Physicochemical and microbiological characteristics of kitoza, a traditional salted/dried/smoked meat product of Madagascar
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).
Main Authors: | , , , , , , , |
---|---|
Format: | article biblioteca |
Language: | eng |
Subjects: | Q02 - Traitement et conservation des produits alimentaires, Q03 - Contamination et toxicologie alimentaires, viande bovine, viande porcine, fumage, séchage, propriété physicochimique, microbiologie, hydrocarbure aromatique polycyclique, Activité de l'eau, http://aims.fao.org/aos/agrovoc/c_861, http://aims.fao.org/aos/agrovoc/c_6120, http://aims.fao.org/aos/agrovoc/c_7118, http://aims.fao.org/aos/agrovoc/c_2402, http://aims.fao.org/aos/agrovoc/c_1521, http://aims.fao.org/aos/agrovoc/c_4800, http://aims.fao.org/aos/agrovoc/c_331394, http://aims.fao.org/aos/agrovoc/c_24929, http://aims.fao.org/aos/agrovoc/c_4510, |
Online Access: | http://agritrop.cirad.fr/594916/ http://agritrop.cirad.fr/594916/1/Ratsimba_2019.pdf |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
id |
dig-cirad-fr-594916 |
---|---|
record_format |
koha |
spelling |
dig-cirad-fr-5949162024-01-29T02:34:48Z http://agritrop.cirad.fr/594916/ http://agritrop.cirad.fr/594916/ Physicochemical and microbiological characteristics of kitoza, a traditional salted/dried/smoked meat product of Madagascar. Ratsimba Angela Irène, Rakoto Danielle, Jeannoda Victor, Andriamampianina Hérizo Lalaina, Talon Régine, Leroy Sabine, Grabulos Joël, Arnaud Elodie. 2019. Food Science and Nutrition, 7 (8) : 2666-2673.https://doi.org/10.1002/fsn3.1122 <https://doi.org/10.1002/fsn3.1122> Physicochemical and microbiological characteristics of kitoza, a traditional salted/dried/smoked meat product of Madagascar Ratsimba, Angela Irène Rakoto, Danielle Jeannoda, Victor Andriamampianina, Hérizo Lalaina Talon, Régine Leroy, Sabine Grabulos, Joël Arnaud, Elodie eng 2019 Food Science and Nutrition Q02 - Traitement et conservation des produits alimentaires Q03 - Contamination et toxicologie alimentaires viande bovine viande porcine fumage séchage propriété physicochimique microbiologie hydrocarbure aromatique polycyclique Activité de l'eau http://aims.fao.org/aos/agrovoc/c_861 http://aims.fao.org/aos/agrovoc/c_6120 http://aims.fao.org/aos/agrovoc/c_7118 http://aims.fao.org/aos/agrovoc/c_2402 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_4800 http://aims.fao.org/aos/agrovoc/c_331394 http://aims.fao.org/aos/agrovoc/c_24929 Madagascar http://aims.fao.org/aos/agrovoc/c_4510 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). article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/594916/1/Ratsimba_2019.pdf text cc_by info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by/4.0/ https://doi.org/10.1002/fsn3.1122 10.1002/fsn3.1122 info:eu-repo/semantics/altIdentifier/doi/10.1002/fsn3.1122 info:eu-repo/semantics/altIdentifier/purl/https://doi.org/10.1002/fsn3.1122 |
institution |
CIRAD FR |
collection |
DSpace |
country |
Francia |
countrycode |
FR |
component |
Bibliográfico |
access |
En linea |
databasecode |
dig-cirad-fr |
tag |
biblioteca |
region |
Europa del Oeste |
libraryname |
Biblioteca del CIRAD Francia |
language |
eng |
topic |
Q02 - Traitement et conservation des produits alimentaires Q03 - Contamination et toxicologie alimentaires viande bovine viande porcine fumage séchage propriété physicochimique microbiologie hydrocarbure aromatique polycyclique Activité de l'eau http://aims.fao.org/aos/agrovoc/c_861 http://aims.fao.org/aos/agrovoc/c_6120 http://aims.fao.org/aos/agrovoc/c_7118 http://aims.fao.org/aos/agrovoc/c_2402 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_4800 http://aims.fao.org/aos/agrovoc/c_331394 http://aims.fao.org/aos/agrovoc/c_24929 http://aims.fao.org/aos/agrovoc/c_4510 Q02 - Traitement et conservation des produits alimentaires Q03 - Contamination et toxicologie alimentaires viande bovine viande porcine fumage séchage propriété physicochimique microbiologie hydrocarbure aromatique polycyclique Activité de l'eau http://aims.fao.org/aos/agrovoc/c_861 http://aims.fao.org/aos/agrovoc/c_6120 http://aims.fao.org/aos/agrovoc/c_7118 http://aims.fao.org/aos/agrovoc/c_2402 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_4800 http://aims.fao.org/aos/agrovoc/c_331394 http://aims.fao.org/aos/agrovoc/c_24929 http://aims.fao.org/aos/agrovoc/c_4510 |
spellingShingle |
