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EFFECT OF USING DIFFERENT LEVELS OF CAMEL FAT (HUMP FAT) ON PHYSIOCHEMICAL COMPOSITION OF SAUSAGE FROM BEEF CAMEL AND CHICKEN : EFFECT OF USING DIFFERENT LEVELS OF CAMEL FAT (HUMP FAT) ON PHYSIOCHEMICAL COMPOSITION OF SAUSAGE FROM BEEF CAMEL AND CHICKEN
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ABSTRACT

This study was conducted to determine the effect of various levels of hump fat (HF) used in manufacturing of camel, beef and chicken sausage to understand the effect of (HF) on physicochemical composition sausage, Different levels of hump fat (5, 7, and 10 %) were used, physicochemical compositions like (moisture, protein, fat, Ash, water holding capacity, shrinkage, cooking loss and pH) were determined. Results of the study revealed that moisture content showed high significant differences (P≤0.01)among treatments groups, Camel sausage and beef sausage tended to have highest values while chicken sausage reported the lowest value. The study showed no significant difference (P≤0.05) among the treatment groups although 7% HF reported the highest value of moisture. Crude protein values showed no significant differences depending on sausage type, while it exhibited significant differences (P≤0.05) among the treatments groups and 7% HF reported the highest value. Ether extract values showed no significant difference (P≤0.05) among the treatments groups due to both sausage type and Hump fat level. Due to sausage types ash values showed significant differences (P≤0.05) among   treatments where   camel sausage samples  showed the highest value while chicken sausage samples showed the lowest value. Concerning to Water Holding Capacity (W.H.C) sausage type factor reported no significant differences (P≤0.01)among treatments group. Due to hump fat levels the study showed highly significant differences (P≤0.05) among the treatment groups although 7% HF reported the highest value. On the other hands Cooking Loss, Shrinkage and pH showed no significant difference (P≤0.05) among the treatment groups in both factors types of sausage and different levels of hump fat. Hump fat in percentage 5%, 7% and 10% could be incorporate in sausage formulation and the best level of fat in sausage formulation has 7%.

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Publication Date
Sun Oct 31 2021
Journal Name
Iraqi Geological Journal
Use Conventional and Statistical Methods for Porosity Estimating in Carbonate Reservoir in Southern Iraq, Case Study
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Publication Date
Sat Oct 28 2023
Journal Name
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Thu Apr 03 2025
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Journal Of Communicable Diseases
Biofilm Feast: Stringent Response-Induced Changes in MRSA and MSSA Isolates, Examining icaA/ icaD Gene Expression
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Publication Date
Sat Mar 03 2012
Journal Name
International Urology And Nephrology
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Publication Date
Fri Nov 15 2024
Journal Name
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Investigating the Annual Cross-Correlation between HPF, OWF and BUF Ionospheric Parameters over Middle East Region
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Publication Date
Tue Aug 05 2025
Journal Name
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Dental fluorosis, dental caries, and treatment needs in Al-Muthana'a governorate among 12 years old students
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Publication Date
Wed Jan 01 2014
Journal Name
Journal Of Biology And Life Science
Newcastle Disease Virus (NDV) Iraqi Strain AD2141 Induces DNA Damage and FasL in Cancer Cell Lines
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Publication Date
Sat Jul 22 2023
Journal Name
Journal Of Engineering
Experimental Investigation into the Heat and Mass Transfer in an Indirect Contact Closed Circuit Cooling Tower
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Publication Date
Fri Jun 01 2012
Journal Name
Journal Of Physical Education
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Publication Date
Wed Apr 01 2020
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