Global Advanced Research Journal of Medicine and Medical Sciences (GARJMMS) ISSN: 2315-5159
January 2016 Issue Vol. 5(1), pp. 014-019
Copyright © 2016 Global Advanced Research Journals
Full Length Research Paper
Effect of Levels of Camel Meat on Physiochemichal and Sensory Properties of Hamburger
Barat ali Zarei Yam1, Morteza Khomeiri2, Afsaneh Akbarzadeh3, Zahra Heidari3, Hava Bashghareh3 and Nazemeh Haghighi3
1PhD Student of Food Science- Food Microbiology, Gorgan University of Agriculture Sciences and Natural Resources, Gorgan, 49138-15739, Iran.
2Department of Food Science and Technology, Gorgan University of Agriculture Sciences and Natural Resources, Gorgan, Iran.
3Bachelor student of food science and technology, Department of Food Science and Technology at Baharan Institute of higher education, Gorgan, Iran.
*Corresponding Author E-Mail: firstname.lastname@example.org, Phone: 989378212956
Accepted 16 December, 2015
The quality and microbial attributes of camel meat (and cattle meat as control) and hamburgers manufactured with different levels of camel meat and cattle meat were studied. Moisture, acidity, protein, fat, pH, drip loss, shrinkage, cooking loss, water holding capacity, color, microbial counts and sensory evaluation were determined. The meat was obtained from mature camels and bee from Golestan Province, Iran. Two levels of camel meat treatments (30% and 60%) were used. Results showed that pH of camel and cattle meat were 5.29 and 5.44. Shrinkage were not affected by adding different level of camel meat. Fat, protein, drip loss, cooking loss, water holding capacity and shrinkage of hamburger from cattle meat (control) also increased, but increase the fat, drip loss and shrinkage were not significant (p<0.05). Increasing the level of camel meat resulted in increase moisture, cooking loss, drip loss and water holding capacity that only cooking loss was significant (p>0.05) while fat, acidity and protein decreased and only acidity was significant (p>0.05). Results of microbiological analysis showed that increasing the level of camel meat and cattle meat resulted in a decrease in Total count, Enterobacteriaceae, Staphylococcus aureus and Yeasts and mold count in hamburgers, but the microbial counts were higher in camel meat hamburgers than cattle meat hamburgers. Overall acceptability of hamburger contain 60% camel and cattle meat were similar and had not significant difference (p<0.05). Lightness (L*) of cattle meat were higher than camel meat but redness (a*) of camel meat were higher (not significant at p<0.05).
Keywords: Camel hamburger, Color, Drip loss, Fat, Staphylococcus aureus.
- Barat Ali Zarei Yam on Google Scholar
- Barat Ali Zarei Yam on Pubmed
- Morteza Khomeiri on Google Scholar
- Morteza Khomeiri on Pubmed
- Afsaneh Akbarzadeh on Google Scholar
- Afsaneh Akbarzadeh on Pubmed
- Zahra Heidari on Google Scholar
- Zahra Heidari on Pubmed
- Hava Bashghareh on Google Scholar
- Hava Bashghareh on Pubmed
- Nazemeh Haghighi on Google Scholar
- Nazemeh Haghighi on Pubmed