Physicochemical and microbiological characteristics of kitoza, a traditional salted/dried/smoked meat product of Madagascar.
Clicks: 260
ID: 89699
2019
Article Quality & Performance Metrics
Overall Quality
Improving Quality
0.0
/100
Combines engagement data with AI-assessed academic quality
Reader Engagement
Steady Performance
30.0
/100
259 views
13 readers
Trending
AI Quality Assessment
Not analyzed
Abstract
Kitoza samples collected from producers in Madagascar were analyzed for their physicochemical and microbial properties. Lactic acid bacteria and coagulase-negative staphylococci were the two codominant populations with average counts of 6-7 log cfu/g. Good hygienic practices were sometimes lacking but samples were not contaminated with , , and and only once with . was found occasionally with higher counts in salted/dried products than in salted/smoked products. Moisture, protein, fat, and salt contents varied considerably and were on average 41.5, 43.5, 14.3, and 3.3 g/100 g, respectively, and water activity was 0.893 on average. Smoked kitoza showed higher moisture content compared to dried kitoza. Most of the smoked kitoza had a water activity higher than 0.9 which is not in accordance with their storage at ambient temperatures. Benzo(a)pyrene content was above 2 µg/kg in 11 out of 30 smoked samples (17 ± 16.5 µg/kg on average).
| Reference Key |
ratsimba2019physicochemicalfood
Use this key to autocite in the manuscript while using
SciMatic Manuscript Manager or Thesis Manager
|
|---|---|
| Authors | Ratsimba, Angela;Rakoto, Danielle;Jeannoda, Victor;Andriamampianina, Herizo;Talon, Régine;Leroy, Sabine;Grabulos, Joël;Arnaud, Elodie; |
| Journal | Food science & nutrition |
| Year | 2019 |
| DOI |
10.1002/fsn3.1122
|
| URL | |
| Keywords |
Citations
No citations found. To add a citation, contact the admin at info@scimatic.org
Comments
No comments yet. Be the first to comment on this article.