Quality evaluation of fresh camel meat dipped in edible citric acid DOI Creative Commons

M. Abd Elgadir,

Abdalbasit Adam Mariod,

N. Alrumaih

et al.

Theory and practice of meat processing, Journal Year: 2025, Volume and Issue: 10(1), P. 84 - 90

Published: April 6, 2025

This study investigates the impact of dipping in food-grade citric acid on shelf-life extension fresh camel meat stored at refrigeration temperature. Fresh slices were treated with concentrations 0.5%, 1.0%, and 1.5%. The samples then drip-dried packed into vinyl acetate packs (VAP) a refrigerator 5°C for 15 days. parameters studied included pH, water activity, Hunter color values, thiobarbituric reactive substances (TBARS) total plate count (TPC). pH decreased comparison initial value 5.30 (untreated sample) to range within 4.20–4.47. showed lower activity values (0.95–0.99) than control (0.97–0.987), especially 1.5% (0.95). (aw) did not significantly differ among samples. sample had an a* (a* — redness as per colour chart) 16.4. Dipping reduced 7.3 11.6. red during its storage 12.8 14.3. On first day treatment, exhibited TBARS 0.26 mg/kg MA, which was higher that dipped 1.00% solution demonstrated lowest 0.12 MA. levels generally low, peaking 0.23 0.29 mg malondialdehyde/kg after (TPC) 5.3 CFU/g, no significant difference observed between 0.5% acid. No microorganisms detected 1.0% At end period, TPC acid-treated remained below 107 CFU/g days 5th, 10th, 15th. shelf life extended

Language: Английский

Quality evaluation of fresh camel meat dipped in edible citric acid DOI Creative Commons

M. Abd Elgadir,

Abdalbasit Adam Mariod,

N. Alrumaih

et al.

Theory and practice of meat processing, Journal Year: 2025, Volume and Issue: 10(1), P. 84 - 90

Published: April 6, 2025

This study investigates the impact of dipping in food-grade citric acid on shelf-life extension fresh camel meat stored at refrigeration temperature. Fresh slices were treated with concentrations 0.5%, 1.0%, and 1.5%. The samples then drip-dried packed into vinyl acetate packs (VAP) a refrigerator 5°C for 15 days. parameters studied included pH, water activity, Hunter color values, thiobarbituric reactive substances (TBARS) total plate count (TPC). pH decreased comparison initial value 5.30 (untreated sample) to range within 4.20–4.47. showed lower activity values (0.95–0.99) than control (0.97–0.987), especially 1.5% (0.95). (aw) did not significantly differ among samples. sample had an a* (a* — redness as per colour chart) 16.4. Dipping reduced 7.3 11.6. red during its storage 12.8 14.3. On first day treatment, exhibited TBARS 0.26 mg/kg MA, which was higher that dipped 1.00% solution demonstrated lowest 0.12 MA. levels generally low, peaking 0.23 0.29 mg malondialdehyde/kg after (TPC) 5.3 CFU/g, no significant difference observed between 0.5% acid. No microorganisms detected 1.0% At end period, TPC acid-treated remained below 107 CFU/g days 5th, 10th, 15th. shelf life extended

Language: Английский

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