Contribution à l’étude d’un produit carné traditionnel

Abstract

El Gueddid is a traditional product widely consumed and highly appreciated by algerians, obtained from strips of meat, sheep, beef, goat and camel meat, salted and then dried. This product can be kept for several months at room temperature and used in the preparation of many dishes. Our objectives are to study and characterize El Gueddid and the traditional know-how of this product. Our approach is based on investigation and experimental analyses. The survey work was carried out among 307 families spread over the regions of north-eastern of Algeria and southern Algeria. The survey conducted revealed the presence of this product in our eating habits. The diagram of artisanal preparation of El Gueddid could be established. From the physicochemical point of view, the Aw of El Gueddid (0.72±0.03) and its water content (16.76± 1.15%) made it possible to classify this food, in the category of products, with intermediate humidity, with an estimated pH of 5.73. El Gueddid ready to consume (one month of preparation) has a protein content of 37.30 ± 0.13%, and fat content of 44.63 ± 0.42%. Its values have decreased, after a year of storage. The NaCl content is 12.86 ±1.18%. Proteolysis in El Gueddid is marked, in particular, by hydrolysis of myosin. The intensity of actin also decreases throughout the preparation process. These results were established by electrophoresis coupled with LC-MS/MS mass spectrometry. For the fatty acid profile of El Gueddid, our results show that its palmitic acid content, at one month of preparation is 24.7% of total fatty acids. For oleic acid, the content of this product, ready to consume is 43.6%. The content of linoleic acid is estimated at 3.9% in El Gueddid ready for consumption and 1.5%, after a year of storage. This decrease is determined, by a loss of linoleic acid, by oxidation. The treatment used, namely solar drying, during the preparation of El Gueddid induces a strong oxidation of lipids, also in view of the high values of the peroxide value (45.75 meq of O2 / kg) and the free acidity (2.11% of oleic acid). Qualitatively and microbiologically, there is a total absence of mold and salmonella during the entire preparation process of El Gueddid. On the other hand, a predominance of lactic acid bacteria, yeasts and Staphylococcus aureus is observed. With regard to coliforms, a low microbial load is recorded, in fresh meat these bacteria are eliminated, after a few days of preparation.