This study investigated the influence of replacing One-humped camel meat instead of cow meat (0, 25, 50, 75 and 100 %) on quality characteristics and frozen storage stability in burgers. For this purpose thiobarbituric acid test (TBA-RS), cooking characteristics, color parameters, texture and sensory properties were studied during 3 months at -18 C. Significant differences (p\0.05) were observed in the moisture retention, diameter reduction, sensory properties, lightness, yellowness and springiness. Cooking yield, TBA-RS, fat retention, cohesiveness, flavor and texture showed significant differences (p\0.05) through storage. Other evaluated properties of burgers showed no significant differences (p[0.05) in various levels of camel meat and over storage term. Moisture retention of burgers increased with increasing of camel meat content. The sensory panel scores for flavor,texture, juiciness and overall acceptability increased but color scores decreased with increasing the level of camel meat. Cooking yield, fat retention and cohesiveness decreased by increasing the storage period.

Keywords