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Ribeiro-Sanches MA, Martins MJN, Borges-Machado AL, de Almeida MJ, Fonseca BG, Polachini TC, Telis-Romero J. Comparative study of ultrasound application versus mechanical agitation on pork belly brining for bacon production. Meat Sci 2024; 212:109463. [PMID: 38401357 DOI: 10.1016/j.meatsci.2024.109463] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2023] [Revised: 01/02/2024] [Accepted: 02/20/2024] [Indexed: 02/26/2024]
Abstract
Pork belly brining is a time-consuming step of bacon production that needs to be studied and enhanced through suitable technologies. In this sense, this study aimed at evaluating the impact of ultrasound (US), mechanical agitation (AG), and static brine (SB) on the kinetics of water loss (WL), solids gain (SG), and salt content (SC) of pork belly during brining under different temperatures. Mathematical models were used to estimate mass transfer rates, equilibrium parameters, and thermodynamic properties. Peleg model was chosen as the most suitable model to predict the kinetics experimental data (Radj2 ≥ 0.979 and RMSE ≤ 0.014). The increase in the brine temperature increased WL, SG, and SC for all treatments. Nonlinear effects of temperature were observed for WL, SG, and SC, following an Arrhenius-type behavior. The assistance of ultrasound significantly enhanced the velocity of WL, SG, and SC by 32-56%, while AG improved by 18-39% both compared to SB. Brining was considered an endothermic and non-spontaneous process through the thermodynamic assessment. The increase in temperature and the AG and US processes accelerated the formation of the activated complex. The application of ultrasound was considered the most suitable technology to reduce the brining time. However, significant improvements can be obtained by mechanical agitation. Therefore, both methods can be used to reduce the time processing of pork belly aiming at accelerating the bacon production process.
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Affiliation(s)
- Marcio Augusto Ribeiro-Sanches
- Food Engineering and Technology Department, São Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, São Paulo 15.054-000, Brazil.
| | - Maria Júlia Neves Martins
- Food Engineering and Technology Department, São Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, São Paulo 15.054-000, Brazil
| | - André Luiz Borges-Machado
- Food Engineering and Technology Department, São Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, São Paulo 15.054-000, Brazil
| | - Micael José de Almeida
- Food Engineering and Technology Department, São Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, São Paulo 15.054-000, Brazil
| | - Bruna Grassetti Fonseca
- Food Engineering and Technology Department, São Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, São Paulo 15.054-000, Brazil
| | - Tiago Carregari Polachini
- Food Engineering and Technology Department, São Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, São Paulo 15.054-000, Brazil
| | - Javier Telis-Romero
- Food Engineering and Technology Department, São Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, São Paulo 15.054-000, Brazil
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2
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Zioud A, Hajji W, Lobón S, Joy M, Bertolin JR, Smeti S, Chabbouh M, Bellagha S, Essid I. Effects of Drying Methods on Chemical Composition, Lipid Oxidation, and Fatty Acid Profile of a Traditional Dried Meat Kaddid. Foods 2023; 12:3837. [PMID: 37893730 PMCID: PMC10606977 DOI: 10.3390/foods12203837] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2023] [Revised: 09/15/2023] [Accepted: 09/20/2023] [Indexed: 10/29/2023] Open
Abstract
This work aimed to study the effect of three drying methods, namely sun-drying (SD) (T = 32 °C), continuous convective drying (CCD) (T = 35 ± 2 °C) and interval starting accessibility Drying (ISAD) (T = 35 ± 2 °C) with an active time of 30 s (ton) and a tempering time of 60 s (toff), on selected quality characteristics of a traditional dry-salted meat product known as "kaddid". The analyses of chemical composition, lipid oxidation and fatty acid profile of kaddid were carried out before and after 45 days of storage (t = 0 vs. t = 45) at ambient temperature. Chemical composition and lipid oxidation (TBARS) of kaddid were affected by the drying methods. The CCD samples showed the lowest level of lipid oxidation. Protein content was better preserved via the ISAD method (7.27 g/kg DM). The fatty acid profile revealed the lowest mono-unsaturated fatty acid content in the ISAD samples; however, no significant difference was observed between the drying processes for the total poly-unsaturated fatty acid content. The storage period led to a significant decrease in the SFA values of CCD and ISAD samples against an increase in the MUFA ones. ISAD appeared to be a promising drying mode with a lower effective drying time and a good product quality preservation.
