Accéder directement au contenu Accéder directement à la navigation
Article dans une revue

Physicochemical and microbiological characteristics of El-Guedid from meat of different animal species

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.
Type de document :
Article dans une revue
Liste complète des métadonnées

Littérature citée [72 références]  Voir  Masquer  Télécharger
Déposant : Stéphanie Dutilloy <>
Soumis le : jeudi 15 octobre 2020 - 15:08:33
Dernière modification le : mardi 23 février 2021 - 11:54:19


Fichiers produits par l'(les) auteur(s)




Roumeila Bader, Samira Becila, Philippe Ruiz, Fairouz Djeghim, Ibtissem Sanah, et al.. Physicochemical and microbiological characteristics of El-Guedid from meat of different animal species. Meat Science, 2021, 171, pp.108277. ⟨10.1016/j.meatsci.2020.108277⟩. ⟨hal-02935651v2⟩



Consultations de la notice


Téléchargements de fichiers