Effect of Adding Camel Hump Fat on Quality Attributes of Beef Burger

Özet

The study was conducted to determine the sensory properties of beef burgers manufactured with different levels of camel hump fat. The hump fat, which has low cholesterol, is successfully used in many regional countries.is almost neglected as a binder in processed meat production in Sudan.  The samples were weighed, and burger patties were formulated in 5 treatments T1: 0% T2: 10%, T3: 15%, T4: 20% and T5: 25% hump fat, respectively. The treatments were subjected to 4 replications. The sensory evaluations included tenderness, juiciness, colour, flavour and overall acceptability. The data were statistically analyzed using variance analysis for a completely randomised design using the SPSS version 8.0 computer program. LSD did mean separation, and the values were expressed as means and standard error. The difference between mean values was significant at P < 0.05.  The flavour (T1: 5.54 ͢, T5: 5.11).juiciness (T1: 5.64  T5: 5.45) and total acceptability (T1: 6.11, T5: 5.57) decreased by increase  of camel hump fat. The study concluded that camel hump fat can be added to the beef burger formulation. However, the negative effect of flavour can be solved by increasing the level of spices.