Development of Turkish dry-fermented sausage (sucuk) reformulated with camel meat and hump fat and evaluation of physicochemical, textural, fatty acid and volatile compound profiles during ripening

The one-humped camel: The animal of future, potential alternative red meat, technological suitability and future perspectives

The 2020 world population data sheet indicates that world population is projected to increase from 7.8 billion in 2020 to 9.9 billion by 2050 (Increase of more than 25%). Due to the expected growth in human population, the demand for meats that could improve health status and provide therapeutic benefits is also projected to rise. The dromedary also known as the Arabian camel, or one-humped camel ( Camelus dromedarius), a pseudo ruminant adapted to arid climates, has physiological, biological and metabolic characteristics which give it a legendary reputation for surviving in the extreme conditions of desert environments considered restrictive for other ruminants. Camel meat is an ethnic food consumed across the arid regions of Middle East, North-East Africa, Australia and China. For these medicinal and nutritional benefits, camel meat can be a great option for sustainable meat worldwide supply. A considerable amount of literature has been published on technological aspects and quality properties of beef, lamb and pork but the information available on the technological aspects of the meat of the one humped camel is very limited. Camels are usually raised in less developed countries and their meat is as nutritionally good as any other traditional meat source. Its quality also depends on the breed, sex, age, breeding conditions and type of muscle consumed. A compilation of existing literature related to new technological advances in packaging, shelf-life and quality of camel meat has not been reviewed to the best of our knowledge. Therefore, this review attempts to explore the nutritional composition, health benefits of camel meat, as well as various technological and processing interventions to improve its quality and consumer acceptance. This review will be helpful for camel sector and highlight the potential for global marketability of camel meat and to generate value added products.

Incorporating bay leaf extract (Laurus nobilis L.) and determining the quality attributes of Turkish fermented sausage (sucuk)

This study aimed at investigating the quality attributes of Turkish fermented sausage (sucuk) incorporated with bay leaf extract obtained as a natural antioxidant and a source of phytochemicals. Five different bay leaf extracts were obtained with distilled water and 60%, 70%, 80%, and 90% ethanol. The total phenolic contents and antioxidant activity values indicated that ultrasound-assisted 70% ethanol extract was the most suitable extract. Furthermore, five groups of sucuks were manufactured with the addition of bay leaf extract (1, 5, and 10 mL/kg), ascorbic acid (500 mg/kg), and control. The extracts were produced similar pH values when compared to control and ascorbic acid samples. The treatments had no significant effect on moisture contents of sucuks. Bay leaf extracts produced comparable color, texture profile analysis, and TBARS values to control and ascorbic acid samples. Biogenic amine contents (mg/kg dry weight) of sucuks including tryptamine (6.43-30.66), 2-phenylethylamine (2.24-32.04), putrescine (2.19-7.98), cadaverine (3.28-12.21), histamine (7.01-11.38), tyramine (3.27-71.07), spermidine (4.44-8.01), and spermine (53.96-68.25) were mostly within the lower ranges typically associated with sucuk. However, the lowest cadaverine values observed at the end of storage in the bay leaf extract added samples indicated that bay leaf extract might be effective in decreasing cadaverine values during storage. The addition of bay leaf extract caused similar sensory attributes to the control and ascorbic acid samples. This study revealed that Turkish fermented sucuks could be effectively incorporated with bay leaf extracts without a negative effect on the quality attributes or consumer acceptability.

Reformulation of Tunisian Sun-Dried Merguez with Camel Meat: Characterization of Physicochemical and Compositional Changes in Organic Acids, Fatty Acids, Volatile Compounds, and Minerals

Traditional sun-dried merguez is an authentic Tunisian dried sausage made with a large number of spices and herbs, which was reformulated in this study with camel meat and hump fat and dried as in the artisanal process. This research studied the physicochemical, microbiological, and chemical compositional changes that occurred in fresh camel merguez (FCM) after 12 days of drying to achieve traditional dried camel merguez (DCM). The results showed significant weight loss (54.1%), as well as significant decreases in pH (5.20-4.97), moisture (60.5-12.3%), and water activity (0.986-0.673). These results and the acceptable microbiological quality of DCM can explain the safety of traditionally practiced long-term storage at room temperature. All chemical compositions increased upon drying. The composition of DCM included several organic acids, mainly lactate (2820 mg.kg-1); diverse unsaturated fatty acids, in particular oleic acid (33.2%); and various minerals, specifically iron (8 mg per 100 g), in addition to volatile compounds impacted by herbs and spices rich in terpenes (56.3%). These results can be useful for investing in indigenous products and promoting the exploitation of camel meat.

