Microbiological changes during the preparation steps of Khliaa Ezir: a traditional cured meat product of Algeria
Résumé
Khliaa Ezir is a traditional and popular meat product, which is produced from whole beef, camel, goat or lamb meat. It is an Algerian and a ready to eat meat product
that is marinated, cooked and ripened. The product is for numerous months preserved in an earthenware jar at room temperature. Microbiological investigation on
Khliaa Ezir during preparation is a prerequisite and to our knowledge, this is the first study, which provide its preliminary microbiological characterization. Thus,
the aim of the present work is to study the evolution of the microflora and microbiological safety of Khliaa Ezir during the main traditional preparation steps. The
microbiological counts indicated that Lactic Acid Bacteria (LAB) are the most abundant in the product, namely during the repining and storage period. However,
total Coliforms were very low in fresh beef, being eliminated after 3 days of curing. Yeasts and Molds were the highest in fresh beef, and then disappeared after
cooking and during the ripening and storage step. None of the pathogenic flora during the whole preparation steps were detected. We think that the cooking
temperature applied during thermal treatment (80°C) contributed to the high hygienic quality of Khliaa Ezir. On another hand, a significant increase in pH was
observed during the storage period to achieve a final pH of 6.19 ± 0.01 at 30 days of storage.
Origine : Accord explicite pour ce dépôt
Loading...