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Affiliation(s)
- Amira Zioud
- UR-PATIO (UR17AGR01), National Institute of Agronomy of Tunisia (INAT), University of Carthage, 43 Avenue Charles Nicole, Tunis 1082, Tunisia; (W.H.); (M.C.); (S.B.); (I.E.)
| | - Wafa Hajji
- UR-PATIO (UR17AGR01), National Institute of Agronomy of Tunisia (INAT), University of Carthage, 43 Avenue Charles Nicole, Tunis 1082, Tunisia; (W.H.); (M.C.); (S.B.); (I.E.)
| | - Sandra Lobón
- AgriFood Research and Technology Centre of Aragon (CITA-Aragón), The AgriFood Institute of Aragón-IA2, CITA-University of Zaragoza, Avda, Montañana, 50059 Zaragoza, Spain; (S.L.); (M.J.); (J.R.B.)
| | - Margalida Joy
- AgriFood Research and Technology Centre of Aragon (CITA-Aragón), The AgriFood Institute of Aragón-IA2, CITA-University of Zaragoza, Avda, Montañana, 50059 Zaragoza, Spain; (S.L.); (M.J.); (J.R.B.)
| | - Juan R. Bertolin
- AgriFood Research and Technology Centre of Aragon (CITA-Aragón), The AgriFood Institute of Aragón-IA2, CITA-University of Zaragoza, Avda, Montañana, 50059 Zaragoza, Spain; (S.L.); (M.J.); (J.R.B.)
| | - Samir Smeti
- Laboratoire de Productions Animales et Fourragères, INRA-Tunisia, University of Carthage, rue Hédi Karray, Ariana 2049, Tunisia;
| | - Meriem Chabbouh
- UR-PATIO (UR17AGR01), National Institute of Agronomy of Tunisia (INAT), University of Carthage, 43 Avenue Charles Nicole, Tunis 1082, Tunisia; (W.H.); (M.C.); (S.B.); (I.E.)
| | - Sihem Bellagha
- UR-PATIO (UR17AGR01), National Institute of Agronomy of Tunisia (INAT), University of Carthage, 43 Avenue Charles Nicole, Tunis 1082, Tunisia; (W.H.); (M.C.); (S.B.); (I.E.)
| | - Ines Essid
- UR-PATIO (UR17AGR01), National Institute of Agronomy of Tunisia (INAT), University of Carthage, 43 Avenue Charles Nicole, Tunis 1082, Tunisia; (W.H.); (M.C.); (S.B.); (I.E.)
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3
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Effects of pulsed electric field pretreatment on mass transfer and quality of beef during marination process. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103061] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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4
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Dimakopoulou-Papazoglou D, Lazaridou A, Biliaderis CG, Katsanidis E. Effect of Process Temperature on the Physical State of Beef Meat Constituents – Implications on Diffusion Kinetics during Osmotic Dehydration. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02778-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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5
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Silva-Vera W, Ramírez C, Pinto M, Simpson R, Almonacid S. Anisotropic diffusion assessment in salmon (salmo salar) composite muscle tissue: Theoretical and image-processing experimental approaches. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.06.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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6
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Bader R, Becila S, Ruiz P, Djeghim F, Sanah I, Boudjellal A, Gatellier P, Portanguen S, Talon R, Leroy S. Physicochemical and microbiological characteristics of El-Guedid from meat of different animal species. Meat Sci 2020; 171:108277. [PMID: 32805642 DOI: 10.1016/j.meatsci.2020.108277] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2019] [Revised: 07/09/2020] [Accepted: 08/07/2020] [Indexed: 11/18/2022]
Abstract
El-Guedid is an Algerian traditional meat-based product that is prepared from red meats. It belongs to the wide diversity of salted/dried meat products. This study described the physicochemical and microbiological properties of different products from four animal origins and during all the conservation. Results indicated that these products were mainly characterized by a low moisture with an average decrease of water content between 15.6% and 16.3% for all the samples, and a decrease in water activity ranging from 0.66 to 0.68, while the salt content ranged from 8.8 to 19.3%. A decrease in pH values oscillated from (6.3-6.4) to reach (5.2-5.5) at T0 and T365 consecutively, in all the samples. Microbial analyses revealed the absence of pathogenic bacteria such as Listeria and Salmonella but the sporadic contamination by Staphylococcus aureus up to one month of ripening. Lactic acid bacteria and coagulase negative staphylococci were the dominant populations in El-Guedid with Leuconostoc mesenteroides, Lactobacillus sakei, and Staphylococcus saprophyticus as the main species identified. All these populations decreased along the process and reached low levels (2 log CFU/g) at the end of storage (365 days). The drastic drying of El-Guedid led to safe traditional meat product that could promote its production.
