Physicochemical and Sensorial Properties of Frankfurter Made from Camel and Cow Meat and their Blends

Abstract

The study was conducted to examine the effect of species and storage period on the physicochemical and sensorial properties of camel and beef frankfurters. Four frankfurter types were processed from beef meat, camel meat, beef meat+ camel meat 1:1, beef meat+ camel meat 1:3 and were packaged and stored refrigerated at 4±1oC for up to ninety days. Some subjective objective measurements were made to evaluate the effect of species and storage periods on the quality attributes of frankfurter. Measured parameters included: proximate composition, pH, titerable acidity, water holding capacity, storage loss, cooking loss , microbial analysis and sensory attribute of frankfurter. The evaluation was made immediately after processing and at 45 and 90 days post processing. The proximate composition of the different frankfurters processed from the two species was very similar (p > 0.05) with few numerical difference. The moisture content of four frankfurter types i.e beef meat, camel meat, beef meat+ camel meat 1:1, beef meat+ camel meat 1:3 were 58.66%, 57.94%, 59.69% and 57.81% respectively . Beef frankfurter had the highest water holding capacities of (p < 0.05) 1.85% and camel frankfurter had lowest water holding capacity 0.44% , while the frankfurters made from beef meat+ camel meat 1:1and beef meat+ camel meat 1:3 had water holding capacity 1.24% and 0.8% respectively. Also the four frankfurter types had similarpH value and storage loss. Beef frankfurter had the highest cooking loss 5.19% and camel frankfurter had lowest cooking loss of 1.89% (p < 0.05) , while the frankfurters made from beef meat+ camel meat 1:1and beef meat+ camel meat 1:3 had cooking loss 3.72% and 2.69% respectively. Frankfurters made from camel and beef meat+ camel meat 1:3 had highest total bacterial count 4.83 cfu/gand 4.96cfu/g respectively. and Beef frankfurter and Frankfurters made from camel and beef meat+ camel meat 1:1 had lowest total bacterial count 3.88 cfu/g for both.Storage period had minor effect on the pH value but significant (p < 0.05) effect on proximate composition, water holding capacity, storage loss , cooking loss and microbial analysis . The panelist could not detect any significant difference in the sensorial properties of the frankfurters made from different meats particularly in appearance, color, flavour, taste and juiciness. The possibility of using camel meat in frankfurter processing does exist.