Quality Characteristics of Camel Burger Formulated with Different Levels of Microalgae

E.F.  Zaki

doi:10.18502/jfqhc.10.2.12672

E.F. Zaki Animal Breeding Department, Animal and Poultry Production Division, Desert Research Center, 1 Matariya St., B.O.P.11,753 Matariya Cairo, Egypt

DOI: https://doi.org/10.18502/jfqhc.10.2.12672

Keywords: Meat Products Spirulina Quality Control Microalgae Frozen Foods

Abstract

Background: Spirulina platensis (S. platensis) is a microalga. It has high levels of protein, essential amino acids, fatty acids, high concentrations of vitamins, and minerals. This study aims to evaluate the effect of adding S. platensis on the quality characteristics of camel burger.

Methods: Spirulina was added at different levels (0.5, 1, and 1.5%) to the formulation of camel burger and its effect was studied on fatty acids profile, amino acids content, lipid oxidation, physical, and microbiological quality during frozen storage at -20 ºC for 90 days. Data were analyzed using statistical analysis system (SAS, 2000).

Results: Significant changes (p<0.05) were found in fatty acids profile and amino acids content of formulated camel burger. The highest fat retention and moisture retention was found in camel burger formulated with Spirulina. PH value increased as the level of Spirulina increased. Fresh camel burger formulated with Spirulina significantly (p<0.05) reduced color parameters (L*, a*, and b*) more than that of the control burger. No significant differences (p>0.05) were found in cooking loss, shear force, and microbiological profile of fresh camel burger treatments.

Conclusion: Addition of different levels of Spirulina in the formulation of camel burger improved fatty acids and amino acids profile, increased water retention and fat retention, and delayed lipid oxidation during frozen storage, without any negative effects on shear force values, cooking loss, and microbiological quality.