Improved Functionality, Quality, and Shelf Life of <i>Merguez</i>-Type Camel Sausage Fortified with Spirulina as a Natural Ingredient
The objective of the present work was to examine the effect of incorporating spirulina powder (SP) in <i>merguez</i>-type sausages made exclusively with camel meat, as well as to evaluate its physicochemical, microbiological, and sensory quality attributes and its prebiotic potential. Th...
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MDPI AG
2024-12-01
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| Series: | Foods |
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| author | Djamel Djenane Boumediène Méghit Khaled Yamina Ben Miri Mohammed Said Metahri Luis Montañés Mohammed Aider Agustín Ariño |
| author_facet | Djamel Djenane Boumediène Méghit Khaled Yamina Ben Miri Mohammed Said Metahri Luis Montañés Mohammed Aider Agustín Ariño |
| author_sort | Djamel Djenane |
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| description | The objective of the present work was to examine the effect of incorporating spirulina powder (SP) in <i>merguez</i>-type sausages made exclusively with camel meat, as well as to evaluate its physicochemical, microbiological, and sensory quality attributes and its prebiotic potential. The final purpose was to offer an innovative meat product to increase camel meat consumption. Several innovative fresh sausage formulations were developed using SP (00, 100, 250, and 500 mg/kg) and stored under vacuum conditions with refrigeration at 1 ± 1 °C for 35 days. A control group of camel sausage without SP was also stored overwrapped (OW) under aerobic conditions, to serve as the negative control. The addition of SP to the vacuum-packed camel sausages extended their shelf life by 20 to 35 days compared to the control group, which was completely spoiled by the fifth day of storage. These results were more pronounced the higher the percentage of SP incorporated into the camel sausage formulation, as indicated by the following parameters: 2-thiobarbituric acid-reactive substances TBARS (1.46 vs. 2.89 mg MDA/kg), CIE a* (14.65 vs. 10.12), total volatile basic nitrogen TVB-N (13.02 vs. 15.09 mg/kg), total psychrotrophic bacteria TPB (5.71 vs. 6.34 log CFU/g), and overall acceptability score (3.17 vs. 2.5). The study of prebiotic potential suggested that the addition of SP to camel sausages promoted the growth of probiotic strains, which in turn were able to inhibit the growth of pathogenic microorganisms such as <i>S. aureus</i> and <i>E. coli</i> O157:H7. In conclusion, this study highlighted how SP, as a clean label ingredient, based on its rich composition and its antioxidant, antibacterial, and prebiotic effects, may represent a source of beneficial substances for human health and offer an alternative approach to producing a new traditional <i>merguez</i>-type sausage with improved acceptance. |
| format | Article |
| id | doaj-art-b0b15f37d40a48da9f6d37beb9c5731b |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-b0b15f37d40a48da9f6d37beb9c5731b2025-01-10T13:17:40ZengMDPI AGFoods2304-81582024-12-011415910.3390/foods14010059Improved Functionality, Quality, and Shelf Life of <i>Merguez</i>-Type Camel Sausage Fortified with Spirulina as a Natural IngredientDjamel Djenane0Boumediène Méghit Khaled1Yamina Ben Miri2Mohammed Said Metahri3Luis Montañés4Mohammed Aider5Agustín Ariño6Meat Quality and Meat Safety Laboratory, University Mouloud Mammeri, Tizi Ouzou 15000, AlgeriaLaboratoire de Nutrition, Pathologie, Agro-Biotechnologie et Santé (Lab-NuPABS), Department of Biology, Faculty of Natural Sciences and Life, Djillali Liabès University, Sidi Bel Abbès 22005, AlgeriaMeat Quality and Meat Safety Laboratory, University Mouloud Mammeri, Tizi Ouzou 15000, AlgeriaFaculty of Biological and Agricultural Sciences, Mouloud Mammeri University of Tizi-Ouzou, Tizi Ouzou 15000, AlgeriaLaboratorios Valero Analítica S.L., 50011 Zaragoza, SpainDepartment of Soil Sciences and Agri-Food Engineering, Université Laval, Quebec City, QC G1V 0A6, CanadaFacultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, Universidad de Zaragoza-CITA, 50013 Zaragoza, SpainThe objective of the present work was to examine the effect of incorporating spirulina powder (SP) in <i>merguez</i>-type sausages made exclusively with camel meat, as well as to evaluate its physicochemical, microbiological, and sensory quality attributes and its prebiotic potential. The final purpose was to offer an innovative meat product to increase camel meat consumption. Several innovative fresh sausage formulations were developed using SP (00, 100, 250, and 500 mg/kg) and stored under vacuum conditions with refrigeration at 1 ± 1 °C for 35 days. A control group of camel sausage without SP was also stored overwrapped (OW) under aerobic conditions, to serve as the negative control. The addition of SP to the vacuum-packed camel sausages extended their shelf life by 20 to 35 days compared to the control group, which was completely spoiled by the fifth day of storage. These results were more pronounced the higher the percentage of SP incorporated into the camel sausage formulation, as indicated by the following parameters: 2-thiobarbituric acid-reactive substances TBARS (1.46 vs. 2.89 mg MDA/kg), CIE a* (14.65 vs. 10.12), total volatile basic nitrogen TVB-N (13.02 vs. 15.09 mg/kg), total psychrotrophic bacteria TPB (5.71 vs. 6.34 log CFU/g), and overall acceptability score (3.17 vs. 2.5). The study of prebiotic potential suggested that the addition of SP to camel sausages promoted the growth of probiotic strains, which in turn were able to inhibit the growth of pathogenic microorganisms such as <i>S. aureus</i> and <i>E. coli</i> O157:H7. In conclusion, this study highlighted how SP, as a clean label ingredient, based on its rich composition and its antioxidant, antibacterial, and prebiotic effects, may represent a source of beneficial substances for human health and offer an alternative approach to producing a new traditional <i>merguez</i>-type sausage with improved acceptance.https://www.mdpi.com/2304-8158/14/1/59spirulinacamel meatsausagesvacuum storagequality attributesprebiotic |
| spellingShingle | Djamel Djenane Boumediène Méghit Khaled Yamina Ben Miri Mohammed Said Metahri Luis Montañés Mohammed Aider Agustín Ariño Improved Functionality, Quality, and Shelf Life of <i>Merguez</i>-Type Camel Sausage Fortified with Spirulina as a Natural Ingredient Foods spirulina camel meat sausages vacuum storage quality attributes prebiotic |
| title | Improved Functionality, Quality, and Shelf Life of <i>Merguez</i>-Type Camel Sausage Fortified with Spirulina as a Natural Ingredient |
| title_full | Improved Functionality, Quality, and Shelf Life of <i>Merguez</i>-Type Camel Sausage Fortified with Spirulina as a Natural Ingredient |
| title_fullStr | Improved Functionality, Quality, and Shelf Life of <i>Merguez</i>-Type Camel Sausage Fortified with Spirulina as a Natural Ingredient |
| title_full_unstemmed | Improved Functionality, Quality, and Shelf Life of <i>Merguez</i>-Type Camel Sausage Fortified with Spirulina as a Natural Ingredient |
| title_short | Improved Functionality, Quality, and Shelf Life of <i>Merguez</i>-Type Camel Sausage Fortified with Spirulina as a Natural Ingredient |
| title_sort | improved functionality quality and shelf life of i merguez i type camel sausage fortified with spirulina as a natural ingredient |
| topic | spirulina camel meat sausages vacuum storage quality attributes prebiotic |
| url | https://www.mdpi.com/2304-8158/14/1/59 |
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