Camel cocktail sausage and its physicochemical and sensory quality

International Journal of Food Sciences and Nutrition

Volumn 61, Issue 2, 2010, Pages 226-243

  Soltanizadeh, Nafiseh ^a   Kadivar, Mahdi ^a   Keramat, Javad ^a   Bahrami, Hooshang ^b   Poorreza, Fatemeh ^b  

^a ISFAHAN UNIVERSITY OF TECHNOLOGY   (Iran)

^b Isfahan   (Iran)

Author keywords

2 thiobarbituric acid; Beef; Calorific value; Camel meat; Cooking loss; Fatty acid; Iron; Microstructure; Semitendinosus cocktail sausage

Indexed keywords

ALPHA TOCOPHEROL; FATTY ACID; THIOBARBITURIC ACID DERIVATIVE;

ANIMAL; ARTICLE; CAMEL; CATTLE; COMPARATIVE STUDY; COOKING; FAT INTAKE; IRON INTAKE; MEAT; NUTRITIONAL VALUE; PH; PHYSICAL CHEMISTRY; TASTE;

ANIMALS; CAMELS; CATTLE; COOKERY; DIETARY FATS; FATTY ACIDS; HYDROGEN-ION CONCENTRATION; IRON, DIETARY; MEAT; NUTRITIVE VALUE; PHYSICOCHEMICAL PHENOMENA; TASTE; THIOBARBITURATES; VITAMIN E;

EID: 77149169464     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637480903373328     Document Type: Article

References (58)

