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

Bader, Roumeila; Becila, Samira; Ruiz, Philippe; Djeghim, Fairouz; Sanah, Ibtissem; Boudjellal, Abdelghani; Gatellier, Philippe; Portanguen, Stéphane; Talòn, Régine; Léroy, Sabine

doi:10.1016/j.meatsci.2020.108277

Cited by 15 publications

(15 citation statements)

References 57 publications

(76 reference statements)

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“…Aerococcus and Enterococcus species isolated from el-guedid have exhibited a probiotic potential [ 43 ]. Bader et al (2021) reported the results of a more comprehensive study of el-guided physicochemical and microbiological properties, considering the type of raw red meat and the conservation time [ 44 ]. Lactic acid bacteria and coagulase-negative staphylococci were the dominant populations in el-guedid , including Leuconostoc mesenteroides , Lactobacillus sakei , and Staphylococcus saprophyticus .…”

Section: Resultsmentioning

confidence: 99%

Immune System and Epidemics: The Role of African Indigenous Bioactive Substances

et al. 2023

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With over 6 million coronavirus pandemic deaths, the African continent reported the lowest death rate despite having a high disease burden. The African community’s resilience to the pandemic has been attributed to climate and weather conditions, herd immunity, repeated exposure to infectious organisms that help stimulate the immune system, and a disproportionately large youth population. In addition, functional foods, herbal remedies, and dietary supplements contain micronutrients and bioactive compounds that can help boost the immune system. This review identified significant traditional fermented foods and herbal remedies available within the African continent with the potential to boost the immune system in epidemics and pandemics. Methodology: Databases, such as PubMed, the Web of Science, and Scopus, were searched using relevant search terms to identify traditional African fermented foods and medicinal plants with immune-boosting or antiviral capabilities. Cereal-based fermented foods, meat-, and fish-based fermented foods, and dairy-based fermented foods containing antioxidants, immunomodulatory effects, probiotics, vitamins, and peptides were identified and discussed. In addition, nine herbal remedies and spices belonging to eight plant families have antioxidant, immunomodulatory, anti-inflammatory, neuroprotective, hepatoprotective, cardioprotective, and antiviral properties. Peptides, flavonoids, alkaloids, sterols, ascorbic acid, minerals, vitamins, and saponins are some of the bioactive compounds in the remedies. Bioactive compounds in food and plants significantly support the immune system and help increase resistance against infectious diseases. The variety of food and medicinal plants found on the African continent could play an essential role in providing community resilience against infectious diseases during epidemics and pandemics. The African continent should investigate nutritional, herbal, and environmental factors that support healthy living and longevity.

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Section: Resultsmentioning

confidence: 99%

Immune System and Epidemics: The Role of African Indigenous Bioactive Substances

et al. 2023

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“…The dominance of L. sakei and S. xylosus was observed in most products. Among LAB beyond the commonly occurring species of lactobacilli, L. sakei, L. curvatus and L. plantarum, other species of lactobacilli, Enterococcus, Leuconostoc, Pediococcus, Lactococcus, Tetragenococcus and Weissella species were identified [18,58,59,60,61]. P. pentosaceus was dominant in Salame Piemonte, as shown by metataxonomic analysis [61].…”

Section: Figurementioning

confidence: 90%

“…An example is El-Guedid, also called «el khlî», a traditional processed meat product in Algeria made from sheep, beef, goat and camel meat cut into strips, seasoned abundantly with salt and spices and exposed to the open air under the sun from one to several weeks until reaching aw 0.625 and pH 5.2-5.5. Finally, it is stored in jars for up to one year [18]. Other not stuffed dry fermented meats are the Algerian Kaddid [19], beef jerky [20], Biltong in South Africa, that has also smoked versions [21], Kilishi, a jerky type RTE sun dried meat product popular in Northern Cameroon and Nigeria [22,23], Kitoza from Madagascar [24], Socol and Charqui in South America [25,26].…”

Section: Introductionmentioning

confidence: 99%

Autochthonous Cultures to Improve Safety and Stabilize Quality of Traditional Dry Fermented Meats

Rossi¹,

Tucci²,

Matto³

et al. 2023

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Traditional dry fermented meat products are obtained artisanally in many countries, where they represent a gastronomic heritage well distinguished from industrial counterparts. This food category is most often obtained from red meat, a food commodity that is under attack because of evidences of increased risk of cancer and degenerative diseases with high consumption. However, traditional fermented meat products are intended for moderate consumption and gastronomic experience and, as such, their production must be continued also to safeguard culture and economy of the geographical areas of origin. In this review, the main risks attributed to these products are considered and how these risks are minimized by following precise production norms, respectful of the ancient manufacturing processes is described. Moreover, results obtained in studies reporting use of autochthonous microbial cultures of lactic acid bacteria (LAB), coagulase negative staphylococci (CNS), Debaryomyces hansenii and Penicillium nalgiovense to improve safety and quality of traditional fermented meats are summarized. The role of these products as a source of microorganisms that can be beneficial to the host are also considered. From the results of the studies reviewed here it appears that the development of autochthonous cultures for these foods ensure safety and stabilize sensory characteristics with possibility to be extended to the large variety of traditional productions.

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“…Other than that, the microbiological properties of El-Guedid, a traditional dried meat product from Algerian, were studied to describe its differences in microbiological properties as it was harbored from different origins and downstream processes ( 92 ). The results have observed that, the samples were categorized by reduced moisture content (15.6–16.3%) and a w values (0.66–0.68), as well as the salt content ranging between 8.8 and 19.3% and oscillated pH values from 6.4–6.4 to 5.2–5.5.…”

Section: Microbiological Characteristics Of Dried Meatmentioning

confidence: 99%

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

et al. 2022

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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.

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

Cited by 15 publications

References 57 publications

Immune System and Epidemics: The Role of African Indigenous Bioactive Substances

Immune System and Epidemics: The Role of African Indigenous Bioactive Substances

Autochthonous Cultures to Improve Safety and Stabilize Quality of Traditional Dry Fermented Meats

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

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