مجلة القادسیة للعلوم الزراعیة

دراسة الجودة الفيزيائية والكيميائية والميكروبيولوجية للحوم الإبل الطازجة من جنوب الجزائر المخزنة في درجات حرارة مختلفة مقارنة بلحوم الإبل المجففة والمملحة (كديد)

نوع المقالة : بحث

المؤلفون

الحسن بن يعقوب
ميعاد الخضيري
شهيرة بسدات
https://doi.org/10.33794/qjas.2024.150956.1179
الملخص
لحم الإبل هو مصدر للبروتين الحيواني الأكثر استهلاكاً في جنوب الجزائر، فقد ركزت هذه الدراسة على مراقبة جودة لحم الإبل الطازج المخزن في درجات حرارة مختلفة من خلال تحليل بعض المعايير الفيزيوكيميائية والميكروبيولوجية وفقا للمقاييس الوطنية تم استخدام لحم الإبل المجفف والمملح الذي يسمى محليا (القديد) كعينة مراقبة
أظهرت النتائج الميكروبيولوجية للحم الإبل الطازج وجود Total aerobic mesophilic flora بمقدار5,8 Log10 CFU/g و 3,86Log10CFU/gلل Total coliforms و Fecal coliforms بمقدار2,95 Log10 CFU/g
جميع العينات التي تم تحليلها كانت خالية من البكتيريا الممرضة coagulase-positive staphylococci (CoPS) , Listeria monocytogenes و Salmonella spp . مع ذلك، تم تحديد انواع Coagulas-negative staphylococcci بمقدار3,47Log10CFU/g على النحو التالي S. saprophyticus و.S. epidermidis
في أقل من 7 أيام، تعرضت العينة (B) المخزنة في درجة حرارة الغرفة للتدهور حيث تجاوزت نسبة الميكروبات الحد الأقصى المقبول (M) المحدد من طرف الانظمة الوطنية، إلى جانب التغيرات في المعايير الفيزيوكيميائية مما جعل المنتج غير صالح للاستهلاك. كان هذا التحلل أسرع مقارنة بالعينة (A) المخزنة عند درجة حرارة تفوق 10°C.أظهرت النتائج الفيزيوكيميائية للحم المجفف والمملح (القديد) وجود وسط حامضي (PH=5.26). تحتوي العينات التي تم تحليلها على نسبة الرطوبة (MC %)، نسبة كلوريد الصوديوم (SCC %) ونسبة الصلب الكلي (TSC %) تقدر ب 10,73%, 0,3% (3g/L) و 89,27%. على توالي.
من الناحية الميكروبيولوجية، لحم الأبل الطازج المخزن عند درجة حرارة تفوق 10°Cيخضع للمتطلبات التشريعية الوطنية للتخزين لمدة شهر واحد كحد اقصى بالمقابل تسمح الخصائص الفيزيوكيميائية والميكروبيولوجية للحم الإبل المجفف والمملح (القديد) بحفظه لمدة أطول، حتى عند درجة حرارة الغرفة.
أثبتت الطريقة التقليدية لإعداد اللحوم وحفظها لها فعالية ضد الملوثات الميكروبية، حيث تحافظ على توازن المعايير الفيزيوكيميائية التي تعزز الحفظ وتحسن الجودة الغذائية والحسية مقارنة بلحم الإبل الطازج المبرد.

الكلمات الرئيسة

لحم الإبل الطازج
القديد
المراقبة
الخصائص الفيزيوكيميائية والميكروبيولوجية
درجة حرارة التخزين
جنوب الجزائر
الموضوعات
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مجلة القادسیة للعلوم الزراعیة
السنة 14، العدد 2
كانون الأوّل / ديسمبر 2024
الصفحة 30-43

  • تاريخ الاستلام 15 حزيران / يونيو 2024
  • تاريخ التعديل 21 تموز / يوليو 2024
  • تاريخ القبول 24 آب / أغسطس 2024