Physicochemical and microbiological characteristics of kitoza, a traditional salted/dried/smoked meat product of Madagascar
2019
Ratsimba, Angela | Rakoto, Danielle | Jeannoda, Victor, Louis | Andriamampianina, Hérizo Lalaina | Talon, Régine | Leroy, Sabine | Faculté des Sciences - Université d'Antananarivo ; Université d'Antananarivo | Microbiologie Environnement Digestif Santé (MEDIS) ; Institut National de la Recherche Agronomique (INRA)-Université Clermont Auvergne [2017-2020] (UCA [2017-2020]) | Regional Council of Reunion Island FP7 245-025; FEADER 2008-2013
International audience
Mostrar más [+] Menos [-]Inglés. Kitoza samples collected from producers in Madagascar were analyzed for their physicochemical and microbial properties. Lactic acid bacteria and coagulase-negative staphylococci were the two codominant populations with average counts of 6–7 log cfu/g. Good hygienic practices were sometimes lacking but samples were not contaminated with Salmonella, Clostridium perfringens, and Bacillus cereus and only once with Listeria monocytogenes. Staphylococcus aureus was found occasionally with higher counts in salted/dried products than in salted/smoked products. Moisture, protein, fat, and salt contents varied considerably and were on average 41.5, 43.5, 14.3, and 3.3 g/100 g, respectively, and water activity was 0.893 on average. Smoked kitoza showed higher moisture content compared to dried kitoza. Most of the smoked kitoza had a water activity higher than 0.9 which is not in accordance with their storage at ambient temperatures. Benzo(a)pyrene content was above 2 µg/kg in 11 out of 30 smoked samples (17 ± 16.5 µg/kg on average).
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Institut national de la recherche agronomique