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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: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [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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Hajji W, Rekik C, Besombes C, Bellagha S, Allaf K. Optimisation of Instant Controlled Pressure Drop (DIC)-assisted dehydrofreezing using Response Surface Methodology towards better bioactive compounds retention of quince fruit. AAlim 2022. [DOI: 10.1556/066.2021.00087] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Abstract
Pre-drying prior to freezing may reduce several freezing drawbacks. Nevertheless, drying may cause nutritional quality losses. Instant Controlled Pressure Drop process has been proposed to intensify pre-drying process. This research is dedicated to study the evolution of the main bioactive compounds (total phenolics, flavonoid, and tannins contents) of quince dehydrofrozen fruits. Fresh samples were subjected to air drying at 40 °C and 3 m s−1 air velocity down to a final water content of 0.3 g g−1 db. Pre-dried samples were Instant Controlled Pressure Drop (DIC) treated under different conditions, i.e. saturated steam pressure (P) and treatment time (t), following a 2-factor/5-level Experimental Design. Treated fruits were frozen at –30 °C then were thawed at 20 °C in order to study the impacts of DIC on phenolic compounds. Response Surface Methodology (RSM) confirmed that pressure was the most influencing parameter in terms of polyphenol, flavonoid, and tannins contents. Finally, DIC pre-treatment allowed the improvement of phenolic content retention compared to untreated DIC samples.
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Affiliation(s)
- W. Hajji
- Research Unit PATIO (UR17AGR01), Promoting Tunisian Natural and Agri-Food Heritage Through Innovation, National Institute of Agronomy of Tunisia, University of Carthage, 43, Avenue Charles Nicolle, 1082, Tunis Mahrajène, Tunis
- Laboratory of Engineering Science for Environment (LaSIE), University of La Rochelle, 7356 UMR CNRS, Avenue Michel Crepeau, 17042, La Rochelle Cedex 01, France
| | - C. Rekik
- Research Unit PATIO (UR17AGR01), Promoting Tunisian Natural and Agri-Food Heritage Through Innovation, National Institute of Agronomy of Tunisia, University of Carthage, 43, Avenue Charles Nicolle, 1082, Tunis Mahrajène, Tunis
- Laboratory of Engineering Science for Environment (LaSIE), University of La Rochelle, 7356 UMR CNRS, Avenue Michel Crepeau, 17042, La Rochelle Cedex 01, France
| | - C. Besombes
- Laboratory of Engineering Science for Environment (LaSIE), University of La Rochelle, 7356 UMR CNRS, Avenue Michel Crepeau, 17042, La Rochelle Cedex 01, France
| | - S. Bellagha
- Research Unit PATIO (UR17AGR01), Promoting Tunisian Natural and Agri-Food Heritage Through Innovation, National Institute of Agronomy of Tunisia, University of Carthage, 43, Avenue Charles Nicolle, 1082, Tunis Mahrajène, Tunis
| | - K. Allaf
- Laboratory of Engineering Science for Environment (LaSIE), University of La Rochelle, 7356 UMR CNRS, Avenue Michel Crepeau, 17042, La Rochelle Cedex 01, France
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Rekik C, Besombes C, Hajji W, Gliguem H, Bellagha S, Mujumdar AS, Allaf K. Study of interval infrared Airflow Drying: A case study of butternut (Cucurbita moschata). Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111486] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Ben Haj Said L, Bellagha S, Allaf K. Comparative study of the impacts of conventional freezing and dehydrofreezing on apple fruit quality during storage. Acta Alimentaria 2020. [DOI: 10.1556/066.2020.49.3.1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The present study deals with the impact of storage time on the quality of dehydrofrozen versus conventionally frozen apple. Samples were submitted to freezing as fresh fruit or following the first stage of air drying. The quality was evaluated along a freezing storage period of 18 months under -18 °C. Thaw exudate water (TEW), total colour difference (TCD), and total polyphenol content (TPC) of dehydrofrozen/thawed samples were assessed regarding the water content (W) versus the frozen storage time (FST) (0-18 months). Dehydrofreezing exhibited significant effects on TEW and TCD of dehydrofrozen/thawed apples. Indeed, the lower the W, the lower the TEW content and TCD of partially dried frozen/thawed samples. TPC losses were significant for samples without any pre-dehydration stage and decreased when initial water content decreased. The 18-month frozen storage at -18 °C had the most insignificant effects on all quality response variables for the previously most dried samples. Thus, adequate drying of fruit before freezing is a relevant way to maintain the stability of fruit quality during long-term storage.
