Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Food Science Technology

The objective of this study was to produce camel meat burger and evaluate the chemical, physical and sensory characteristics of such burger samples as affected by replacing camel meat fat with different two levels (5 and 10%) of barley grains and wheat bran as dietary fiber sources. The obtained results of fat-replacer treatments recorded higher content of moisture, crude protein, total ash and crude fibers as well as a lower content of ether extract, compared with those of control camel sample. Also, total energy value was 254.49 kcal for fresh, while low-fat levels of treated samples were 175.10 kcal (10% fat) and 207.43 kcal (15% fat) before cooking, respectively. The pH values of all treatments were significant higher (P{u2265}0.05) than those of control. Slight decrease in pH values was noticed in all treatments throughout the frozen storage. Meanwhile, Thiobarbituric acid values (TBA) of the treated burger samples were significantly lower (P{u2265}0.05) than those of control sample. A progressive frozen storage caused increase in TBA values in all treatments. Water holding capacity (WHC) of the treatments with fat-replacers was significantly higher (P{u2265}0.05) than the control counterpart. It decreased during frozen storage for all treatments. Cooking loss and shrinkage percentage of fat-replacer treatments were significantly lower than those of control. Progressive frozen-storage period, led to increase both of cooking loss and shrinkage, meanwhile, the cooking yield was decreased. The total bacterial counts as well as psychrophilic counts were significantly higher in fat-replacer treatments than the control one. The number of bacterial count increased with decreasing the fat level for 45 days of storage periods then number of bacterial count decreased until at the end of frozen storage time

Issued also as CD