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Partager le résultat de cette recherche Interroger des sources externesEffet du pâturage à base de plantes aromatiques et médicinales sur le profil volatil de la viande de chèvre. / Nassim Zouaoui
Titre : Effet du pâturage à base de plantes aromatiques et médicinales sur le profil volatil de la viande de chèvre. Type de document : texte imprimé Auteurs : Nassim Zouaoui, Auteur ; Malika Barkat, Directeur de thèse Mention d'édition : 30/06/2020 Editeur : جامعة الإخوة منتوري قسنطينة Année de publication : 2020 Importance : 177 f. Format : 30 cm. Note générale : 1 copies imprimées disponibles
Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Biotechnologie: Sciences Alimentaires aride pâturage viande composés volatils plantes aromatiques médicinales HSSPME GC-MS arid pasture meat volatile compounds plants aromatic medicinal HS-SPME جافة رعي، لحم المركبات المتطايرة النباتات العطرية الطبية Index. décimale : 640 Industrie Alimentaire Résumé :
North Biskra is an arid region, characterized by its richness and diversity in aromatic and medicinal plants (AMP), which are considered to be a source of bioactive natural molecules. Goats raised in this region usually graze these herbs during the day. The objectives of this thesis focus on volatile organic compounds (VOCs) characterizing the AMP and meat from goats consuming these plants. First, ethnoveterinary survey was carried to collect as much information as possible on goat farming in the Biskra area, goat meat and APM from the same study region. Secondly, the characterization of the VOCs of the most abundant plants and the most grazed one. In addition, goat meat from pasture and a concentrate diet were characterized qualitatively and quantitatively by HS-SPME analysis coupled with GC-MS. The obtained results indicate that goat meat is characterized by a specific red color, taste and odor. A total of ninety-one VOCs have been identified for APM: thirty-seven compounds for A. campestris (mainly: β-farnesene (14.17%) and β-myrcene (13.84%)), forty-two for T. polium (mainly: α-guaiene (11.33%), trans-caryophyllene (9.49%) and γ-elemene (9.25%)), thirty-five for R. officinalis (mainly: camphor (17.46%) and trans-caryophyllene (14.83 %)), fifty for J. phoenicea (mainly: α-pinene (27.18%)), fortyone for A. herba-alba (mainly: α-thujone (24.59%) and β-thujone (13.73%)) and thirty-nine for T. algeriensis (mainly: β-myrcene (13.78%) and camphor (12.29%)). As for meat, forty-four VOCs have been identified: forty-two for meat from pasture (mainly: limonene (16.94%), azulene (8.01%), 2- nonene-1-ol (7, 31%)) and twenty-two for meat from a concentrated diet (mainly: 2-nonene-1-ol (18.43%), azulene (11.01%), benzyl alcohol (9.59%) and limonene (7.91%)). A highly significant difference was noted between the two groups of meats studied for the occurrences of VOCs. Grazing goat meat had the highest levels of similarity to APM compared to goat meat from a concentrate diet. The goat meat from the pasture diet is rich in terpenes compared to the goat meat from the concentrated diet which could improve the quality of the meat and limit the oxidation of lipids and consequently, increase the stability and shelf life of the meat.
Note de contenu : Annexes. Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/ZOU7663.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=11497 Effet du pâturage à base de plantes aromatiques et médicinales sur le profil volatil de la viande de chèvre. [texte imprimé] / Nassim Zouaoui, Auteur ; Malika Barkat, Directeur de thèse . - 30/06/2020 . - جامعة الإخوة منتوري قسنطينة, 2020 . - 177 f. ; 30 cm.
