Effect of partial replacement of meat with chickpea flour, soybean flour and skimmed milk powder on physicochemical and sensory evaluation properties of camel meat burger

Abstract

Camel meat contains a high percentage of unsaturated fatty acids that are beneficial for cardiovascular health and controlling cholesterol levels. This aims to evaluate the effect of partially replacing camel meat with chickpea flour (CPF), soybean flour (SBF), and skimmed milk powder (SMP) on the physicochemical and sensory evaluation properties of camel meat burgers. Ten burger formulations were prepared by partially replacing the minced meat with CPF, SBF, and SMP at percentages of 10%, 20%, and 30%. Proximate composition, pH, color, water holding capacity, cooking loss, and sensory evaluation were conducted. Significant increases (p < 0.05) in protein contents were observed in all treated samples, as the initial protein value of the control (17.2 ± 2.5) was significantly increased to between 20.1 ± 2.6 and 26.5 ± 0.2. The moisture content of all treated samples decreased significantly (p < 0.05), while fat and ash levels remained unchanged without significant (p > 0.05) increases. However, the partial replacement of meat with the CPF, SBF, and SMP resulted in significant (p < 0.05) decreases in the cooking loss ranging from 18 to 30%, depending on the type and percentage of CPF, SBF, and SMP replaced. The replaced burgers obtained high overall acceptance scores ranging from 7.1 to 8.8 compared to the control. It is strongly recommended to partially replace the camel minced meat with CPF, SBF, and SMP to improve the physicochemical and sensory properties of the produced burger. Thus, the study proved that new burger formulations of CPF, SBF, and SMP significantly had high protein content and high consumption acceptability scores.

Keywords:

• Camel meat burger
• chickpea flour
• soybean flour
• skimmed milk powder
• sensory evaluation

REVIEWING EDITOR:

• M. Luisa Escudero-Gilete, Universidad de Sevilla, Sevilla, Spain

SUBJECTS:

• Food Additives & Ingredients
• Food Chemistry
• Food Engineering

Authors’ contributions

Abdalbasit Adam Mariod, and Mohamed Abd Elagdir conceptualization (equal); formal analysis (equal); funding acquisition (equal); investigation (equal); project administration (equal); resources (equal); methodology (equal); supervision (equal); validation (equal); visualization (equal); writing – original draft (equal); Writing – review and editing (equal).

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

This work was funded by the University of Jeddah, Jeddah, Saudi Arabia, under grant [No. UJ-23-DR-65]. Therefore, the authors thank the University of Jeddah for its technical and financial support.

Notes on contributors

Abdalbasit Adam Mariod

Abdalbasit Adam Mariod was classified among the top 2% of globally highly cited researchers in 2021, 2022, and 2023. He won the Abdul Hameed Shoman Award 2021, the Jeddah University Excellence Award, and the Researcher of the Year 2023. Won the Gourmand Award in November 2023. Published 290 articles & chapters, and 15 text and reference books.

Mohamed Abd Elagdir

Mohamed Abd Elagdir Mohamed Saeed currently is Associate Professor of Meat Science and Technology at Department of Food Science and Human Nutrition, Qassim University, Saudi Arabia from 2014 up to date. He received his both master and Ph.D. degrees from Faculty of Food Science and Technology, Universiti Putra Malaysia.