National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
This study aimed to investigate the effect of adding chia seeds (Salvia hispanica) in the formulation of camel burger on the pH, TBA value, color measurements, microbiological analysis and sensory evaluation during cold storage at 4° C for 12 days. Results indicated that pH value of all camel burger samples slightly increased during the first 3 days of storage. No significant differences were found in pH value of control and formulated samples at any time of storage period. Addition of chia seeds showed significant effects on TBA values of formulated camel burger compared to control samples during storage. All burger samples significantly increased as the time of cold storage increased. Burger formulated with 5 % chia seeds had the lower TBA value than other burger samples. Significant differences were found in color measurements of control and formulated burger during storage. Total bacterial count of all burger samples slightly decreased during 6 days of cold storage whereas after day 6 there was gradual increase in all burger samples. Burger formulated with 3 and 5% of chia seeds showed lower count of psychrotrophic bacteria compared with control samples. Camel burger formulated with 3% chia seeds recorded the higher score in sensory attributes.
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