Lipid oxidation, protein degradation, microbial and sensorial quality of camel meat as influenced by phenolic compounds

Sajid Maqsood, Aisha Abushelaibi, Kusaimah Manheem, Aysha Al Rashedi, Isam Tawfik Kadim

Research output: Contribution to journalArticle

26 Citations (Scopus)


Impact of different natural phenolic compounds [tannic acid (TA), catechin (CT), caffeic acid (CA) and gallic acid (GA)] at a level of 200ppm on quality retention of camel meat during 9 days of refrigerated storage was investigated. Upon addition of different natural phenolic compounds, peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) as well as microbial counts were retarded, especially in samples added with tannic acid (TA) and catechin (CT) compared to control samples (p

Original languageEnglish
Pages (from-to)953-959
Number of pages7
JournalLWT - Food Science and Technology
Issue number2
Publication statusPublished - Oct 1 2015



  • Camel meat
  • Lipid oxidation
  • Microbial count
  • Phenolics
  • Sensory quality

ASJC Scopus subject areas

  • Food Science

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