Q02 - Traitement et conservation des produits alimentaires Q03 - Contamination et toxicologie alimentaires viande bovine viande porcine fumage séchage propriété physicochimique microbiologie hydrocarbure aromatique polycyclique Activité de l'eau http://aims.fao.org/aos/agrovoc/c_861 http://aims.fao.org/aos/agrovoc/c_6120 http://aims.fao.org/aos/agrovoc/c_7118 http://aims.fao.org/aos/agrovoc/c_2402 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_4800 http://aims.fao.org/aos/agrovoc/c_331394 http://aims.fao.org/aos/agrovoc/c_24929 http://aims.fao.org/aos/agrovoc/c_4510 Q02 - Traitement et conservation des produits alimentaires Q03 - Contamination et toxicologie alimentaires viande bovine viande porcine fumage séchage propriété physicochimique microbiologie hydrocarbure aromatique polycyclique Activité de l'eau http://aims.fao.org/aos/agrovoc/c_861 http://aims.fao.org/aos/agrovoc/c_6120 http://aims.fao.org/aos/agrovoc/c_7118 http://aims.fao.org/aos/agrovoc/c_2402 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_4800 http://aims.fao.org/aos/agrovoc/c_331394 http://aims.fao.org/aos/agrovoc/c_24929 http://aims.fao.org/aos/agrovoc/c_4510 Ratsimba, Angela Irène Rakoto, Danielle Jeannoda, Victor Andriamampianina, Hérizo Lalaina Talon, Régine Leroy, Sabine Grabulos, Joël Arnaud, Elodie Physicochemical and microbiological characteristics of kitoza, a traditional salted/dried/smoked meat product of Madagascar |
description |
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). |
format |
article |
topic_facet |
Q02 - Traitement et conservation des produits alimentaires Q03 - Contamination et toxicologie alimentaires viande bovine viande porcine fumage séchage propriété physicochimique microbiologie hydrocarbure aromatique polycyclique Activité de l'eau http://aims.fao.org/aos/agrovoc/c_861 http://aims.fao.org/aos/agrovoc/c_6120 http://aims.fao.org/aos/agrovoc/c_7118 http://aims.fao.org/aos/agrovoc/c_2402 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_4800 http://aims.fao.org/aos/agrovoc/c_331394 http://aims.fao.org/aos/agrovoc/c_24929 http://aims.fao.org/aos/agrovoc/c_4510 |
author |
Ratsimba, Angela Irène Rakoto, Danielle Jeannoda, Victor Andriamampianina, Hérizo Lalaina Talon, Régine Leroy, Sabine Grabulos, Joël Arnaud, Elodie |
author_facet |
Ratsimba, Angela Irène Rakoto, Danielle Jeannoda, Victor Andriamampianina, Hérizo Lalaina Talon, Régine Leroy, Sabine Grabulos, Joël Arnaud, Elodie |
author_sort |
Ratsimba, Angela Irène |
title |
Physicochemical and microbiological characteristics of kitoza, a traditional salted/dried/smoked meat product of Madagascar |
title_short |
Physicochemical and microbiological characteristics of kitoza, a traditional salted/dried/smoked meat product of Madagascar |
title_full |
Physicochemical and microbiological characteristics of kitoza, a traditional salted/dried/smoked meat product of Madagascar |
title_fullStr |
Physicochemical and microbiological characteristics of kitoza, a traditional salted/dried/smoked meat product of Madagascar |
title_full_unstemmed |
Physicochemical and microbiological characteristics of kitoza, a traditional salted/dried/smoked meat product of Madagascar |
title_sort |
physicochemical and microbiological characteristics of kitoza, a traditional salted/dried/smoked meat product of madagascar |
url |
http://agritrop.cirad.fr/594916/ http://agritrop.cirad.fr/594916/1/Ratsimba_2019.pdf |
work_keys_str_mv |
AT ratsimbaangelairene physicochemicalandmicrobiologicalcharacteristicsofkitozaatraditionalsalteddriedsmokedmeatproductofmadagascar AT rakotodanielle physicochemicalandmicrobiologicalcharacteristicsofkitozaatraditionalsalteddriedsmokedmeatproductofmadagascar AT jeannodavictor physicochemicalandmicrobiologicalcharacteristicsofkitozaatraditionalsalteddriedsmokedmeatproductofmadagascar AT andriamampianinaherizolalaina physicochemicalandmicrobiologicalcharacteristicsofkitozaatraditionalsalteddriedsmokedmeatproductofmadagascar AT talonregine physicochemicalandmicrobiologicalcharacteristicsofkitozaatraditionalsalteddriedsmokedmeatproductofmadagascar AT leroysabine physicochemicalandmicrobiologicalcharacteristicsofkitozaatraditionalsalteddriedsmokedmeatproductofmadagascar AT grabulosjoel physicochemicalandmicrobiologicalcharacteristicsofkitozaatraditionalsalteddriedsmokedmeatproductofmadagascar AT arnaudelodie physicochemicalandmicrobiologicalcharacteristicsofkitozaatraditionalsalteddriedsmokedmeatproductofmadagascar |
_version_ |
1792499897953419264 |