Microbiological and Physicochemical Characterization of Natural Fermented Camel Meat Sausage

Malti, Jazila El; Amarouch, Hamid

doi:10.1111/j.1745-4549.2007.00172.x

Cited by 14 publications

(13 citation statements)

References 37 publications

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“…The counts (log cfu/g) gradually increased for SPC, psychrotrophs, yeasts and molds, and LAB during storage up to 6 weeks in chilled (4 ± 2C) condition. Recently, El Malti and Amarouch (2008) also observed a similar increase in LAB counts of camel meat sausage during a ripening period of up to 28 days. In nitrogen‐packed products, the corresponding counts were lower compared to air‐packed products.…”

Section: Resultssupporting

confidence: 58%

Effect of Carrageenan and Oat Flour on Storage Characteristics of Fried Mutton Kofta

Modi¹,

Yashoda

Bhaskar

et al. 2009

Journal of Food Processing and Preservation

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Low‐fat high‐fiber mutton kofta containing minced meat and optimized quantities of refined wheat flour (8.5%), oat flour (8.0%) and carrageenan (0.5%) was prepared. The product with wheat flour (9.0%) and fat (8.0%) and without oat flour and carrageenan was treated as control. The product was deep fat fried, packed under air or nitrogen and stored at 4 ± 2C. Inclusion of oat flour and carrageenan resulted in substantially lower contents of fat and higher moisture content compared with control. The carrageenan‐containing product was softer in texture and juicier than control. Color traits b and L values of the product were affected by addition of carrageenan and oat flour in the formulation, whereas the value of a was unaffected. Decrease in pH, chewiness and other sensory attributes were noticed in kofta stored for 6 weeks. Products stored in nitrogen had better keeping quality and were sensorily acceptable up to 6 weeks. PRACTICAL APPLICATIONS Growing awareness of the risk between diet and health is changing consumer habits fast, so that there has been an increasing demand for foods with health‐enhancing properties such as high‐fiber and low‐fat meat products. The apparent relationship between dietary fat and development of cardiovascular disease, hypertension and obesity has prompted consumers to be aware of and concerned about the amount of fat in their diet. A major problem in the acceptability of low‐fat processed meat products is the decline in palatability with fat reduction. Incorporation of carrageenan and oat flour in the development of low‐fat high‐fiber meat kofta improved the product quality without affecting the sensory profile of the product.

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Section: Resultssupporting

confidence: 58%

Effect of Carrageenan and Oat Flour on Storage Characteristics of Fried Mutton Kofta

Modi¹,

Yashoda

Bhaskar

et al. 2009

Journal of Food Processing and Preservation

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“…It has been well documented that high acidification rates are usually accompanied by fast and high LAB growth rates [28]. However, LAB in Khliaa Ezir showed a load of 1.64 log cfu g -1 in fresh beef which increase during ripening to reach a maximum value of 4log cfu g -1 after 30 days ( Figure 2D).…”

Section: Resultsmentioning

confidence: 83%

Microbiological changes during the preparation steps of Khliaa Ezir: a traditional cured meat product of Algeria

Boudechicha¹,

Nasri²,

Bennaceur³

et al. 2017

Integr Food Nutr Metab

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Materials and methods Khliaa Ezir preparation and samplingKhliaa Ezir was prepared using the traditional diagram described in Figure 1. Briefly, 9 preparations were conducted using beef Semimembranosus muscle of an average of 2 kg for each preparation. The fresh beef obtained from a local butcher was aged according to the standard conditions in Algeria. Fresh boneless lean meat cuts after salting and curing (5-8 cm of length, 4-6 cm thick) were marinated in a mixture of spices that contain caraway, coriander and garlic during 7 days before cooking at 80°C on water. Finally, the cooked meat was preserved in an earthenware jar (Ezir) and covered with a mixture of melted beef fat and olive oil. From each batch of Khliaa Ezir preparation, samples of fresh meat (at 0 days), marinade samples (1, 3, 7 days), cooked samples, immersed and stored samples (at 10, 20, 30 days) were sampled for microbiological analysis (in triplicate). Microbiological analysisAt selected times during processing, 10g of each sample were aseptically homogenized with 90 mL buffered peptone water (AES Laboratories, Combourg, France) for 2 min using a Polytron homogenizer (Polytron ® PT-MR 2100, Kinematica AG, Switzerland). Microbiological changes during the preparation steps of AbstractKhliaa Ezir is a traditional and popular meat product, which is produced from whole beef, camel, goat or lamb meat. It is an Algerian and a ready to eat meat product that is marinated, cooked and ripened. The product is for numerous months preserved in an earthenware jar at room temperature. Microbiological investigation on Khliaa Ezir during preparation is a prerequisite and to our knowledge, this is the first study, which provide its preliminary microbiological characterization. Thus, the aim of the present work is to study the evolution of the microflora and microbiological safety of Khliaa Ezir during the main traditional preparation steps. The microbiological counts indicated that Lactic Acid Bacteria (LAB) are the most abundant in the product, namely during the repining and storage period. However, total Coliforms were very low in fresh beef, being eliminated after 3 days of curing. Yeasts and Molds were the highest in fresh beef, and then disappeared after cooking and during the ripening and storage step. None of the pathogenic flora during the whole preparation steps were detected. We think that the cooking temperature applied during thermal treatment (80°C) contributed to the high hygienic quality of Khliaa Ezir. On another hand, a significant increase in pH was observed during the storage period to achieve a final pH of 6.19 ± 0.01 at 30 days of storage.

