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Partager le résultat de cette recherche Interroger des sources externesEffet de l'âge à l’abattage sur les caractéristiques de la carcasse et la qualité de la viande des poules pondeuses de réformes de la souche ISA (F15) / Kahina Hafid ep. Boulouh
Titre : Effet de l'âge à l’abattage sur les caractéristiques de la carcasse et la qualité de la viande des poules pondeuses de réformes de la souche ISA (F15) Type de document : texte imprimé Auteurs : Kahina Hafid ep. Boulouh, Auteur ; Abdelghani Boudjellal, Directeur de thèse Editeur : Constantine : Université Mentouri Constantine Année de publication : 2015 Importance : 110 f. Format : 30 cm. Note générale : 2 copies imprimées disponibles
Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Poules pondeuses souche ISA F15 muscle pectoral pénétromètre analyse sensorielle âge spent hens ISA F15 meat penetrometer sensory analysis age الدجاج البياض العضلات الصدرية بينيتروميتر التحليل الحسي العمر Index. décimale : 640 Industrie Alimentaire Résumé : The intense production of eggs in Algeria, leads to an overabundant and availability of spent hens. Hens’ meat is perceived and judged to be very tough and undesirable for direct consumption; henceit is entirely oriented tothe transformation. The main objective of this preliminary study was to study the effect of slaughter age on the carcass traits and meat quality of ISA (F15) spent hens, the largest produced poultry in Algeria. To reach those objectives, total of 16 spent hens at different ages (220 vs 337 days, 8 animals per batch) were used. Toughness and texture/acceptability attributes (tenderness, juiciness, cohesiveness, chewiness, residues and overall liking) of breast muscle have been assessed by penetrometry and sensory analysis using a trained panel, respectively. Water holding capacity, percentage of released water, cooking losses, ultimate pH andmyofibril fragmentation index (MFI) were also determined.A proteomiccharacterization of sarcoplasmic and myofibrillar proteins was done on eachanimal of the two hensgroup. The preliminary results of this study showed that the penetration depth was negatively correlated with tenderness scoresand myofibril fragmentation index. Tenderness scores were negatively correlated with animal age and positively with ultimate pH. The meat of the studied hens has been judged very acceptable according to the highest scores (scores > 5.5/10) given by the panelists. Consequently, it appears that the overall liking scores are independent of hens’age. Otherwise, monodimensionalSDS-PAGE analysis displayed some differences in the proteomicprofiles of the two groupsin spite ofthe usefulness of the bi-dimensional electrophoresis (2-DE) in this study
to determine the underlying mechanisms oftoughness/tenderness. Through this preliminary study, it seems thatISA F15 spent hens can be used for a domestic consumption.
Diplôme : Magistère En ligne : ../theses/agronomie/HAF6768.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=9845 Effet de l'âge à l’abattage sur les caractéristiques de la carcasse et la qualité de la viande des poules pondeuses de réformes de la souche ISA (F15) [texte imprimé] / Kahina Hafid ep. Boulouh, Auteur ; Abdelghani Boudjellal, Directeur de thèse . - Constantine : Université Mentouri Constantine, 2015 . - 110 f. ; 30 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Poules pondeuses souche ISA F15 muscle pectoral pénétromètre analyse sensorielle âge spent hens ISA F15 meat penetrometer sensory analysis age الدجاج البياض العضلات الصدرية بينيتروميتر التحليل الحسي العمر Index. décimale : 640 Industrie Alimentaire Résumé : The intense production of eggs in Algeria, leads to an overabundant and availability of spent hens. Hens’ meat is perceived and judged to be very tough and undesirable for direct consumption; henceit is entirely oriented tothe transformation. The main objective of this preliminary study was to study the effect of slaughter age on the carcass traits and meat quality of ISA (F15) spent hens, the largest produced poultry in Algeria. To reach those objectives, total of 16 spent hens at different ages (220 vs 337 days, 8 animals per batch) were used. Toughness and texture/acceptability attributes (tenderness, juiciness, cohesiveness, chewiness, residues and overall liking) of breast muscle have been assessed by penetrometry and sensory analysis using a trained panel, respectively. Water holding capacity, percentage of released water, cooking losses, ultimate pH andmyofibril fragmentation index (MFI) were also determined.A proteomiccharacterization of sarcoplasmic and myofibrillar proteins was done on eachanimal of the two hensgroup. The preliminary results of this study showed that the penetration depth was negatively correlated with tenderness scoresand myofibril fragmentation index. Tenderness scores were negatively correlated with animal age and positively with ultimate pH. The meat of the studied hens has been judged very acceptable according to the highest scores (scores > 5.5/10) given by the panelists. Consequently, it appears that the overall liking scores are independent of hens’age. Otherwise, monodimensionalSDS-PAGE analysis displayed some differences in the proteomicprofiles of the two groupsin spite ofthe usefulness of the bi-dimensional electrophoresis (2-DE) in this study
to determine the underlying mechanisms oftoughness/tenderness. Through this preliminary study, it seems thatISA F15 spent hens can be used for a domestic consumption.
