Dalai Siren1,2, ZhengQi Yang1, Li Yi1,2, Liang Ming1,2* and Rimutu Ji1,2*
1Key Laboratory of Dairy Biotechnology and Bioengineering, Ministry of Education, College of Food Science and
Engineering, Inner Mongolia Agricultural University, 010018, Hohhot, China
2Camel Research Institute of Inner Mongolia, 737300, Alashan, China
ABSTRACT
Camel meat is a kind of lean meat with a high animal protein content, which has a lower fat and cholesterol content than other animal meat. Using camel meat as raw material, we determined the optimal processing craft of the camel meat burger, followed by an analysis on the quality changes of the burger under storage conditions of 4 and -20°C. After response surface optimisation, the best formula for the camel burger was found to be a 1:5 ratio of fat to lean, with 15% ice water and 0.5% isolated soybean protein. The experimental storage results of the camel burger showed that, under the storage condition of -20°C for 3 months, the variation in the moisture activity value, pH value, thiobarbituric acid reactive substances value, colour value, flavour, etc., were smaller than that under the storage of 4°C, which could better extend the shelf life of the product.
Key words: Bactrian camel meat, burger patty, quality characteristics, shelf life
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