1. Aaslyng MD. 2002. Quality indicators for raw meat. In: Kerry J, Kerry J, Ledward D, editors. Meat processing. Cambridge: CRC. pp 157-174.
2. Ahmad S, Srivastava PK. 2007. Quality and shelf life evaluation of fermented sausages of buffalo meat with different levels of heart and fat. Meat Sci 75:603-609.
3. Ahn DU, Wolf FH, Sim JS. 1993. Three methods for determination nonheme iron in turkey meat. J Food Sci 58:288-291.
4. AOAC. 2002. Official methods of analysis. 17th ed. Washington, DC: Association of Official Analysis Chemists.
5. Babiker SA, Tibin IM. 1986. Camel research paper from Sudan. Addis Ababa, Ethiopia: ILCA.
6. Babiker SA, Yousif OKh. 1990. Chemical composition and quality of camel meat. Meat Sci 27:283-287.
7. Boles JA, Parrish FC Jr. 1990. Sensory and chemical characteristics of precooked microwave-reheatable pork roasts. J Food Sci 55:618-620.
8. Browning MA, Huffman DL, Egbert WR, Jungst SB. 1990. Physical and compositional characteristic of beef carcasses selected for leanless. J Food Sci 55:9-14.
9. Carballo J, Barreto G, Jimenez Colmenero J. 1995. Starch and egg white: influence on properties of bologna sausage as related to fat content. J Food S 60:673-677.
10. Cavestanty M, Colmenero FJ, Solas MT, Carballo J. 1994. Incorporation of sardine surimi in bologna sausage containing different fat levels. Meat Sci 38:27-37.
11. Chan W. 2004. Macronutrients in meat. In: Jensen WK, Devine C, Dikeman M, editors. Encyclopedia of meat science. Oxford: Elsevier Academic Press. pp 614-618.
12. Ching LS, Mohamed S. 2001. Alpha-tocopherol content in 62 edible tropical plants. J Agric Food Chem 49:3101-3105.
13. Cristofaneli S, Antonini M, Torres D, Polidori P, Renierai C. 2004. Meat and carcass quality from Peruvian llama (Lama glama) and alpaca (Lama Pacos). Meat Sci 66:589-593.
14. Dawood A, Alkanhal MA. 1995. Nutrient composition of Najidi-camel meat. Meat Sci 39:71-78.
15. Dawood AA. 1995 Physical and sensory characteristics of najdi-camel meat. Meat Sci 39:59-69.
16. El-Faer MZ, Rawdah TN, Attar KM, Dawson MV. 1991. Mineral and proximate composition of the mea of the one-humped camel (Camelus dromedaries). Food Chem 42:139-143.
17. Elgassim EA, Alkanhal MA. 1992. Proximate composition, amino acids and inorganic mineral content of Arabian camel meat. Food Chem 45:1-4.
18. Fernández-López J, Pérez-Alvarez JA, Aranda-Catalá V. 2000. Effect of mincing degree on colour properties in pork meat. Color Res Application 25:376-380.
19. Fernández-López J, Sayas-Barbera E, Navarro C, Serra E, Perez-Alvarez JA. 2003. Physical, chemical and sensory properties of cooked sausages made with ostrich meat. J Food Sci 68:1511-1515.
20. Fernández-López J, Jimenez S, Sayas-Barbera E, Sendra E, Perez-Alvarez JA. 2006. Quality characteristic of ostrich (Struthio camelus) burgers. Meat Sci 73:295-303.
21. Fox JB. 1987. The pigments of meat. In: Price J, Schweigert BS, editors. The science of meat and meat products. Food and Nutrition Press. Westport, Connecticut, USA. pp 193-219.
22. Gasperline L, Zlender B, Abram V. 2001. Colour of beef heated to different temperatures as related to meat aging. Meat Sci 59:23-30.
23. Ge, Y, Yan H, Hui B, Ni Y, Wang S, Cai T. 2002. Extraction of natural vitamin E from wheat germ by supercritical carbon dioxide. J Agric Food Chem 50:685-689.
24. Giese J. 1992. Developing low fat meat products. Food Technol 46:100-108.
25. Gordon A, Barbut S. 1990. Cold-stage scanning electron microscopy study of meat batters. J Food Sci 55:1196-1198.
26. Henckel P, Karlsson A, Oksbjerg N, Petersen JS. 2000. Control of postmortem pH decrease in pig muscles. Experimental design and testing of animal models. Meat Sci 55:131-138.
27. Hornsey HC. 1956. The color of cooked cured beef. 1. Estimation of the nitric oxide heam pigments. J Food Sci 7:534-540.
28. Immonen K, Puolanne E. 2000. Variation of residual glycogenglucose concentration at ultimate pH values below 5.75. Meat Sci 55(3):279-283.
29. Ip C, Banni S, Angione E, Carta G, McGinley J, Thompson HJ. 1999. Conjugated linoleic acid-enriched butter fat alters mammary gland morphogenesis and reduces cancer risk in rats. J Nutr 129:2135-2142.
30. Jimenez-Colmenero F, Carballo J, Cofrades S. 2001. Healthier meat and meat products: Their role as functional foods. Meat Sci 59:5-13.
31. Kadim IT, Mahgoub O, Al Marzooqi W, Al Zadjali S, Annamalai K, Mansour MH. 2006. Effects of age on composition and quality of muscle longissimus thoracis of the Omani Arabian camel (Camelus dromedaries). Meat Sci 73:619-625.
