Effect of ageing on chemical composition and quality of desert camel meat (Camelus dromedarius)

Abdelhadi Omer M.A., Babiker Salih A., Faye Bernard, Kijora Claudia. 2011. Effect of ageing on chemical composition and quality of desert camel meat (Camelus dromedarius). In : Development on the margin : book of abstracts - Tropentag 2011 : Conference on International Research on Food Security, Natural Resource Management and Rural Development, Bonn, Germany, October 5-7, 2011. eds. Mathias Becker, Christine Kreye, Christina R. Witzenhausen : DITSL, Résumé, 422. ISBN 978-3-9801686-7-0 Tropentag 2011, Bonn, Allemagne, 5 Octobre 2011/7 Octobre 2011.

Résumé : The present work investigates the effect of ageing on chemical composition and quality of the one humped desert camel meat (Camelus dromedarius). A total of 7 shecamels (3-4 y-old) fattened by the local camel herders and slaughtered following the normal abattoir procedures in the Sudan. Longissimus thoracis (LT) muscle were obtained from the left carcass sides of all camels, divided into 4 portions, stored at 1-3°C and aged for 1, 3, 5, and 7 days. Chemical composition, pH, drip loss (DL), water holding capacity (WHC), meat colour, fat peroxidation (MDA), vitamin E and myosin heavy chain (MyHC) isoforms were investigated. Ageing of camel longissimus dorsi muscle influenced significantly (p < 0.001) moisture, crude protein, and intramuscular fat. The separation of different MyHC isoforms by electrophoresis SDS-PAGE revealed two MyHC isoforms (MyHC I and MyHC IIa) in camel LT muscle with mean percentages of 64.1% and 35.9 %, respectively. Significant differences were found during ageing in pH, MyHC types I and IIa, colour, and WHC, however, significant differences were found in drip loss. The formation of MDA increased after 3 days of ageing from 0.08 µ g/ g in day 1 to 0.24 µ g/ g in day 7 with no significant differences. Camels LT muscle was found to be rich in vitamin E (17.8 µ g/ g) compared to previous studies in bovine. Ageing did not affect vitamin E significantly and possibly could be suggested as an effective antioxidant against fat peroxidation in camel meat.

Classification Agris : Q04 - Composition des produits alimentaires
L52 - Physiologie animale - Croissance et développement

Auteurs et affiliations

• Abdelhadi Omer M.A., University of Kordofan (SDN)
• Babiker Salih A., University of Khartoum (SDN)
• Faye Bernard, CIRAD-ES-UMR SELMET (SAU)
• Kijora Claudia, Humboldt Universität zu Berlin (DEU)

Source : Cirad - Agritrop (https://agritrop.cirad.fr/563831/)

Métriques

[ Page générée et mise en cache le 2024-09-11 ]