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Affiliation(s)
- Roumeila Bader
- Equipe MaQuaV, Laboratoire BioQuAI, Institut de Nutrition d'Alimentation et des Technologies Agro-Alimentaires (INATAA), Université des Frères Mentouri Constantine 1, 25000, Algeria
| | - Samira Becila
- Equipe MaQuaV, Laboratoire BioQuAI, Institut de Nutrition d'Alimentation et des Technologies Agro-Alimentaires (INATAA), Université des Frères Mentouri Constantine 1, 25000, Algeria.
| | - Philippe Ruiz
- Université Clermont Auvergne, INRAE, MEDIS, Clermont-Ferrand 63000, France
| | - Fairouz Djeghim
- Equipe Elaboration et Transformation de Produits Agro-Alimentaires (T.E.P.A.), Laboratoire de Nutrition et Technologie Alimentaire (L.N.T.A.). INATAA, 25000, Algeria
| | - Ibtissem Sanah
- Equipe MaQuaV, Laboratoire BioQuAI, Institut de Nutrition d'Alimentation et des Technologies Agro-Alimentaires (INATAA), Université des Frères Mentouri Constantine 1, 25000, Algeria
| | - Abdelghani Boudjellal
- Equipe MaQuaV, Laboratoire BioQuAI, Institut de Nutrition d'Alimentation et des Technologies Agro-Alimentaires (INATAA), Université des Frères Mentouri Constantine 1, 25000, Algeria
| | - Philippe Gatellier
- INRAE, UR370 Qualité des Produits Animaux, F-63122 Saint Genès-Champanelle, France
| | - Stéphane Portanguen
- INRAE, UR370 Qualité des Produits Animaux, F-63122 Saint Genès-Champanelle, France
| | - Régine Talon
- Université Clermont Auvergne, INRAE, MEDIS, Clermont-Ferrand 63000, France
| | - Sabine Leroy
- Université Clermont Auvergne, INRAE, MEDIS, Clermont-Ferrand 63000, France
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7
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Osmotic Processing of Meat: Mathematical Modeling and Quality Parameters. FOOD ENGINEERING REVIEWS 2019. [DOI: 10.1007/s12393-019-09203-1] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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8
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Dimakopoulou-Papazoglou D, Katsanidis E. Diffusion coefficients and volume changes of beef meat during osmotic dehydration in binary and ternary solutions. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2019.04.007] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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9
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Gómez J, Sanjuán N, Arnau J, Bon J, Clemente G. Modeling of sodium nitrite and water transport in pork meat. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.01.008] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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10
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Benlacheheb R, Becila S, Sentandreu MA, Hafid K, Boudechicha HR, Boudjellal A. El Gueddid, a traditional Algerian dried salted meat: Physicochemical, microbiological characteristics and proteolysis intensity during its manufacturing process and ripening. FOOD SCI TECHNOL INT 2019; 25:347-355. [DOI: 10.1177/1082013219825892] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
El Gueddid is a traditional salted and dried meat with high popularity in Algeria. It is used as an ingredient in various dishes. In this study, different samples of El Gueddid were analyzed at different processing times to follow up their microbiological and physicochemical properties. Changes in the protein profile were also demonstrated by electrophoretic study of myofibrillar proteins. Microbiological determinations included the total viable count, coliforms, Staphylococci, lactic acid bacteria, yeasts, and molds, whereas physicochemical properties were characterized by pH, moisture, salt content and water activity. The results showed that microbial profiles were elevated for all the studied micro-organisms. Staphylococci and lactic acid bacteria were the most abundant micro-organisms in the product. Total coliforms were found in low numbers in fresh meat, being eliminated at the post salting stage of process. The physicochemical characteristics showed that the moisture content decreased in the product during the drying period. The pH also decreased during the drying period, then remained almost unchanged during the rest of the ripening period. Moreover, El Gueddid showed low water activity and high salt content. One of the most important changes in the profile of myofibrillar proteins was a reduction in the myosin heavy chain content.
