Cargando…

Effects of Drying Methods on Chemical Composition, Lipid Oxidation, and Fatty Acid Profile of a Traditional Dried Meat Kaddid

This work aimed to study the effect of three drying methods, namely sun-drying (SD) (T = 32 °C), continuous convective drying (CCD) (T = 35 ± 2 °C) and interval starting accessibility Drying (ISAD) (T = 35 ± 2 °C) with an active time of 30 s (t(on)) and a tempering time of 60 s (t(off)), on selected...

Descripción completa

Detalles Bibliográficos
Autores principales:	Zioud, Amira, Hajji, Wafa, Lobón, Sandra, Joy, Margalida, Bertolin, Juan R., Smeti, Samir, Chabbouh, Meriem, Bellagha, Sihem, Essid, Ines
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606977/ https://www.ncbi.nlm.nih.gov/pubmed/37893730 http://dx.doi.org/10.3390/foods12203837

Ejemplares similares

Physicochemical Characteristics, Fatty Acid Profile, Alpha-Tocopherol Content, and Lipid Oxidation of Meat from Ewes Fed Different Levels of Distilled Myrtle Residues
por: Tibaoui, Souha, et al.
Publicado: (2020)

Effects of Using Rosemary Residues as a Cereal Substitute in Concentrate on Vitamin E, Antioxidant Activity, Color, Lipid Oxidation, and Fatty Acid Profile of Barbarine Lamb Meat
por: Smeti, Samir, et al.
Publicado: (2021)

Effect of myrtle leaves integration in sheep diet and its addition as powder on leg meat' oxidative stability, physicochemical, microbiological and sensory properties during storage
por: Tibaoui, Souha, et al.
Publicado: (2023)

The Inclusion of Pea in Concentrates Had Minor Effects on the Meat Quality of Light Lambs
por: Blanco, Mireia, et al.
Publicado: (2021)

Insights into the role of major bioactive dietary nutrients in lamb meat quality: a review
por: Álvarez-Rodríguez, Javier, et al.
Publicado: (2022)

Drying Characteristics and Physical and Nutritional Properties of Shrimp Meat as Affected by Different Traditional Drying Techniques
por: Akonor, P. T., et al.
Publicado: (2016)

Fatty acid profile of muscles and adipose tissues of fat-tail Barbarine lambs as affected by rosemary residue intake
por: Yagoubi, Yathreb, et al.
Publicado: (2020)

Autochthonous Cultures to Improve Safety and Standardize Quality of Traditional Dry Fermented Meats
por: Rossi, Franca, et al.
Publicado: (2023)

Fatty acid profile, secondary compounds and antioxidant activities in the fresh forage, hay and silage of sainfoin ( Onobrychis viciifolia ) and sulla ( Hedysarum coronarium )
por: Rufino‐Moya, Pablo José, et al.
Publicado: (2022)

Sainfoin in the Dams’ Diet as a Source of Proanthocyanidins: Effect on the Growth, Carcass and Meat Quality of Their Suckling Lambs
por: Baila, Clàudia, et al.
Publicado: (2022)

Inclusion of Sainfoin in the Concentrate of Finishing Lambs: Fatty Acid Profiles of Rumen, Plasma, and Muscle
por: Baila, Clàudia, et al.
Publicado: (2023)

The Occurrence of Five Unregulated Mycotoxins Most Important for Traditional Dry-Cured Meat Products
por: Lešić, Tina, et al.
Publicado: (2022)

Physicochemical and microbiological characteristics of kitoza, a traditional salted/dried/smoked meat product of Madagascar
por: Ratsimba, Angela, et al.
Publicado: (2019)

Carotenoids and Liposoluble Vitamins in the Plasma and Tissues of Light Lambs Given Different Maternal Feedings and Fattening Concentrates
por: Rufino-Moya, Pablo José, et al.
Publicado: (2020)

Effects of Drying Condition and Binding Agent on the Quality Characteristics of Ground Dried-Pork Meat Products
por: Choi, Yun-Sang, et al.
Publicado: (2015)

Effects of Different Drying Methods on Drying Kinetics, Microstructure, Color, and the Rehydration Ratio of Minced Meat
por: Aksoy, Aslı, et al.
Publicado: (2019)

