Préparation, Caractérisation Microbiologique, Physico-chimique Et Sensorielle.

Résumé: The aim of this study is to contribute to the characterization and valorization of Khliaa Ezir, a traditional cured meat product prepared in Est of Algéria. A survey carried out near 50 households and of a population of 400 subjects, revealed that Khliaa Ezir is prepared mainly in the East of Algeria. It is defined as being a traditional meat product, prepared usually from fresh boneless beef, lamb, goat or camel meats. The meat cuts were mixed with salt, caraway, coriander and garlic before marinating for 7 days and cooking at 80°C on water. After that, the cooked meat was immersed in a mixture of melted fat and olive oil and preserved in an earthenware jar (Ezir). Three samples of Khliaa Ezir taken from 3 different household, were assessed in this study for sensory analyses in order to determine whether differences existed between them to select the most appreciated. Among the three samples, the best score was attributing to the sample 1 which appeared more appreciated and which presented a high global tenderness an average salted taste, a low jutosity and higher scores for the flavor intensity. The recipe of this sample served to the establishment of the diagram of preparation. A preparation of Khliaa Ezir was carried out in laboratory. Some important technological parameters were assessed like: moisture, pH, proteins, fat and ash. It is the same for microbiological analyses which germs put in evidence are mesophilic aerobic flora; Enterobacteriaceae; fecal Enterococci; yeasts and moulds; sulphite reducing clostridia and a qualitative searching of Salmonella. The results showed that Khliaa Ezir presented low moisture content 40.7% (±0.5). The pH value was about 6.04 (± 0.12) in the final product. The final value of the protein, fat and ash contents were 43.75 (±0.53) 10.8% (± 0.32) and 3.46% (± 0.36) respectively. The microbiological results showed that the bacterial counts were relatively low, indicating a good hygienic quality. The results of sensory assessment showed clearly no differences between the three samples. Almost, the product was judged to be very good by all assessors with high scores for global tenderness, flavor and overall liking.

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