Animal Bioscience

Asian Australasian Association of Animal Production Societies (아세아태평양축산학회)
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Exploring the impact of various cooking techniques on the physicochemical and quality characteristics of camel meat product

  • Mouza Bahwan (Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University) ;
  • Waqas N Baba (Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University) ;
  • Oladipupo Adiamo (Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland) ;
  • Hassan Mohammed Hassan (Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University) ;
  • Ume Roobab (Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University) ;
  • Olalere Olusegun Abayomi (Analytical Biochemistry Research Centre (ABrC), Universiti Sains Malaysia) ;
  • Sajid Maqsood (Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University)
  • Received : 2022.06.16
  • Accepted : 2023.05.12
  • Published : 2023.11.01
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Abstract

Objective: The objective of this study was to evaluate the effects of four different cooking techniques viz: boiling, grilling, microwave, and frying; on the physicochemical characteristics of camel meat. Methods: Protein composition and their degradation as well as biochemical and textural changes of camel meat as influenced by cooking methods were investigated. Results: The highest cooking loss (52.61%) was reported in microwaved samples while grilled samples showed the lowest cooking loss (44.98%). The microwaved samples showed the highest levels of lipid oxidation as measured by thiobarbituric acid reactive substances, while boiled samples showed the lowest levels (4.5 mg/kg). Protein solubility, total collagen, and soluble collagen content were highest in boiled samples. Boiled camel meat had lower hardness values compared to the other treated samples. Consequently, boiling was the more suitable cooking technique for producing camel meat with a reduced hardness value and lower lipid oxidation level. Conclusion: The camel meat industry and camel meat consumer can benefit from this research by improving their commercial viability and making consumers aware about the effects of cooking procedures on the quality of camel meat. The results of this study will be of significance to researchers and readers who are working on the processing and quality of camel meat.

Keywords

Acknowledgement

This research was funded by United Arab Emirates University through research grants (UAEU-NRF: 31F024 and UPAR: 31F078).

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