Characterisation of the dry salted process for the production of the msayer, a traditional lemon aromatising condiment

Hammoumi, Aayah; Ahansal, Lahcen; Guyot, Jean-Pierre; Koraichi, Saâd Ibnsouda; Chevallier, Isabelle; Boussaid, Abdellatif

doi:10.1016/j.lwt.2009.09.005

Cited by 4 publications

(5 citation statements)

References 18 publications

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“…These conditions select for the microorganisms (acid‐ and salt‐tolerant) to govern the fermentation process; they are predominantly lactic acid bacteria and yeasts (Bousmaha and others ). However, a recent study on such a cured lemon called “msayer or msir” in Morocco showed that yeast, represented by Candida parapsislosis and unclassified saccharomycetales, is the predominating microbial group, while LAB are only weakly represented during the early steps of curing, and were not detected in the finished product (Aayah and others ). Lemon when pickled may be stored for more than a year at room temperature and can be used in various ways as whole or chopped in small pieces.…”

Section: Pastirma/ Basterma/basturma/pastramimentioning

confidence: 99%

Traditional Fermented Foods of North African Countries: Technology and Food Safety Challenges With Regard to Microbiological Risks

Benkerroum

2013

Comp Rev Food Sci Food Safe

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North African countries have a rich tradition in food technology, and many traditional foods of animal or plant origin are still widely consumed and highly appreciated. In fact, these foods play an important role in the economy and food security in these countries. Yet, they are still mainly prepared at the household level under poor sanitary conditions and marketed through informal routes. They thus remain beyond any official control for their compliance to national regulatory standards. Therefore, their consumption is anticipated to put the public health at risk, although such risk has never been estimated on a scientific basis due to the lack of consumption patterns, epidemiological data, and appropriate surveillance programs. The scarcity of scientific studies on the incidence of hazards in this specific category of foods adds to the difficulties in conducting scientifically sound risk assessment or profiling studies. This review provides a brief description of technologies of the most popular traditional foods of animal and plant origin in North Africa and discusses the potential microbiological risks associated with their consumption and the food safety challenges that they raise. The review also aims to draw the attention of stakeholders including decision makers in North African countries to the imperious need to assess or profile the health risks associated with their consumption, and consequently, take the necessary measures to reduce such risks. A tentative risk profiling of selected traditional North African foods is presented using as a template the "risk categorization model for food retail/food service establishments" developed by Health Canada.

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Section: Pastirma/ Basterma/basturma/pastramimentioning

confidence: 99%

Traditional Fermented Foods of North African Countries: Technology and Food Safety Challenges With Regard to Microbiological Risks

Benkerroum

2013

Comp Rev Food Sci Food Safe

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“…Results suggested that the microbiota present in the orange peels acted as a competitor in the NPT fermentation process, obstructing the development of the inoculated strain. Other authors have reported that yeast‐dominated lemons and orange peels fermentation processes when added in a brine (Aayah et al ., 2010; Deba‐Rementeria et al ., 2021). During the present study, blanching and inoculation were used to favour a process driven by lactic acid bacteria.…”

Section: Resultsmentioning

confidence: 99%

“…1), with a clear predominance of anaerobic bacteria during the first week of the process. On the contrary, the NPT fermentation process was driven by a mixture of anaerobic and aerobic microorganisms, probably with a significant presence of the previously reported yeast species (Aayah et al ., 2010).…”

Section: Resultsmentioning

confidence: 99%

“…Fermentation has been considered an interesting technique for by‐product transformation, a simple and valuable biotechnological method to maintain and/or increase the shelf life and the nutritional and sensory properties of different vegetables and fruits. Additionally, spontaneous fermentation has been shown to be useful in transforming lemons, and also by‐products of orange juice making, into a new product called msayer (Aayah et al ., 2010; Bousmaha et al ., 2006; Deba‐Rementeria et al ., 2021). The product obtained using orange peels from orange juice making and fermented for 40 to 90 days has been characterised using physico‐chemical, microbiological and sensory analyses.…”

Section: Introductionmentioning

confidence: 99%

“…yeast species), and the characteristics of the final products will be different from the ones coming from lactic‐acid fermentation. Lemon msayer and orange peel msayer fermentations have been reported to be mainly driven by yeast species such as Candida and Saccharomycetales (Aayah et al., 2010; Deba‐Rementeria et al., 2021).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Orange peel fermentation using Lactiplantibacillus plantarum: microbiological analysis and physico‐chemical characterisation

Deba‐Rementeria

Estrada

Issa‐Issa

et al. 2022

Int J of Food Sci Tech

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To find an innovative use for orange peels discarded in the orange juice-making process, a fermentative process was assessed using a Lactiplantibacillus plantarum strain. Blanched or rinsed peels were submerged in a 5% NaCl-3% inoculated sucrose brine for 10 days. Total soluble solids, pH, sugars and total aerobic and anaerobic counts were determined in the brines to characterise the process. The final products were characterised by instrumental texture, colour and volatile composition. The blanching pretreatment had a significant effect on the whole process and the final product characteristics. Anaerobic bacteria total counts were significantly higher in the blanched samples during the whole fermentation, and pH decreased significantly slower in these samples than in the rinsed ones. Rinsed samples were characterised by higher aerobic total counts, higher sucrose consumption and higher glucose, fructose and polyalcohols production. The texture was softer in the pretreated samples, probably due to the blanching process rather than the fermentation. The volatile composition was quite similar between samples, although it was different from one of the raw orange peels due to a significant decrease in various volatile compounds.

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Consumer perception and physicochemical characterization of a new product made from lactic acid fermented orange peels

Deba‐Rementeria

Paz

Estrada

et al. 2023

International Journal of Gastronomy and Food Science

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Characterisation of the dry salted process for the production of the msayer, a traditional lemon aromatising condiment

Cited by 4 publications

References 18 publications

Traditional Fermented Foods of North African Countries: Technology and Food Safety Challenges With Regard to Microbiological Risks

Traditional Fermented Foods of North African Countries: Technology and Food Safety Challenges With Regard to Microbiological Risks

Orange peel fermentation using Lactiplantibacillus plantarum: microbiological analysis and physico‐chemical characterisation

Consumer perception and physicochemical characterization of a new product made from lactic acid fermented orange peels

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