Using of Extracted Carnosine Camel Meat to Improving some Quality Traits of Cold-Preserved Meat Patties

Abstract

The aim of this study is to extract carnosine from camel meat by using alcohol and the dialysis extraction method in Laboratory distilled water and added the extract to the minced beef pills at two concentrations (50 and 100) gm.100-1 g meat to test the possibility of extending the preservation period at 4 °C. The carnosine extract was diagnosed in a Highly Efficient Liquid Chromatography method (HPLC). Chemical tests were conducted for minced beef, which included the number of peroxides, the values of thiobarbituric acid (TBA), free fatty acids percentage, and microbial tests, which included the total bacteria count and psychrophilic bacteria as well as to the sensory test that including colour, flavour, tenderness, juiciness and general acceptability. The results showed a significant decrease in the values of chemical tests (peroxide, thiobarbituric acid and fatty acids ratio), and microbial tests (the total bacteria count and psychrophilic bacteria) of minced beef treated with carnosine extracted compared with the control sample. The samples treated with different concentrations of camel carnosine recorded the highest sensory evaluation levels compared to the control sample for the same preservation period.