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Abstract
This investigation was conducted to raise the nutritional value of baby food namely Gerber (mixed vegetables) and Cerelac (rice-base) which are widely distributed in the Egyptian market so as to raise the protein and minerals of mentioned products. For this reason underutilized protein sources which are at the same time less expensive were used. Camel meat was cure-dried, while dried surimi was prepared from the under estimated Nile Catfish. During curing sugar & salt (20, 1.5; 30, 2.0 and 40, 2.50%) were added at different levels. Both supplements were used at 10, 20 and 30% levels in Gerber or Cerelac, provided that the first supplemented was (dried camel meat) added to Gerber and surimi to the other baby food (Cerelac). Chemical composition, quality aspects, physical properties, microbiological quality as well as the sensory evaluation of products were carried out. The results arrived at revealing the following:1. Supplementation of Gerber baby food with dried camel meat powder: 1. Raw camel meat had 72.07% moisture, 18.51% protein, 7.40% fat, 1.18% ash, 0.84% carbohydrates; energy value was 144.0 k cal/100g.2. Total acidity (mlNaOH 0.1N/100g), amino nitrogen (mg/100g), total volatile nitrogen (mg/100g), thiobarbituric acid value (mg/kg) were 4.35, 5.60, 8.40, 0.252 respectively 3. Quality aspects studies of camel meat revealed that the pH value was 5.6, WHC (5.90 cm2) (77.08% bound water), free fluid (FW 16.52%), water activity (aw 0.965), plasticity (2.9 cm2), water/protein coefficient (w/p, 3.89), water/fat coefficient (w/f, 9.74) and water/protein + fat coefficient (w/p+f, 2.78).4. Microbiological counts were low being (cfu/g): total bacterial count (TAPC) 2.3 x 104, staphylococci 1.0 x 102, coliform group 1.2 x 102, salmonella and shigella not detected and amaerobic bacteria not detected. 5. It was found that as the level of sugar & salt increased the cured weight decreased from 67.16 to 53.33% and dried weight also decreased from 67.50 to 53.33%; cooking loss also declined from 29.77 to 25.37%.6. By drying camel meat the moisture, FW and aw were decreased with increasing of sugar and salt levels (from 20 + 1.5%, 30 + 2.0% and 40 + 2.5%); more decrease occurred, aw was 0.965, 0.787, 0.762 & 0.746 for raw camel meat and camel meat cured with sugar + salt at levels of 20 + 1.5, 30 + 2.0% and 40 + 2.5% respectively. Drying also increased the protein, ash, carbohydrate and energy value, while decreased the moisture and fat.
7. Due to drying total acidity and TVN decreased, while amino nitrogen and thiobarbituric acid vale (TBA) increased. By increasing the levels of sugar + salt during curing (from 20 + 1.5 to 30 + 2.0 and 40 + 2.5%). The pH,