Abstract:
This study was conducted in Meat Science and Technology Laboratory, College of Animal Production and Technology, Sudan University of Science and Technology, in September 2020 to investigate the effect of adding gum Arabic powderto beef and camel meat sausage, on proximate analysis, physiochemical properties and sensory properties. Three kg of meat (2 kg of beef and 1kg of camel meat), were minced through 30 mm plate and divided into three treatments [(control (0% Gum Arabic powder ), beef (3% GA powder) and camel (3% GA powder)] after mixed with non-meat ingredients and stuffs in natural sheep casing. Samples were sent to the laboratory for analysis and the obtained results were subjected to analysis of variance followed Duncan’s multiple range test.The results revealed significant differences in all chemical composition parameters. Camel sausage with 3% GA powder was the higher in moisture content followed by beef sausage3% GA powder. While control beef sausage (0% GA powder) showed the highest percentage of protein, fat and ash. Also it revealed significant differences in the pH and cooking loss %. pH was the highest in 3% GA powder beef sausage and lowest in control sausage. 3% of GA powder camel and control beef sausage showed the highest values of cooking loss with significant differences.Camel sausage with 3% GA powder showed significant differences (p<0.05) in texture and overall acceptability lower than control sausage. It could be concluded that adding GA powder had significant effect on some physiochemical properties of camel sausage (pH and cooking loss) and also; camel sausage had less significant differences in some sensory evaluation traits. (Texture and overall acceptability).
Adding GA to camel meat sausage doesn’t affect the eating quality.
