The Experts below are selected from a list of 45 Experts worldwide ranked by ideXlab platform

Elodie Arnaud - One of the best experts on this subject based on the ideXlab platform.

  • Characterization of traditional processing of Kitoza, a salted/dried/Smoked Meat Product from Madagascar
    2020
    Co-Authors: Angela Irene Ratsimba, D A D Rakoto, Victor Jeannoda, Regine Talon, Elodie Arnaud
    Abstract:

    Kitoza is a traditional salted and dried and/or Smoked Meat Product of Madagascar. lt is made from beef or pork strips and is produced at artisanal and familial levels. In a previous study, the analyses of 60 end-Products showed that Smoked Kitoza contained approximately SO g/100g of water, 3g/100g of salt and showed a water activity of 0.93 on average. They are thus classified mainly in food with high moisture content while the most dried Products are in the zone of intermediate humidity food (Leistner and Rodel, 1976). Smoking the Product however led to Benzo (a) Pyrene (B(a)P) content {indicator of carcinogenic compounds contamination of cooked and Smoked Meat Products) above the norm of 5 ppb in 10 samples. Moreover, if the final pH values (of the order of 5.8) indicated that Kitoza is not a fermented food, 11 samples had some D-lactic acid content as described in sausage, a well-known fermented Product. This study describes the traditional process for making Smoked Kitoza. This process has not been the focus of any other scientific study to date.It has been characterized in terms of mass transfers during salting and smoking (salt gain, water loss) and evolution of biochemical (water, salt, Aw, pH, titrable acidity, D andLl-lactic acid , phenol and B(a)P contents) and microbiological (lactic acid bacteria and total flora) characteristics during the process. Measurements were performed on the raw material, the Product after salting, and the Product after smoking. This kinetic study allows defining better the unit operations involved in the process and their impact on Product quality. (Resume d'auteur)

  • physicochemical and microbiological characteristics of kitoza a traditional salted dried Smoked Meat Product of madagascar
    Food Science and Nutrition, 2019
    Co-Authors: Angela Irene Ratsimba, D A D Rakoto, Victor Jeannoda, Regine Talon, Herizo Lalaina Andriamampianina, Sabine Leroy, Joel Grabulos, Elodie Arnaud
    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 Salmonella, Clostridium perfringens, and Bacillus cereus and only once with Listeria monocytogenes. Staphylococcus aureus 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).

  • Physicochemical and microbiological characteristics of kitoza, a traditional salted/dried/Smoked Meat Product of Madagascar
    Food Science and Nutrition, 2019
    Co-Authors: Angela Irene Ratsimba, D A D Rakoto, Victor Jeannoda, Regine Talon, Herizo Lalaina Andriamampianina, Sabine Leroy, Joel Grabulos, Elodie Arnaud
    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 Salmonella, Clostridium perfringens, and Bacillus cereus and only once with Listeria monocytogenes. Staphylococcus aureus 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).

  • characterization of traditional processing of kitoza a salted dried Smoked Meat Product from madagascar
    Out of Africa: global food science and technology. Finals programme and abstracts : 20th SAAFoST Biennial International Congress and Exhibition 2013 7, 2013
    Co-Authors: Angela Irene Ratsimba, D A D Rakoto, Victor Jeannoda, Regine Talon, Elodie Arnaud
    Abstract:

    Kitoza is a traditional salted and dried and/or Smoked Meat Product of Madagascar. lt is made from beef or pork strips and is produced at artisanal and familial levels. In a previous study, the analyses of 60 end-Products showed that Smoked Kitoza contained approximately SO g/100g of water, 3g/100g of salt and showed a water activity of 0.93 on average. They are thus classified mainly in food with high moisture content while the most dried Products are in the zone of intermediate humidity food (Leistner and Rodel, 1976). Smoking the Product however led to Benzo (a) Pyrene (B(a)P) content {indicator of carcinogenic compounds contamination of cooked and Smoked Meat Products) above the norm of 5 ppb in 10 samples. Moreover, if the final pH values (of the order of 5.8) indicated that Kitoza is not a fermented food, 11 samples had some D-lactic acid content as described in sausage, a well-known fermented Product. This study describes the traditional process for making Smoked Kitoza. This process has not been the focus of any other scientific study to date.It has been characterized in terms of mass transfers during salting and smoking (salt gain, water loss) and evolution of biochemical (water, salt, Aw, pH, titrable acidity, D andLl-lactic acid , phenol and B(a)P contents) and microbiological (lactic acid bacteria and total flora) characteristics during the process. Measurements were performed on the raw material, the Product after salting, and the Product after smoking. This kinetic study allows defining better the unit operations involved in the process and their impact on Product quality. (Resume d'auteur)

Angela Irene Ratsimba - One of the best experts on this subject based on the ideXlab platform.

