ×104 CFU/ g meat in batches 1 and 2 respectively.  Psychrotrophes count in whole carcasses ranged 1.964- 14.280 and 1.286- 21.800×104 CFU/ g meat, in thighs they ranged 1.560- 12.640 and 3.42- 7.680 ×104 CFU/ g meat, and in breast ranged 0.770- 13.140 and 1.178- 8.440 ×104 CFU/ g meat in batches 1 and 2 respectively. The most probable number (MPN) of both total coliforms and fecal coliforms in the two batches were less than 1 CFU/ g meat in all samples that inspected. Significant differences were recorded among all marks and between both batches for each mark including the three types of meat while all samples were E. coli O157: H7, coagulase positive staphylococci, and Salmonella free