Investigation of the properties of camel hump fat Bactrian breed

This study aimed to investigate the organoleptic properties, chemical composition, fat oxidation criteria, fatty acid composition and microstructural features of hump, kidney and mesenteric fat. Based on the obtained data, it can be concluded that camel fat from different parts of camel carcass differs in qualitative parameters. Fat oxidation criteria (acid, peroxide and iodine number) showed that all camel fat types show good lipid stability. The gray color of young fat is due to the higher content of connective tissue, which reduces the lightness value. Saturated fatty acids such as palmitic and stearic acids have high melting points (65-70°C) and their presence favors the formation of hard fat, while unsaturated fatty acids such as palmitoleic and oleic acids have low melting points (0-15°C) and impart softness. Thus, the overall melting point of the fat depended largely on the proportion of these individual fatty acids. It is established that hump fat can be used in minced and restructured meat products. Kidney and mesenteric fat is recommended to be used in production of emulsion type products.

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