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, Leroy Sabine, Grabulos Joël, Arnaud Elodie. 2019. Physicochemical and microbiological characteristics of kitoza, a traditional salted/dried/smoked meat product of Madagascar. Food Science and Nutrition, 7 (8) : 2666-2673.

https://doi.org/10.1002/fsn3.1122

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Quartile : Q3, Sujet : FOOD SCIENCE & TECHNOLOGY

Résumé : Kitoza samples collected from producers in Madagascar were analyzed for their physicochemical and microbial properties. Lactic acid bacteria and coagulase‐negative staphylococci were the two codominant populations with average counts of 6–7 log cfu/g. Good hygienic practices were sometimes lacking but samples were not contaminated with Salmonella, Clostridium perfringens, and Bacillus cereus and only once with Listeria monocytogenes. Staphylococcus aureus was found occasionally with higher counts in salted/dried products than in salted/smoked products. Moisture, protein, fat, and salt contents varied considerably and were on average 41.5, 43.5, 14.3, and 3.3 g/100 g, respectively, and water activity was 0.893 on average. Smoked kitoza showed higher moisture content compared to dried kitoza. Most of the smoked kitoza had a water activity higher than 0.9 which is not in accordance with their storage at ambient temperatures. Benzo(a)pyrene content was above 2 µg/kg in 11 out of 30 smoked samples (17 ± 16.5 µg/kg on average).

Mots-clés Agrovoc : viande bovine, viande porcine, fumage, séchage, propriété physicochimique, microbiologie, hydrocarbure aromatique polycyclique, Activité de l'eau

Mots-clés géographiques Agrovoc : Madagascar

Mots-clés libres : Beef, Drying, Kitoza, Polycyclic aromatic hydrocarbons, Pork, Smoking

Classification Agris : Q02 - Traitement et conservation des produits alimentaires
Q03 - Contamination et toxicologie alimentaires

Champ stratégique Cirad : CTS 3 (2019-) - Systèmes alimentaires

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