Fortification of Surimi Gels with Camel Milk

In this study, camel milk was added to surimi at different concentrations. The addition of camel milk generally improved water-holding capacity, cooking loss, and some of the textural properties. Protein and ash contents of surimi gels also increased (p <.05). Although lipid oxidation and total plate count increased slightly, they were within ranges acceptable to consumers. The addition of the highest concentration of the camel milk studied in this research had the highest overall acceptability in sensory scores of surimi gels. This study suggests that surimi may be fortified with camel milk to improve its quality and nutritional value.