en تخصصي Special Original article Original article <div style="text-align: justify;"><span style="font-size:14px;"><span style="font-family:Times New Roman;"><span style="line-height:115%"><b><span style="line-height:115%"><span style="letter-spacing:.2pt">Background</span></span></b><span style="line-height:115%"><span style="letter-spacing:.2pt">:</span></span><i><span style="line-height:115%"><span style="letter-spacing:.2pt"> Spirulina</span></span></i><span style="line-height:115%"><span style="letter-spacing:.2pt"> <i>platensis</i> (<i>S. platensis</i>) is a microalga. It has high levels of protein, essential amino acids, fatty acids, high concentrations of vitamins, and minerals. This study aims to evaluate the effect of adding <i>S. platensis</i> on the quality characteristics of camel burger.</span></span></span><br> <span style="line-height:115%"><b><span style="line-height:115%"><span style="letter-spacing:.2pt">Methods: </span></span></b><i><span style="line-height:115%"><span style="letter-spacing:.2pt">Spirulina</span></span></i><span style="line-height:115%"><span style="letter-spacing:.2pt"> was added at different levels (0.5, 1, and 1.5%) to the formulation of camel burger and its effect was studied on fatty acids profile, amino acids content, lipid oxidation, physical, and microbiological quality during frozen storage<span class="A2"><span style="line-height:115%"> at -20 &ordm;C for 90 days.</span></span> Data were analyzed using statistical analysis system (SAS, 2000).</span></span><span class="A2"><span style="line-height:115%"><span style="letter-spacing:.2pt"></span></span></span></span><br> <span style="line-height:115%"><b><span style="line-height:115%"><span style="letter-spacing:.2pt">Results: </span></span></b><span style="line-height:115%"><span style="letter-spacing:.2pt">Significant changes (<i>p</i><0.05) were found in fatty acids profile and amino acids content of formulated camel burger. The highest fat retention and moisture retention was found in camel burger formulated with <i>Spirulina</i>. PH value increased as the level of <i>Spirulina</i> increased. Fresh camel burger formulated with <i>Spirulina</i> significantly (<i>p</i><0.05) reduced color parameters (L*, a*, and b*) more than that of the control burger. No significant differences (<i>p</i>>0.05) were found in cooking loss, shear force, and microbiological profile of fresh camel burger treatments. </span></span></span><br> <span style="line-height:115%"><b><span style="line-height:115%"><span style="letter-spacing:.2pt">Conclusion:</span></span></b><span style="line-height:115%"><span style="letter-spacing:.2pt"> Addition of different levels of <i>Spirulina </i>in the formulation of camel burger improved fatty acids and amino acids profile, increased water retention and fat retention, and delayed lipid oxidation during frozen storage, without any negative effects on shear force values, cooking loss, and microbiological quality.</span></span></span><br> <br> <span style="line-height:150%"><b><span style="line-height:150%">DOI:</span></b> <span style="line-height:150%">10.18502/jfqhc.10.2.12672</span></span></span></span></div> Meat Products, Spirulina, Quality Control, Microalgae, Frozen Foods 92 102 http://jfqhc.ssu.ac.ir/browse.php?a_code=A-10-1479-2&slc_lang=en&sid=1 E.F. Zaki angyfayz@drc.gov.eg 0000-0001-6560-9034 Yes Animal Breeding Department, Animal and Poultry Production Division, Desert Research Center, 1 Matariya St., B.O.P.11,753 Matariya Cairo, Egypt