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Affiliation(s)
- L. Ben Haj Said
- aLaboratory of Valorization of Tunisian Natural Resources and Food Heritage through Innovation (UR17AGR01), Carthage University, Tunisian National Institute of Agronomy, Tunis. Tunisia
- bLaboratory of Engineering Science for Environment (UMR 7356 CNRS), La Rochelle University, 17042 La Rochelle Cedex 1, France
| | - S. Bellagha
- aLaboratory of Valorization of Tunisian Natural Resources and Food Heritage through Innovation (UR17AGR01), Carthage University, Tunisian National Institute of Agronomy, Tunis. Tunisia
| | - K. Allaf
- bLaboratory of Engineering Science for Environment (UMR 7356 CNRS), La Rochelle University, 17042 La Rochelle Cedex 1, France
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Ben Haj Said L, Bellagha S, Allaf K. Instant controlled pressure drop (DIC) assisted dehydrofreezing for improving freezing/thawing efficiency and apple fruit texture. Food Measure 2020. [DOI: 10.1007/s11694-020-00668-x] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Perignon M, Sinfort C, El Ati J, Traissac P, Drogué S, Darmon N, Amiot MJ, Amiot M, Achir N, Alouane L, El Ati J, Bellagha S, Bosc P, Broin M, Darmon N, Dhuique-Meyer C, Dop M, Drogué S, Dury S, Ferchoui A, Gaillard C, Ghrabi Z, Jacquet F, Kameli Y, Kefi F, Khamassi F, Kesse-Guyot E, Lairon D, Martin-Prevel Y, Méjean C, Mouquet C, Njoumi S, Padilla M, Perignon M, Sinfort C, Traissac P, Verger E. How to meet nutritional recommendations and reduce diet environmental impact in the Mediterranean region? An optimization study to identify more sustainable diets in Tunisia. Global Food Security 2019. [DOI: 10.1016/j.gfs.2019.07.006] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Hajji W, Bellagha S, Allaf K. Effect of partial drying intensity, frozen storage and repeated freeze-thaw cycles on some quality attributes of dehydrofrozen quince fruit. Food Measure 2019. [DOI: 10.1007/s11694-019-00297-z] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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Essid I, Tajine S, Gharbi S, Bellagha S. Use of pomegranate peel and artichoke leaf extracts to improve the quality of marinated sardine ( Sardinella aurita) fillets. J Food Sci Technol 2019; 57:713-722. [PMID: 32116380 DOI: 10.1007/s13197-019-04104-x] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/24/2019] [Accepted: 09/09/2019] [Indexed: 01/26/2023]
Abstract
Effects of pomegranate peel and artichoke leaf aqueous extracts on biochemical, microbiological and sensorial quality of sardine fillets was investigated during marination and storage for 90 days. Sardine fillets were marinated with 4% acetic acid, 10% NaCl and either 5% pomegranate peel extracts or 5% artichoke leaf extracts. The control sample was marinated with only 4% acetic acid and 10% NaCl. The antimicrobial activity of pomegranate peel and artichoke leaf extracts led to reduce total viable counts and total coliform during marination and storage. Samples marinated with pomegranate peel and artichoke leaves showed better oxidative stability and higher content of polyunsaturated fatty acids. Higher values of free fatty acids and histamine were found in control samples, whereas adding extracts of pomegranate peel or artichoke leaves significantly decreased total volatile basic nitrogen and trimethylamine during storage. Greater color and appearance scores were found for samples marinated with pomegranate peel and artichoke leaf extracts than the control samples.
