4.5 Article

Physicochemical and microbiological characteristics of kitoza, a traditional salted/dried/smoked meat product of Madagascar

Journal

FOOD SCIENCE & NUTRITION
Volume 7, Issue 8, Pages 2666-2673

Publisher

WILEY
DOI: 10.1002/fsn3.1122

Keywords

beef; drying; kitoza; polycyclic aromatic hydrocarbons; pork; smoking

Funding

  1. Regional Council of Reunion Island [FP7 245-025]
  2. [FEADER 2008-2013]

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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 mu g/kg in 11 out of 30 smoked samples (17 +/- 16.5 mu g/kg on average).

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