Abstract
Samples of traditional Kaddid (a salted dried meat) were analysed for their microbiological and physicochemical characteristics. Microbiological determinations included the Standard Plate Count (SPC), total and faecal coliforms, enterococci, staphylococci,Salmonella, Clostridium, andPseudomonas, whereas physico-chemical properties were characterized by pH, aw, chlorides, total nitrogen (TN), non-protein nitrogen (NPN), total volatile nitrogen (TVN), fat content and the acid degree value (ADV). Results showed that the microbial profiles were high for all the micro-organisms studied. Staphylococci were the most abundant micro-organisms in the product, whereasSalmonella was not detected in any sample. Proteolytics and lipolytics were also present in high numbers. The physico-chemical characteristics showed high levels of the ADV, chlorides, NPN and the TVN, and low levels of the aw and humidity. The conditions established in Kaddid indicate that there is effective preservation against micro-organisms causing spoilage and/or which are hazardous. The physico-chemical characteristics may indicate a high level of lipolysis and a low level of proteolysis.
Similar content being viewed by others
References
Apha (1989) Standard methods for examination of water and waste water, 19th edn. APHA, Washington
Conway F (1947) Microdiffusion analysis and volumetric error. Crosby Lockwood, London, pp 157–159
Murray CK, Gibson DM (1972) J Food Technol 7: 35–46
Lancette GA, Tatini SR (1992)Staphylococcus aureus. In: Vanderzant C, Splittstoesser DF (eds) Compendium of methods for the microbiological examinations of foods. Washington DC
Poelma PL, Silliker JA (1975) Salmonella. In: Speck ML (ed) Compendium of methods for the microbiological examinations of foods. Washington DC
Lazarides HN (1990) Lebensm Wiss Technol 23: 418–421
Goutefougea R (1988) La salaison. In: (eds) Technologie de la vainde et des produits carnés. Paris, Techniques et Documentations Lavoisier, Paris, pp 117–140
Brimlow CJB (1985) A pragmatic approach development of new intermediate moisture foods. In: Siamtos D, Multon JL (eds) Properties of water in foods. Nijhoff, Dorderecht, p 405
Leistner L, Rodel W (1976) The stability of intermediate moisture foods with respect to microorganisms. In: Davies R, Birch GG, Parker KJ (eds) Intermediate moisture foods. Applied Science, London
Williams JC (1976) Chemical and non enzymic changes in intermediate moisture foods. In: Davies R, Birch GB, Barker KJ (eds) Intermediate moisture foods. Applied Science, London
Labuza TP, Tannenbaum SR, Karel M (1970) Food Technol 24: 543–550
Girard JP (1988) La deshydratation. In: (eds) Technologie de la vainde et des produits carnés. Techniques et Documentations Lavoisier, Paris, pp 84–115
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
Bennani, L., Zenati, Y., Faid, M. et al. Physico-chemical and microbiological characteristics of a dried salted meat product (Kaddid) in Morocco. Z Lebensm Unters Forch 201, 528–532 (1995). https://doi.org/10.1007/BF01201577
Received:
Revised:
Issue Date:
DOI: https://doi.org/10.1007/BF01201577