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Affiliation(s)
- Ines Essid
- 1Research Unity « UR-17AGR01 », Department of Food Technologies, National Agronomic Institute of Tunisia, University of Carthage, 43 Avenue Charles Nicole, Tunis, Tunisia
| | - Sabrine Tajine
- 1Research Unity « UR-17AGR01 », Department of Food Technologies, National Agronomic Institute of Tunisia, University of Carthage, 43 Avenue Charles Nicole, Tunis, Tunisia
| | - Sonia Gharbi
- Interprofessional Group of Fish Products, 37 Rue du Niger, 1002 Tunis, Tunisia
| | - Sihem Bellagha
- 1Research Unity « UR-17AGR01 », Department of Food Technologies, National Agronomic Institute of Tunisia, University of Carthage, 43 Avenue Charles Nicole, Tunis, Tunisia
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Njoumi S, Josephe Amiot M, Rochette I, Bellagha S, Mouquet-Rivier C. Soaking and cooking modify the alpha-galacto-oligosaccharide and dietary fibre content in five Mediterranean legumes. Int J Food Sci Nutr 2019; 70:551-561. [PMID: 30614326 DOI: 10.1080/09637486.2018.1544229] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
The effects of soaking and cooking on soluble sugars, alpha-galacto-oligosaccharides (α-GOS) and soluble dietary fibres (SDF) and insoluble dietary fibres (IDF) were assessed in five legumes (lentil, chickpea, fenugreek, faba bean and Egyptian faba bean). In raw seeds, total α-GOS content ranged from 2500 mg/100 g (chickpea) to over 4000 mg/100 g (fenugreek). Stachyose was predominant in fenugreek, lentil and chickpea, whereas verbascose was the main α-GOS in faba bean and Egyptian faba bean. IDF represented 69-87% of the total dietary fibres in all studied legumes, while SDF content varied noticeably. During soaking, total α-GOS content decreased between 10% (lentil and faba bean) and 40% (chickpea). In fenugreek, soaking reduced IDF and increased SDF concentration, possibly due to partial IDF solubilisation from the cell wall. Cooking further decreased α-GOS and increased total dietary fibre content. The different behaviours of these five legumes during processing illustrate the high biodiversity within legume species.
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Affiliation(s)
- Sondos Njoumi
- a INAT , University of Carthage , Tunis , Tunisia.,b NUTRIPASS, IRD, SupAgro , University of Montpellier , Montpellier , France
| | - Marie Josephe Amiot
- c MOISA, CIRAD, CIHEAM-IAAM, INRA, SupAgro , University of Montpellier , Montpellier , France
| | - Isabelle Rochette
- b NUTRIPASS, IRD, SupAgro , University of Montpellier , Montpellier , France
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Njoumi S, Bellagha S, Icard-Vernière C, Picq C, Amiot MJ, Mouquet-Rivier C. Effects of cooking and food matrix on estimated mineral bioavailability in Mloukhiya, a Mediterranean dish based on jute leaves and meat. Food Res Int 2018; 105:233-240. [DOI: 10.1016/j.foodres.2017.11.020] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2017] [Revised: 11/08/2017] [Accepted: 11/19/2017] [Indexed: 12/28/2022]
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Ben Haj Said L, Bellagha S, Allaf K. Measurements of texture, sorption isotherms and drying/rehydration kinetics of dehydrofrozen-textured apple. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2015.04.029] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Ben Zid M, Dhuique-Mayer C, Bellagha S, Sanier C, Collignan A, Servent A, Dornier M. Effects of Blanching on Flavanones and Microstructure of Citrus aurantium Peels. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1573-1] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Bessi H, Bellagha S, Lebdi KG, Bikoba V, Mitcham EJ. Ethyl Formate Fumigation of Dry and Semidry Date Fruits: Experimental Kinetics, Modeling, and Lethal Effect on Carob Moth. J Econ Entomol 2015; 108:993-999. [PMID: 26470221 DOI: 10.1093/jee/tov032] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/26/2013] [Accepted: 01/23/2015] [Indexed: 06/05/2023]
Abstract
Ethyl formate (EF) was studied as a fumigant agent with the objective to replace methyl bromide (MB) for date fruit disinfestations. Date fruits Phoenix dactylifera 'Deglet Nour' with different initial moisture content (16% for dry dates, 20% for semidry dates, and a mixture of the two types) were separately fumigated with EF at different concentrations: 28.6, 57.3, 85.9, and 114.6 g/m3 for 2 h. Experimental data of EF sorption during fumigation was successfully fitted to Peleg's model. This model allows the prediction of the effects of date moisture content and EF concentration on sorption behavior. Samples with different moisture content showed similar EF sorption behavior. Dates were artificially infested with carob moth (Ectomyelois ceratoniae (Zeller)) at different life stages. Eggs, third- and fifth-instars, and pupae were exposed to 28.6, 57.3, 85.9, and 114.6 g/m3 EF for 2 h. Among these life stages, fifth-instars were the most resistant to EF fumigation. A 2-h fumigation with 114.6 g/m3 EF provided complete control of eggs, third-instars, and pupae of carob moth, and generated 91.6% mortality of fifth-instars. A longer fumigation time or higher EF concentration may provide complete control of all life stages of carob moth.
