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Auteur Samira Becila-Hioual |
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Titre : Attendrissement artificiel des viandes : le cas de l’utilisation de la pepsine du proventricule de poulet et de cystéines protéases de plantes purifiées par le système de répartition triphasique. Type de document : texte imprimé Auteurs : Kahina Hafid ep. Boulouh, Auteur ; Samira Becila-Hioual, Directeur de thèse Mention d'édition : 22/04/2021 Editeur : جامعة الإخوة منتوري قسنطينة Année de publication : 2021 Importance : 265 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 "Viande Attendrissement artificiel protéases ficine papaïne pepsine dureté système TPP "
Meat Artificial tenderization proteases ficin papain pepsin hardness اللحوم التطریة الاصطناعیة فیسین بابایین بیبسین صلابة نظام.TPIndex. décimale : 640 Industrie Alimentaire Résumé :
The main objective of this work is to study the tenderizing effect of plant proteases; papain (papaya) and ficin (tree fig) and animal proteases; pepsin (chicken proventriculi), purified by three phase partitioning system on hard spent meat and compare the impact of the different enzymatic artificial tenderizing treatments on the meat texture. This work describes the applied three phase partitioning system (TPP) for the purification of these proteases. Protocols were set up and the purified enzymes were characterized, before their applications on meat. Then we studied the tenderizing effect of these enzymes on down-graded meat, of several species, namely: the meat of aged camels, spent hens and cull cows. Our results show that pepsin has a tendency to concentrate in the middle phase of the TPP system, with a purification yield and purification fold of 86% and 3.26, respectively. The optimized parameters of the system are 40% ammonium sulfate (NH4) 2SO4, (1.0: 0.75) (v: v) a ratio of crude extract / t-butanol and pH 4. In parallel, papain was recovered, in the aqueous phase with a purification fold of 11.45 and a recovery of 134%, by the optimized parameters of the TPP system: 40% (NH4) 2SO4, the crude extract to t-BuOH ratios of (1.0: 0.75) (v:v), pH 6.0 and 25°C. while ficin was exclusively distributed, in the intermediate
phase, after saturation with 40% (w / v) ammonium sulfate, and 1.0: 0.75 (v / v) of extract crude: t-butanol ratio at pH 7.0, thus giving a purification fold of 6.04 and a yield of 167%. After application of the purified proteases on the meat, the results obtained demonstrate that papain and ficin have a considerable effect on the texture of the meat, in fact, these two proteases have degraded the muscle structure in contact with the enzyme, mainly the myosin and laminin, but having no effect on collagen. Electrophoretic analysis by Glycine-SDS PAGE revealed the degradation of various muscle proteins, which strongly indicates the considerable potential of using chicken pepsin, for tenderizing meat. From our results, we can affirm that the three purified enzymes show great potential, in their applications, on tough meats. This enzyme can be easily applied to these meats, to improve its tenderness, both on an industrial or domestic scale.
Note de contenu :
Annexes.Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/HAF7750.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=11583 Attendrissement artificiel des viandes : le cas de l’utilisation de la pepsine du proventricule de poulet et de cystéines protéases de plantes purifiées par le système de répartition triphasique. [texte imprimé] / Kahina Hafid ep. Boulouh, Auteur ; Samira Becila-Hioual, Directeur de thèse . - 22/04/2021 . - جامعة الإخوة منتوري قسنطينة, 2021 . - 265 f. ; 30 cm.
