Al-Qadisiyah Journal For Agriculture Sciences

Study of Physicochemical and Microbiological Quality of Fresh Camel Meat from Southern Algeria Stored at Different Temperatures Compared to Dried and Salted Camel Meat (Kadid)

Document Type : Research Paper

Authors

1 Architecture and Environmental Heritage Laboratory (Archipel), Mohammed Tahri University of Bechar (08000), Bechar (Algeria).

2 Community health department, College of health and medical techniques, Al-Furat Al-Awsat Technical University, Kufa (Iraq).

3 Architecture and Environmental Heritage Laboratory (Archipel), Mohammed Tahri University of Bechar (08000), Bechar-Algeria

Abstract

As the most consumed source of animal protein in Southern Algeria, this study focused on monitoring the quality of fresh camel meat stored at different temperatures by analyzing some physicochemical and microbiological parameters according to national standards. Dried and salted camel meat, locally called (Kadid), was used as a control sample. The microbiological results of fresh camel meat showed a total aerobic mesophilic flora (TAMF) load of 5,8 Log10 CFU/g, 3,86 Log10 CFU/g for total coliforms, and 2,95 Log10 CFU/g for fecal coliforms. All samples analyzed were free of pathogenic bacteria, namely coagulase-positive staphylococci (CoPS), Listeria monocytogenes, and Salmonella spp. However, coagulase-negative staphylococci (CoNS) species with a load of 3,47 Log10 CFU/g were identified as follows: S. saprophyticus and S. epidermidis. In less than 7 days, sample B stored at room temperature experienced deterioration, with the microbial load exceeding the maximum acceptable threshold (M) set by national regulations, along with changes in physicochemical parameters, rendering the product unfit for consumption. This degradation was faster compared to the sample A stored at a maximum temperature of +10°C. However, for the control sample, the physicochemical results of dried and salted camel meat (Kadid) showed an acidic medium (pH=5,26). The analyzed samples had moisture content (MC %), sodium chloride content (SCC %), and total solid content (TSC %) of 10,73%, 0,3% (3g/L), and 89,27%, respectively. From a microbiological points of view, fresh camel meat stored at +10°C meets national legislation requirements for a maximum storage of one month. In contrast, the physicochemical and microbiological characteristics of dried and salted camel meat (Kadid) allow it to be preserved for an extended period, even at room temperature. The traditional method of preparing and preserving the meat has proven effective against microbial contaminants. It maintains a balance of physicochemical parameters that enhance preservation and improve the nutritional and organoleptic quality compared to chilled fresh camel meat. 

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Main Subjects

References
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Al-Qadisiyah Journal For Agriculture Sciences
Volume 14, Issue 2
December 2024
Page 30-43
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History
  • Receive Date: 15 June 2024
  • Revise Date: 21 July 2024
  • Accept Date: 24 August 2024
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