Color And Oxidation Changes In Camel Meat During Storage

Authors

  • M. JOUKI Young Researcher Club- Islamic Azad University- Shahr-e-qods Branch, I. R. Iran
  • N. KHAZAEI Young Researcher Club- Islamic Azad University- Shahr-e-qods Branch, I. R. Iran

Keywords:

Storage time; Microbiological load; Meat quality; Camel meat.

Abstract

The objective of this research was to study of color and oxidation changes in camel meat during storage. In this study longissiums muscles of camel meat were excised and stored at 4±1oc. Lipid oxidation, TVN, Colour and sensory Characteristics were determined. For color, L* and b* increased during storage but a*and croma decreased with time. TVN increased over time during storage. Our study showed that even though oxidative rancidity (TBARS) increased with storage time in packed samples, it did not result the deterioration of sensory quality until day 14.

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Published

31.03.2012

How to Cite

M. JOUKI, & N. KHAZAEI. (2012). Color And Oxidation Changes In Camel Meat During Storage. International Journal of Pharma and Bio Sciences, 3(1), 164–170. Retrieved from https://ijpbs.net/index.php/journal/article/view/1240

Issue

Volume 3, Issue 1, 2012

Section

Research Articles

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