  • Characterization of traditional processing of Kitoza, a salted/dried/Smoked Meat Product from Madagascar
    2020
    Co-Authors: Angela Irene Ratsimba, D A D Rakoto, Victor Jeannoda, Regine Talon, Elodie Arnaud
    Abstract:

    Kitoza is a traditional salted and dried and/or Smoked Meat Product of Madagascar. lt is made from beef or pork strips and is produced at artisanal and familial levels. In a previous study, the analyses of 60 end-Products showed that Smoked Kitoza contained approximately SO g/100g of water, 3g/100g of salt and showed a water activity of 0.93 on average. They are thus classified mainly in food with high moisture content while the most dried Products are in the zone of intermediate humidity food (Leistner and Rodel, 1976). Smoking the Product however led to Benzo (a) Pyrene (B(a)P) content {indicator of carcinogenic compounds contamination of cooked and Smoked Meat Products) above the norm of 5 ppb in 10 samples. Moreover, if the final pH values (of the order of 5.8) indicated that Kitoza is not a fermented food, 11 samples had some D-lactic acid content as described in sausage, a well-known fermented Product. This study describes the traditional process for making Smoked Kitoza. This process has not been the focus of any other scientific study to date.It has been characterized in terms of mass transfers during salting and smoking (salt gain, water loss) and evolution of biochemical (water, salt, Aw, pH, titrable acidity, D andLl-lactic acid , phenol and B(a)P contents) and microbiological (lactic acid bacteria and total flora) characteristics during the process. Measurements were performed on the raw material, the Product after salting, and the Product after smoking. This kinetic study allows defining better the unit operations involved in the process and their impact on Product quality. (Resume d'auteur)

  • physicochemical and microbiological characteristics of kitoza a traditional salted dried Smoked Meat Product of madagascar
    Food Science and Nutrition, 2019
    Co-Authors: Angela Irene Ratsimba, D A D Rakoto, Victor Jeannoda, Regine Talon, Herizo Lalaina Andriamampianina, Sabine Leroy, Joel Grabulos, Elodie Arnaud
    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 Salmonella, Clostridium perfringens, and Bacillus cereus and only once with Listeria monocytogenes. Staphylococcus aureus 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).

  • Physicochemical and microbiological characteristics of kitoza, a traditional salted/dried/Smoked Meat Product of Madagascar
    Food Science and Nutrition, 2019
    Co-Authors: Angela Irene Ratsimba, D A D Rakoto, Victor Jeannoda, Regine Talon, Herizo Lalaina Andriamampianina, Sabine Leroy, Joel Grabulos, Elodie Arnaud
    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 Salmonella, Clostridium perfringens, and Bacillus cereus and only once with Listeria monocytogenes. Staphylococcus aureus 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).

  • characterization of traditional processing of kitoza a salted dried Smoked Meat Product from madagascar
    Out of Africa: global food science and technology. Finals programme and abstracts : 20th SAAFoST Biennial International Congress and Exhibition 2013 7, 2013
    Co-Authors: Angela Irene Ratsimba, D A D Rakoto, Victor Jeannoda, Regine Talon, Elodie Arnaud
    Abstract:

    Kitoza is a traditional salted and dried and/or Smoked Meat Product of Madagascar. lt is made from beef or pork strips and is produced at artisanal and familial levels. In a previous study, the analyses of 60 end-Products showed that Smoked Kitoza contained approximately SO g/100g of water, 3g/100g of salt and showed a water activity of 0.93 on average. They are thus classified mainly in food with high moisture content while the most dried Products are in the zone of intermediate humidity food (Leistner and Rodel, 1976). Smoking the Product however led to Benzo (a) Pyrene (B(a)P) content {indicator of carcinogenic compounds contamination of cooked and Smoked Meat Products) above the norm of 5 ppb in 10 samples. Moreover, if the final pH values (of the order of 5.8) indicated that Kitoza is not a fermented food, 11 samples had some D-lactic acid content as described in sausage, a well-known fermented Product. This study describes the traditional process for making Smoked Kitoza. This process has not been the focus of any other scientific study to date.It has been characterized in terms of mass transfers during salting and smoking (salt gain, water loss) and evolution of biochemical (water, salt, Aw, pH, titrable acidity, D andLl-lactic acid , phenol and B(a)P contents) and microbiological (lactic acid bacteria and total flora) characteristics during the process. Measurements were performed on the raw material, the Product after salting, and the Product after smoking. This kinetic study allows defining better the unit operations involved in the process and their impact on Product quality. (Resume d'auteur)

D A D Rakoto - One of the best experts on this subject based on the ideXlab platform.

