THE PRODUCTION AND EVALUATION OF HEALTHY PRODUCTS FROM CAMEL MEAT | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 2, Volume 5, Issue 6, June 2014, Page 339-351 PDF (447.05 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2014.52968 | ||||
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| Author | ||||
| A. A. Abd EL - Halim* | ||||
| Meat and Fish Technol. Res. Dept., Food Technol. Res.Institute, Agric. Res. Center, Giza, Egypt. | ||||
| Abstract | ||||
| Camel is animal rarely get sick and it is relatively cheap meat with many benefits as a meat product of low relatively fat content and is highly nutritious and has potential to be used to combat, hyperacidity, hypertension pneumonia and respiratory disease, but people do not accept its meat because of their high content of connective tissues fibers and roughness meat. Papayas and doum fruits are excellent source of polyphenols, sugars and fibers, enzymes and have many health benefits. The papayas and doum full fruits that are widely consumed in Egypt, addition of fresh camel meat was processed as burger batties to improve the organoleptic properties soften camel meat. Papayas and doum in that burger batties at level of, (5% and 10% doum full powder (T1 and T2)), (5% and 10% papayas flesh juice (T3 and T4)), (2.5% doum full powder + 2.5% papayas flesh juice (T5)) and (5% doum full powder + 5% papayas flesh juice (T6)), in comparison to two control groups were conducted. The control groups were fed on either a basal diet (negative control) or high fat diet containing 15% animal fat (positive control), treatments were added to diets of adult male albino rats for 60 days. Proximat analyses and sensory evaluation of burger samples and testing the significance between the samples were investigated. Serum bio-chemically analysis for total cholesterol (TC), triglycerides (TG), HDL-cholesterol, total protein, uric acid, createnine, alanine and aspartate amino trans ferase (ALT and AST) and glucose were determined. all treatments recorded high scores in overall acceptability especially, T4 and T6.The biological evaluation of the full doum and papaya additives had significant effect on the serum lipid profile. Treatment 6 posses the greatest reduction in total cholesterol, triglycerides, and total lipids. Treatment 4 showed high reduction GPT, GOT, total protein, uric acid, createnine and glucose. Generally, the mixture of doum and papaya with camel meat have improved the sensory and acceptability of the camel meat products in addition to the biological effect especially the liver and kidney functions. | ||||
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