Investigation of the nutritional value of a whole camel meat product

Camel meat products are attracting increased interest worldwide due to their high functional properties and nutritional value. Camel meat products contain many essential nutrients as well as some components with potential bioactive properties that may be beneficial to human health and well-being. Camel meat products can be used as therapeutic and prophylactic food products if their dietary value and bioactive components are determined, which are potentially beneficial to the health of consumers. Meat consumers prefer to consume healthier meat products without changing their fundamental dietary patterns. This attitude could favor the development of the camel meat market. This article discusses and focuses on the study of nutritional value, the effect of plant additives on the softening of a camel meat product.  The use of camel meat as a source of non-traditional resource.  By adding vegetable raw materials, you can increase the nutritional value of the product.  The frozen side of camel meat was used for the experiment. Brine from goji berries and rosemary was used as vegetable raw materials. Due to the influence of brine, the structure of the meat was softened and made softer.  During the process of the study, analyses for indicators of the nutritional value of products were carried out at the "Scientific Research Institute of Food Safety" of the Almaty Technological University. The physical-chemical parameters of the product were determined: the mass fraction of protein, which was 18.7%, fat – 2.71% and carbohydrates – 48.75%. In addition, the indicators were determined as moisture retention capacity (MRC) – 85.43 ± 1.05%, fat retention capacity - 90.76 ± 0.90. The amino acid and fatty acid composition were also determined. The product contains high concentration of amino acids, with following amino acids being the most abundant: arginine - 2.211±0.885%, lysine - 2.088±0.710%, tyrosine - 1.597± 0.479%, phenylalanine - 1.597±0.479%, leucine+isoleucine - 2.334±0.607%, valine - 1.843±0.737%, proline - 3.317±0.862. These amino acids play a crucial role in growth, development, and maintaining overall health. The study results demonstrated that these plant-based products preserved the biological value of the final product.

1. Vardanyan Luisa Razmikovna, Hayrapetyan Susanna Arsenovna, Vardanyan Razmik Levonovich, Harutyunyan Romik Surenovich, Hovsepyan Hrayr Yurikovich. Antioxidant activity of goji leaves and berries (dereza vulgaris) [Antioksidantnaya aktivnost listev i yagod godzhi (dereza obyknovennaya)]// Chemistry of vegetable raw materials [Himiya rastitelnogo syrya]. 2016. No.3. URL: https://cyberleninka.ru/article/n/antioksidantnayaaktivnost-listiev-i-yagod-godzhi-the-wood-is-ordinary. (in Russian).

2. All about Goji Berry: both benefits and harms // Healthy Lifestyle Magazine «Long Summers» [Electronic resource] URL: https://dolgieleta.com/pravilnoepitanie/dary-privod/yagodt/yagody-godzhi.html.

3. Taeva Aigul Maratovna. The creation of a brine composition for whole meat products [Sozdanie kompozicii rassola dlya celnomyshechnyh myasoproduktov] // Innovations and investments [Innovacii i investicii]. 2016. №6. URL:http://cyberleninka.ru/article/n/созданиекомпозиции-рассола-для-цельномышечныхмясопродуктов. (in Russian).

4. Arslan Duru, Asuman & Barıt, M. (2023). The effects of goji berry (Lycium barbarum L.) leaves on performance, meat lipid oxidation, digestive tract parts, and some blood parameters of broiler chickens. Journal of the Hellenic Veterinary Medical Society. doi: 10.12681/jhvms.29995.

5. Sharygina Ya. I., Baidalinova L. S. The use of rosemary extracts as antioxidants in the technology of frozen meat semi-finished products [Ispolzovanie ekstraktov rozmarina kak antioksidantov v tehnologii myasnyh zamorozhennyh polufabrikatov] // Izvestiya vuzov. Food technology [Izvestiya vuzov. Pishevaya tehnologiya]. 2011. №2-3. URL: https://cyberleninka.ru/article/n/ispolzovanieekstraktov-rozmarina-kak-antioksidantov-v-tehnologii-myasnyh-zamorozhennyh-polufabrikatov. (in Russian).

