title: Retardation of quality changes in camel meat sausages by phenolic compounds and phenolic extracts.
abstract: Impact of tannic acid (TA), date seed extract (DSE), catechin (CT) and green tea extract (GTE) on lipid oxidation, microbial load and textural properties of camel meat sausages during 12 days of refrigerated storage was investigated. TA and CT showed higher activities in all antioxidative assays compared to DSE and GTE. Lipid oxidation and microbial growth was higher for control sausages when compared to other samples. TA and CT at a level of 200 mg/kg were more effective in retarding lipid oxidation and lowering microbial count (P < 0.05). Sausages treated with TA and DSE were found to have higher hardness, gumminess and chewiness values compared to other treatments (P < 0.05). Addition of different phenolic compounds or extract did not influence the sensory color of sausages. Furthermore, sensory quality was also found to be superior in TA and CT treated sausages. Therefore, pure phenolic compounds (TA and CT) proved to be more effective in retaining microbial and sensorial qualities of camel meat sausages compared to phenolic extracts (GTE and DSE) over 12 days of storage at 4°C.
authors.affiliation: Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain, P.O. Box: 15551, UAE. sajid.m@uaeu.ac.ae.
authors.forename: Sajid
authors.initials: S
authors.lastname: Maqsood
authors.affiliation: Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain, P.O. Box: 15551, UAE.
authors.forename: Kusaimah
authors.initials: K
authors.lastname: Manheem
authors.affiliation: Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain, P.O. Box: 15551, UAE.
authors.forename: Aisha
authors.initials: A
authors.lastname: Abushelaibi
authors.affiliation: Department of Animal and Veterinary Sciences, College of Agricultural and Marine Sciences, Sultan Qaboos University, Sultanate of Oman.
authors.forename: Isam Tawfik
authors.initials: IT
authors.lastname: Kadim
mesh_terms: D000818:Animals; D002162:Camelus; D002392:Catechin; D055598:Chemical Phenomena; D005503:Food Additives; D005516:Food Microbiology; D063427:Food Quality; D061353:Food Storage / Q000379:methods; D015227:Lipid Peroxidation; D008461:Meat Products / Q000032:analysis* / Q000382:microbiology*; D065749:Phoeniceae; D010936:Plant Extracts; D012034:Refrigeration; D013634:Tannins; D013662:Tea; D013997:Time Factors
chemical_list: D005503:Food Additives; D010936:Plant Extracts; D013634:Tannins; D013662:Tea; D002392:Catechin
keywords: camel meat; lipid oxidation; microbial load; phenolic compounds sausages