Caractérisation Physicochimique Et Microbiologique D’el-guedid Algérien Issu De Différents Types De Viandes Et Régions.

Résumé: In Algeria, very few studies have been carried out on traditional meat products. Our thesis work focused on the characterization and preservation of Algerian regional products including meat products. Among these products, we find El-Guedid, a traditional Algerian meat product that is prepared from red meats. It belongs to the great diversity of salted / dried meat products. In this research work, different samples of El-Guedid, prepared in a traditional way in different households, from four types of meat (sheep, beef, goat and camel), in 04 different area of Algeria: Constantine, Algiers, Oum El Bouaghi and Ouargla respectively, were characterized. This study described the physico-chemical and microbiological properties of different samples. Our objectives are to perform a microbiological and physico-chemical characterization during the ripening process of El-Guedid; study the effect of time and type of meat on physicochemical parameters, the intervention of flora from different ecosystems in the quality of the final product. The results indicated that these products were mainly characterized by low moisture content with an average decrease in water content between 15.6% and 16.3% for all samples, and a decrease in water activity (Aw) ranging from 0.66 to 0.68, while the salt content varied from 8.8 to 19.3%. Decrease in pH values ranged from (6.3 - 6.4) to (5.2 -5.5) at T0 and T365 consecutively, in all samples. Microbial analyzes revealed the absence of pathogenic bacteria such as Listeria and Salmonella but sporadic contamination by Staphylococcus aureus up to one month of ripening. Lactic acid bacteria and coagulase negative staphylococci were the populations of potential technological interest of El-Guedid that persisted and were dominant with Leuconostoc mesenteroides, Lactobacillus sakei and Staphylococcus saprophyticus as the main species identified. All of these populations decreased during the process and reached low levels (2 log CFU / g) at the end of storage (365 days). Drastic drying of El-Guedid led to a safe traditional meat product that could aid its production.

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