The Effect of Plasma-Activated Water Combined with Rosemary Extract (Rosmarinus officinalis L.) on the Physicochemical Properties of Frankfurter Sausage during Storage

This study investigated the impact of plasma-activated water (PAW) and rosemary extract on the bacterial inactivation and quality attributes of Frankfurter sausages during a 6-day storage period. The antibacterial activity, total phenol content (TPC), and total flavonoid content (TFC) of the rosemary extract were evaluated. The TPC of the rosemary extract was 89.45 mg gallic acid/g dry weight, while the TFC was 102.3 mg QE/g dry weight. Even at low concentrations, the rosemary extract effectively inhibited the growth of all the tested pathogens using the Well Diffusion Agar method (WDA). The sausages were treated with different concentrations of PAW and rosemary extract and stored for 1 and 6 days. Sample B (100% rosemary extract + PAW treatment) showed the greatest reduction in microbial load and was selected for further analysis. Throughout the storage period, Sample B exhibited no significant changes in pH, moisture content, textural parameters, or sensory evaluation compared to the control group. However, the hardness and color parameters (L*, a*) of Sample B decreased, while the TBARS value increased after 6 days of storage. The combination of PAW and rosemary extract, particularly Sample B, effectively inhibited bacterial growth in the Frankfurter sausages without compromising most quality attributes. Some changes in hardness, color, and lipid oxidation were observed over the extended storage period.

Effects of natural nitrite sources from arugula and barberry extract on quality characteristic of heat-treated fermented sausages

This study was designed to compare the effects of natural nitrite sources from the arugula leaves (arugula extract and pre-converted arugula extract) and the use of barberry extract (BE) in heat-treated fermented sausage formulations. Eight different sausages were manufactured as follows: pre-converted arugula extract (PA), arugula extract (A), pre-converted arugula extract + BE (PAB), arugula extract + BE (AB), nitrite +BE (POB), no nitrite+ BE (NEB), also positive and negative control groups were prepared with (POC) or without nitrite (NEC). The addition of arugula and barberry extracts reduced the residual nitrite content, in fact PAB had the lowest value with a reduction ratio of 47%. The addition of BE lowered the lipid oxidation compared to other counterparts. The use of arugula extract or pre-converted arugula extract resulted in a lower carbonylation than nitrite free samples. The use of natural extracts lowered the a* and b* values compared to control. At the end of the storage, no differences were observed on the overall acceptability of all samples. Combined use of barberry extract with arugula and pre-converted arugula extracts could be used as alternative novel curing agent in heat-treated fermented sausages.

Effect of Cooking Oil on the Fatty Acid Profile of Beef Sausage Fortified with Edible Deboned Meat Waste

Application of cooking oil during thermal processing can influence the nutritional qualities of meat products during consumption. This study determined the effect of frying with sunflower and olive oil on the fatty acid profile of sausage fortified with edible meat waste (EMW) as a fat replacer was evaluated. Fresh beef sausages were formulated in ratios of 30% lean meat (LM) and 70% EMW, 50% LM and 50% EMW, and 90% LM and 10% fat (control) and designated as T1, T2, and T3, respectively. The proximate analysis results revealed significant differences (P < 0.05) in fat, fat free dry matter (FFDM), and moisture contents across the treatment. Fresh beef sausage fortified with 70% EMW had the highest fat contents (25.7 ± 0.83%) while those fortified with 10% fat (T3) had the highest FFDM (55.85 ± 0.57%) and moisture content (69.15 ± 0.62) compared to other treatments. In addition, among individual saturated fatty acids, beef sausage fortified with 50% meat wastes (T1) revealed significantly higher palmitic acid (31.06 ± 0.13), stearic acid (22.52 ± 0.29), myristic acid (3.84 ± 0.05), and lauric acid (0.04 ± 0.05) and the lowest margaric (0.98 ± 0.02) contents as compared to treatments T2 and T3. Also, beef sausage containing 10% fat showed the lowest (P < 0.05) saturated fatty acid (SFA) and higher monounsaturated (MUFA), polyunsaturated fatty acid (PUFA), n-6, n-3, PUFA : SFA, PUFA/MUFA, n-6/n-3, and desaturase indexes (DI) compared to treatments T1 and T2. Frying with sunflower oil significantly increased PUFA, n-6, n-6/n-3, and desaturase indexes and lowered SFA, n-3, and PUFA/SFA compared to frying with olive oil. In relation to raw beef sausage, frying with oil substantially increased the amount of MUFA, PUFA, n-6, and PUFA/SFA but reduced SFA content across the treatments.

