Développement d’une nouvelle saucisse de dromadaire : Effet de l’incorporation d’éleusine (Eleusine coracana L.) sur la qualité sensorielle et la stabilité

Saucisse de Dromadaire à l'Éleusine


  • Kamel Hajlaoui
  • Ola Abdelhedi
  • Ali Salem
  • Nahed Fakhfekh
  • Nacim Zouari université de gabes, ISBAM
  • Mourad Jridi




Camel sausage, finger millet , sensory quality, oxidative stability, heme pigments, texture


This study aims to develop a camel meat sausage that aligns with the current « health claims » trend, emphasizing reduced consumption of traditional red meats and animal fats. Furthermore, the effect of replacing the commonly used binding ingredient, potato starch, with whole finger millet flour (Eleusine coracana L.) on sausage quality was studied. Finger millet is grown in the oasis of Chenini-Gabès, located in the south-east of Tunisia. Analysis of its composition reveals a content of 70.19% in carbohydrates, of which 11.5% are dietary fibers, 13.53% proteins, 2.75% ashes, 1.81% lipids and 0.25% phenolic compounds. Its water retention capacity reaches 150 g of water/100 g. The water/ethanol extract showed DPPH•-radical scavenging activity with an IC50 value of 60 µg/ml. Then, the stability of the camel sausage was assessed during 21 days of refrigerated storage. The incorporation of finger millet flour had no adverse effects on sensory quality, successfully preserving textural attributes, stabilizing color and heme pigments, and limiting lipid oxidation. The obtained results suggest that finger millet flour holds promise as a substitute for potato starch in sausage production, which requires further exploration of its applications in the food industry through additional research.


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How to Cite

Hajlaoui, K., Abdelhedi, O., Salem, A., Fakhfekh, N., Zouari, N., & Jridi, M. (2024). Développement d’une nouvelle saucisse de dromadaire : Effet de l’incorporation d’éleusine (Eleusine coracana L.) sur la qualité sensorielle et la stabilité : Saucisse de Dromadaire à l’Éleusine . JOURNAL OF OASIS AGRICULTURE AND SUSTAINABLE DEVELOPMENT, 6(01), 29–33. https://doi.org/10.56027/JOASD.042024




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