Physicochemical and microbiological characteristics of kitoza, a traditional salted/dried/smoked meat product of Madagascar - Archive ouverte HAL Access content directly
Journal Articles Food Sciences and Nutrition Year : 2019

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

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Abstract

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).
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hal-02320191 , version 1 (18-10-2019)

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Attribution - CC BY 4.0

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Angela Ratsimba, Danielle Rakoto, Victor Louis Jeannoda, Hérizo Lalaina Andriamampianina, Régine Talon, et al.. Physicochemical and microbiological characteristics of kitoza, a traditional salted/dried/smoked meat product of Madagascar. Food Sciences and Nutrition, 2019, 7 (8), pp.2666-2673. ⟨10.1002/fsn3.1122⟩. ⟨hal-02320191⟩
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