Development of Turkish dry-fermented sausage (sucuk) reformulated with camel meat and hump fat and evaluation of physicochemical, textural, fatty acid and volatile compound profiles during ripening

- Reformulation of sucuks with camel meat and hump fat was studied.
- Camel sausages had lower pH but similar color properties as those containing beef.
- Texture analysis showed clear differences with the batches made of beef being less hard.
- Batches made of camel meat and hump fat demonstrated more intense flavor than others.
- Camel meat and hump fat can be successfully formulated into dry-fermented sausages.

This study aimed to evaluate and compare sucuks reformulated with camel meat and hump fat (CH) with those manufactured with beef and beef fat (BB), and with a mixture of both (CB, BH), with regard to chemical properties, instrumental color, textural attributes, fatty-acid analysis, sensory quality and flavor analysis. The chemical composition of camel meat sausages was comparable to that of beef. After ripening, the CH sausages showed lower pH and aw values, and higher a and L values than the other types. The texture analysis showed clear differences, with the BH and BB batches being less hard. Fatty-acid profiles differed among the four sausages, with BB showing significantly higher PUFA/SFA ratio than CH. Flavor analysis by gas chromatography-mass spectrometry and sensory analysis demonstrated that CH had more intense flavor, due to the greater presence of volatile compounds. Hence, camel meat and hump fat can be successfully formulated into dry-fermented sausages similar to those manufactured from beef and beef fat.