1 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Biotechnologie: Sciences Alimentaires aride pâturage viande composés volatils plantes aromatiques médicinales HSSPME GC-MS arid pasture meat volatile compounds plants aromatic medicinal HS-SPME جافة رعي، لحم المركبات المتطايرة النباتات العطرية الطبية Index. décimale : 640 Industrie Alimentaire Résumé :
North Biskra is an arid region, characterized by its richness and diversity in aromatic and medicinal plants (AMP), which are considered to be a source of bioactive natural molecules. Goats raised in this region usually graze these herbs during the day. The objectives of this thesis focus on volatile organic compounds (VOCs) characterizing the AMP and meat from goats consuming these plants. First, ethnoveterinary survey was carried to collect as much information as possible on goat farming in the Biskra area, goat meat and APM from the same study region. Secondly, the characterization of the VOCs of the most abundant plants and the most grazed one. In addition, goat meat from pasture and a concentrate diet were characterized qualitatively and quantitatively by HS-SPME analysis coupled with GC-MS. The obtained results indicate that goat meat is characterized by a specific red color, taste and odor. A total of ninety-one VOCs have been identified for APM: thirty-seven compounds for A. campestris (mainly: β-farnesene (14.17%) and β-myrcene (13.84%)), forty-two for T. polium (mainly: α-guaiene (11.33%), trans-caryophyllene (9.49%) and γ-elemene (9.25%)), thirty-five for R. officinalis (mainly: camphor (17.46%) and trans-caryophyllene (14.83 %)), fifty for J. phoenicea (mainly: α-pinene (27.18%)), fortyone for A. herba-alba (mainly: α-thujone (24.59%) and β-thujone (13.73%)) and thirty-nine for T. algeriensis (mainly: β-myrcene (13.78%) and camphor (12.29%)). As for meat, forty-four VOCs have been identified: forty-two for meat from pasture (mainly: limonene (16.94%), azulene (8.01%), 2- nonene-1-ol (7, 31%)) and twenty-two for meat from a concentrated diet (mainly: 2-nonene-1-ol (18.43%), azulene (11.01%), benzyl alcohol (9.59%) and limonene (7.91%)). A highly significant difference was noted between the two groups of meats studied for the occurrences of VOCs. Grazing goat meat had the highest levels of similarity to APM compared to goat meat from a concentrate diet. The goat meat from the pasture diet is rich in terpenes compared to the goat meat from the concentrated diet which could improve the quality of the meat and limit the oxidation of lipids and consequently, increase the stability and shelf life of the meat.
Note de contenu : Annexes. Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/ZOU7663.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=11497 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité ZOU/7663 ZOU/7663 Thèse Bibliothèque principale Thèses Disponible
Titre : A la recherche de marqueurs biologiques de la qualité de la viande : caractérisation de la maturation et enquête auprès des professionnels. Type de document : texte imprimé Auteurs : Abdelghani Boudjellal, Auteur ; H. Ait-amar, Directeur de thèse Editeur : constantine [Algérie] : Université Constantine 1 Année de publication : 2007 Importance : 239 f. Format : 30 cm. Note générale : Doctorat d’etat.
2 copies imprimées disponiblesLangues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Technologie Alimentaire: Sciences Alimentaires viande qualités ovin maturation tendreté enquête apoptose meat quality ovine tenderness survey apoptosis اللحم المیزات الغنم النضج الطراوة تحقیق الموت الخلوي المبرمج Index. décimale : 640 Industrie Alimentaire Résumé : Among the sensory qualities of meat, tenderness still the most quality searched by consumers. To achieve this goal, it should put in place all the necessary tools for the assessment of meat quality. It is of course obvious that the first quality to establish is the hygienic one, which today mainly suffers from the lack of a reliable cold chain between the cutter and the consumer. Concerning the meat tenderness, the main problem depends on its strong variability, which is in relation to several factors related or no to the animal. The first part of this thesis focused on sheep. Two batches of lambs were used. The first, consisting of 6 animals was used to search for a relationship between sensory and instrumental measures of tenderness. The second, consisting of 10 animals in order to search the relationships between physicochemical properties and tenderness. The muscles studied were: Semimembranosus, Semitendinosus, Biceps femoris, and Rectus femoris. The kinetic characteristics measured, selected on the basis of their contribution to the definition of meat tenderness are: pH, osmolarity, water holding capacity and the degree of proteolysis. The meat tenderness was measured by penetrometry. The results obtained show clearly that the method of estimating the toughness of the lamb by penetrometer gives values highly correlated with tenderness scores estimated by a sensory panel. In addition, three variables are highly interdependent as pH; osmotic pressure and water holding capacity, all have a discontinuous pattern of change that cannot be explained by current theories advanced to explain the acidification of postmortem muscle. The second part of the thesis is related to the programmed cell death or apoptosis. This process highlighted in 1995, is now relatively well known. The analysis of the consequences of the apoptotic process in relation to the knowledge we obtained in vivo, provide answers to many questions, since a long time, still unclear for all scientists involved in the study of the meat tenderizing process, specifically the step of the maturation. While the involvement of these peptidases does not explain everything, it is likely that its very early intervention is essential to facilitate the action of other proteolytic systems. The investigations of the survey revealed that butchers meat industry is characterized by the search of profitability at all levels. There is a lack of professionalism and training among butchers. In additions, an almost total ignorance of the hygienic quality and taste of the meat is found. The slaughter outside of the slaughterhouse is commonly operated. The ante mortem inspection is very low. The postmortem control concerns 65% only of the carcasses.
The low sanitary control is due perhaps for fear of an increase in costs and the risk of seizure or set of carcasses by the veterinarian. In the end, the meat industry requires more sanitary control at all the levels and upgrade training of butchers who seem to be unable to appreciate the quality of the meat.Note de contenu : Annexes. Diplôme : Doctorat En ligne : ../theses/agronomie/BOU6332.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=11349 A la recherche de marqueurs biologiques de la qualité de la viande : caractérisation de la maturation et enquête auprès des professionnels. [texte imprimé] / Abdelghani Boudjellal, Auteur ; H. Ait-amar, Directeur de thèse . - constantine [Algérie] : Université Constantine 1, 2007 . - 239 f. ; 30 cm.
