Development of a new camel sausage: Effect of incorporation of finger millet (Eleusine coracana L.) on sensory quality and stability : Saucisse de Dromadaire à l'Éleusine

Kamel Hajlaoui; Ola Abdelhedi; Ali Salem; Nahed  Fakhfekh; Nacim Zouari; Mourad Jridi

Article Details

Development of a new camel sausage: Effect of incorporation of finger millet (Eleusine coracana L.) on sensory quality and stability : Saucisse de Dromadaire à l'Éleusine

Authors:

Kamel Hajlaoui | Ola Abdelhedi | Ali Salem | Nahed Fakhfekh | Nacim Zouari | Mourad Jridi

Publisher:

Journal of Oasis Agriculture and Sustainable Development (JOASD)

Journal:

JOURNAL OF OASIS AGRICULTURE AND SUSTAINABLE DEVELOPMENT Vol.6 Issue 1, pp.29-43

Document Type:

Article

Publication Date:

2/2024

Document Language:

French

Document ID (Org No.):

2001529745

pISSN:

2724-7007

Keywords:

Abstract:

 This study aims to develop a camel meat sausage that aligns with the current « health claims » trend, emphasizing reduced consumption of traditional red meats and animal fats. Furthermore, the effect of replacing the commonly used binding ingredient, potato starch, with whole finger millet flour (Eleusine coracana L.) on sausage quality was studied. Finger millet is grown in the oasis of Chenini-Gabès, located in the south-east of Tunisia. Analysis of its composition reveals a content of 70.19% in carbohydrates, of which 11.5% are dietary fibers, 13.53% proteins, 2.75% ashes, 1.81% lipids and 0.25% phenolic compounds. Its water retention capacity reaches 150 g of water/100 g. The water/ethanol extract showed DPPH•-radical scavenging activity with an IC50 value of 60 µg/ml. Then, the stability of the camel sausage was assessed during 21 days of refrigerated storage. The incorporation of finger millet flour had no adverse effects on sensory quality, successfully preserving textural attributes, stabilizing color and heme pigments, and limiting lipid oxidation. The obtained results suggest that finger millet flour holds promise as a substitute for potato starch in sausage production, which requires further exploration of its applications in the food industry through additional research.

Article Details

Development of a new camel sausage: Effect of incorporation of finger millet (Eleusine coracana L.) on sensory quality and stability : Saucisse de Dromadaire à l'Éleusine

Authors:

Kamel Hajlaoui | Ola Abdelhedi | Ali Salem | Nahed Fakhfekh | Nacim Zouari | Mourad Jridi

Publisher:

Journal of Oasis Agriculture and Sustainable Development (JOASD)

Journal:

JOURNAL OF OASIS AGRICULTURE AND SUSTAINABLE DEVELOPMENT Vol.6 Issue 1, pp.29-43

Document Type:

Article

Publication Date:

2/2024

Document Language:

French

Document ID (Org No.):

2001529745

pISSN:

2724-7007

Camel sausage

finger millet

sensory quality

oxidative stability

heme pigments

texture

Issues

Article Details

Development of a new camel sausage: Effect of incorporation of finger millet (Eleusine coracana L.) on sensory quality and stability : Saucisse de Dromadaire à l'Éleusine

Authors: Kamel Hajlaoui | Ola Abdelhedi | Ali Salem | Nahed Fakhfekh | Nacim Zouari | Mourad Jridi

Publisher: Journal of Oasis Agriculture and Sustainable Development (JOASD)

Journal: JOURNAL OF OASIS AGRICULTURE AND SUSTAINABLE DEVELOPMENT Vol.6 Issue 1, pp.29-43

Document Type: Article

Publication Date: 2/2024

Document Language: French

Document ID (Org No.): 2001529745

pISSN: 2724-7007

Camel sausage

finger millet

sensory quality

oxidative stability

heme pigments

texture

Issues

Authors:

Kamel Hajlaoui | Ola Abdelhedi | Ali Salem | Nahed Fakhfekh | Nacim Zouari | Mourad Jridi

Publisher:

Journal of Oasis Agriculture and Sustainable Development (JOASD)

Journal:

JOURNAL OF OASIS AGRICULTURE AND SUSTAINABLE DEVELOPMENT Vol.6 Issue 1, pp.29-43

Document Type:

Article

Publication Date:

2/2024

Document Language:

French

Document ID (Org No.):

2001529745

pISSN:

2724-7007