32. Kadim IT, Mahgoub O, Purchas RW. 2008. A review of the growth, and of the carcass and meat quality characteristics of the one-humped camel (Camelus dromedaries). Meat Sci 80:555-569.
33. Kadim IT, Mahgoub O, Al-Marzooqi O, Khalaf SK, Mansour MH, Al-Sinani SSH, Al-Amri IS. 2009. Effects of electrical stimulation on histochemical muscle fiber staining, quality, and composition of camel and cattle longissimus thoracis muscles. J Food Sci 74(1):S44-S52.
34. Knoess KH. 1977. The camel as a meat and milk camel. World Anim Rev 22:3-8.
35. Kuo CC, Chu CY. 2003. Quality characteristics of Chinese sausages made from PSE pork. Meat Sci 64:441-446.
36. Kurtu MY. 2004. An assessment of the productivity for meat and the carcass yield of camels (Camelus dromedaries) and of the consumption of camel meat in the eastern region of Ethiopia. Trop Anim Health Prod 36:65-76.
37. Littinandana S, Kenney PB, Slider SD. 2005. Cryoprotectants affect physical properties of restructured trout during frozen storage. J Food Sci 70:C35-C42.
38. Liu C, Russell RM. 2008. Nutrition and gastric cancer risk: an update. Nutr Rev 66(5):237-249.
39. Lopez-Cervantes J, Sanchez-Machado DI, Rios-Vazquez NJ. 2006. High-performance liquid chromatography method for the simultaneous quantification of retinol, a-tocopherol, and cholesterol in shrimp waste hydrolysate. J Chromatogr A 1105:135-139.
40. Mattson FH, Grundy SM. 1985. Comparison of dietary saturated, monounsaturated and polyunsaturated fatty acids on plasma lipids and lipoproteins in man. J Lipid Res 26:194-197.
41. Muguerza E, Gimeno O, Ansorena D, Astiasaran I. 2004. New formulations for healthier dry fermented sausages: a review. Trends Food Sci Technol 15:452-457.
42. Mulvihill B, Morrissey PA. 1998. Influence of the sulfhydryl content of animal proteins on in vitro bioavailability of non-heme iron. Food Chem 61:1-7.
43. Olson DG, Parrish FC, Stromer MH. 1976. Myofibril fragmentation and shear resistance of three bovine muscles during postmortem storage. J Food Sci 41:1036-1041.
44. Ortega J, Lopez-Hernandez A, Garcia HS, Hill CG Jr. 2004. Lipase-mediated acidolysis of fully hydrogenated soybean oil with conjugated linoleic acid. J Food Sci 69(1):FEP1-FEP6.
45. Padre RG, Aricetti JA, Moreira FB, Mizubuti IY, Prado IN, Visentainer JV, Souza NE, Matsushita M. 2006. Fatty acid profile, and chemical composition of longissimus muscle of bovine steers and bulls finished in pasture system. Meat Sci 74:242-248.
46. Purchas RW, Simcock DC, Knight TW, Wilkinson BHP. 2003. Variation in the form of iron in beef and lamb meat and losses of iron during cooking and storage. Int J Food Sci Technol 38:827-837.
47. Rashed MN. 2002. Trace elements in camel tissues from a semi-arid region. Environmentalist 22:111-118.
48. Rawdah TN, El-faer MZ, Koreish SA. 1994. Fatty acid composition of the meat and fat of the one-humped camel (Camelus dromedaries). Meat Sci 37:149-155.
49. Riebroy S, Benjakul S, Visessanguan W, Tanaka M. 2005. Physical properties and microstructure of commercial Som-fug, a fermented fish sausage. Eur Food Res Technol 220:520-525.
50. Rogov JA, Kovalev YL, Tokaev ES, Kaplan MA. 1989. Iron absorption from meat and meat products: Part I - theoretical foundations for estimating available iron. Meat Sci 25:221-226.
51. Sas Institute, Inc. 1993. SAS user's guide: statistics. 1993 ed. Cary, NC: SAS Institute.
52. Shariatmadari R, Kadivar M. 2006. Postmortem aging and freezing of camel meat (a comparative study). In: Proceedings of 52nd International Congress of Meat Science and Technology; 13-18 August 2006; Dublin, Ireland. Wageningen Academic Publishers: Wageningen, The Netherlands. pp 673-675.
53. Smith DM. 1988. Meat proteins: Functional properties in comminuted meat products. Food Technol 42:116-118.
54. Strange ED, Benedict RC, Smith JL, Swift CE. 1977. Evaluation of rapid test for monitoring alternation in meat quality during storage. J Food Protect 40(12):843-847.
55. Valsta LM, Tapanainen H., Mannisto S. 2005. Meat fats in nutrition. Meat Sci 70:525-530.
56. Wensvoort J, Kyle DJ, Orskov ER, Bourke, DA. 2004. Biochemical adaptation of camelids during fasting. J Camel Sci 1:71-75.
57. Williamson CS, Faster RK, Stannr SA, Buttriss JL. 2005. Red meat in diet. Br Nutr Found 30:322-355.
58. Yasosky JJ, Aberle ED, Peng IC, Mills EW, Judge MD. 1984. Effects of pH and time of grinding on lipid oxidation of fresh ground pork. J Food Sci 49:1510-1512.