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

Abstract

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.

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

“…In our study the initial contamination (total aerobic counts) of the sliced fresh meat from different animal species was about 5 log CFU/g. This level agreed with the one already found for fresh sheep meat (Benlacheheb et al, 2019) and from fresh beef (Pinto et al, 2002) but was one log lower to the one found in raw pork meat (Lorenzo et al, 2015) and goat meat (Rahman et al, 2005). The total counts remained stable up to 90 days and then decreased along the process in the four El-Guedid studied.…”

“…Finally, a third category of intermediate moisture products can be defined for charqui, jerky and dry cured ham (a w ranging from 0.70 to 0.83) (Marušić, Vidaček, Janči, Tomislav Petrak, & Medić, 2014;Pinto et al, 2002;Yang, Hwang, Joo, & Park, 2009). The initial pH values (pH 6.3-6.4) of the fresh meats from different animal origins in this study were close to those found by Benlacheheb et al (2019) in fresh lamb meat. These values decreased during the ripening reaching final values of 5.2 to 5.5, regardless the meat used.…”

“…Usually, the raw meat is cut into strips, seasoned abundantly with salt and spices sometimes and either dry or brine salted (Gagaoua & Boudechicha, 2018). The meat is then exposed to the open air in a clean place until it dries completely under the sun for a period from one to several weeks (Benlacheheb et al, 2019;Essid, Ismail, Ahmed, Ghedamsi, & Hassouna, 2007;FAO, 1990). The sun-drying method is considered as a cheap way of meat conservation that could be done at the domestic or farm level for quick and uncomplicated preservation of large amounts of meat, which cannot be consumed immediately or stored properly.…”

“…During this operation, El-Guedid reached a low water activity (a w ) from 0.6 to 0.7 (Bennani, Zenati, Faid, & Ettayebi, 1995). In relation with this low a w and presence of salt, staphylococci are frequently numerated (Benlacheheb et al, 2019;Bennani, Faid, & Bouseta, 2000). In Tunisian Guedid, Staphylococcus xylosus was isolated and was characterized for its lipolytic activity (Essid et al, 2007).…”

Sheep and Goat Meat Processed Products Quality: A Review

“…The Kaddid or Gueddid is a traditional salty and dry meat product typically prepared from mutton meat salted and dried outdoors in Maghreb countries (Tunisia, Algeria and Morocco) [5]. The Gueddid can be stored at room temperature for more than a year, and, before consumption, it is desalted after immersion in water, being used in various dishes, such as Aiche, Couscous, Elhessa and Marloga in Algeria [26]. In addition to Gueddid, there are other dry and fermented or not fermented products of North Africa and the Mediterranean of sheep and goat meats, such as Kourdass (a sausage prepared from offal lamb stomach, intestines, liver, lung, spleen and fat), Tidkit (a sun-dried product), Boubnita (a dry lamb fermented sausage), Soudjouk or sucuk (a dry fermented and uncooked sausage of Turkish origin) or Maynama and Merdouma (smoked products) [5] In Southern Africa, a goat meat drying technique using salting and smoking processes and known as chinkui in Mozambique's Northern Tete Province is also commonly used [27] as a complementary source of protein in local rural areas of developing countries with large undernourished populations.…”