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Auteur Hiba- Ryma Boudechicha ép Meradji |
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Titre : Khliaa Ezir, un produit carné traditionnel Algérien : préparation, caractérisation microbiologique, physico-chimique et sensorielle. Type de document : texte imprimé Auteurs : Hiba- Ryma Boudechicha ép Meradji, Auteur ; Abdelghani Boudjellal, Directeur de thèse Editeur : constantine [Algérie] : Université Constantine 1 Année de publication : 2014 Importance : 120 f. Format : 30 cm. Note générale : 2 copies imprimées disponibles
Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Technologies alimentaires: sciences alimentaires Khliaa Ezir produit carné traditionnel préparation caractérisation traditional cured meat preparation characterization خلیع الزیر لحم تقلیدي اعداد تمییز Index. décimale : 640 Industrie Alimentaire Résumé :
The aim of this study is to contribute to the characterization and valorization of Khliaa Ezir, a traditional cured meat product prepared in Est of Algéria.
A survey carried out near 50 households and of a population of 400 subjects,
revealed that Khliaa Ezir is prepared mainly in the East of Algeria. It is defined as being a traditional meat product, prepared usually from fresh boneless beef, lamb, goat or camel meats. The meat cuts were mixed with salt, caraway, coriander and garlic before marinating for 7 days and cooking at 80°C on water. After that, the cooked meat was immersed in a mixture of melted fat and olive oil and preserved in an earthenware jar (Ezir). Three samples of Khliaa Ezir taken from 3 different household, were assessed in this study for sensory analyses in order to determine whether differences existed between them
to select the most appreciated. Among the three samples, the best score was attributing to the sample 1 which appeared more appreciated and which presented a high global tenderness an average salted taste, a low jutosity and higher scores for the flavor intensity. The recipe of this sample served to the establishment of the diagram of preparation. A preparation of Khliaa Ezir was carried out in laboratory. Some important technological parameters were assessed like: moisture, pH, proteins, fat and ash. It is the same for
microbiological analyses which germs put in evidence are mesophilic aerobic flora; Enterobacteriaceae; fecal Enterococci; yeasts and moulds; sulphite reducing clostridia and a qualitative searching of Salmonella. The results showed that Khliaa Ezir presented low moisture content 40.7% (±0.5). The pH value was about 6.04 (± 0.12) in the final product. The final value of the protein, fat and ash contents were 43.75 (±0.53) 10.8% (± 0.32) and 3.46% (± 0.36) respectively. The microbiological results showed that the bacterial counts were relatively low, indicating a good hygienic quality. The results of sensory assessment showed clearly no differences between the three samples. Almost, the product was judged to be very good by all assessors with high scores for global tenderness, flavor and overall liking.
Note de contenu :
Annexes.Diplôme : Magistère En ligne : ../theses/agronomie/BOU6527.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=9642 Khliaa Ezir, un produit carné traditionnel Algérien : préparation, caractérisation microbiologique, physico-chimique et sensorielle. [texte imprimé] / Hiba- Ryma Boudechicha ép Meradji, Auteur ; Abdelghani Boudjellal, Directeur de thèse . - constantine [Algérie] : Université Constantine 1, 2014 . - 120 f. ; 30 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Technologies alimentaires: sciences alimentaires Khliaa Ezir produit carné traditionnel préparation caractérisation traditional cured meat preparation characterization خلیع الزیر لحم تقلیدي اعداد تمییز Index. décimale : 640 Industrie Alimentaire Résumé :
The aim of this study is to contribute to the characterization and valorization of Khliaa Ezir, a traditional cured meat product prepared in Est of Algéria.