  • Characterization of traditional processing of Kitoza, a salted/dried/Smoked Meat Product from Madagascar
    2020
    Co-Authors: Angela Irene Ratsimba, D A D Rakoto, Victor Jeannoda, Regine Talon, Elodie Arnaud
    Abstract:

    Kitoza is a traditional salted and dried and/or Smoked Meat Product of Madagascar. lt is made from beef or pork strips and is produced at artisanal and familial levels. In a previous study, the analyses of 60 end-Products showed that Smoked Kitoza contained approximately SO g/100g of water, 3g/100g of salt and showed a water activity of 0.93 on average. They are thus classified mainly in food with high moisture content while the most dried Products are in the zone of intermediate humidity food (Leistner and Rodel, 1976). Smoking the Product however led to Benzo (a) Pyrene (B(a)P) content {indicator of carcinogenic compounds contamination of cooked and Smoked Meat Products) above the norm of 5 ppb in 10 samples. Moreover, if the final pH values (of the order of 5.8) indicated that Kitoza is not a fermented food, 11 samples had some D-lactic acid content as described in sausage, a well-known fermented Product. This study describes the traditional process for making Smoked Kitoza. This process has not been the focus of any other scientific study to date.It has been characterized in terms of mass transfers during salting and smoking (salt gain, water loss) and evolution of biochemical (water, salt, Aw, pH, titrable acidity, D andLl-lactic acid , phenol and B(a)P contents) and microbiological (lactic acid bacteria and total flora) characteristics during the process. Measurements were performed on the raw material, the Product after salting, and the Product after smoking. This kinetic study allows defining better the unit operations involved in the process and their impact on Product quality. (Resume d'auteur)

  • physicochemical and microbiological characteristics of kitoza a traditional salted dried Smoked Meat Product of madagascar
    Food Science and Nutrition, 2019
    Co-Authors: Angela Irene Ratsimba, D A D Rakoto, Victor Jeannoda, Regine Talon, Herizo Lalaina Andriamampianina, Sabine Leroy, Joel Grabulos, Elodie Arnaud
    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 Salmonella, Clostridium perfringens, and Bacillus cereus and only once with Listeria monocytogenes. Staphylococcus aureus 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).

  • Physicochemical and microbiological characteristics of kitoza, a traditional salted/dried/Smoked Meat Product of Madagascar
    Food Science and Nutrition, 2019
    Co-Authors: Angela Irene Ratsimba, D A D Rakoto, Victor Jeannoda, Regine Talon, Herizo Lalaina Andriamampianina, Sabine Leroy, Joel Grabulos, Elodie Arnaud
    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 Salmonella, Clostridium perfringens, and Bacillus cereus and only once with Listeria monocytogenes. Staphylococcus aureus 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).

  • characterization of traditional processing of kitoza a salted dried Smoked Meat Product from madagascar
    Out of Africa: global food science and technology. Finals programme and abstracts : 20th SAAFoST Biennial International Congress and Exhibition 2013 7, 2013
    Co-Authors: Angela Irene Ratsimba, D A D Rakoto, Victor Jeannoda, Regine Talon, Elodie Arnaud
    Abstract:

    Kitoza is a traditional salted and dried and/or Smoked Meat Product of Madagascar. lt is made from beef or pork strips and is produced at artisanal and familial levels. In a previous study, the analyses of 60 end-Products showed that Smoked Kitoza contained approximately SO g/100g of water, 3g/100g of salt and showed a water activity of 0.93 on average. They are thus classified mainly in food with high moisture content while the most dried Products are in the zone of intermediate humidity food (Leistner and Rodel, 1976). Smoking the Product however led to Benzo (a) Pyrene (B(a)P) content {indicator of carcinogenic compounds contamination of cooked and Smoked Meat Products) above the norm of 5 ppb in 10 samples. Moreover, if the final pH values (of the order of 5.8) indicated that Kitoza is not a fermented food, 11 samples had some D-lactic acid content as described in sausage, a well-known fermented Product. This study describes the traditional process for making Smoked Kitoza. This process has not been the focus of any other scientific study to date.It has been characterized in terms of mass transfers during salting and smoking (salt gain, water loss) and evolution of biochemical (water, salt, Aw, pH, titrable acidity, D andLl-lactic acid , phenol and B(a)P contents) and microbiological (lactic acid bacteria and total flora) characteristics during the process. Measurements were performed on the raw material, the Product after salting, and the Product after smoking. This kinetic study allows defining better the unit operations involved in the process and their impact on Product quality. (Resume d'auteur)

Regine Talon - One of the best experts on this subject based on the ideXlab platform.