Effect of Fermentation with Two Molds on Characteristics of Chicken Meat

In the present study, we investigated the characteristics of chicken meat fermented with Penicillium nalgiovense and Penicillium chrysogenum. Hardness and springiness gradually decreased, while gumminess gradually increased during fermentation. Fermentation with P. chrysogenum led to higher hardness and lower gumminess than fermentation with P. nalgiovense. Fermentation with two molds resulted in similar microstructure, such as granule formation and fractured myofibril. The highest percentage of secondary structure was ɑ-helix, and tyrosine residues were buried after fermentation. P. nalgiovense-fermented samples contained more bound water, lower relative content of alkanes, and higher relative content of aldehydes than P. chrysogenum-fermented samples.

Application of gas sensors for modelling the dynamic growth of Pseudomonas in pork stored at different temperatures

Pseudomonas have a faster growth rate over other bacteria in chilled meat under aerobic conditions. A non-destructive method for modelling the dynamic growth of Pseudomonas in pork stored at different temperatures using gas sensors was presented in our work. Based on selected gas sensor data, the first-order kinetic equations (Gompertz and Logistic Functions) combined with the secondary model (Square-root Function) effectively simulated Pseudomonas growth in pork at different temperatures with R² and RMSE values of 0.71-0.97 and 0.27-0.84, respectively. Additionally, these models showed high accuracy with correlation coefficients greater than 0.90, in addition to several individual accuracy values. Furthermore, HS-SPME/GC-MS results demonstrated the presence of identified key volatiles in samples inoculated with Pseudomonas, including three amine compounds (mercaptamine, 1-octanamine and 1-heptadecanamine), phenol and indole. Our work showed that gas sensors are a rapid, easy and non-destructive method with acceptable feasibility in modelling the dynamic growth of spoilage microorganisms in meat.

Safety, Quality and Analytical Authentication of ḥalāl Meat Products, with Particular Emphasis on Salami: A Review

Only some animal species could be transformed into ḥalāl salami and the raw meat must be obtained from ritually slaughtered animals. Several scientific studies have been conducted on ritual slaughtering practices and manufacturing of meat products for Jewish and Muslim religious communities; furthermore, many projects have been funded by the European Community on this topic. The authenticity and traceability of meat is one of the priorities of ḥalāl food certification systems. The pig matrix (meat and/or lard) may be fraudulently present in ḥalāl processed meat, as well as salami, for both economic and technological purposes; in fact, the use of these raw materials reflects the easier availability and their lower cost; furthermore, it allows manufacturers to obtain final products with better quality (sensory properties) and stability (especially with respect to oxidative reactions). The aim of this review is to discuss the qualitative and technological aspects of ḥalāl raw meat for dry fermented sausages (salami); moreover, this study focuses on the most recent studies carried out on the certification system and on the analytical methods performed in order to solve problems such as fraud and adulteration of ḥalāl salami and other halal meat foods.

Bioactive Properties of Novel Probiotic Lactococcus lactis Fermented Camel Sausages: Cytotoxicity, Angiotensin Converting Enzyme Inhibition, Antioxidant Capacity, and Antidiabetic Activity

Fermented products, including sausages, provide several health benefits, particularly when probiotics are used in the fermentation process. This study aimed to examine the cytotoxicity (against Caco-2 and MCF-7 cell lines), antihypertensive activity via angiotensin-converting enzyme (ACE) inhibition, antioxidant capacity, antidiabetic activity via α-amylase and α-glucosidase inhibition, proteolysis rate, and oxidative degradation of fermented camel and beef sausages in vitro by the novel probiotic Lactococcus lactis KX881782 isolated from camel milk. Moreover, camel and beef sausages fermented with commercial starter culture alone were compared to those fermented with commercial starter culture combined with L. lactis. The degree of hydrolysis, antioxidant capacity, cytotoxicity against Caco-2 and MCF-7, α-amylase, α-glucosidase, and ACE inhibitory activities were higher (p<0.05) in fermented camel sausages than beef sausages. In contrast, the water and lipid peroxidation activity were lower (p<0.05) in camel sausages than beef sausages. L. lactis enhanced the health benefits of the fermented camel sausages. These results suggest that camel sausage fermented with the novel probiotic L. lactis KX881782 could be a promising functional food that relatively provides several health benefits to consumers compared with fermented beef sausage.