Diplôme : Magistère En ligne : ../theses/agronomie/HAF6768.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=9845 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité HAF/6768 HAF/6768 Thèse Bibliothèque principale Thèses Disponible
Titre : Utilisation de l’huile essentielle de Citrus limon comme agent conservateur et aromatique dans la crème fraîche Type de document : texte imprimé Auteurs : Farida Kehal, Auteur ; M Barkat, Directeur de thèse Editeur : constantine [Algérie] : Université Constantine 1 Année de publication : 2013 Importance : 104 f. Format : 30 cm. Note générale : 2 copies imprimées disponibles Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Crème fraîche levures bactéries huile essentielle écorce de citron analyse sensorielle Cream yeast bacteria essential oil lemon zest sensory analysis القشدة الطازجة الخمائر البيكتيريا الزيوت الأساسية قشور الليمون التحاليل الحسية Index. décimale : 640 Industrie Alimentaire Résumé :
This study was conducted in order to enhance the lemon peel (Citrus limon) by using their essential oil as a natural agent for preservation and aromatization in cream in order to diversify the types of
existing cream on the market.
This essential oil was extracted by hydroditillation, extraction yield was 0,89 ± 0,09%. The antioxidant activity of the extracted essential oil was studied by the DPPH° test, this free radical has been effectively reduced, compared to vitamin E. These results were confirmed by the test of β- carotene bleaching.
The study of antimicrobial activity of essential oil of C. limon showed that two tested bacteria are resistant against the effectiveness of the oil, resulting in very high MICs (4% and > 8%). Regarding yeast strains isolated and tested Debaryomyces sp. and Rhodotorula sp., they have some sensitivity
to the effect of essential oil, characterized by CMI respectively 0,25% and 0,5%. The other two strains Zygosaccharomyces sp1 and Zygosaccharomyces sp2, were resistant, their MICs are respectively in the order of 1% and > 4%.
The various tests on the formulation of the added essential oil of C. limon creams were tested by developing three fresh creams with concentrations of 0,125%, 0,25%, 0,5%. Characteristics are conforms to standard. The results of physicochemical and microbiological analyzes prepared fresh cream after opening the package, show that the presence of the essential oil at low concentrations does not limit microbial spoilage. The evaluation of the oxidative stability by Schaal test indicates that the fresh cream with essential oil of C. limon are more resistant than the control opposite the forced oxidation.
Sensory analysis show that the incorporation of essential oil in the cream, at concentrations of 0,125% and 0,25%, involves no significant difference (p > 0,05) in terms of flavoring, and make products which are classified in same order than the control. Only the rate of incorporation of the essential oil of 0,5% significantly downgraded the product compared to the control in the third row, which has led to changes in smell and flavor while the texture, color and taste are unchanged. The principal component analysis (PCA) showed a negative correlation (r = - 0,998) between the levels of incorporation of the essential oil and the aroma of raw milk, and a positive correlation (r = 0,956) with the color yellow.Diplôme : Magistère En ligne : ../theses/agronomie/KEH6360.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=6352 Utilisation de l’huile essentielle de Citrus limon comme agent conservateur et aromatique dans la crème fraîche [texte imprimé] / Farida Kehal, Auteur ; M Barkat, Directeur de thèse . - constantine [Algérie] : Université Constantine 1, 2013 . - 104 f. ; 30 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Crème fraîche levures bactéries huile essentielle écorce de citron analyse sensorielle Cream yeast bacteria essential oil lemon zest sensory analysis القشدة الطازجة الخمائر البيكتيريا الزيوت الأساسية قشور الليمون التحاليل الحسية Index. décimale : 640 Industrie Alimentaire Résumé :
This study was conducted in order to enhance the lemon peel (Citrus limon) by using their essential oil as a natural agent for preservation and aromatization in cream in order to diversify the types of
existing cream on the market.
This essential oil was extracted by hydroditillation, extraction yield was 0,89 ± 0,09%. The antioxidant activity of the extracted essential oil was studied by the DPPH° test, this free radical has been effectively reduced, compared to vitamin E. These results were confirmed by the test of β- carotene bleaching.
