| Abstract: | Some treatments were conducted for prolonging the self life of broiler meat such as storage at two different temperatures (3 °C and -18 °C) with and without adding chemical preservatives (NaCl, polyphosphate and a mixture of them). Fatty acid composition of blended skin tissue and subcutaneous carcasses lipids were qualitatively and quantitatively determined by gasliquid chromatography. The fatty acid analysis indicated that 16:0 and 18:1 were the most predominant saturated and unsaturated acids of fresh skin tissue and subcutaneous carcasses lipids. Dipping carcasses in hot water alone and with NaCl, polyphosphate or a mixture of them exhibited very little effect on the fatty acid pattern. Storage at 3 °C led to conversion of some long-chained and unsaturated fatty acids to mediumchained and saturated ones. Dipping carcasses in tap or hot water with or without preservatives caused quantitative changes in 16 :0,18 :0,18 :1 and 18 :2 acids. In general, the most efficient treatment towards keeping carcasses quality is storage at -18 °C without adding any chemical preservatives. |
