Bennani L, Zenati Y, Faid M, Ettayebi M
Departement de Microbiologie Alimentaire et Biotechnologie, Institut Agronomique et Vétérinaire Hassan II, Rabat-Instituts, Morocco.
Z Lebensm Unters Forsch. 1995 Dec;201(6):528-32. doi: 10.1007/BF01201577.
Samples of traditional Kaddid (a salted dried meat) were analysed for their microbiological and physico-chemical characteristics. Microbiological determinations included the Standard Plate Count (SPC), total and faecal coliforms, enterococci, staphylococci, Salmonella, Clostridium, and Pseudomonas, whereas physico-chemical properties were characterized by pH, aw, chlorides, total nitrogen (TN), non-protein nitrogen (NPN), total volatile nitrogen (TVN), fat content and the acid degree value (ADV). Results showed that the microbial profiles were high for all the micro-organisms studied. Staphylococci were the most abundant micro-organisms in the product, whereas Salmonella was not detected in any sample. Proteolytics and lipolytics were also present in high numbers. The physico-chemical characteristics showed high levels of the ADV, chlorides, NPN and the TVN, and low levels of the aw and humidity. The conditions established in Kaddid indicate that there is effective preservation against micro-organisms causing spoilage and/or which are hazardous. The physico-chemical characteristics may indicate a high level of lipolysis and a low level of proteolysis.
对传统卡迪德（一种腌制肉干）样本进行了微生物学和物理化学特性分析。微生物学测定包括标准平板计数（SPC）、总大肠菌群和粪大肠菌群、肠球菌、葡萄球菌、沙门氏菌、梭菌和假单胞菌，而物理化学性质则通过pH值、水分活度、氯化物、总氮（TN）、非蛋白氮（NPN）、总挥发性氮（TVN）、脂肪含量和酸值（ADV）来表征。结果表明，所研究的所有微生物的微生物谱都很高。葡萄球菌是产品中最丰富的微生物，而在任何样本中均未检测到沙门氏菌。蛋白水解菌和脂肪水解菌的数量也很多。物理化学特性表明ADV、氯化物、NPN和TVN含量较高，而水分活度和湿度较低。卡迪德中确定的条件表明，对于导致腐败和/或有害的微生物有有效的保存作用。物理化学特性可能表明脂肪水解程度高而蛋白水解程度低。
