This study aimed to investigate the effect of adding chia seeds (Salvia hispanica) in the formulation of camel burger on the pH, TBA value, color measurements, microbiological analysis and sensory evaluation during cold storage at 4° C for 12 days. Results indicated that pH value of all camel burger samples slightly increased during the first 3 days of storage. No significant differences were found in pH value of control and formulated samples at any time of storage period. | Impact of adding chia seeds (Salvia hispanica) on the quality properties of camel burger “Camburger” during cold storage
