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231225s2019 xx |||||o 00| ||eng c |
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|a 10.1177/1082013219825892
|2 doi
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|a pubmed25n0976.xml
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|a (NLM)30682897
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|a DE-627
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|c DE-627
|e rakwb
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|a eng
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1 |
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|a Benlacheheb, Radhia
|e verfasserin
|4 aut
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| 245 |
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|a El Gueddid, a traditional Algerian dried salted meat
|b Physicochemical, microbiological characteristics and proteolysis intensity during its manufacturing process and ripening
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|c 2019
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|a Text
|b txt
|2 rdacontent
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|a ƒaComputermedien
|b c
|2 rdamedia
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|a ƒa Online-Ressource
|b cr
|2 rdacarrier
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|a Date Completed 25.11.2019
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|a Date Revised 25.11.2019
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|a published: Print-Electronic
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|a Citation Status MEDLINE
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|a 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 physicochemical 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 molds, whereas physicochemical properties were characterized by pH, moisture, salt content and water activity. The results showed that microbial profiles were elevated for all the studied micro-organisms. Staphylococci and lactic acid bacteria were the most abundant micro-organisms in the product. Total coliforms were found in low numbers in fresh meat, being eliminated at the post salting stage of process. The physicochemical 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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|a Journal Article
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|a Meat products
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|a dry-curing
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|a ethnical foods
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|a protein hydrolysis
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|a salting
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| 650 |
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|a Meat Proteins
|2 NLM
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| 650 |
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|a Water
|2 NLM
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| 650 |
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|a 059QF0KO0R
|2 NLM
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| 650 |
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|a Sodium Chloride
|2 NLM
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| 650 |
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7 |
|a 451W47IQ8X
|2 NLM
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| 700 |
1 |
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|a Becila, Samira
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Sentandreu, Miguel A
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Hafid, Kahina
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Boudechicha, Hiba-Ryma
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Boudjellal, Abdelghani
|e verfasserin
|4 aut
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| 773 |
0 |
8 |
|i Enthalten in
|t Food science and technology international = Ciencia y tecnologia de los alimentos internacional
|d 1998
|g 25(2019), 4 vom: 19. Juni, Seite 347-355
|w (DE-627)NLM098247832
|x 1532-1738
|7 nnns
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| 773 |
1 |
8 |
|g volume:25
|g year:2019
|g number:4
|g day:19
|g month:06
|g pages:347-355
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|u http://dx.doi.org/10.1177/1082013219825892
|3 Volltext
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|h 347-355
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