The study of antimicrobial activity of essential oil of C. limon showed that two tested bacteria are resistant against the effectiveness of the oil, resulting in very high MICs (4% and > 8%). Regarding yeast strains isolated and tested Debaryomyces sp. and Rhodotorula sp., they have some sensitivity
to the effect of essential oil, characterized by CMI respectively 0,25% and 0,5%. The other two strains Zygosaccharomyces sp1 and Zygosaccharomyces sp2, were resistant, their MICs are respectively in the order of 1% and > 4%.
The various tests on the formulation of the added essential oil of C. limon creams were tested by developing three fresh creams with concentrations of 0,125%, 0,25%, 0,5%. Characteristics are conforms to standard. The results of physicochemical and microbiological analyzes prepared fresh cream after opening the package, show that the presence of the essential oil at low concentrations does not limit microbial spoilage. The evaluation of the oxidative stability by Schaal test indicates that the fresh cream with essential oil of C. limon are more resistant than the control opposite the forced oxidation.
Sensory analysis show that the incorporation of essential oil in the cream, at concentrations of 0,125% and 0,25%, involves no significant difference (p > 0,05) in terms of flavoring, and make products which are classified in same order than the control. Only the rate of incorporation of the essential oil of 0,5% significantly downgraded the product compared to the control in the third row, which has led to changes in smell and flavor while the texture, color and taste are unchanged. The principal component analysis (PCA) showed a negative correlation (r = - 0,998) between the levels of incorporation of the essential oil and the aroma of raw milk, and a positive correlation (r = 0,956) with the color yellow.Diplôme : Magistère En ligne : ../theses/agronomie/KEH6360.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=6352 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité KEH/6360 KEH/6360 Thèse Bibliothèque principale Thèses Disponible
Titre : Chekhchoukha enqu¼te de consommation dans l'est algérien . Fabrication traditionnelle et qualité Type de document : texte imprimé Auteurs : Fatima Boukezoula ; Univ. de Constantine, Éditeur scientifique ; H. Namoune, Directeur de thèse Année de publication : 2003 Importance : 121 f. Note générale : 01 Disponible à la salle de recherche
02 Disponibles au magasin de la bibliothèque centraleLangues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Fabrication Enqu¼te Préparation Consommation Qualité Culinaire Analyse sensorielle Chekhchoukha PÐte traditionnelle Qualité nutritionnelle Index. décimale : 640 Industrie Alimentaire Permalink : index.php?lvl=notice_display&id=4444 Chekhchoukha enqu¼te de consommation dans l'est algérien . Fabrication traditionnelle et qualité [texte imprimé] / Fatima Boukezoula ; Univ. de Constantine, Éditeur scientifique ; H. Namoune, Directeur de thèse . - 2003 . - 121 f.
01 Disponible à la salle de recherche
02 Disponibles au magasin de la bibliothèque centrale
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Fabrication Enqu¼te Préparation Consommation Qualité Culinaire Analyse sensorielle Chekhchoukha PÐte traditionnelle Qualité nutritionnelle Index. décimale : 640 Industrie Alimentaire Permalink : index.php?lvl=notice_display&id=4444 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité BOU/3899 BOU/3899 Thèse Bibliothèque principale Thèses Disponible
Titre : Couscous : enqu¼te de consommation à Constantine fabrication artisanale et qualité Type de document : texte imprimé Auteurs : Meriem Derouiche ép Belamri ; Univ. de Constantine, Éditeur scientifique ; H. Namoune, Directeur de thèse Année de publication : 2003 Importance : 125 f. Note générale : 1 Disponible à la salle de recherche
2 Disponibles au magasin de la bibliothèque centraleLangues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Gonflement Enqu¼te Couscous Semoule Temps de cuisson Consommation Qualité nutritionnelle Qualité Culinaire Fabrication Analyse sensorielle Index. décimale : 640 Industrie Alimentaire Permalink : index.php?lvl=notice_display&id=4449 Couscous : enqu¼te de consommation à Constantine fabrication artisanale et qualité [texte imprimé] / Meriem Derouiche ép Belamri ; Univ. de Constantine, Éditeur scientifique ; H. Namoune, Directeur de thèse . - 2003 . - 125 f.
1 Disponible à la salle de recherche
2 Disponibles au magasin de la bibliothèque centrale
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Gonflement Enqu¼te Couscous Semoule Temps de cuisson Consommation Qualité nutritionnelle Qualité Culinaire Fabrication Analyse sensorielle Index. décimale : 640 Industrie Alimentaire Permalink : index.php?lvl=notice_display&id=4449 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité DER/3900 DER/3900 Thèse Bibliothèque principale Thèses Disponible
