Institut National Agronomique de Tunis, University of Carthage, 43 Av. Charles Nicolle, 1082, Tunis, Tunisia; Laboratoire d'Economie, Sciences et Technologies Alimentaires, Institut National Agronomique de Tunis (INAT).
J Sci Food Agric. 2013 Nov;93(14):3634-41. doi: 10.1002/jsfa.6319. Epub 2013 Aug 27.
The effects of spicing on the physicochemical and microbial characteristics and drying behaviour of kaddid, a Tunisian dry-cured meat, were studied. In addition, the quality characteristics of traditional sun-dried kaddid and processed convective-dried kaddid were compared.
Spicing had no significant effect on the pH and water activity of brined beef meat at 21% (w/w), but it reduced the product water and salt contents. Effects of spicing on brined meat microbial flora were the appearance of sulfito-reducer bacteria, an increase in total mesophilic aerobic flora (+15%) and staphylococci (+26%) and a decrease in faecal coliforms (-23%). The salted beef meat sorption behaviour was affected by spicing. Besides, spicing increased the kaddid drying rate, allowing a significant decrease in the drying process time (-33%). Traditional and processed kaddid presented comparable microbial characteristics. Both drying methods led to a reduction in the number of total mesophilic aerobic flora in unspiced and spiced kaddid and of faecal coliforms in spiced kaddid.
The study showed that spicing, as a step in kaddid meat processing to enhance the final product flavour, caused changes in the salted meat physicochemical and microbial characteristics and accelerated the drying rate. Convective drying at 30 °C is recommended to produce kaddid having the same characteristics as the traditional product.
研究了香料对卡迪德（一种突尼斯干腌肉）的物理化学和微生物特性以及干燥行为的影响。此外，还比较了传统日晒卡迪德和加工对流干燥卡迪德的质量特性。
香料对 21%（w/w）盐腌牛肉的 pH 值和水分活度没有显著影响，但降低了产品的水分和盐分含量。香料对盐腌肉微生物菌群的影响是亚硫酸盐还原菌的出现，总需氧嗜温菌（增加 15%）和葡萄球菌（增加 26%）增加，粪便大肠菌群（减少 23%）减少。加盐牛肉的吸附行为受到香料的影响。此外，香料增加了卡迪德的干燥速度，使干燥过程时间显著缩短（减少 33%）。传统和加工的卡迪德具有相似的微生物特性。两种干燥方法都导致未加香料和加香料的卡迪德中的总需氧嗜温菌数量减少，加香料的卡迪德中的粪便大肠菌群数量减少。
研究表明，香料作为卡迪德肉加工过程中的一个步骤，可改善最终产品的风味，同时改变盐腌肉的理化和微生物特性，并加速干燥速度。推荐在 30°C 下进行对流干燥，以生产具有与传统产品相同特性的卡迪德。
