Effect Of Adding Gum Arabic Powder On Quality Properties Of Beef And Camel Meat Sausages

ABSTRACT

This study was conducted in Meat Science and Technology Laboratory, College of Animal Production and Technology, Sudan University of Science and Technology, in September 2020 to investigate the effect of adding gum Arabic powder to beef and camel meat sausage, on proximate analysis, physiochemical properties and sensory properties. Three kg of meat (2 kg of beef and 1kg of camel meat), were minced through 30 mm plate and divided into three treatments [(control (0% Gum Arabic powder ), beef (3% GA powder) and camel (3% GA powder)] after mixed with non-meat ingredients and stuffs in natural sheep casing. Samples were sent to the laboratory for analysis and the obtained results were subjected to analysis of variance followed Duncan‟s multiple range test. The results revealed significant differences in all chemical composition parameters. Camel sausage with 3% GA powder was the higher in moisture content followed by beef sausage 3% GA powder. While control beef sausage (0% GA powder) showed the highest percentage of protein, fat and ash. Also it revealed significant differences in the pH and cooking loss %. pH was the highest in 3% GA powder beef sausage and lowest in control sausage. 3% of GA powder camel and control beef sausage showed the highest values of cooking loss with significant differences. Camel sausage with 3% GA powder showed significant differences (p