Protection of Camel Meat against Heat Stress by Vitamins C and E

Abstract

Background: Heating or cooking of meat could alter its chemical composition and sensory profile. This work evaluated the oxidizing effect of heating on the camel meat and the protective effect of vitamins C (Vit C) and E (Vit E). Methods: Meat samples were pretreated by Vit C or Vit E or simultaneously by both vitamins C and E, then were heated until reaching increasing internal temperatures. Thiobarbituric acid-reactive substance (TBARS) and carbonyls contents, enzymatic activities of catalase (CAT), glutathion peroxidase (GSHPx) and superoxide dismutase (SOD), and sensory score (SS) were analyzed in meat samples. Results: Heating induced a significant increase in TBARS and carbonyls, and a significant decrease in CAT and SOD activities, and SS. TBARS and carbonyls in samples pretreated with Vit C or Vit E before heating were significantly (p<0.05) lower than untreated samples, and decreased more and more in presence of both vitamins at the same time. In samples pretreated with Vit C or Vit E, CAT and SOD activities, and SS were significantly (p<0.05) higher than those observed in untreated samples, and increased more and more with both vitamins treatment. Conclusion: The results of this study highlight the antioxidant potential of vitamins C and E and their synergistic effect in preserving the organoleptic and sensory characteristics of camel meat exposed to heat stress. These vitamins could be recommended as dietary supplements for a few months before slaughter to reduce the impact of environmental heat in camels.