Muscle characteristics of Nin Kaset Black-meat chicken and its product properties

Name: Chatchanok Kittawee

LCSH: Kasetsart University -- Theses. M.S. (Home Economics 2022

Classification :.LCCS: TX556.P9

LCSH: Kasetsart University. -- Department of Home Economics -- Theses

LCSH: Poultry products -- Quality

LCSH: Meat -- Quality

LCSH: Proteins

Abstract: Chemical composition of breast, thigh, and drumstick of black feather (B) and white-feather (W) Nin Kaset black-meat (NKBM) were investigated. Among chicken cuts-up samples, breast meat contained higher protein with lower fat contents than those of other samples (p<0.05). The fractionation constituents revealed that myofibrillar proteins was the major component in the muscle. Monounsaturated fatty acids were found as the major fatty acids and W-NKBM exhibited higher level of linoleic acid (C18:1 n-9). No differences in transition temperatures (Tmax) of muscle proteins between samples. Chemical composition and characteristics of chicken patties produced from different levels of commercial broiler chicken meat (C), B- and/or WNKBM chickens (C: B: W) at 100:0:0 (control), 50:50:0 (CB), 50:0:50 (CW), 0:100:0 (B), and 0:0:100 (W) (w:w:w) were investigated. The increase in protein and decrease in fat contents were observed in samples contained NKBM chicken (p<0.05). Total melanin content was found in NKBM patties, particularly B-NKBM used. The lipid oxidation as thiobarbituric acid reactive substances (TBARS) of samples was also determined. Samples produced from NKBM chickens showed the lower TBARS than the control (p<0.05). L*, a* and b*values of samples decreased when NKBM chickens used (p<0.05). Patties with NKBM chickens exhibited the higher cooking loss, hardness, and chewiness than the control (p<0.05). All patties from NKBM showed the lower likeness scores than that of the control (p<0.05). Flavor and overall liking of CW sample was slightly lower than the control (p<0.05). From the results, both B- and WNKBM chickens could be a good source of high quality of protein with low fat content as well as some natural antioxidants (melanin and peptides). The improvement of water holding capacity and flavor of product from NKBM chicken should be further studied.

Kasetsart University. Office of the University Library

Address: Bangkok

Email: tdckulib@ku.ac.th

Name: Siriporn Riebroy

Role: Thesis Advisor

Name: Thanathip Suwannasopee

Role: Thesis CO-Advisor

Name: Manat Chaijan

Role: Thesis CO-Advisor

Created: 2022

Modified: 2025-07-15

Issued: 2025-07-15

วิทยานิพนธ์/Thesis

application/pdf

URL: https://www.lib.ku.ac.th/KUthesis/2565/chatchanok-kit-all.pdf

CallNumber: TX556.P9 .C43

eng

DegreeName: Master of Science

Level: Master's Degree

Descipline: Home Economics

Grantor: Kasetsart University

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