Physicochemical and microbiological characteristics of kitoza, a traditional salted/dried/smoked meat product of Madagascar-Reference-Cited by-同舟云学术

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Physicochemical and microbiological characteristics of kitoza, a traditional salted/dried/smoked meat product of Madagascar

Published:2019-07-15 Issue:8 Volume:7 Page:2666-2673
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Ratsimba Angela¹,Rakoto Danielle¹,Jeannoda Victor¹,Andriamampianina Herizo¹,Talon Régine²,Leroy Sabine²,Grabulos Joël³⁴,Arnaud Elodie³⁴^ORCID

Affiliation:

1. Faculté des Sciences Université d'Antananarivo Antananarivo Madagascar

2. Université Clermont‐Auvergne‐INRA, MEDIS Clermont Ferrand France

3. CIRAD, UMR QualiSud Montpellier France

4. Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro Univ d'Avignon, Univ de La Réunion Montpellier France

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1122

Reference36 articles.

1. Improving the sensory, physicochemical and microbiological quality of pastirma (A traditional dry cured meat product) using chitosan coating

2. Determination of polycyclic aromatic hydrocarbons (PAHs) in commonly consumed Nigerian smoked/grilled fish and meat

3. Effect of Commercial Starter Cultures on the Fatty Acid Composition of Pastirma (Turkish Dry Meat Product)

4. Factors affecting the quality of smoke‐dried meats in Nigeria;Alonge D. O.;Acta Alimentaria,1987

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2. Autochthonous Cultures to Improve Safety and Standardize Quality of Traditional Dry Fermented Meats;Microorganisms;2023-05-17

3. Bacteriological enumeration, mycological profile and some physicochemical properties of Samarella (Tsamarella), a sun-dried meat product of Cyprus;J FOOD SAF FOOD QUAL;2023

4. Effect of pepper and salt blends on microbial quality of quanta: Ethiopian dried red meat;Theory and practice of meat processing;2022-12-27

5. A comprehensive review of drying meat products and the associated effects and changes;Frontiers in Nutrition;2022-11-28

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