PHYSICO-CHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF A DRIED SALTED MEAT PRODUCT (KADDID) IN MOROCCO

Laila BENNANI;   Y. ZENATI;    M. FAID*  and   M. ETTAYEBI

ABSTRACT

Samples of traditional kaddid (a salted dried meat) were analysed for their microbiological and physico-chemical characteristics. Determinations included the Standard Palte Count (SPC), Total and fecal coliforms, enterococci, staphylococci, Salmonella, Clostridium, and Pseudomonas for the fromer and pH, aw, chlorides, total nitrogen (TN), non protein nitrogen (NPN), total volatile nitrogen (TVN), fat content and the acid degree value of the later (ADV). Results showed that the microbial profiles were high for all the microorganisms studied. The average SPC was 7.5x106 cfu/g, coliform numbers ranged from less tha 10 to 3.6x102 cfu/g. Enterococci reached an average of 4.5x102. Staphylococci were the most abundant microorganisms in the product and ranged from 105 cfu/g to 2.2x107 cfu/g. Salmonella was not detected in any sample. 47 % of the staphylococci isolates were revealed DNAse posistive and phosphatase positive. Proteolytics and lipolytics were also present in high numbers in most samples with averages of 1.3x106 and 1.2x106 CFU/g respectively. Yeasts were the most frequent and their numbers reached 6.3x106. The physico-chemical characteristics showed high levels of the acid degree value, chlorides, non-protein nitrogen and the total volatile nitrogen, and low levels of the aw and humidity. The conditions established in kaddid tell about a good preservation against the spoilage and/or hazardous microorganisms. The physico-chemical characteristics may indicate the occurrence of a high lipolysis and a low level of proteolysis.

Corresponding author: faidmohamed@yahoo.fr