3804

3596

كارشناسي ارشد

علوم و صنايع غذايي

اصفهان : دانشگاه صنعتي اصفهان، دانشكده كشاورزي

1386

سيزده، 116، [II]ص.: مصور، جدول، نمودار

ص.ع. به فارسي و انگليسي

مهدي كديور، جواد كرامت

محمد فضيلتي

12/10/86

محمد شاهدي، مسعود عليخاني

مهندسي كشاورزي

ID3596

به فارسي و انگليسي :قابل رؤيت در نسخه ديجيتال

Abstract Camel is a drought tolerant animal adapted to harsh aired and semi aired zonesand survive in these conditions Considering this potential for camel and nutritionaldeficiency like iron deficiency and related diseases it seems that replacement ofcamel meat with beef can supply cheaper source for protein elements and calorie Onthe other hand over consumption of meat and meat products which are rich in fat andcholesterol has increased disease such as cardiovascular disease High nutritionquality of camel meat has made it a good candidate for replacement with beef In thisstudy semitendinosus muscle from twenty camels and twenty calves with age lessthan 5 years old was taken after slaughter Proximate analysis along with somechemical and physical properties pH myofibril fragmentation index and metmyoglobin was determined and the effect of aging up to seven days on thesecharacteristics was evaluated During aging myofibrillar and sarcoplasmic proteinswere extracted from the meats after 1 3 5 and 7 days post slaughter and the effect ofaging on these proteins was evaluated using electrophoresis Some pieces of meatsfrom camel and calves in fresh or freeze dried form was used to estimate meatpigments haem myoglobin and hemoglobin protein fractions myofibrillar sarcoplasmic and collagen fat constituents fatty acid CLA cholesterol and vitaminE and different forms of iron Results indicated that amount of fat ash myofibrillarprotein and non haem iron were similar in both meats but there were significantdifference in moisture p 0 01 and protein content p 0 001 calorific value p 0 001 and the amount of sarcoplasmic protein p 0 05 Moreover collagen p 0 01 cholesterol p 0 01 vitamin E p 0 001 pigments p 0 001 and iron p 0 001 were also significantly different The major fatty acids in both meats wereoleic linoleic and palmetic acid Quality characteristics of camel meat and beefindicated that time p 0 001 and species p 0 001 had significant effects onmetmyoglobin formation and myofibrillar fragmentation index The more rapidfragmentation of troponin T and appearance of 30 kDa components in camel meatconfirmed the results however sarcoplasmic protein did not change during aging pHdecline in camel meat was slower than that of beef which affects on protease activity Ammonia formation was also influenced by the time of aging p 0 001 while thespecies had no effect in this respect Therefore camel meat is a good replacement forbeef

مهدي كديور، جواد كرامت

محمد فضيلتي

محمد شاهدي، مسعود عليخاني