000148499 001__ 148499
000148499 005__ 20250923084443.0
000148499 0247_ $$2doi$$a10.3390/foods14010059
000148499 0248_ $$2sideral$$a141860
000148499 037__ $$aART-2024-141860
000148499 041__ $$aeng
000148499 100__ $$aDjenane, Djamel
000148499 245__ $$aImproved Functionality, Quality, and Shelf Life of Merguez-Type Camel Sausage Fortified with Spirulina as a Natural Ingredient
000148499 260__ $$c2024
000148499 5060_ $$aAccess copy available to the general public$$fUnrestricted
000148499 5203_ $$aThe objective of the present work was to examine the effect of incorporating spirulina powder (SP) in merguez-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 S. aureus and E. coli 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 merguez-type sausage with improved acceptance.
000148499 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000148499 590__ $$a5.1$$b2024
000148499 592__ $$a1.021$$b2024
000148499 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b42 / 181 = 0.232$$c2024$$dQ1$$eT1
000148499 593__ $$aFood Science$$c2024$$dQ1
000148499 593__ $$aHealth (social science)$$c2024$$dQ1
000148499 593__ $$aPlant Science$$c2024$$dQ1
000148499 593__ $$aHealth Professions (miscellaneous)$$c2024$$dQ1
000148499 593__ $$aMicrobiology$$c2024$$dQ2
000148499 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000148499 700__ $$aKhaled, Boumediène Méghit
000148499 700__ $$aBen Miri, Yamina
000148499 700__ $$aMetahri, Mohammed Said
000148499 700__ $$aMontañés, Luis
000148499 700__ $$aAider, Mohammed
000148499 700__ $$0(orcid)0000-0001-6325-7100$$aAriño, Agustín$$uUniversidad de Zaragoza
000148499 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Nutrición Bromatología
000148499 773__ $$g14, 1 (2024), 59 [33 pp.]$$pFoods$$tFoods$$x2304-8158
000148499 8564_ $$s3136949$$uhttps://zaguan.unizar.es/record/148499/files/texto_completo.pdf$$yVersión publicada
000148499 8564_ $$s2656451$$uhttps://zaguan.unizar.es/record/148499/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000148499 909CO $$ooai:zaguan.unizar.es:148499$$particulos$$pdriver
000148499 951__ $$a2025-09-22-14:52:36
000148499 980__ $$aARTICLE