Journal of Food and Nutritional DisordersISSN: 2324-9323

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Research Article, J Food Nutr Disor Vol: 5 Issue: 1

Influence of Season and Storage Period of Camel Meat on the Quality Characteristics of Burger

Suliman AME1, Fadlalmola SA2, Babiker ASA2, Yousif HS2, Ibrahim SM3, Abdelrahim YM3 and Arabi OA3
1Department of Biology, University of Hail, Kingdom of Saudi Arabia
2Department of Veterinary science, University of Butana, Sudan
3Department of engineering and Technology, University of Gezira, Sudan
Corresponding author : Abdel Moneim Elhad Suliman
Department of Biology, University of Hail, Kingdom of Saudi Arabia,
Tel: 966538081679
E-mail: [email protected]
Received: October 12, 2015 Accepted: January 14, 2016 Published: January 20, 2016
Citation: Suliman AME, Fadlalmola SA, Babiker ASA, Yousif HS, Ibrahim SM, et al. (2016) Influence of Season and Storage Period of Camel Meat on the Quality Characteristics of Burger. J Food Nutr Disor 5:1. doi:10.4172/2324-9323.1000190

Abstract

Influence of Season and Storage Period of Camel Meat on the Quality Characteristics of Burger

The present study was conducted to investigate the influence of season and storage period on camel meat product burger. Fresh camel meat samples were obtained from slaughter house and stored at -18°C for 3, 6 and 9 months (summer, winter and autumn seasons). Burger samples were prepared at the end of each storage period. Manufactured Burgers were subjected to physicochemical, microbiological and sensorial analyses. The results revealed significant interaction between the season and storage time. Oxidative rancidity of burger were significantly (P<0.05) affected by the storage time. Burger lightness (L), redness (a) and yellowness (b) were affected significantly with increasing storage time.

Keywords: Oxidative rancidity; Colour; Coliforms; Sensory evaluation

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