Volume 12, Numéro 2, Pages 3174-3183

Microbiological, Physicochemical And Techno-functional Characterization Of Dried Salted Kaddid Produced In Southwestern Algeria

Authors : Boubakri Kamel . Idoui Tayeb . Boussouar Naceur . Vignolo Graciela .


Description of the subject: Kaddid is a traditional dry-salted meat produced in Maghreb countries. Objective : Kaddid samples from Southwestern Algeria were analyzed for their characteristics. Methods : After 12-14 days of homemade production, microbiological, physicochemical and techno-functional analyses have been performed. Results :The microbiological survey, showed the salt tolerant coagulase negative Staphylococcus as the dominant population. Lactic acid bacteria (LAB), total coliforms and yeast/molds were present in all Kaddid samples with lower count. Physicochemical characterization showed pH and total titratable acidity with average values of 5.55±0.03 and 1.81±0.4% lactic acid, respectively. Moisture (8.7±3.5%) was in correlation with low aw (0.68±0.03). Protein and fat content were variable among samples exhibiting average values of 12.1±2.5% and 10.9±2.1%, respectively, salt content was high (average 12.2±4%). Functional properties showed low hygroscopicity, moderate water absorption while higher oil absorption; moderate foaming and emulsifying capacities/stability were also determined. Conclusion : Characterization of traditional meat products like Kaddid would allow to preserve their particularities while assure safety and sensory traits. Keywords : Kaddid; lactic acid bacteria; microbiology; meat; functionality.


Kaddid; lactic acid bacteria; microbiology; meat; functionality.