الفهرس 
Effect of fat types on camel meat emulsion
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Abstract
The current study was designed to evaluate the technological properties of different camel fats (hump, mesentery and renal) as well as the effect of incorporation of different camel fat in the production of a stable and acceptable camel meat emulsions. Camel fats and camel meat emulsion were subjected to investigation of the chemical composition, physicochemical properties, microstructure, fatty acid profile and sensory quality. The sensory panel scores are significantly differed between the hump and other fats. Hump fat had significantly higher moisture, protein, and collagen content, while higher fat content was recorded in mesenteric fat. The fatty acid analysis showed that hump had higher SFA and very low PUFA in comparison with both renal and mesenteric fat. Camel fats had high oxidation stability, and the mean values were very low in comparison with the levels of quality and acceptability. The ultrastructural analysis showed that hump fat had highest elastin fibres which increase its hardness. The results indicated that both renal and mesenteric fat were more suitable for the production of various meat products than the hump. For the investigation of the effect of using camel fats on quality attributes of experimentally produced camel emulsion, three trials-based experiments with three independent replicates were performed