Comparison of meat quality characteristics of dry aged lamb loins and optimization of dry aging process
por: Gürbüz, Ümit, et al.
Publicado: (2022)

The Influence of Different Smoking Procedures on the Content of 16 PAHs in Traditional Dry Cured Smoked Meat “Hercegovačka Pečenica”
por: Puljić, Leona, et al.
Publicado: (2019)

The Inclusion of Concentrate with Quebracho Is Advisable in Two Forage-Based Diets of Ewes According to the In Vitro Fermentation Parameters
por: Rufino-Moya, Pablo Jose, et al.
Publicado: (2019)

Effects of Whey Powder Supplementation on Dry-Aged Meat Quality
por: Kim, Ji-Han, et al.
Publicado: (2016)

Effects of green oak acorn (Quercus ilex) intake on nutrient digestibility, lamb growth, and carcass and non-carcass characteristics
por: Mekki, Ilyes, et al.
Publicado: (2022)

New Approaches to Production of Turkish-type Dry-cured Meat Product “Pastirma”: Salt Reduction and Different Drying Techniques
por: Hastaoglu, Emre, et al.
Publicado: (2018)

Freeze‐dried, oven‐dried, and microencapsulation of essential oil from Allium sativum as potential preservative agents of minced meat
por: Najjaa, Hanen, et al.
Publicado: (2020)

Indigenous Microbiota to Leverage Traditional Dry Sausage Production
por: Palavecino Prpich, Noelia Zulema, et al.
Publicado: (2021)

Natural occurrence of aflatoxin residues in fresh and sun-dried meat in Nigeria
por: Olufunmilayo, Gbonjubola Oyero, et al.
Publicado: (2010)

Processing Characteristics of Freeze-Dried Pork Powder for Meat Emulsion Gel
por: Lee, Seonmin, et al.
Publicado: (2021)

A comprehensive review of drying meat products and the associated effects and changes
por: Mediani, Ahmed, et al.
Publicado: (2022)

Comparison of Drying Yield, Meat Quality, Oxidation Stability and Sensory Properties of Bone-in Shell Loin Cut by Different Dry-aging Conditions
por: Cho, Soohyun, et al.
Publicado: (2018)

Colour Stability, Fatty Acid Profile, and Lipid Oxidation in Meat Stored in Modified Atmosphere Packaging from Light Lambs Fed with Concentrate with Carob Pulp (Ceratonia siliqua L.)
por: Bottegal, Diego Nicolas, et al.
Publicado: (2023)

Hot-Air Drying Significantly Improves the Quality and Functional Activity of Orange Black Tea Compared with Traditional Sunlight Drying
por: Yan, Zhi, et al.
Publicado: (2023)

Characterization of Traditional Croatian Household-Produced Dry-Fermented Sausages
por: Lešić, Tina, et al.
Publicado: (2020)

Plant Antioxidants in Dry Fermented Meat Products with a Healthier Lipid Profile
por: Selani, Miriam M., et al.
Publicado: (2022)

Dried Vegetables as Potential Clean-Label Phosphate Substitutes in Cooked Sausage Meat
por: Weigel, Ingrid, et al.
Publicado: (2023)

Bioactive and Sensory Di- and Tripeptides Generated during Dry-Curing of Pork Meat
por: Heres, Alejandro, et al.
Publicado: (2023)

An Overview on Spray-Drying of Protein-Loaded Polymeric Nanoparticles for Dry Powder Inhalation
por: Marante, Tânia, et al.
Publicado: (2020)

Mitigation and animal response to water stress in small ruminants
por: Pérez, Sara, et al.
Publicado: (2023)

Antioxidant Enzyme Activity and Meat Quality of Meat Type Ducks Fed with Dried Oregano (Origanum vulgare L.) Powder
por: Park, J. H., et al.
Publicado: (2015)

The Maillard Reaction as Source of Meat Flavor Compounds in Dry Cured Meat Model Systems under Mild Temperature Conditions
por: Li, Lei, et al.
Publicado: (2021)

Influence of Drying Methods on Jackfruit Drying Behavior and Dried Products Physical Characteristics
por: Nansereko, Sophie, et al.
Publicado: (2022)

Mycobiota and Mycotoxin Contamination of Traditional and Industrial Dry-Fermented Sausage Kulen
por: Lešić, Tina, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_g37j3jpk3bmjsvrmmra7bb6t5j