Salted lamb meat blanket of Petrolina-Pernambuco, Brazil: process and quality

Pedrosa, Nely de Almeida; Madruga, Marta Suely; Costa, Roberto Germano; Medeiros, Geovergue Rodrigues de; Duarte, T. F.; Voltolini, Tadeu Vinhas; Martins, Silvana Souza

doi:10.1590/s0101-20612014000100006

Cited by 1 publication

(1 citation statement)

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“…However, the high salt concentration in El Gueddid (average value of NaCl in El Gueddid was 12.86% ± 1.18%) together with the low water activity (average value of a w in El Gueddid was 0.72 ± 0.03) will constitute an effective barrier to this risk. In that respect, Pedrosa et al. (2014) reported minimum values of water activity ranging from 0.93 to 0.86 to preclude the production of this enterotoxin, which is the case of EL Gueddid (Table 2).…”

Section: Resultsmentioning

confidence: 99%

El Gueddid, a traditional Algerian dried salted meat: Physicochemical, microbiological characteristics and proteolysis intensity during its manufacturing process and ripening

Benlacheheb

Becila

Sentandreu

et al. 2019

Food sci. technol. int.

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El Gueddid is a traditional salted and dried meat with high popularity in Algeria. It is used as an ingredient in various dishes. In this study, different samples of El Gueddid were analyzed at different processing times to follow up their microbiological and physico-chemical properties. Changes in the protein profile were also demonstrated by electrophoretic study of myofibrillar proteins. Microbiological determinations included the Total Viable Count, Coliforms, Staphylococci, Lactic Acid Bacteria, Yeasts and Moulds, whereas physicochemical properties were characterized by pH and moisture. The results showed that microbial profiles were elevated for all the studied microorganisms. Staphylococci and Lactic Acid Bacteria were the most abundant microorganisms in the product. Total Coliforms were found in low numbers in fresh meat, being eliminated at the post salting stage of process. The physico-chemical characteristics showed that the moisture content decreased in the product during the drying period. The pH also decreased during the drying period, then remained almost unchanged during the rest of the ripening period. Moreover, El Gueddid showed low water activity and high salt content. One of the most important changes in the profile of myofibrillar proteins was a reduction in the myosin heavy chain content.

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Section: Resultsmentioning

confidence: 99%