1 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Technologie Alimentaire:Sciences Alimentaires "Viande Attendrissement artificiel protéases ficine papaïne pepsine dureté système TPP "
Meat Artificial tenderization proteases ficin papain pepsin hardness اللحوم التطریة الاصطناعیة فیسین بابایین بیبسین صلابة نظام.TPIndex. décimale : 640 Industrie Alimentaire Résumé :
The main objective of this work is to study the tenderizing effect of plant proteases; papain (papaya) and ficin (tree fig) and animal proteases; pepsin (chicken proventriculi), purified by three phase partitioning system on hard spent meat and compare the impact of the different enzymatic artificial tenderizing treatments on the meat texture. This work describes the applied three phase partitioning system (TPP) for the purification of these proteases. Protocols were set up and the purified enzymes were characterized, before their applications on meat. Then we studied the tenderizing effect of these enzymes on down-graded meat, of several species, namely: the meat of aged camels, spent hens and cull cows. Our results show that pepsin has a tendency to concentrate in the middle phase of the TPP system, with a purification yield and purification fold of 86% and 3.26, respectively. The optimized parameters of the system are 40% ammonium sulfate (NH4) 2SO4, (1.0: 0.75) (v: v) a ratio of crude extract / t-butanol and pH 4. In parallel, papain was recovered, in the aqueous phase with a purification fold of 11.45 and a recovery of 134%, by the optimized parameters of the TPP system: 40% (NH4) 2SO4, the crude extract to t-BuOH ratios of (1.0: 0.75) (v:v), pH 6.0 and 25°C. while ficin was exclusively distributed, in the intermediate
phase, after saturation with 40% (w / v) ammonium sulfate, and 1.0: 0.75 (v / v) of extract crude: t-butanol ratio at pH 7.0, thus giving a purification fold of 6.04 and a yield of 167%. After application of the purified proteases on the meat, the results obtained demonstrate that papain and ficin have a considerable effect on the texture of the meat, in fact, these two proteases have degraded the muscle structure in contact with the enzyme, mainly the myosin and laminin, but having no effect on collagen. Electrophoretic analysis by Glycine-SDS PAGE revealed the degradation of various muscle proteins, which strongly indicates the considerable potential of using chicken pepsin, for tenderizing meat. From our results, we can affirm that the three purified enzymes show great potential, in their applications, on tough meats. This enzyme can be easily applied to these meats, to improve its tenderness, both on an industrial or domestic scale.
Note de contenu :
Annexes.Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/HAF7750.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=11583 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité HAF/7750 HAF/7750 Thèse Bibliothèque principale Thèses Disponible Marqueurs biologiques de la qualité de la viande ovine et caractérisation de la mise en place de l'apoptose / Samira Becila-Hioual
Titre : Marqueurs biologiques de la qualité de la viande ovine et caractérisation de la mise en place de l'apoptose Type de document : texte imprimé Auteurs : Samira Becila-Hioual ; Univ. de Constantine, Éditeur scientifique ; Ahmed Ouali, Directeur de thèse Année de publication : 2009 Importance : 196 f. Note générale : 01 Disponible à la salle de recherche 02 Disponibles au magazin de la B.U.C. 01 CD Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Tendreté Viande ovine Apoptose Caspases Serpines Index. décimale : 640 Industrie Alimentaire Permalink : index.php?lvl=notice_display&id=4451 Marqueurs biologiques de la qualité de la viande ovine et caractérisation de la mise en place de l'apoptose [texte imprimé] / Samira Becila-Hioual ; Univ. de Constantine, Éditeur scientifique ; Ahmed Ouali, Directeur de thèse . - 2009 . - 196 f.
01 Disponible à la salle de recherche 02 Disponibles au magazin de la B.U.C. 01 CD
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Tendreté Viande ovine Apoptose Caspases Serpines Index. décimale : 640 Industrie Alimentaire Permalink : index.php?lvl=notice_display&id=4451 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité BEC/5609 BEC/5609 Thèse Bibliothèque principale Thèses Disponible
Titre : Produits carnés traditionnels : caractérisation physicochimique et microbiologique d’El-Guedid algérien issu de différents types de viandes et régions. Type de document : texte imprimé Auteurs : Roumeila Bader, Auteur ; Samira Becila-Hioual, Directeur de thèse Mention d'édition : 25/03/2020 Editeur : جامعة الإخوة منتوري قسنطينة Année de publication : 2020 Importance : 185 f. Format : 30 cm. Note générale : Doctorat 3éme CYCLE LMD.