Doctorat d’etat.
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Technologie Alimentaire: Sciences Alimentaires viande qualités ovin maturation tendreté enquête apoptose meat quality ovine tenderness survey apoptosis اللحم المیزات الغنم النضج الطراوة تحقیق الموت الخلوي المبرمج Index. décimale : 640 Industrie Alimentaire Résumé : Among the sensory qualities of meat, tenderness still the most quality searched by consumers. To achieve this goal, it should put in place all the necessary tools for the assessment of meat quality. It is of course obvious that the first quality to establish is the hygienic one, which today mainly suffers from the lack of a reliable cold chain between the cutter and the consumer. Concerning the meat tenderness, the main problem depends on its strong variability, which is in relation to several factors related or no to the animal. The first part of this thesis focused on sheep. Two batches of lambs were used. The first, consisting of 6 animals was used to search for a relationship between sensory and instrumental measures of tenderness. The second, consisting of 10 animals in order to search the relationships between physicochemical properties and tenderness. The muscles studied were: Semimembranosus, Semitendinosus, Biceps femoris, and Rectus femoris. The kinetic characteristics measured, selected on the basis of their contribution to the definition of meat tenderness are: pH, osmolarity, water holding capacity and the degree of proteolysis. The meat tenderness was measured by penetrometry. The results obtained show clearly that the method of estimating the toughness of the lamb by penetrometer gives values highly correlated with tenderness scores estimated by a sensory panel. In addition, three variables are highly interdependent as pH; osmotic pressure and water holding capacity, all have a discontinuous pattern of change that cannot be explained by current theories advanced to explain the acidification of postmortem muscle. The second part of the thesis is related to the programmed cell death or apoptosis. This process highlighted in 1995, is now relatively well known. The analysis of the consequences of the apoptotic process in relation to the knowledge we obtained in vivo, provide answers to many questions, since a long time, still unclear for all scientists involved in the study of the meat tenderizing process, specifically the step of the maturation. While the involvement of these peptidases does not explain everything, it is likely that its very early intervention is essential to facilitate the action of other proteolytic systems. The investigations of the survey revealed that butchers meat industry is characterized by the search of profitability at all levels. There is a lack of professionalism and training among butchers. In additions, an almost total ignorance of the hygienic quality and taste of the meat is found. The slaughter outside of the slaughterhouse is commonly operated. The ante mortem inspection is very low. The postmortem control concerns 65% only of the carcasses.
The low sanitary control is due perhaps for fear of an increase in costs and the risk of seizure or set of carcasses by the veterinarian. In the end, the meat industry requires more sanitary control at all the levels and upgrade training of butchers who seem to be unable to appreciate the quality of the meat.Note de contenu : Annexes. Diplôme : Doctorat En ligne : ../theses/agronomie/BOU6332.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=11349 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité BOU/6332 BOU/6332 Thèse Bibliothèque principale Thèses Disponible
Titre : Appréciation de l'hygiène globale de l'abattoir de Constantine par l'évaluation de la contamination superficielle des carcasses bovines Type de document : texte imprimé Auteurs : Rachid ELgroud, Auteur Année de publication : 1999 Importance : 80 f. Note générale : 01 Disponible à la salle de recherche
02 Disponibles au magasin de la bibliothèque centraleLangues : Français (fre) Catégories : Français - Anglais
Sciences VétérinairesTags : Constantine (Algérie) Bactériologie alimentaire Contamination superficielle Hygiène des viandes Carcasses bovines Abattoir Viande Index. décimale : 636 Sciences Vétérinaires Diplôme : inconnu Permalink : index.php?lvl=notice_display&id=1907 Appréciation de l'hygiène globale de l'abattoir de Constantine par l'évaluation de la contamination superficielle des carcasses bovines [texte imprimé] / Rachid ELgroud, Auteur . - 1999 . - 80 f.
01 Disponible à la salle de recherche
02 Disponibles au magasin de la bibliothèque centrale
Langues : Français (fre)
Catégories : Français - Anglais
Sciences VétérinairesTags : Constantine (Algérie) Bactériologie alimentaire Contamination superficielle Hygiène des viandes Carcasses bovines Abattoir Viande Index. décimale : 636 Sciences Vétérinaires Diplôme : inconnu Permalink : index.php?lvl=notice_display&id=1907 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité ELG/3249 ELG/3249 Thèse Bibliothèque principale Thèses Disponible
