title: Improving the physico-chemical and sensory characteristics of camel meat burger patties using ginger extract and papain.
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.
authors.affiliation: Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Egypt.
authors.forename: Heba H S
authors.initials: HH
authors.lastname: Abdel-Naeem
authors.affiliation: Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Egypt. Electronic address: hmhussein03@gmail.com.
authors.forename: Hussein M H
authors.initials: HM
authors.lastname: Mohamed
mesh_terms: D000328:Adult; D000818:Animals; D002162:Camelus; D003094:Collagen / Q000737:chemistry; D003116:Color; D004041:Dietary Fats / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis; D005260:Female; D005511:Food Handling; D063427:Food Quality; D061353:Food Storage; D020939:Zingiber officinale / Q000737:chemistry; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008297:Male; D008460:Meat / Q000032:analysis*; D008875:Middle Aged; D009584:Nitrogen / Q000032:analysis; D010206:Papain / Q000032:analysis*; D010936:Plant Extracts / Q000032:analysis*; D033081:Shear Strength; D013649:Taste; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis; D055549:Volatile Organic Compounds / Q000032:analysis
chemical_list: D004041:Dietary Fats; D004044:Dietary Proteins; D010936:Plant Extracts; D017392:Thiobarbituric Acid Reactive Substances; D055549:Volatile Organic Compounds; D003094:Collagen; D010206:Papain; D009584:Nitrogen
keywords: Burger patties; Camel meat; Collagen solubility; Ginger extract; Papain; Tenderness