Ratsimba Angela, Rakoto Danielle, Jeannoda Victor, Andriamampianina Herizo, Talon Régine, Leroy Sabine, Grabulos Joël, Arnaud Elodie
Faculté des Sciences Université d'Antananarivo Antananarivo Madagascar.
Université Clermont-Auvergne-INRA, MEDIS Clermont Ferrand France.
Food Sci Nutr. 2019 Jul 15;7(8):2666-2673. doi: 10.1002/fsn3.1122. eCollection 2019 Aug.
Kitoza samples collected from producers in Madagascar were analyzed for their physicochemical and microbial properties. Lactic acid bacteria and coagulase-negative staphylococci were the two codominant populations with average counts of 6-7 log cfu/g. Good hygienic practices were sometimes lacking but samples were not contaminated with , , and and only once with . was found occasionally with higher counts in salted/dried products than in salted/smoked products. Moisture, protein, fat, and salt contents varied considerably and were on average 41.5, 43.5, 14.3, and 3.3 g/100 g, respectively, and water activity was 0.893 on average. Smoked kitoza showed higher moisture content compared to dried kitoza. Most of the smoked kitoza had a water activity higher than 0.9 which is not in accordance with their storage at ambient temperatures. Benzo(a)pyrene content was above 2 µg/kg in 11 out of 30 smoked samples (17 ± 16.5 µg/kg on average).
对从马达加斯加生产商处采集的基托扎样本进行了理化性质和微生物特性分析。乳酸菌和凝固酶阴性葡萄球菌是两个主要菌群，平均计数为6 - 7 log cfu/g。有时缺乏良好的卫生习惯，但样本未被 、 和 污染，仅一次被 污染。在腌制/干燥产品中偶尔发现 的数量高于腌制/烟熏产品。水分、蛋白质、脂肪和盐分含量差异很大，平均分别为41.5、43.5、14.3和3.3 g/100 g，水分活度平均为0.893。烟熏基托扎的水分含量高于干燥基托扎。大多数烟熏基托扎的水分活度高于0.9，这与它们在常温下储存的情况不符。30个烟熏样本中有11个的苯并(a)芘含量高于2 μg/kg（平均为17 ± 16.5 μg/kg）。
