The effect of marination by using ginger extract and citric acid on physicochemical characteristics of camel meat

In the present study, the effect of marinade solutions of ginger extract in conjunction with citric acid (5 levels) and marinating time (24 and 48 h) on physicochemical properties of camel meat were investigated. Marinade uptake (%), pH, and color indexes of marinated samples were measured. Moreover, pH, cooking loss (%), Warner Bratzler Shear Force (WBSF), tenderness (%) were evaluated to document changes in meat quality after cooking. Microstructural changes of collagenous fibers were observed via SEM. Overall, ginger extract marination without citric acid resulted in a significant increase in marinade uptake, pH, tenderness, L*, a*, and b*, however, a significant decrease was observed in WBSF. Moreover, ginger extract accompanied with citric acid marination resulted in a significant decrease in marinade uptake, L* and a*, and WBSF, while a significant increase in pH, tenderness, and b* was observed after both marinating and cooking ( P ≤ 0.05). There was no significant difference in cooking loss amongst all samples ( P ≥ 0.05). As regards sensory characteristics, ginger extract marination either with citric acid or without that resulted in a significant increase in tenderness, juiciness, flavor, and odor indices ( P ≤ 0.05). The appearance score of marinated camel meat with ginger extract was significantly higher than non-marinated controls ( P ≤ 0.05).