Physicochemical and microbiological characteristics of biltong,a traditional salted dried meat of South Africa |
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Authors: | Thomas Petit Yanis Caro Anne-Sophie Petit Sunita J. Santchurn Antoine Collignan |
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Affiliation: | 1. Université de La Réunion, Laboratoire de Chimie des Substances Naturelles et des Sciences des Aliments, LCSNSA, EA 2212, 15 Avenue René Cassin, 97490 Sainte Clotilde, La Réunion, France;2. Département Génie Biologique, IUT, Université de La Réunion, Saint-Pierre, Ile de la Réunion, France;3. Département Agroalimentaire, ESIROI, Université de La Réunion, Sainte-Clotilde, Ile de la Réunion, France;4. CRITT Réunion, CCIR, 3 Rue Serge Ycard, 97490 Sainte Clotilde, La Réunion, France;5. Faculty of Agriculture, University of Mauritius, Réduit, Mauritius;6. Montpellier SupAgro, Unité Mixte de Recherche QualiSud, 1101, avenue Agropolis, BP 5098, 34093 Montpellier Cedex 05, France |
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Abstract: | The microbiological and physicochemical characteristics of several commercial beef, kudu and springbok biltong samples from South Africa were assessed in this study. Analysis of samples allowed their differentiation into ‘dry’ and ‘moist’ samples. Dry biltong showed low moisture content (21.5–25.3 g/100 g), a low water activity (0.65–0.68) and a high salt content (5.5–7.9 g/100 g), while moist biltong showed a higher moisture content (35.1–42.8 g/100 g), a higher water activity (0.85 to 0.89) and a lower salt content (3.8–5.6 g/100 g). The pH value did not vary significantly between both groups (5.00–6.26). The results showed that dry biltong presented a low total plate count (TPC) content, a high level of lactic acid bacteria (LAB) and a high level of d-lactic acid as compared to moist biltong. These results suggest that dry biltong complies with the standard hygienic quality (TPC < 7 log cfu/g in agreement with the Food Standards Agency), while moist biltong samples generally showed a low content of d-lactic acid and a low ratio LAB/TPC. |
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Keywords: | Biltong Physicochemical properties South Africa Dried meat Fermented food Food preservation Microbiological characteristics |
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