Reformulation of Tunisian Sun-Dried Merguez with Camel Meat: Characterization of Physicochemical and Compositional Changes in Organic Acids, Fatty Acids, Volatile Compounds, and Minerals

Traditional sun-dried merguez is an authentic Tunisian dried sausage made with a large number of spices and herbs, which was reformulated in this study with camel meat and hump fat and dried as in the artisanal process. This research studied the physicochemical, microbiological, and chemical composi...

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Bibliographic Details
Published in:Foods 2024-04, Vol.13 (7), p.1032
Main Authors: Belguith, Khaoula, Jrad, Zeineb, Oussaief, Olfa, Debara, Mohamed, Bouhemda, Talel, Sebii, Haifa, Hammadi, Mohamed, El Hatmi, Halima
Format: Article
Language:English
Subjects:
Bacteria
camel meat
Camelids
Chemical composition
Cultural heritage
Drying
Fatty acids
Herbs
Humidity
hump fat
lactic acid
Meat
Meat products
Meat quality
Medicine, Botanic
Medicine, Herbal
merguez
Minerals
Monounsaturated fatty acids
Oleic acid
Organic acids
Proteins
Room temperature
Sheep
Spices
Sulfuric acid
sun drying
Terpenes
Volatile compounds
Water activity
Weight loss
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Summary:Traditional sun-dried merguez is an authentic Tunisian dried sausage made with a large number of spices and herbs, which was reformulated in this study with camel meat and hump fat and dried as in the artisanal process. This research studied the physicochemical, microbiological, and chemical compositional changes that occurred in fresh camel merguez (FCM) after 12 days of drying to achieve traditional dried camel merguez (DCM). The results showed significant weight loss (54.1%), as well as significant decreases in pH (5.20-4.97), moisture (60.5-12.3%), and water activity (0.986-0.673). These results and the acceptable microbiological quality of DCM can explain the safety of traditionally practiced long-term storage at room temperature. All chemical compositions increased upon drying. The composition of DCM included several organic acids, mainly lactate (2820 mg.kg ); diverse unsaturated fatty acids, in particular oleic acid (33.2%); and various minerals, specifically iron (8 mg per 100 g), in addition to volatile compounds impacted by herbs and spices rich in terpenes (56.3%). These results can be useful for investing in indigenous products and promoting the exploitation of camel meat.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods13071032