Effect of Using Different Levels of Ginger (Zingiber Officinale Roscoe) Extract on The Quality Characteristics of Camel's Sausage

Abstract

The objective of the current study was to evaluate the effect of adding different levels of ginger extract in the formulation of camel sausage. Four treatments were investigated: T1 control and the other treatments (T2, T3 and T4) were treated with 5, 10, and 15 % ginger extract (v/w). Chemical, physical, sensory properties and histological examination were evaluated. Sausages treated with ginger extract had higher moisture, lower fat content and no significant differences in protein content. Collagen content was significantly increased in treated cooked sausages. Fat and moisture retention significantly increased in camel sausage treated with ginger extract. The addition of ginger extract significantly improved the color and shrinkage measurements. A Light micrograph of camel sausage treated with 10% ginger extract exhibited severely broken muscle fibers and severely destructed connective tissue. Sausage treated with 10% ginger extract recorded the highest score for texture, tenderness and overall acceptability.