Physicochemical and microbiological characteristics of kitoza, a traditional salted/dried/smoked meat product of Madagascar.
Clicks: 368
ID: 89699
2019
Article Quality & Performance Metrics
Overall Quality
Not rated
Combines reader engagement with the AI quality analysis. This
article has not been analysed, so there is no overall score —
reader engagement is measured and shown alongside.
Reader Engagement
Emerging Content
30.0
/100
368 views
50 readers
AI Quality Assessment
Not analyzed
Readership in this journal
EmergingRanked #13 of 66 articles by views in Food science & nutrition
Most read
Least read
Bar heights use a square-root scale.
Mint this article as an NFT
Not yet mintedCreate a permanent, verifiable on-chain record of this article on the Scimatic Network. The NFT is held in your Journament account, and you can withdraw it to your own wallet at any time.
5
SUSD
one-off · no wallet required
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.