Improved Functionality, Quality, and Shelf Life of <i>Merguez</i>-Type Camel Sausage Fortified with Spirulina as a Natural Ingredient

Improved Functionality, Quality, and Shelf Life of <i>Merguez</i>-Type Camel Sausage Fortified with Spirulina as a Natural Ingredient

The objective of the present work was to examine the effect of incorporating spirulina powder (SP) in <i>merguez</i>-type sausages made exclusively with camel meat, as well as to evaluate its physicochemical, microbiological, and sensory quality attributes and its prebiotic potential. Th...

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Bibliographic Details
Main Authors: Djamel Djenane, Boumediène Méghit Khaled, Yamina Ben Miri, Mohammed Said Metahri, Luis Montañés, Mohammed Aider, Agustín Ariño
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Foods
Subjects:
spirulina
camel meat
sausages
vacuum storage
quality attributes
prebiotic
Online Access:https://www.mdpi.com/2304-8158/14/1/59
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