| Title: | Improving the physico-chemical and sensory characteristics of camel meat burger patties using ginger extract and papain |
| Author(s): | Abdel-Naeem HH; Mohamed HM; |
| Address: | "Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Egypt. Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Egypt. Electronic address: hmhussein03@gmail.com" |
| DOI: | 10.1016/j.meatsci.2016.03.021 |
| ISSN/ISBN: | 1873-4138 (Electronic) 0309-1740 (Linking) |
| Abstract: | "The objective of the current study was to include tenderizing agents in the formulation of camel meat burger patties to improve the physico-chemical and sensory characteristics of the product. Camel meat burger patties were processed with addition of ginger extract (7%), papain (0.01%) and mixture of ginger extract (5%) and papain (0.005%) in addition to control. Addition of ginger, papain and their mixture resulted in significant (P<0.05) increase of the collagen solubility and sensory scores (juiciness, tenderness and overall acceptability) with significant (P<0.05) reduction of the shear force values. Ginger extract resulted in extensive fragmentation of myofibrils; however, papain extract caused noticeable destructive effect on connective tissue. Moreover, ginger and papain resulted in improvement of the lipid stability of treated burger patties during storage. Therefore, addition of ginger extract and papain powder during formulation of camel burger patties can improve their physico-chemical and sensory properties" |
| Keywords: | Adult Animals Camelus Collagen/chemistry Color Dietary Fats/analysis Dietary Proteins/analysis Female *Food Handling Food Quality Food Storage Ginger/chemistry Humans Hydrogen-Ion Concentration Male Meat/*analysis Middle Aged Nitrogen/analysis Papain/*ana; |
| Notes: | "MedlineAbdel-Naeem, Heba H S Mohamed, Hussein M H eng England 2016/04/06 Meat Sci. 2016 Aug; 118:52-60. doi: 10.1016/j.meatsci.2016.03.021. Epub 2016 Mar 25" |