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Affiliation(s)
- Haithem Bessi
- Laboratoire d'économie Sciences et Technologies Alimentiares LR03AGR01. Department of Food Technology, National Agronomic Institute of Tunisia, University of Carthage, Tunis, Tunisia.
| | - Sihem Bellagha
- Laboratoire d'économie Sciences et Technologies Alimentiares LR03AGR01. Department of Food Technology, National Agronomic Institute of Tunisia, University of Carthage, Tunis, Tunisia
| | - Kaouthar Grissa Lebdi
- Department of Plant Protection and Post-harvest Diseases, Laboratory of Entomology-Acarology, National Agronomic Institute of Tunisia, University of Carthage, Tunis, Tunisia
| | - Veronique Bikoba
- Department of Plant Sciences, University of California, Davis, CA 95616
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Affiliation(s)
- H. Bessi
- Laboratory of Agro-Food Economy, Sciences and Technology LR03AGR01; National Institute of Agronomy of Tunisia; University of Carthage; Tunis 1001 Tunisia
| | - H. Debbabi
- Laboratory of Agro-Food Economy, Sciences and Technology LR03AGR01; National Institute of Agronomy of Tunisia; University of Carthage; Tunis 1001 Tunisia
| | - K. Grissa
- Department of Plant Protection and Post-harvest Diseases, Laboratory of Entomology-Acarology; National Institute of Agronomy of Tunisia; University of Carthage; Tunis Tunisia
| | - S. Bellagha
- Laboratory of Agro-Food Economy, Sciences and Technology LR03AGR01; National Institute of Agronomy of Tunisia; University of Carthage; Tunis 1001 Tunisia
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Herzi S, Essafi W, Bellagha S, Leal-Calderon F. Influence of the inner droplet fraction on the release rate profiles from multiple W/O/W emulsions. Colloids Surf A Physicochem Eng Asp 2014. [DOI: 10.1016/j.colsurfa.2013.09.036] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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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? J Sci Food Agric 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] [What about the content of this article? (0)] [Affiliation(s)] [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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Ben Haj Said L, Najjaa H, Neffati M, Bellagha S. Color, Phenolic and Antioxidant Characteristic Changes of Allium Roseum
Leaves during Drying. J FOOD QUALITY 2013. [DOI: 10.1111/jfq.12055] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
Affiliation(s)
- L. Ben Haj Said
- Department of Food Technology; Laboratory of Economy, Sciences and Food Technology; National Institute of Agronomy of Tunisia; University of Carthage; LR03AGR01 INAT 43, Avenue Charles Nicolle 1082 Tunis Mahrajene Tunisia
| | - H. Najjaa
- Range Ecology Laboratory; Institute of Arid Areas (IRA); Medenine Tunisia
| | - M. Neffati
- Range Ecology Laboratory; Institute of Arid Areas (IRA); Medenine Tunisia
| | - S. Bellagha
- Department of Food Technology; Laboratory of Economy, Sciences and Food Technology; National Institute of Agronomy of Tunisia; University of Carthage; LR03AGR01 INAT 43, Avenue Charles Nicolle 1082 Tunis Mahrajene Tunisia
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Chabbouh M, Ben Hadj Ahmed S, Farhat A, Sahli A, Bellagha S. Studies on the Salting Step of Tunisian Kaddid Meat: Experimental Kinetics, Modeling and Quality. FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-011-0635-2] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Bellagha S, Sahli A, Farhat A, Kechaou N, Glenza A. Studies on salting and drying of sardine (Sardinella aurita): Experimental kinetics and modeling. J FOOD ENG 2007. [DOI: 10.1016/j.jfoodeng.2005.12.008] [Citation(s) in RCA: 65] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Bellagha S, Sahli A, Glenza A, Kechaou N. Isohalic sorption isotherm of sardine (Sardinella aurita): experimental determination and modeling. J FOOD ENG 2005. [DOI: 10.1016/j.jfoodeng.2004.05.041] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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