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Physicochemical and microbiological characteristics of kitoza, a traditional salted/dried/smoked meat product of Madagascar
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| Zeitschriftentitel: | Food Science & Nutrition |
|---|---|
| Personen und Körperschaften: | , , , , , , , |
| In: | Food Science & Nutrition, 7, 2019, 8, S. 2666-2673 |
| Format: | E-Article |
| Sprache: | Englisch |
| veröffentlicht: |
Wiley
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| Schlagwörter: |
| author_facet |
Ratsimba, Angela Rakoto, Danielle Jeannoda, Victor Andriamampianina, Herizo Talon, Régine Leroy, Sabine Grabulos, Joël Arnaud, Elodie Ratsimba, Angela Rakoto, Danielle Jeannoda, Victor Andriamampianina, Herizo Talon, Régine Leroy, Sabine Grabulos, Joël Arnaud, Elodie |
|---|---|
| author |
Ratsimba, Angela Rakoto, Danielle Jeannoda, Victor Andriamampianina, Herizo Talon, Régine Leroy, Sabine Grabulos, Joël Arnaud, Elodie |
| spellingShingle |
Ratsimba, Angela Rakoto, Danielle Jeannoda, Victor Andriamampianina, Herizo Talon, Régine Leroy, Sabine Grabulos, Joël Arnaud, Elodie Food Science & Nutrition Physicochemical and microbiological characteristics of kitoza, a traditional salted/dried/smoked meat product of Madagascar Food Science |
| author_sort |
ratsimba, angela |
| spelling |
Ratsimba, Angela Rakoto, Danielle Jeannoda, Victor Andriamampianina, Herizo Talon, Régine Leroy, Sabine Grabulos, Joël Arnaud, Elodie 2048-7177 2048-7177 Wiley Food Science http://dx.doi.org/10.1002/fsn3.1122 <jats:title>Abstract</jats:title><jats:p>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 <jats:italic>Salmonella</jats:italic>, <jats:italic>Clostridium perfringens</jats:italic>, and <jats:italic>Bacillus cereus</jats:italic> and only once with <jats:italic>Listeria monocytogenes</jats:italic>. <jats:italic>Staphylococcus aureus</jats:italic> 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).</jats:p> Physicochemical and microbiological characteristics of kitoza, a traditional salted/dried/smoked meat product of Madagascar Food Science & Nutrition |
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10.1002/fsn3.1122 |
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Wiley, 2019 |
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| title |
Physicochemical and microbiological characteristics of kitoza, a traditional salted/dried/smoked meat product of Madagascar |
| title_unstemmed |
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_short |
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 |
| topic |
Food Science |
| url |
http://dx.doi.org/10.1002/fsn3.1122 |
| publishDate |
2019 |
| physical |
2666-2673 |
| description |
<jats:title>Abstract</jats:title><jats:p>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 <jats:italic>Salmonella</jats:italic>, <jats:italic>Clostridium perfringens</jats:italic>, and <jats:italic>Bacillus cereus</jats:italic> and only once with <jats:italic>Listeria monocytogenes</jats:italic>. <jats:italic>Staphylococcus aureus</jats:italic> 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).</jats:p> |
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| author | Ratsimba, Angela, Rakoto, Danielle, Jeannoda, Victor, Andriamampianina, Herizo, Talon, Régine, Leroy, Sabine, Grabulos, Joël, Arnaud, Elodie |
| author_facet | Ratsimba, Angela, Rakoto, Danielle, Jeannoda, Victor, Andriamampianina, Herizo, Talon, Régine, Leroy, Sabine, Grabulos, Joël, Arnaud, Elodie, Ratsimba, Angela, Rakoto, Danielle, Jeannoda, Victor, Andriamampianina, Herizo, Talon, Régine, Leroy, Sabine, Grabulos, Joël, Arnaud, Elodie |
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| description | <jats:title>Abstract</jats:title><jats:p>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 <jats:italic>Salmonella</jats:italic>, <jats:italic>Clostridium perfringens</jats:italic>, and <jats:italic>Bacillus cereus</jats:italic> and only once with <jats:italic>Listeria monocytogenes</jats:italic>. <jats:italic>Staphylococcus aureus</jats:italic> 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).</jats:p> |
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| spelling | Ratsimba, Angela Rakoto, Danielle Jeannoda, Victor Andriamampianina, Herizo Talon, Régine Leroy, Sabine Grabulos, Joël Arnaud, Elodie 2048-7177 2048-7177 Wiley Food Science http://dx.doi.org/10.1002/fsn3.1122 <jats:title>Abstract</jats:title><jats:p>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 <jats:italic>Salmonella</jats:italic>, <jats:italic>Clostridium perfringens</jats:italic>, and <jats:italic>Bacillus cereus</jats:italic> and only once with <jats:italic>Listeria monocytogenes</jats:italic>. <jats:italic>Staphylococcus aureus</jats:italic> 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).</jats:p> Physicochemical and microbiological characteristics of kitoza, a traditional salted/dried/smoked meat product of Madagascar Food Science & Nutrition |
| spellingShingle | Ratsimba, Angela, Rakoto, Danielle, Jeannoda, Victor, Andriamampianina, Herizo, Talon, Régine, Leroy, Sabine, Grabulos, Joël, Arnaud, Elodie, Food Science & Nutrition, Physicochemical and microbiological characteristics of kitoza, a traditional salted/dried/smoked meat product of Madagascar, Food Science |
| title | 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_short | 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 |
| title_unstemmed | Physicochemical and microbiological characteristics of kitoza, a traditional salted/dried/smoked meat product of Madagascar |
| topic | Food Science |
| url | http://dx.doi.org/10.1002/fsn3.1122 |