USE OF CHIA AND QUINOA PLANTS AS PARTIAL SUBSTITUTES FOR FAT AND/OR CAMEL MEAT TO PRODUCE SAUSAGE WITH FUNCTIONAL PROPERTIES

Document Type : Original Article

Authors

1 Division of Animal and Poultry Production, Desert Research Center, Cairo, Egypt

2 Department of Food Science, Faculty of Agriculture, Ain Shams University, Cairo, Egypt

Abstract

The aims of this study were to use quinoa seeds powder and/ or chia seeds powder for producing camel meat sausage as a functional food that purchase in the frozen form.  Five experiments were done for sausage. The 1st treatment (control) consists of 70% Minced camel meat, 12% Camel fat, 1.2% Spices, 2.3 % Salt, 1.2% Fresh onion,1% garlic, 3% starch and 9.3% cold water. The 2st treatment QcS25% (25% Quinoa + 75% Camel meat), The 3st treatment CcS50% (50% Chia +50% fat), The 4st treatment CcS15% (15% Chia + 85% meat), and the 5st treatment CcS25%+25% (25% chia + 75% meat and 25% Chia + 75% fat). Ash and fiber contents of sausage samples increased while moisture content decreased by the addition of chia and quinoa plants. The control sample had the lowest TBARS than other treatments. The cooking yield increased and cooking loss decreased in all treatments. Amino acids profile and fatty acids profile improved. It could be concluded that using Quinoa and chia seeds powder in producing functional sausage have considerable importance in industrial as well as nutritional applications and also are useful for human weight control, heart disease patients and some other diseases

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