6. R.M. Elsanhoty, S.S. El-Gohery, F.H. Badr, Cholesterol reduction in camel hump fat using bcyclodextrin. J. Verbr. Lebensm. 6, 183-189, (2011).

7. M. Shibani, R. Ringseis, M. Alkazali, O. Kerfakh, K. Eder, Concentrations of conjugated linoleic acids in milk and tissues from single-humped arabian camel (camelus dromedaries) kept under intensive standardized management, Afr. J. Agric. Res. 6 (15), 3470-3474, (2011).

8. Chan W (2004) Macronutrients in meat. In Jensen WK., Devine C and Dikeman M. (Eds.) Encyclopedia of meat science pp 614–618. Oxford, Elsevier Academic Press.

9. Siri-Tarino, P.W., Sun Q., Hu F.B., and Krauss R.M. 2010. Meta-analysis of prospective cohort studies evaluating the association of saturated fat with cardiovascular disease. Amer. J. Clini. Nutr. 91(3):535–546. doi: 10.1016/j.meatsci.2014.02.015

10. Sh. Y. Kenenbay, G. Raiymbek, I.T. Kadim, S. Al-Amri-Issa, Y. Alkindi Abdulaziz, B. Faye, S.K. Khalaf, R.W. Concentrations of nutrients in six muscles of bactrian (Camelus bacterianus) Camels. Journal of Camel Practice and Research 25, р. 109-121 (1 april 2018) ISSN: 0971-6777 (Camel Publishing House). DOI: 10.5958/22778934.2018.00016.4

11. Mozaffarian, D., Micha R., and Wallace S. 2010. Effects on coronary heart disease of increasing polyunsaturated fat in place of saturated fat: a systematic review and meta-analysis of randomized controlled trials. PLoS Med. 7: e1000252. doi: 10.1371/journal.pmed.1000252

12. Kadim, I.T., Al-Ani M.R., Al-Maqbaly R.S., Mansour M.H., Mahgoub O., and Johnson E. H. 2011. Proximate, amino acid, fatty acid and mineral composition of raw and cooked camel (Camelus drom_edarius) meat. Brit Food J. 113(4):482–493. doi: 10.1108/00070701111123961

13. Raiymbek, G., Faye B., Kadim I.T., Serikbaeva A., and Konuspayeva G. 2019. Comparative fatty acids composition and cholesterol content in Bactrian (Camelus bactrianus) and dromedary camel (Camelus dromedaries) meat. Trop. Anim. Health Prod. 51:2025–2035. doi: 10.1007/s11250-019-01894-2

14. Raiymbek, G., Kadim I., Konuspayeva G., Mahgoub O., Serikbayeva A., and Faye B. 2015. Discriminant amino-acid components of Bactrian (Camelus bactrianus) and Dromedary (Camelus. dromedarius) meat. J. Food Compos. Anal. 41:194–200. doi: 10.1016/j.jfca.2015.02.006

15. Sarafanova N. Herbs with the effect of tranquilizers and antidepressants [Travy s effektom trankvilizatorov i antidepressantov]. 2017, 172 p. (in Russian).

16. Danikov N. Medicinal spices for health [Celebnye pryanosti dlya zdorovya]. Litres, 2017. 356. (in Russian).

17. H.M. Sbihi, I.A. Nehdi, S.I. Al-Resayes, “Char -acterization of Ha-chi (Camelusdromedarius) fat extracted from the hump,” Food Chem.139 (1-4), 649654, August (2013).

18. Lagutin А.A.M.(2021). Moisture -binding ability of the meat product. Bulletin of Science, 1 (2 (35)), 144-148.

19. Blasbalg, T.L., Hibbeln J.R., Ramsden C.E., Majchrzak S.F., and Rawlings R.R. 2011. Changes in consumption of omega-3 and omega-6 fatty acids in the United States during the 20th century. Am. J. Clin. Nur. 93:950–962.