Výsledky vyhledávání - "Viande séchée"

Impact of tumbling operating parameters on salt, water and acetic acid transfers during biltong-type meat processing

Autor: J. De Souza, Pierre-Sylvain Mirade, A. Musavu Ndob, Jason Sicard, Thierry Goli, Louwrens C. Hoffman, Stéphane Portanguen, Antoine Collignan

Publikováno v: Journal of Food Engineering
Journal of Food Engineering, 2020, 265, pp.109686. ⟨10.1016/j.jfoodeng.2019.109686⟩
Journal of Food Engineering, Elsevier, 2020, 265, pp.109686. ⟨10.1016/j.jfoodeng.2019.109686⟩

International audience; This study investigated the impact of tumbling on mass transfer mechanisms occurring in small beef meat pieces during biltong production, by measuring salt, water and acetic acid profiles within the meat for different experime

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d4d5d4c858c2cfc23526695738fe2bb0
https://hal.inrae.fr/hal-02624152

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Effect of Moringa oleifera leaf powder on drying kinetics, physico-chemical properties, ferric reducing antioxidant power, α-tocopherol, β-carotene and lipid oxidation of dry pork sausages during processing and storage

Autor: Elodie Arnaud, Voster Muchenje, Louwrens C. Hoffman, Adrien Servent, Felicitas Esnart Mukumbo, Antoine Collignan, Adriana Maria Descalzo

Publikováno v: Journal of Food Processing and Preservation

The potential of Moringa oleifera leaf powder (MLP) to limit lipid oxidation in nitrite‐free unfermented dry pork sausages (droewors) was investigated. Total phenolic compounds, α‐tocopherol and β‐carotene content of MLP was quantified. Droew

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ffd5fa9d60ad574b0329f6daa4d50fed
http://agritrop.cirad.fr/594918/

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Dissertation/ Thesis

Evolution of Penicillium fungi : Adaptation and Degeneration in Fermented Food Environments

Autor: Lo, Ying-Chu

La domestication est un modèle idéal pour étudier les processus évolutifs car elle implique des événements d'adaptation récents avec une sélection forte. Les champignons sont de bons organismes modèles pour étudier la domestication et plus

Externí odkaz: http://www.theses.fr/2019SACLS127

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Consumer acceptance and sensory profiling of reengineered kitoza products

Autor: Manuela Pintado, Geneviève Fliedel, Keith I. Tomlins, A.I.A. Costa, Valérie Scislowski, Danielle Rakoto, Ana Paula Silva, Sabine Leroy, Isabelle Maraval, Dominique Pallet, Régine Talon, Ana I.E. Pintado, Maria João Monteiro

Publikováno v: Food Chemistry
Food Chemistry, Elsevier, 2016, 198, pp.75-84. ⟨10.1016/j.foodchem.2015.08.128⟩
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP

International audience; Kitoza refers to a traditional way of preparing beef and pork in Madagascar. However, in order to improve some drawbacks previous identified, the product was submitted to a reengineering process. The acceptance and sensory pro

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::78fa56ce722b3f7a9b475d9e2657080b
https://doi.org/10.1016/j.foodchem.2015.08.128

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Effects of the addition of vinegar, weight loss and packaging method on the physicochemical properties and microbiological profile of biltong

Autor: Maxine Jones, Elodie Arnaud, Louwrens C. Hoffman, Pieter A. Gouws

Publikováno v: Meat Science

Biltong is an Ready to Eat (RTE) shelf stable salted/dried meat product stored under ambient conditions. The effect of vinegar addition during salting, weight loss during drying and packaging (modified atmosphere and vacuum) on the physicochemical an

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::82ae1e555e998eaba6a89181110fd2dd
http://agritrop.cirad.fr/593057/

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Profiling of traditional South African biltong in terms of processing, physicochemical properties and microbial stability during storage

Autor: Jones, Maxine

In South Africa, there are no processing guidelines for biltong production and therefore the industry uses different processing parameters which results in variation in the product. The same process was used throughout this study and drying was done

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3631::3d72127801fddfaf01a722c756940c65
http://agritrop.cirad.fr/596524/

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Staphylococcal ecosystem of kitoza, a traditional malagasy meat product

Autor: Elodie Arnaud, Régine Talon, Angela Irène Ratsimba, Sabine Leroy, Jean-Paul Chacornac, Danielle Rakoto, Vololoniaina Jeannoda

Publikováno v: International Journal of Food Microbiology
International Journal of Food Microbiology, Elsevier, 2017, 246, pp.20-24. ⟨10.1016/j.ijfoodmicro.2017.02.001⟩
International Journal of Food Microbiology (246), 20-24. (2017)
International Journal of Food Microbiology, 2017, 246, pp.20-24. ⟨10.1016/j.ijfoodmicro.2017.02.001⟩

Kitoza is a traditional meat product from Madagascar manufactured with strips of pork or beef. The process includes a first step of salting and mixing with spices followed by sun-drying or smoking step. As salting and drying select coagulase-negative

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7208ca38053cdc961c1d79238883a205
https://hal.archives-ouvertes.fr/hal-01602697

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Effects of Salting, Drying, Cooking, and Smoking Operations on Volatile Compound Formation and Color Patterns in Pork

Autor: Antoine Collignan, Isabelle Poligne, Gilles Trystram

Publikováno v: Journal of Food Science

The traditional small-scale production of boucane, a cured smoked pork-belly product from Reunion, involves several unit operations that are performed in a single step. The aim of this study was to highligh the impact of 4 unit operations (salting, d

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::872f0f96eb46c4c2887ae2937a0b24b5
https://doi.org/10.1111/j.1365-2621.2002.tb08848.x

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Optimizing the traditional processing of beef into Kilishi

Autor: Antoine Collignan, Souley Kalilou, Nadine Zakhia

Publikováno v: Meat Science

Kilishi, a meat-based traditional product of Sahelian Africa, is a sun-dried, coated and grilled beef. The effect of moisture content of the dried meat before coating and sauce ingredients, on coating quality and product yield of kilishi were determi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::80ef5d885ceaff43dd64c9cdeb685271
https://doi.org/10.1016/s0309-1740(98)00012-6

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