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Affiliation(s)
- Radhia Benlacheheb
- Equipe MaQuaV, Laboratoire BioQuAI, Institut de Nutrition d’Alimentation et des Technologies Agro-Alimentaires (INATAA), Université des Frères Mentouri Constantine 1, Algeria
| | - Samira Becila
- Equipe MaQuaV, Laboratoire BioQuAI, Institut de Nutrition d’Alimentation et des Technologies Agro-Alimentaires (INATAA), Université des Frères Mentouri Constantine 1, Algeria
| | | | - Kahina Hafid
- Equipe MaQuaV, Laboratoire BioQuAI, Institut de Nutrition d’Alimentation et des Technologies Agro-Alimentaires (INATAA), Université des Frères Mentouri Constantine 1, Algeria
| | - Hiba-Ryma Boudechicha
- Equipe MaQuaV, Laboratoire BioQuAI, Institut de Nutrition d’Alimentation et des Technologies Agro-Alimentaires (INATAA), Université des Frères Mentouri Constantine 1, Algeria
| | - Abdelghani Boudjellal
- Equipe MaQuaV, Laboratoire BioQuAI, Institut de Nutrition d’Alimentation et des Technologies Agro-Alimentaires (INATAA), Université des Frères Mentouri Constantine 1, Algeria
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11
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Dixit Y, Casado-Gavalda MP, Cama-Moncunill R, Cama-Moncunill X, Markiewicz-Keszycka M, Jacoby F, Cullen P, Sullivan C. Introduction to laser induced breakdown spectroscopy imaging in food: Salt diffusion in meat. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.08.010] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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12
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Effect of Maltodextrin, Sodium Chloride, and Liquid Smoke on the Mass Transfer Kinetics and Storage Stability of Osmotically Dehydrated Beef Meat. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1973-5] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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13
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Gouvêa AA, Oliveira RL, Leão AG, Bezerra LR, Assis DY, Albuquerque IR, Pellegrini CB, Rocha TC. Effects of licury cake in young Nellore bull diets: salted sun-dried meat is preferred rather than fresh meat by consumers despite similar physicochemical characteristics. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:2147-2153. [PMID: 27594557 DOI: 10.1002/jsfa.8022] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/04/2015] [Revised: 08/27/2016] [Accepted: 08/30/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND Salted Sun-dried meat is a traditional process of meat salting that can improve quality and overall acceptance. The present study compared the physicochemical and sensory attributes of fresh and salted sun-dried meat from Nellore Zebu (Bos taurus indicus) bulls (n = 32) and evaluated diets containing different levels (0%, 7%, 14% and 21%) of licury cake in diets provided to Nellore finished in a feedlot. RESULTS Salted sun-dried meat decreased moisture (P < 0.0001) and ether extract (P = 0.0002) contents but increased ash (P < 0.0001) and protein (P < 0.0001) contents compared to fresh meat. The addition of licury resulted in linear increases in moisture (P = 0.02) and quadratic effects on Warner-Bratzler shear force (P < 0.03) in fresh meat. Cooking weight loss (P < 0.0001) and Warner-Bratzler shear force (P = 0.03) were reduced by the manufacturing process of sun-dried meat. Sun-dried meat presented greater color index L* (P = 0.0032), a* (P < 0.0001) and c* (P < 0.0001) values but a lower index color b* (P < 0.0001) value compared to fresh meat. Salted sun-dried meat presented greater sensory characteristic scores compared to fresh meat (P > 0.05). CONCLUSION Licury cake can be used in 21% of dry matter in diets to finish animals in feedlot without lessening the quality fresh meat or sundried meat. Salted sun-dried meat presented a greater overall acceptance. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Ana Al Gouvêa
- Department of Animal Science, School of Veterinary Medicine and Animal Science/Federal University of Bahia, Salvador City, Bahia State, 40.170-110, Brazil
| | - Ronaldo L Oliveira
- Department of Animal Science, School of Veterinary Medicine and Animal Science/Federal University of Bahia, Salvador City, Bahia State, 40.170-110, Brazil
| | - André G Leão
- Department of Animal Science, Federal University of Mato Grosso, Institute of Agricultural Sciences and Technology - ICAT, Rondonópolis City, Mato Grosso State, 78735901, Rondonópolis, Brazil
| | - Leilson R Bezerra
- Department of Animal Science, Federal University of Piauí, Campus Cinobelina Elvas, Bom Jesus City, Piauí State, 64 900-000, Brazil
| | - Dallyson Yc Assis
- Department of Animal Science, School of Veterinary Medicine and Animal Science/Federal University of Bahia, Salvador City, Bahia State, 40.170-110, Brazil
| | - Italo Rr Albuquerque
- Department of Animal Science, School of Veterinary Medicine and Animal Science/Federal University of Bahia, Salvador City, Bahia State, 40.170-110, Brazil
| | - Caius B Pellegrini
- Department of Animal Science, School of Veterinary Medicine and Animal Science/Federal University of Bahia, Salvador City, Bahia State, 40.170-110, Brazil
