CHEMICAL AND OXIDATIVE STABILITY OF LAMB AND TURKEY KAURMA WITH BEESWAX AS A FAT REPLACER DURING COLD STORAGE IN KURDISTAN-IRAQ

N. A.  Mirzan; M. Y.  Khudhair; R. M. Rashid

doi:10.59807/jlsar.v5i1.92

Authors

N. A. Mirzan College of Agricultural Engineering sciences, University, of Sulimani, Iraq
https://orcid.org/0009-0001-4338-0213
M. Y. Khudhair College of Agriculture, University of Anbar, Ramadi 31001, Iraq
https://orcid.org/0000-0001-6155-286X
R. M. Rashid College of Agricultural Engineering sciences, University, of Sulimani, Iraq.

https://doi.org/10.59807/jlsar.v5i1.92

Keywords:

Lamb kaurma, Turky kaurma, Scientific aspects, Bee wax

Abstract

This study investigated the production and storage of kaurma in Kurdish society, focusing on lamb and turkey meat. The aim was to replace the traditional fatty medium with a non-fatty alternative, beeswax, to address health concerns related to fat content. Four treatments were tested: lamb kaurma, lamb kaurma with wax, turkey kaurma, and turkey kaurma with wax. These samples were stored at Azmar Mountain for five months. Chemical tests measured moisture, protein, fat, ash, and lipid oxidation parameters, including peroxide value (PV), free fatty acids, thiobarbituric acid (TBA), total volatile nitrogen (TVN), and amino ammonia nitrogen (AAN). Results showed significant differences in moisture content over the storage period, with the highest average moisture at 38.92%, decreasing over time. This led to increased protein, fat, and ash values. Beeswax usage increased protein values and decreased fat ratio, PV, free fatty acids, TBA, TVN, and AAN. All treatments significantly increased free amino acids after 120 days. The study provides valuable insights into Kurdish kaurma production and storage, suggesting that beeswax can effectively reduce fat content and alter kaurma composition and stability over time.

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