The objective of the present work was to examine the effect of incorporating spirulina (Arthrospira platensis) powder (SP) in Merguez-type sausages made exclusively with camel (Camelus dromedarius) meat, as well as to evaluate its prebiotic potential. The ultimate goal was to offer an innovative meat product in order to increase the consumption of camel meat. The study of prebiotic potential suggested that adding SP to camel sausages promoted the growth of probiotic strains, which in turn were able to inhibit the growth of pathogenic microorganisms such as S. aureus and E. coli O157: H7. In conclusion, this study highlighted how SP as a clean label ingredient, thanks to its rich composition and its prebiotic effects, can be a source of substances beneficial to human health and offers an alternative approach to producing a new traditional Merguez-type sausage.
