Effect of Monosodium Glutamate Substitutes on Physiochemical, Microbiological and Sensory Properties of Fried Chicken Breast Strips |Biomedgrid

The effect of replacement monosodium glutamate (MSG) with 1:1 ratio mixture of sugar and Salton physiochemical, microbiological, and sensory properties deep fat fried chicken breast strips during frozen storage (-18°C) for 90 days was investigated. Results showed that control samples had statistically higher moisture, carbohydrate, and ash contents than the treated fried samples, moisture, carbohydrate, and ash contents for all treatments and slightly decreased as storage period progressed. The crude protein and fat contents of deep fat fried chicken breast strips decreased by replacing MSG with a mixture of 1:1 sugar and salt. The crude protein content of all treatments slightly increased as storage period progresses, while fat content of all treatments slightly decreased as storage period progressed. Treatment contains mix of sugar and salt in ratio of 1:1 as MSG alternative had a higher, WHC, cooking loss, PH and lower TVBN, and TBA values than treatment containing MSG (control). The obtained results also showed that control chicken breast strips had the highest counts of total bacterial count and lowest counts of total coliform count, then other treatment. E. coli and Salmonella were not detected in both treatments until the end of storage period. Control chicken breast strips had the lowest counts of total Staph. aureus, yeast and mold and total psychrophilic bacteria counts than other treatments. Treatment containing MSG (control) had higher sensory proprieties (color, taste, crispness, odor and acceptability) than that treatment containing mix of sugar and salt as MSG replacer.