1 copies imprimées disponibles
Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Biotechnologie :science Alimentaire El-Guedid produit carné traditionnel bactéries lactiques staphylocoques à coagulase négative traditional meat product lactic acid bacteria coagulase negative staphylococci القديد منتج لحوم مجففة بكتيريا حمض اللاكتيك ) (LAB المكورات العنقودية السلبية المخثرة )(SC Index. décimale : 640 Industrie Alimentaire Résumé :
In Algeria, very few studies have been carried out on traditional meat products. Our thesis work focused on the characterization and preservation of Algerian regional products including meat products. Among these products, we find El-Guedid, a traditional Algerian meat product that is prepared from red meats. It belongs to the great diversity of salted / dried meat products. In this research work, different samples of El-Guedid, prepared in a traditional way in different households, from four types of meat (sheep, beef, goat and camel), in 04 different area of Algeria: Constantine, Algiers, Oum El Bouaghi and Ouargla respectively, were characterized. This study described the physico-chemical and microbiological properties of different samples. Our objectives are to perform a microbiological and physico-chemical characterization during the ripening process of El-Guedid; study the effect of time and type of meat on physicochemical parameters, the intervention of flora from different ecosystems in the quality of the final product. The results indicated that these products were mainly characterized by low moisture content with an average decrease in water content between 15.6% and 16.3% for all samples, and a decrease in water activity (Aw) ranging from 0.66 to 0.68, while the salt content varied from 8.8 to 19.3%. Decrease in pH values ranged from (6.3 - 6.4) to (5.2 -5.5) at T0 and T365 consecutively, in all samples. Microbial analyzes revealed the absence of pathogenic bacteria such as Listeria and Salmonella but sporadic contamination by Staphylococcus aureus up to one month of ripening. Lactic acid bacteria and coagulase negative staphylococci were the populations of potential technological interest of El-Guedid that persisted and were dominant with Leuconostoc mesenteroides, Lactobacillus sakei and Staphylococcus saprophyticus as the main species identified. All of these populations decreased during the process and reached low levels (2 log CFU / g) at the end of storage (365 days). Drastic drying of El-Guedid led to a safe traditional meat product that could aid its production.
Note de contenu :
Annexes.Diplôme : Doctorat En ligne : ../theses/agronomie/BAD7719.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=11553 Produits carnés traditionnels : caractérisation physicochimique et microbiologique d’El-Guedid algérien issu de différents types de viandes et régions. [texte imprimé] / Roumeila Bader, Auteur ; Samira Becila-Hioual, Directeur de thèse . - 25/03/2020 . - جامعة الإخوة منتوري قسنطينة, 2020 . - 185 f. ; 30 cm.
Doctorat 3éme CYCLE LMD.
1 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Biotechnologie :science Alimentaire El-Guedid produit carné traditionnel bactéries lactiques staphylocoques à coagulase négative traditional meat product lactic acid bacteria coagulase negative staphylococci القديد منتج لحوم مجففة بكتيريا حمض اللاكتيك ) (LAB المكورات العنقودية السلبية المخثرة )(SC Index. décimale : 640 Industrie Alimentaire Résumé :
In Algeria, very few studies have been carried out on traditional meat products. Our thesis work focused on the characterization and preservation of Algerian regional products including meat products. Among these products, we find El-Guedid, a traditional Algerian meat product that is prepared from red meats. It belongs to the great diversity of salted / dried meat products. In this research work, different samples of El-Guedid, prepared in a traditional way in different households, from four types of meat (sheep, beef, goat and camel), in 04 different area of Algeria: Constantine, Algiers, Oum El Bouaghi and Ouargla respectively, were characterized. This study described the physico-chemical and microbiological properties of different samples. Our objectives are to perform a microbiological and physico-chemical characterization during the ripening process of El-Guedid; study the effect of time and type of meat on physicochemical parameters, the intervention of flora from different ecosystems in the quality of the final product. The results indicated that these products were mainly characterized by low moisture content with an average decrease in water content between 15.6% and 16.3% for all samples, and a decrease in water activity (Aw) ranging from 0.66 to 0.68, while the salt content varied from 8.8 to 19.3%. Decrease in pH values ranged from (6.3 - 6.4) to (5.2 -5.5) at T0 and T365 consecutively, in all samples. Microbial analyzes revealed the absence of pathogenic bacteria such as Listeria and Salmonella but sporadic contamination by Staphylococcus aureus up to one month of ripening. Lactic acid bacteria and coagulase negative staphylococci were the populations of potential technological interest of El-Guedid that persisted and were dominant with Leuconostoc mesenteroides, Lactobacillus sakei and Staphylococcus saprophyticus as the main species identified. All of these populations decreased during the process and reached low levels (2 log CFU / g) at the end of storage (365 days). Drastic drying of El-Guedid led to a safe traditional meat product that could aid its production.
Note de contenu :
Annexes.Diplôme : Doctorat En ligne : ../theses/agronomie/BAD7719.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=11553 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité BAD/7719 BAD/7719 Thèse Bibliothèque principale Thèses Disponible