  • Characterization of traditional processing of Kitoza, a salted/dried/Smoked Meat Product from Madagascar
    2020
    Co-Authors: Angela Irene Ratsimba, D A D Rakoto, Victor Jeannoda, Regine Talon, Elodie Arnaud
    Abstract:

    Kitoza is a traditional salted and dried and/or Smoked Meat Product of Madagascar. lt is made from beef or pork strips and is produced at artisanal and familial levels. In a previous study, the analyses of 60 end-Products showed that Smoked Kitoza contained approximately SO g/100g of water, 3g/100g of salt and showed a water activity of 0.93 on average. They are thus classified mainly in food with high moisture content while the most dried Products are in the zone of intermediate humidity food (Leistner and Rodel, 1976). Smoking the Product however led to Benzo (a) Pyrene (B(a)P) content {indicator of carcinogenic compounds contamination of cooked and Smoked Meat Products) above the norm of 5 ppb in 10 samples. Moreover, if the final pH values (of the order of 5.8) indicated that Kitoza is not a fermented food, 11 samples had some D-lactic acid content as described in sausage, a well-known fermented Product. This study describes the traditional process for making Smoked Kitoza. This process has not been the focus of any other scientific study to date.It has been characterized in terms of mass transfers during salting and smoking (salt gain, water loss) and evolution of biochemical (water, salt, Aw, pH, titrable acidity, D andLl-lactic acid , phenol and B(a)P contents) and microbiological (lactic acid bacteria and total flora) characteristics during the process. Measurements were performed on the raw material, the Product after salting, and the Product after smoking. This kinetic study allows defining better the unit operations involved in the process and their impact on Product quality. (Resume d'auteur)

  • physicochemical and microbiological characteristics of kitoza a traditional salted dried Smoked Meat Product of madagascar
    Food Science and Nutrition, 2019
    Co-Authors: Angela Irene Ratsimba, D A D Rakoto, Victor Jeannoda, Regine Talon, Herizo Lalaina Andriamampianina, Sabine Leroy, Joel Grabulos, Elodie Arnaud
    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 Salmonella, Clostridium perfringens, and Bacillus cereus and only once with Listeria monocytogenes. Staphylococcus aureus 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).

  • Physicochemical and microbiological characteristics of kitoza, a traditional salted/dried/Smoked Meat Product of Madagascar
    Food Science and Nutrition, 2019
    Co-Authors: Angela Irene Ratsimba, D A D Rakoto, Victor Jeannoda, Regine Talon, Herizo Lalaina Andriamampianina, Sabine Leroy, Joel Grabulos, Elodie Arnaud
    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 Salmonella, Clostridium perfringens, and Bacillus cereus and only once with Listeria monocytogenes. Staphylococcus aureus 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).

  • characterization of traditional processing of kitoza a salted dried Smoked Meat Product from madagascar
    Out of Africa: global food science and technology. Finals programme and abstracts : 20th SAAFoST Biennial International Congress and Exhibition 2013 7, 2013
    Co-Authors: Angela Irene Ratsimba, D A D Rakoto, Victor Jeannoda, Regine Talon, Elodie Arnaud
    Abstract:

    Kitoza is a traditional salted and dried and/or Smoked Meat Product of Madagascar. lt is made from beef or pork strips and is produced at artisanal and familial levels. In a previous study, the analyses of 60 end-Products showed that Smoked Kitoza contained approximately SO g/100g of water, 3g/100g of salt and showed a water activity of 0.93 on average. They are thus classified mainly in food with high moisture content while the most dried Products are in the zone of intermediate humidity food (Leistner and Rodel, 1976). Smoking the Product however led to Benzo (a) Pyrene (B(a)P) content {indicator of carcinogenic compounds contamination of cooked and Smoked Meat Products) above the norm of 5 ppb in 10 samples. Moreover, if the final pH values (of the order of 5.8) indicated that Kitoza is not a fermented food, 11 samples had some D-lactic acid content as described in sausage, a well-known fermented Product. This study describes the traditional process for making Smoked Kitoza. This process has not been the focus of any other scientific study to date.It has been characterized in terms of mass transfers during salting and smoking (salt gain, water loss) and evolution of biochemical (water, salt, Aw, pH, titrable acidity, D andLl-lactic acid , phenol and B(a)P contents) and microbiological (lactic acid bacteria and total flora) characteristics during the process. Measurements were performed on the raw material, the Product after salting, and the Product after smoking. This kinetic study allows defining better the unit operations involved in the process and their impact on Product quality. (Resume d'auteur)

Victor Jeannoda - One of the best experts on this subject based on the ideXlab platform.

