Conferences of Deanship of Scientific Research

Effect of Gum Arabic (Acacia Senegal) Powder Coating and Sun Drying Period on the Proximate Analysis and Colour of Dehydrated Camel Meat

2017-12-28T10:49:07Z

Effect of Gum Arabic (Acacia Senegal) Powder Coating and Sun Drying Period on the Proximate Analysis and Colour of Dehydrated Camel Meat Z, Abdalla T.; A, Nour I This study was conducted to evaluate the effect of gum Arabic (Acacia Senegal) powder coating level (GAL) and sun drying period (DP) on chemical composition and colour of dry camel meat. Ten Kg camel round cut were prepared into thin strips, 1x1x10 cm, divided into 3groups with 4 replicates. The Gum Arabic was blended to smooth powder, GAL (0% controls, 5% and 10%) and 3 drying periods (0 fresh, 48 and 96 hours) were studied. Chemical composition and objective color were determined. Data were analyzed as 3× 3 factorial designs using SPSS version 11.5 computer program. The results revealed that the interaction between the GAL and the DP was significant (P<0.05) in the moisture content and lightness (L*) color. Increasing both GAL and DP resulted in a significant reduction of the moisture content and lightness color (L*). The 10% GAL dried for 96hrs presented the lowest moisture (10.48), the protein and ash contents of the 5% and the control were not significantly different. The 10% GAL coating gave the highest protein (58.29%) and ash (4.01) and the lowest fat (2.72) percentages. Increasing the DP to 96 hrs resulted in a significantly lowest percentage of moisture (10.82) and highest protein (77.43), fat (4.35) and ash (5.01). Increasing the GAL resulted in a non-significant (p>0.05) increase of redness (a*) and decreased yellowness (b*). The study concluded that Gum Arabic powder as natural edible coating improved the nutritional value and appearance, of sun dried camel meat. Conference

Physicochemical and Sensory Characteristics of Burger Manufactured from Camel Meat with Different Levels of Cowpea

2017-12-28T10:07:51Z

Physicochemical and Sensory Characteristics of Burger Manufactured from Camel Meat with Different Levels of Cowpea Ibrahim, Ghada A; Abushulukh, Egbal S.; Nour, Ikhlas.A.; Dayain, B.A. The study was conducted to evaluate the effect of adding different level of cow pea on the physical, chemical and sensory characteristics of camel meat burgers. Mature camel meat (4kg camel meat and 1kgkidney fat) and three level of cow pea (10%, 20% and 30%) were also used .physical characteristics, chemicalcomposition and sensory panel scores were determined. The data were analyzed as a complete randomize design using statistical software program version 17( SPSS ).The results revealed that the chemical composition( moisture, protein and fat) and flavourwere significantly (P>0.05) affected by the added level of cowpea . Increasing the added level of cow pea resulted in a highly significant (P>0.01) increase of the burgers protein contents and the value of colour co-ordinates L*(lightness) and b* (Yellowness), but the moisture, fat and cooking loss percentages and a* (redness) value decreased significantly (P>0.01).There were no significant differencesamong the added levels of cowpea onash and ultimate pH.Panelscores for color, juiciness, tenderness and overall acceptability werenot significantly different between the control and the 10%and 20% added levels of cow pea although the values of the 20% level were lower than the 10% treatment. Increasing the added level of the cow pea to 30% resulted in a significant (P>0.05) decrease in the flavour and overall acceptability of camel meat burgers. The study concluded that addition of 10% and 20% of the cow pea can be acceptable in camel meat burgers but the 10% level is the best. Conference

Study of Some Physiochemical Attributes of Camel and Goat Meat

2017-12-28T09:43:45Z

Study of Some Physiochemical Attributes of Camel and Goat Meat Mohammed, Siham Abdelwhab Alamin This study was conducted to evaluate the chemical composition andcholesterol level of fresh cameland goat meat. The results showed that chemical composition of camel and goat meatwere significantly different (P<0.05). Camel meat hadhigher moisture content compared to goat meat (78.72 and 74.85% respectively). Whereas goat meat had higher protein content compared to camel meat (21.54 and 18.96% respectively). Camel meat had the lower fat content (1.04%) compared to goat meat (2.06%). However, camel meat had the higher ash content (0.88%) compared to goat meat (0.53%). The present result showed that thecamel meat had lower cholesterol content (58.74 mg/100gm) compared to goat meat (72.42mg/100gm). The results also showed that myofibrillar proteins, sarcoplasmic proteins and non-protein-nitrogen were notsignificantly different (P> 0.05) among the two types of meat.The results showed that concentration of myofibrillar protein wassimilar in the camel and goat meat (11.02 and11.2% respectively). The sarcoplasmic proteins values were 5.49and 5.36% for camel and goat meat respectively.The non-protein-nitrogen values were 1.55and 1.35% for camel and goat meat respectively. Conference

Mineral Contents of Camel Meat: A Review

2017-12-28T09:22:43Z

Mineral Contents of Camel Meat: A Review Osman, Nur El Huda Isam El Din Camel meat in increasingly consumed in many regions especially within arid zone, where it is mostly reared.Ash, the remnant a burned tissue -about 3.5 % of meat- which represents the inorganic material, include 22 minerals, seven major or macronutrients and 15 trace or micronutrients. These are essential and of great importance for body functions and life existence of animals. Meat is a good source of many of these minerals. Their functions were grouped broadly as structural, physiological, catalytic and regulatory. The major elements, including calcium, potassium, sulphur, phosphorus, chlorine and sodium, are required in amounts measured in grams per kilogram of dry matter while the trace elements, including copper, zinc, iron, iodine, cobalt, aluminum, molybdenum, selenium, lead, manganese, and rubidium are required in minute amounts measured in microgram in a kilo of dry matter of food. Camel meat contents of these elements is widely affected by many factors including environment, age, type of tissue, muscle, sex, breed, cooking method and type of diet. There are significant correlations between these minerals in camel meat. Conference