| | - Tiago C Rocha
- Department of Animal Science, School of Veterinary Medicine and Animal Science/Federal University of Bahia, Salvador City, Bahia State, 40.170-110, Brazil
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14
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Mass transfer kinetics during osmotic processing of beef meat using ternary solutions. FOOD AND BIOPRODUCTS PROCESSING 2016. [DOI: 10.1016/j.fbp.2016.09.001] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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15
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Corzo O, Bracho N, Rodríguez J. Modeling Mass Transfer During Salting of Catfish Sheets. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2015. [DOI: 10.1080/10498850.2012.762703] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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16
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Lemus-Mondaca R, Noma S, Igura N, Shimoda M, Pérez-Won M. Kinetic Modeling and Mass Diffusivities during Osmotic Treatment of Red Abalone (H
aliotis rufescens
) Slices. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12426] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Roberto Lemus-Mondaca
- Departamento de Ingeniería en Alimentos; Facultad de Ingeniería; Universidad de La Serena; Av. Raúl Bitrán Nachary 1305 Campus Andrés Bello La Serena 1720170 Chile
- Laboratory of Food Process Engineering; Division of Food Biotechnology; Department of Bioscience and Biotechnology; School of Agriculture; Kyushu University; 6-10-1 Hakozaki Higashi-ku Fukuoka 812-8581 Japan
| | - Seiji Noma
- Laboratory of Food Process Engineering; Division of Food Biotechnology; Department of Bioscience and Biotechnology; School of Agriculture; Kyushu University; 6-10-1 Hakozaki Higashi-ku Fukuoka 812-8581 Japan
| | - Noriyuki Igura
- Laboratory of Food Process Engineering; Division of Food Biotechnology; Department of Bioscience and Biotechnology; School of Agriculture; Kyushu University; 6-10-1 Hakozaki Higashi-ku Fukuoka 812-8581 Japan
| | - Mitsuya Shimoda
- Laboratory of Food Process Engineering; Division of Food Biotechnology; Department of Bioscience and Biotechnology; School of Agriculture; Kyushu University; 6-10-1 Hakozaki Higashi-ku Fukuoka 812-8581 Japan
| | - Mario Pérez-Won
- Departamento de Ingeniería en Alimentos; Facultad de Ingeniería; Universidad de La Serena; Av. Raúl Bitrán Nachary 1305 Campus Andrés Bello La Serena 1720170 Chile
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17
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Combination of spectra and texture data of hyperspectral imaging for prediction of pH in salted meat. Food Chem 2014; 160:330-7. [DOI: 10.1016/j.foodchem.2014.03.096] [Citation(s) in RCA: 77] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2013] [Revised: 02/21/2014] [Accepted: 03/19/2014] [Indexed: 11/19/2022]
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18
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Chabbouh M, Sahli A, Bellagha S. Does the spicing step affect the quality and drying behaviour of traditional kaddid, a Tunisian cured meat? JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:3634-41. [PMID: 23893302 DOI: 10.1002/jsfa.6319] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/18/2013] [Revised: 07/10/2013] [Accepted: 07/24/2013] [Indexed: 05/06/2023]
Abstract
BACKGROUND The effects of spicing on the physicochemical and microbial characteristics and drying behaviour of kaddid, a Tunisian dry-cured meat, were studied. In addition, the quality characteristics of traditional sun-dried kaddid and processed convective-dried kaddid were compared. RESULTS Spicing had no significant effect on the pH and water activity of brined beef meat at 21% (w/w), but it reduced the product water and salt contents. Effects of spicing on brined meat microbial flora were the appearance of sulfito-reducer bacteria, an increase in total mesophilic aerobic flora (+15%) and staphylococci (+26%) and a decrease in faecal coliforms (-23%). The salted beef meat sorption behaviour was affected by spicing. Besides, spicing increased the kaddid drying rate, allowing a significant decrease in the drying process time (-33%). Traditional and processed kaddid presented comparable microbial characteristics. Both drying methods led to a reduction in the number of total mesophilic aerobic flora in unspiced and spiced kaddid and of faecal coliforms in spiced kaddid. CONCLUSION The study showed that spicing, as a step in kaddid meat processing to enhance the final product flavour, caused changes in the salted meat physicochemical and microbial characteristics and accelerated the drying rate. Convective drying at 30 °C is recommended to produce kaddid having the same characteristics as the traditional product.
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Affiliation(s)
- Meriem Chabbouh
- Institut National Agronomique de Tunis, University of Carthage, 43 Av. Charles Nicolle, 1082, Tunis, Tunisia; Laboratoire d'Economie, Sciences et Technologies Alimentaires, Institut National Agronomique de Tunis (INAT)
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