  • Characterization of traditional processing of Kitoza, a salted/dried/Smoked Meat Product from Madagascar
    2020
    Co-Authors: Angela Irene Ratsimba, D A D Rakoto, Victor Jeannoda, Regine Talon, Elodie Arnaud
    Abstract:

    Kitoza is a traditional salted and dried and/or Smoked Meat Product of Madagascar. lt is made from beef or pork strips and is produced at artisanal and familial levels. In a previous study, the analyses of 60 end-Products showed that Smoked Kitoza contained approximately SO g/100g of water, 3g/100g of salt and showed a water activity of 0.93 on average. They are thus classified mainly in food with high moisture content while the most dried Products are in the zone of intermediate humidity food (Leistner and Rodel, 1976). Smoking the Product however led to Benzo (a) Pyrene (B(a)P) content {indicator of carcinogenic compounds contamination of cooked and Smoked Meat Products) above the norm of 5 ppb in 10 samples. Moreover, if the final pH values (of the order of 5.8) indicated that Kitoza is not a fermented food, 11 samples had some D-lactic acid content as described in sausage, a well-known fermented Product. This study describes the traditional process for making Smoked Kitoza. This process has not been the focus of any other scientific study to date.It has been characterized in terms of mass transfers during salting and smoking (salt gain, water loss) and evolution of biochemical (water, salt, Aw, pH, titrable acidity, D andLl-lactic acid , phenol and B(a)P contents) and microbiological (lactic acid bacteria and total flora) characteristics during the process. Measurements were performed on the raw material, the Product after salting, and the Product after smoking. This kinetic study allows defining better the unit operations involved in the process and their impact on Product quality. (Resume d'auteur)

  • physicochemical and microbiological characteristics of kitoza a traditional salted dried Smoked Meat Product of madagascar
    Food Science and Nutrition, 2019
    Co-Authors: Angela Irene Ratsimba, D A D Rakoto, Victor Jeannoda, Regine Talon, Herizo Lalaina Andriamampianina, Sabine Leroy, Joel Grabulos, Elodie Arnaud
    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 Salmonella, Clostridium perfringens, and Bacillus cereus and only once with Listeria monocytogenes. Staphylococcus aureus 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).

  • Physicochemical and microbiological characteristics of kitoza, a traditional salted/dried/Smoked Meat Product of Madagascar
    Food Science and Nutrition, 2019
    Co-Authors: Angela Irene Ratsimba, D A D Rakoto, Victor Jeannoda, Regine Talon, Herizo Lalaina Andriamampianina, Sabine Leroy, Joel Grabulos, Elodie Arnaud
    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 Salmonella, Clostridium perfringens, and Bacillus cereus and only once with Listeria monocytogenes. Staphylococcus aureus 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).

  • characterization of traditional processing of kitoza a salted dried Smoked Meat Product from madagascar
    Out of Africa: global food science and technology. Finals programme and abstracts : 20th SAAFoST Biennial International Congress and Exhibition 2013 7, 2013
    Co-Authors: Angela Irene Ratsimba, D A D Rakoto, Victor Jeannoda, Regine Talon, Elodie Arnaud
    Abstract:

    Kitoza is a traditional salted and dried and/or Smoked Meat Product of Madagascar. lt is made from beef or pork strips and is produced at artisanal and familial levels. In a previous study, the analyses of 60 end-Products showed that Smoked Kitoza contained approximately SO g/100g of water, 3g/100g of salt and showed a water activity of 0.93 on average. They are thus classified mainly in food with high moisture content while the most dried Products are in the zone of intermediate humidity food (Leistner and Rodel, 1976). Smoking the Product however led to Benzo (a) Pyrene (B(a)P) content {indicator of carcinogenic compounds contamination of cooked and Smoked Meat Products) above the norm of 5 ppb in 10 samples. Moreover, if the final pH values (of the order of 5.8) indicated that Kitoza is not a fermented food, 11 samples had some D-lactic acid content as described in sausage, a well-known fermented Product. This study describes the traditional process for making Smoked Kitoza. This process has not been the focus of any other scientific study to date.It has been characterized in terms of mass transfers during salting and smoking (salt gain, water loss) and evolution of biochemical (water, salt, Aw, pH, titrable acidity, D andLl-lactic acid , phenol and B(a)P contents) and microbiological (lactic acid bacteria and total flora) characteristics during the process. Measurements were performed on the raw material, the Product after salting, and the Product after smoking. This kinetic study allows defining better the unit operations involved in the process and their impact on Product quality. (Resume d'auteur)