Does the spicing step affect the quality and drying behaviour of traditional kaddid, a Tunisian cured meat?
Article first published online: 27 AUG 2013
© 2013 Society of Chemical Industry
Journal of the Science of Food and Agriculture
Special Issue: Traditional foods: from culture, ecology and diversity, to human health and potential for exploitation
Volume 93, Issue 14, pages 3634–3641, November 2013
How to Cite
Chabbouh, M., Sahli, A. and Bellagha, S. (2013), Does the spicing step affect the quality and drying behaviour of traditional kaddid, a Tunisian cured meat?. J. Sci. Food Agric., 93: 3634–3641. doi: 10.1002/jsfa.6319
- Issue published online: 15 OCT 2013
- Article first published online: 27 AUG 2013
- Accepted manuscript online: 24 JUL 2013 01:02PM EST
- Manuscript Accepted: 24 JUL 2013
- Manuscript Revised: 10 JUL 2013
- Manuscript Received: 18 JAN 2013
- kaddid meat;
- sorption isotherm;
- drying kinetics
The effects of spicing on the physicochemical and microbial characteristics and drying behaviour of kaddid, a Tunisian dry-cured meat, were studied. In addition, the quality characteristics of traditional sun-dried kaddid and processed convective-dried kaddid were compared.
Spicing had no significant effect on the pH and water activity of brined beef meat at 21% (w/w), but it reduced the product water and salt contents. Effects of spicing on brined meat microbial flora were the appearance of sulfito-reducer bacteria, an increase in total mesophilic aerobic flora (+15%) and staphylococci (+26%) and a decrease in faecal coliforms (−23%). The salted beef meat sorption behaviour was affected by spicing. Besides, spicing increased the kaddid drying rate, allowing a significant decrease in the drying process time (−33%). Traditional and processed kaddid presented comparable microbial characteristics. Both drying methods led to a reduction in the number of total mesophilic aerobic flora in unspiced and spiced kaddid and of faecal coliforms in spiced kaddid.
The study showed that spicing, as a step in kaddid meat processing to enhance the final product flavour, caused changes in the salted meat physicochemical and microbial characteristics and accelerated the drying rate. Convective drying at 30 °C is recommended to produce kaddid having the same characteristics as the traditional product. © 2013 Society of Chemical Industry