Microbiological, physicochemical and techno-functional characterization of dried salted Kaddid produced in southwestern Algeria

BOUBAKRI, KAMEL; IDOUI, TAYEB; BOUSSIUAR, NACEUR; VIGNOLO, GRACIELA MARGARITA

Revue Agrobiologia

AgroBiologia

Año: 2022 vol. 12 p. 3174 - 3183

2170-1652

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 theirparticularities while assure safety and sensory traits.