Retardation of quality changes in camel meat sausages by phenolic compounds and phenolic extracts

Sajid Maqsood, Kusaimah Manheem, Aisha Abushelaibi, Isam Tawfik Kadim

    Research output: Contribution to journalArticlepeer-review

    16 Citations (Scopus)


    Impact of tannic acid (TA), date seed extract (DSE), catechin (CT) and green tea extract (GTE) on lipid oxidation, microbial load and textural properties of camel meat sausages during 12 days of refrigerated storage was investigated. TA and CT showed higher activities in all antioxidative assays compared to DSE and GTE. Lipid oxidation and microbial growth was higher for control sausages when compared to other samples. TA and CT at a level of 200 mg/kg were more effective in retarding lipid oxidation and lowering microbial count (P < 0.05). Sausages treated with TA and DSE were found to have higher hardness, gumminess and chewiness values compared to other treatments (P < 0.05). Addition of different phenolic compounds or extract did not influence the sensory color of sausages. Furthermore, sensory quality was also found to be superior in TA and CT treated sausages. Therefore, pure phenolic compounds (TA and CT) proved to be more effective in retaining microbial and sensorial qualities of camel meat sausages compared to phenolic extracts (GTE and DSE) over 12 days of storage at 4°C.

    Original languageEnglish
    Pages (from-to)1433-1442
    Number of pages10
    JournalAnimal Science Journal
    Issue number11
    Publication statusPublished - Nov 1 2016


    • camel meat
    • lipid oxidation
    • microbial load
    • phenolic compounds sausages

    ASJC Scopus subject areas

    • General Agricultural and Biological Sciences


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