Improving the physico-chemical and sensory characteristics of camel meat burger patties using ginger extract and papain

• Camel meat contains high amounts of connective tissue with high shear force values.
• High shear force values for burger patties processed from this meat were recorded.
• Shear force values lowered by incorporating ginger extract and papain.
• Ginger extract and papain improved the lipid stability of camel meat burger patties.
• Characteristics and sensory attributes of camel meat burger patties also improved.

The objective of the current study was to include tenderizing agents in the formulation of camel meat burger patties to improve the physico-chemical and sensory characteristics of the product. Camel meat burger patties were processed with addition of ginger extract (7%), papain (0.01%) and mixture of ginger extract (5%) and papain (0.005%) in addition to control. Addition of ginger, papain and their mixture resulted in significant (P < 0.05) increase of the collagen solubility and sensory scores (juiciness, tenderness and overall acceptability) with significant (P < 0.05) reduction of the shear force values. Ginger extract resulted in extensive fragmentation of myofibrils; however, papain extract caused noticeable destructive effect on connective tissue. Moreover, ginger and papain resulted in improvement of the lipid stability of treated burger patties during storage. Therefore, addition of ginger extract and papain powder during formulation of camel burger patties can improve their physico-chemical and sensory properties.