EFFECT OF ADDING LEEK AS A NATURAL SOURCE OF NITRITE ON THE PROCESSING AND QUALITY PROPERTIES OF CAMEL SAUSAGE DURING FROZEN STORAGE

The objective of this research was to determine the effect of adding various levels of leek as a natural source of nitrite in the manufacturing of camel sausage and investigated its impact on the quality characteristics of the prepared product compared to camel sausage formulated with nitrite. The nitrite content increased as the level of leek increased. The level of leek had no effect on the cooking loss of sausage samples. T.B.A values of formulated samples were significantly deceased after 45 days and such increase was continued as the time of frozen storage increased. Formula (1) recorded the lower shrinkage followed by formula (2). No significant differences in (a*) value during frozen storage for all sausage samples. The overall acceptability of formula (1) and (3) had the higher score compared to control sausage samples.