A survey carried out near 50 households and of a population of 400 subjects,
revealed that Khliaa Ezir is prepared mainly in the East of Algeria. It is defined as being a traditional meat product, prepared usually from fresh boneless beef, lamb, goat or camel meats. The meat cuts were mixed with salt, caraway, coriander and garlic before marinating for 7 days and cooking at 80°C on water. After that, the cooked meat was immersed in a mixture of melted fat and olive oil and preserved in an earthenware jar (Ezir). Three samples of Khliaa Ezir taken from 3 different household, were assessed in this study for sensory analyses in order to determine whether differences existed between them
to select the most appreciated. Among the three samples, the best score was attributing to the sample 1 which appeared more appreciated and which presented a high global tenderness an average salted taste, a low jutosity and higher scores for the flavor intensity. The recipe of this sample served to the establishment of the diagram of preparation. A preparation of Khliaa Ezir was carried out in laboratory. Some important technological parameters were assessed like: moisture, pH, proteins, fat and ash. It is the same for
microbiological analyses which germs put in evidence are mesophilic aerobic flora; Enterobacteriaceae; fecal Enterococci; yeasts and moulds; sulphite reducing clostridia and a qualitative searching of Salmonella. The results showed that Khliaa Ezir presented low moisture content 40.7% (±0.5). The pH value was about 6.04 (± 0.12) in the final product. The final value of the protein, fat and ash contents were 43.75 (±0.53) 10.8% (± 0.32) and 3.46% (± 0.36) respectively. The microbiological results showed that the bacterial counts were relatively low, indicating a good hygienic quality. The results of sensory assessment showed clearly no differences between the three samples. Almost, the product was judged to be very good by all assessors with high scores for global tenderness, flavor and overall liking.
Note de contenu :
Annexes.Diplôme : Magistère En ligne : ../theses/agronomie/BOU6527.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=9642 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité BOU/6527 BOU/6527 Thèse Bibliothèque principale Thèses Disponible
Titre : Valorisation d’un produit carné traditionnel Algérien : Khliaa Ezir. Type de document : texte imprimé Auteurs : Hiba- Ryma Boudechicha ép Meradji, Auteur ; Abdelghani Boudjellal, Directeur de thèse Editeur : جامعة الإخوة منتوري قسنطينة Année de publication : 2020 Importance : 148 f. Format : 30 cm. Note générale : 1 copies imprimées disponibles
Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Technologie Alimentaire: Sciences Alimentaires Khliaa Ezir produit carné traditionnel caractérisation physicochimique propriétés sensorielles protéolyse qualité microbiologique structure et ultrastructure traditional meat product physicochemical characterization sensory
proprieties proteolysis microbiological quality structure and ultrastructure خليع الزير منتج تقليدي مصنع من اللحوم التوصيف الفيزيائي الكيميائي الخواص الحسية انحلال البروتينات الجودة المكروبيولوجية التركيب والبنية التحتيةIndex. décimale : 640 Industrie Alimentaire Résumé : «Khliaa Ezir », a typical Algerian meat product, prepared according to a traditional process based on empirical observations and traditional recipes, consisting of steps of trimming /marinating, cooking/ripening and ageing in earthenware jar (Ezir). The objective of this thesis is to characterize the changes occurring in Khliaa Ezir during the preparation process, and to describe the mechanisms that govern the sensorial and technological qualities of the final product. In this context, twenty two (22) controlled manufacturing were used to characterize Khliaa Ezir in various stages of preparation. The overall composition of Khliaa Ezir at 21 days of storage (Khliaa Ezir ready for consumption) showed that it presented an intermediate moisture content (54, 83% ± 3,97) and high contents of fat (27,42% ± 3,86) and proteins (43.75% ± 0.53). Regarding sensorial characteristics, Khliaa Ezir showed high values for global tenderness and intensity of flavour due mainly to the spices and garlic used. A
principal component analysis (PCA) revealed the influence of some sensory attributes on the overall liking of the product. A proteomic characterization of myofibrillar and sarcoplasmic protein extracts of the product during preparation and ripening in earthenware jar out with 1- DE electrophoresis coupled with peptide mass fingerprinting analyses LC-MS/MS was carried. A comparison of the proteome of the two extracts at different days and steps showed quantitative difference in several bands. Some bands might be potential markers of the proteolysis that takes place during the preparation steps. However, cooking step seems to affect considerably the textural properties of the product, by significant changes on the structural proteins. In addition, the results of structural and microstructural characterization confirmed clearly the relationship by between proteolysis, structure and texture during the various stages of Khliaa Ezir manufacture. Khliaa Ezir could be considered as ‘‘shelf stable meat product”. The microbiological stability of the final product depends on the combination of several factors, mainly on i) the action of salt and spices, water activity reduction, ii) temperature and time of cooking and iii) the conditions of storage. Finally, findings from this thesis provide new insights in the biological mechanisms underlying the development of tenderness, flavor and microbiological stability of Khliaa Ezir. However, the recovery and industrial exploitation of Khliaa Ezir is strongly encouraged; especially for its technological proprieties and its sensory and nutritional acceptability.
