Development And Research Of Camel Meat Western Products

Camel meat is a kind of lean meat with high animal protein content,which has lower fat and cholesterol content than other animal meat.Taking camel meat as the raw material,this paper developed and studied two kinds of camel meat products with western characteristics,which were the camel burger and the camel steak.We determined the optimal processing craft of the camel burger,followed by an analysis on the quality changes of the camel burger under storage conditions of 4℃ and-20℃;we also proposed the optimal processing craft of camel steak and the influence of different cooking methods on its quality.The main results were as follows:(1)After response surface optimization,the best formula for the camel burger was 1:5 of fat to lean,15%of the ice water and 0.5%of the soybean protein isolate.The optimal ingredients formula was 2%salt,1%granulated sugar,0.2%chili powder,0.2%ginger powder,3%onion,0.2%Sichuan Pepper,and 2%soy sauce;(2)Storage experimental results of the camel burger showed that,under the storage condition of-20℃ for 99 days,the variation of moisture activity(Aw)value,pH value,TBARS value,color value,flavor etc.were smaller than that under the storage condition of 4℃,which could better extend the shelf life of the camel burger;(3)The optimal processing craft of camel steak was 0.5%compound phosphate,0.5%soybean protein isolate,15%water and 1%sugar.The optimal ingredients formula was 0.2%nutmeg,0.2%black pepper,3%onion,0.2%ginger and 1%soy sauce;(4)After comparing the texture,flavor and sensory evaluation of the camel steak cooked by frying,baking and steaming,we found that steamed camel steak was best in chewiness,and might be most favorable among the public.