Effect of freezing storage period on the physical properties and sensory characteristics of sausages manufactured from camel meat
Joint Authors
Nur, Ikhlas Ahmad
al-Sharif, Mahasin Abd al-Ghani
Source
Sudan Journal of Science and Technology
Issue
Vol. 16, Issue 3 (31 Dec. 2015), pp.49-52, 4 p.
Publisher
Sudan University of Science and Technology Deanship of Scientific Research
Publication Date
2015-12-31
Country of Publication
Sudan
No. of Pages
4
Main Subjects
Abstract EN
The objective of the present experiment was to evaluate the effect of freezing storage period (0, 7, and 14 days at -18◦C) on the physical and sensory characteristics of camel sausages.
Twenty kilograms of fresh camel meat and 3kg of camel subcutaneous fat which purchased directly from market were used.
PH, oxidative rancidity (TBA value), cooking loss, water holding capacity (WHC), objective color and sensory evaluation were determined.
Data were statistically analyzed using analysis of variance by SPSS version 10.05-computer program.
Increasing the storage period from day one to 14 days at -18◦C resulted in a significant (P<0.05) improvement of the WHC, increase of the PH and oxidative rancidity-TBA values.
Cooking loss, drip loss percentages and lightness (L*) decreased significantly (P<0.05) while shrinkage and redness (a*) decreased not significantly.
Sensory panel rating of tenderness, juiciness and acceptability increased not significantly with increasing the added level of camel meat and aging period.
Colour and flavour were more desirable at day 1 and 7 than at 14 days.
American Psychological Association (APA)
Nur, Ikhlas Ahmad& al-Sharif, Mahasin Abd al-Ghani. 2015. Effect of freezing storage period on the physical properties and sensory characteristics of sausages manufactured from camel meat. Sudan Journal of Science and Technology،Vol. 16, no. 3, pp.49-52.
https://search.emarefa.net/detail/BIM-709862
Modern Language Association (MLA)
Nur, Ikhlas Ahmad& al-Sharif, Mahasin Abd al-Ghani. Effect of freezing storage period on the physical properties and sensory characteristics of sausages manufactured from camel meat. Sudan Journal of Science and Technology Vol. 16, no. 3 (2015), pp.49-52.
https://search.emarefa.net/detail/BIM-709862
American Medical Association (AMA)
Nur, Ikhlas Ahmad& al-Sharif, Mahasin Abd al-Ghani. Effect of freezing storage period on the physical properties and sensory characteristics of sausages manufactured from camel meat. Sudan Journal of Science and Technology. 2015. Vol. 16, no. 3, pp.49-52.
https://search.emarefa.net/detail/BIM-709862
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references : p. 52
Record ID
BIM-709862