Note de contenu : Annexes. Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/MER7629.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=11346 Valorisation d’un produit carné traditionnel Algérien : Khliaa Ezir. [texte imprimé] / Hiba- Ryma Boudechicha ép Meradji, Auteur ; Abdelghani Boudjellal, Directeur de thèse . - جامعة الإخوة منتوري قسنطينة, 2020 . - 148 f. ; 30 cm.
1 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Technologie Alimentaire: Sciences Alimentaires Khliaa Ezir produit carné traditionnel caractérisation physicochimique propriétés sensorielles protéolyse qualité microbiologique structure et ultrastructure traditional meat product physicochemical characterization sensory
proprieties proteolysis microbiological quality structure and ultrastructure خليع الزير منتج تقليدي مصنع من اللحوم التوصيف الفيزيائي الكيميائي الخواص الحسية انحلال البروتينات الجودة المكروبيولوجية التركيب والبنية التحتيةIndex. décimale : 640 Industrie Alimentaire Résumé : «Khliaa Ezir », a typical Algerian meat product, prepared according to a traditional process based on empirical observations and traditional recipes, consisting of steps of trimming /marinating, cooking/ripening and ageing in earthenware jar (Ezir). The objective of this thesis is to characterize the changes occurring in Khliaa Ezir during the preparation process, and to describe the mechanisms that govern the sensorial and technological qualities of the final product. In this context, twenty two (22) controlled manufacturing were used to characterize Khliaa Ezir in various stages of preparation. The overall composition of Khliaa Ezir at 21 days of storage (Khliaa Ezir ready for consumption) showed that it presented an intermediate moisture content (54, 83% ± 3,97) and high contents of fat (27,42% ± 3,86) and proteins (43.75% ± 0.53). Regarding sensorial characteristics, Khliaa Ezir showed high values for global tenderness and intensity of flavour due mainly to the spices and garlic used. A
principal component analysis (PCA) revealed the influence of some sensory attributes on the overall liking of the product. A proteomic characterization of myofibrillar and sarcoplasmic protein extracts of the product during preparation and ripening in earthenware jar out with 1- DE electrophoresis coupled with peptide mass fingerprinting analyses LC-MS/MS was carried. A comparison of the proteome of the two extracts at different days and steps showed quantitative difference in several bands. Some bands might be potential markers of the proteolysis that takes place during the preparation steps. However, cooking step seems to affect considerably the textural properties of the product, by significant changes on the structural proteins. In addition, the results of structural and microstructural characterization confirmed clearly the relationship by between proteolysis, structure and texture during the various stages of Khliaa Ezir manufacture. Khliaa Ezir could be considered as ‘‘shelf stable meat product”. The microbiological stability of the final product depends on the combination of several factors, mainly on i) the action of salt and spices, water activity reduction, ii) temperature and time of cooking and iii) the conditions of storage. Finally, findings from this thesis provide new insights in the biological mechanisms underlying the development of tenderness, flavor and microbiological stability of Khliaa Ezir. However, the recovery and industrial exploitation of Khliaa Ezir is strongly encouraged; especially for its technological proprieties and its sensory and nutritional acceptability.
Note de contenu : Annexes. Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/MER7629.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=11346 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité MER/7629 MER/7629 Thèse Bibliothèque principale Thèses Disponible
