The Quality Characteristics of Camel Sausage Formulated with Different Levels of Whey Protein Powder

Zaki, Engy F.

doi:10.22161/ijeab/2.5.27

Cited by 4 publications

(1 citation statement)

References 14 publications

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“…Compared to other red meats, that of the dromedary is characterized by low levels of fat and cholesterol, and it is therefore beneficial for human health (Gheisari and Ranjbar, 2013). Currently, researchers are much more interested in improving the quality parameters of camelina meat, such as its water retention capacity (WHC), tenderness, color and juiciness (Engy, 2017). The ultimate pH of muscle measured 24 h postmortem (pHu) is the important indicator of the meat quality at the commercial level.…”

Section: Relationship Between Circulating Levels Of Cortisol At Slaugmentioning

confidence: 99%

Relationship between circulating levels of cortisol at slaughter and changes of some parameters of the camel meat during ageing

et al. 2019

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Relationship between serum levels of cortisol at slaughter and changes of some parameters of meat was investigated in 50 male camels, during ageing for 10 days at 4±1°C. Blood was sampled at slaughter to determine serum levels of cortisol and oblique abdominal external muscle was collected after slaughter to analyze pH, electrical conductivity (EC), drip loss (DL), cooked loss (CL), moisture, solids, ashes, protein total, calcium (Ca), phosphorus (Pi), magnesium (Mg), sodium (Na), potassium (K), catalase activiry (CATa), malondialdehyde (MDA), shrinkage, R-value and total haem pigment (THP) at days 0 (four hours postmortem), 5 and 10 of refrigerated storage. The camels were divided into 3 groups (Gr) with different serum levels of cortisol at slaughter (low, high and very high levels): Gr1 (13.07-67.9 ng/mL, n= 24), Gr2 (80.29-107.21 ng/mL, n= 7) and Gr3 (133.7-198.04 ng/mL, n= 19). Compared to Gr1, Gr2 and Gr3 had a significant (P<0.05) increase of pH, EC, DL, CL, THP, dimensional shrinkage and MDA, and a significant (P<0.05) decrease of CATa at the 5th and 10th postmortem days. However, the bleeding efficiency, moisture, ashes, R-value and levels of Ca, Pi, Na, K and total protein showed no significant differences between twoo cortisol groups. The antemortem circulating levels of cortisol were positively correlated with postmortem pH, EC, DL, CL, THP, dimensional shrinkage and MDA, and negatively correlated with CATa. The analysis of circulating cortisol at slaughtering may predict the quality and oxidant stress status of camel meat during postmortem cold storage.

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Section: Relationship Between Circulating Levels Of Cortisol At Slaugmentioning

confidence: 99%

Relationship between circulating levels of cortisol at slaughter and changes of some parameters of the camel meat during ageing

et al. 2019

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Chemical, technological, instrumental, microstructural, oxidative and sensory properties of emulsified sausages formulated with microparticulated whey protein to substitute animal fat

et al. 2022

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The effects of modified quinoa protein emulsion as fat substitutes in frankfurters

et al. 2023

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The Quality Characteristics of Camel Sausage Formulated with Different Levels of Whey Protein Powder

Abstract: Abstract-In this study camel sausage was formulated with different levels (1, 2, 3 and 4%)

Cited by 4 publications

References 14 publications

Relationship between circulating levels of cortisol at slaughter and changes of some parameters of the camel meat during ageing

Relationship between circulating levels of cortisol at slaughter and changes of some parameters of the camel meat during ageing

Chemical, technological, instrumental, microstructural, oxidative and sensory properties of emulsified sausages formulated with microparticulated whey protein to substitute animal fat

The effects of modified quinoa protein emulsion as fat substitutes in frankfurters

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