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; Léroy, Sabine; Grabulos, Joël; Arnaud, Élodie

doi:10.1002/fsn3.1122

Cited by 15 publications

(12 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…in pH values (5.9-6.0). [23] Reported that pH of beef kitoza ranged from 5.26 to 6.22) similar to the pH of salted/dried beef products such as pastirma (5.7-6.1.) The acid value is the number of milligrams of sodium (or potassium) hydroxide necessary to neutralize the free acids in 1 gram of sample.…”

Section: Effect Of Different Processing Conditions On Microbial Populationsmentioning

confidence: 90%

Effect of Temperature, Storage Containers and Improved Hygiene on Microbial Safety and Chemical Quality of Traditional Meat Products

Dabasso

Makokha

Onyango

et al. 2021

EJFOOD

View full text Add to dashboard Cite

Preservation of meat and meat products is important due to its short shelf life and perishability. The pastoralists of Northern Kenya processed and preserved traditional meat products for consumption. The traditional meat products are relished food both for nutritional and cultural heritage among the Borana pastoralists. The study was carried out to assess the microbial safety and chemical quality of traditional meat products. The samples were collected immediately after processing and transported in a cool box to the food laboratory for microbial analysis and determination of changes related to lipid oxidation during storage for seven weeks at ambient temperature and at refrigerated temperature (5 °C). Microbiological quality of the samples was assessed by Total Viable Count (TVC), Escherichia coli count, Staphylococcus aureus count and yeast and mold count. Result showed that Staphylococcus aureus, yeasts and molds were detected in the products and there was increase of Staphylococcus aureus count from (1.44 log10 CFU/g) to (2.28 log10 CFU/g)) during storage at ambient temperature for seven weeks. Samples stored at refrigerated 5oC showed less counts of microbial load. The peroxide value, acid value and thiobarbituric acid levels were below the value associated with meat spoilage during the expected shelf life. Reduction of moisture during drying of traditional meat products and cooking of meat at high temperature contributed towards reduction of microbial load. However, poor handling and post contamination may lead to poor microbial quality of traditional meat products.

show abstract

Section: Effect Of Different Processing Conditions On Microbial Populationsmentioning

confidence: 90%

Effect of Temperature, Storage Containers and Improved Hygiene on Microbial Safety and Chemical Quality of Traditional Meat Products

Dabasso

Makokha

Onyango

et al. 2021

EJFOOD

View full text Add to dashboard Cite

show abstract

“…These observations are highly associated with the water and salt content as well as the pH value of the dried meat. Many studies have been performed to evaluate the microbiological characteristics of the dried meat prepared in various preparation conditions, which includes microorganism like Staphylococcus aureus , Salmonella spp., Bacillus cereus and many others ( 74 , 87 ).…”

Section: Microbiological Characteristics Of Dried Meatmentioning

confidence: 99%

“…The traditional meat product of Malagasy or the Kitoza is a sun-dried and smoked meat strip that is important in the native diet. A study has investigated the microbial properties of the Kitoza samples obtained from various local productions in Madagascar ( 87 ). It was found that, in most of the samples, the two most dominant populations are the LAB and coagulase-negative staphylococci, with average microbial count ranging from 6 to 7 log cfu/g.…”

Section: Microbiological Characteristics Of Dried Meatmentioning

confidence: 99%

A comprehensive review of drying meat products and the associated effects and changes

et al. 2022

View full text Add to dashboard Cite

Preserving fresh food, such as meat, is significant in the effort of combating global food scarcity. Meat drying is a common way of preserving meat with a rich history in many cultures around the globe. In modern days, dried meat has become a well enjoyed food product in the market because of its long shelf-life, taste and health benefits. This review aims to compile information on how the types of meat, ingredients and the used drying technologies influence the characteristics of dried meat in physicochemical, microbial, biochemical and safety features along with technological future prospects in the dried meat industry. The quality of dried meat can be influenced by a variety of factors, including its production conditions and the major biochemical changes that occur throughout the drying process, which are also discussed in this review. Additionally, the sensory attributes of dried meat are also reviewed, whereby the texture of meat and the preference of the market are emphasized. There are other aspects and concerning issues that are suggested for future studies. It is well-known that reducing the water content in meat helps in preventing microbial growth, which in turn prevents the presence of harmful substances in meat. However, drying the meat can change the characteristics of the meat itself, making consumers concerned on whether dried meat is safe to be consumed on a regular basis. It is important to consider the role of microbial enzymes and microbes in the preservation of their flavor when discussing dried meats and dried meat products. The sensory, microbiological, and safety elements of dried meat are also affected by these distinctive changes, which revolve around customer preferences and health concerns, particularly how drying is efficient in eliminating/reducing hazardous bacteria from the fish. Interestingly, some studies have concentrated on increasing the efficiency of dried meat production to produce a safer range of dried meat products with less effort and time. This review compiled important information from all available online research databases. This review may help the food sector in improving the efficiency and safety of meat drying, reducing food waste, while maintaining the quality and nutritional content of dried meat.

show abstract

“…Calcium is an important mineral in human nutrition, being important for bone density. Calcium salts provide rigidity to the skeleton and calcium ions play many roles in most metabolic processes (Ratsimba et al, 2019). Nearly 99.0% of the Ca in the human body is found in the bones (Lorenzo et al, 2008).…”

Section: Mineral Content Of Kilishi Samplesmentioning

confidence: 99%

Influence of Meat Type on Processed Meat (Kilishi) Quality

Onwuzuruike

Ndife²,

Okwunodulu³

2022

FJS

View full text Add to dashboard Cite

Meat is a good source of quality protein but undergoes rapid deterioration due to physical, chemical and microbial influence. Hence, the need to develop a nutrient-dense product like kilishi with significant storage stability, increased cost efficiency, increased variety and promote food security. Kilishi was produced from different meat sources; beef (KB), chicken (KC), chevon (KV) and mutton (KM) and was assessed for proximate, physicochemical, mineral compositions, microbial quality and sensory properties using standard methods. The result showed proximate composition to range from 8.97 to 11.34%, 3.94 to 6.31%, 16.21 to 27.31%, 21.38 to 23.12% and 37.43 to 45.90% for moisture, ash, fat, protein and carbohydrate contents. Physicochemical properties ranged from 0.08 to 0.18 meg O2/kg for peroxide value, 0.06 - 0.41 TBARS/g for thiobarbituric acid value, 6.91 to7.54 for colour, 6.65 to 7.30 for pH and 61.25 to 69.40 mg/ml for solubility. Mineral composition showed that mutton meat kilishi (KM) had higher calcium (51.14 mg/100 g), magnesium (40.04 mg/100 g) and sodium (132.75 mg/100 g) contents while beef kilishi (KB) had the highest iron (8.24 mg/100 g) contents. Microbiologically, the kilishi samples were fit and safe for consumption. The organoleptic study revealed consumers’ preference for beef samples. Kilishi production improved the nutrient density, stability and safety of meat from their respective meat sources, and will serve as a viable means of meat storage in low-income countries.

show abstract

Physicochemical and microbiological characteristics of kitoza, a traditional salted/dried/smoked meat product of Madagascar

Cited by 15 publications

References 30 publications

Effect of Temperature, Storage Containers and Improved Hygiene on Microbial Safety and Chemical Quality of Traditional Meat Products

Effect of Temperature, Storage Containers and Improved Hygiene on Microbial Safety and Chemical Quality of Traditional Meat Products

A comprehensive review of drying meat products and the associated effects and changes

Influence of Meat Type on Processed Meat (Kilishi) Quality

Contact Info

Product

Resources

About