Palatability, Physical, Chemical and Microbiological Aspects of Spiced Dehydrated Camel Meat

Abstract

This experiment was conducted to investigate the effect of moisture content (30%, 20% and 10%) and spices 1evels (4%, 2%, 0%) on the palatability, physical chemical and microbiological aspects of spiced dehydrated camel meat. A factorial arrangement with three replications was used. The results indicated that there was a significant difference (p<0.05) in the palatability aspects of the three treatments. The treatments with 30% moisture level received the highest scores in flavour and texture while those with 10% moisture received the lowest scores in the same parameters. The treatment with 20% moisture content was moderately acceptable in colour and overall acceptability. There was no significant effect of the spices on the different sensory attributes of the treatment. However, the treatments with 0% spice level (control) received the highest score in colour, texture and overall acceptability. The additions of the spices improved the flavor. However, all the parameters were scored around the slightly acceptable level after seven days of storage. There was a general decrease in the bacterial number with decrease of moisture percentage from 30% to 10%. Also the control samples at different moisture levels had the lowest bacterial count compared to the other treatments. On the other hand there wasn’t much change in the bacterial number of the samples at day one and day 7 of storage at room temperature (35±1ºC).