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“…The carcases of these animals made use of the anaerobic route in a similar way, which indicated the similarity in pH mean in the 'frescal' sausages, and there were therefore no differences between the pH mean and the inclusion of the licuri cake (Malti and Amarouch 2008). The postmortem pH drop curve shows that the 24 h after slaughtering the pH mean reached values between 5.77 and 5.54 which is characteristic of the normal development postmortem and a meat quality (Malti and Amarouch 2008).…”

Section: Physicochemical Composition Of the 'Frescal' Sausagementioning

confidence: 67%

“…The postmortem pH drop curve shows that the 24 h after slaughtering the pH mean reached values between 5.77 and 5.54 which is characteristic of the normal development postmortem and a meat quality (Malti and Amarouch 2008). This is good because when the pH, after 24 h postmortem, is greater than 6.0, the meat can be dark, firm and have a dry cut surface, characteristics known as DFD (dark, firm and dry) (Carvalho et al 2014).…”

Section: Physicochemical Composition Of the 'Frescal' Sausagementioning

confidence: 99%

Sensory and physicochemical quality of ‘frescal’ sausage from young bulls’ meat fed with levels of licuri cake

Gouvêa

Oliveira

Assis

et al. 2017

Italian Journal of Animal Science

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The study evaluated the quality of 'frescal' sausage obtained from bulls fed diets containing various amounts of licuri cake. Thirty-two young Nellore bulls averaging 24 months in age and with an initial body weight of 368 ± 32 kg were housed in individual pens and distributed in a randomised experimental design with four treatments: 0, 7, 14 or 21% licuri cake inclusion in dry matter content of the diet. The inclusion of licuri cake in the diets of the bulls did not affect the chemical composition (p > .05). However, there was a linear increase (p ¼ .033) in the cooking weight loss of the sausage. There were no effect of licuri cake inclusion in young bulls diet on pH (p ¼ .097), lightness L Ã (p ¼ .602) and yellowness b Ã (p ¼ .692) of the 'frescal' sausage manufactured; however, there was a quadratic effect on the redness a Ã (p ¼ .035) and chrome C Ã (p ¼ .033). The panellists preferred the appearance of the sausage without licuri cake inclusion. There was no difference between 0% and 14% levels (DM basis) of licuri cake inclusion (p > .05) on aroma, tenderness, juiciness or overall acceptance in 'frescal' sausage. However, all characteristics were best evaluated in diets without including licuri (0%). It is not recommended licuri cake inclusion as an alternative feed source in the diets of young Nellore bulls because of decrease in redness and saturation (chrome) colour indexes and increase in cooking loss resulting in the reduction of appearance, juiciness and overall acceptance for consumption of 'frescal' sausage despite without affecting its chemical composition.ARTICLE HISTORY

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Microbiological and Physicochemical Characterization of Natural Fermented Camel Meat Sausage

Cited by 14 publications

References 37 publications

Effect of Carrageenan and Oat Flour on Storage Characteristics of Fried Mutton Kofta

Effect of Carrageenan and Oat Flour on Storage Characteristics of Fried Mutton Kofta

Microbiological changes during the preparation steps of Khliaa Ezir: a traditional cured meat product of Algeria

Sensory and physicochemical quality of ‘frescal’ sausage from young bulls’ meat fed with levels of licuri cake

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