Effects of Drying Methods on Chemical Composition, Lipid Oxidation, and Fatty Acid Profile of a Traditional Dried Meat Kaddid
Amira Zioud,
Wafa Hajji,
Sandra Lobón,
Margalida Joy,
Juan R. Bertolin,
Samir Smeti,
Meriem Chabbouh,
Sihem Bellagha,
Ines Essid
Affiliations
Amira Zioud
UR-PATIO (UR17AGR01), National Institute of Agronomy of Tunisia (INAT), University of Carthage, 43 Avenue Charles Nicole, Tunis 1082, Tunisia
Wafa Hajji
UR-PATIO (UR17AGR01), National Institute of Agronomy of Tunisia (INAT), University of Carthage, 43 Avenue Charles Nicole, Tunis 1082, Tunisia
Sandra Lobón
AgriFood Research and Technology Centre of Aragon (CITA-Aragón), The AgriFood Institute of Aragón-IA2, CITA-University of Zaragoza, Avda, Montañana, 50059 Zaragoza, Spain
Margalida Joy
AgriFood Research and Technology Centre of Aragon (CITA-Aragón), The AgriFood Institute of Aragón-IA2, CITA-University of Zaragoza, Avda, Montañana, 50059 Zaragoza, Spain
Juan R. Bertolin
AgriFood Research and Technology Centre of Aragon (CITA-Aragón), The AgriFood Institute of Aragón-IA2, CITA-University of Zaragoza, Avda, Montañana, 50059 Zaragoza, Spain
Samir Smeti
Laboratoire de Productions Animales et Fourragères, INRA-Tunisia, University of Carthage, rue Hédi Karray, Ariana 2049, Tunisia
Meriem Chabbouh
UR-PATIO (UR17AGR01), National Institute of Agronomy of Tunisia (INAT), University of Carthage, 43 Avenue Charles Nicole, Tunis 1082, Tunisia
Sihem Bellagha
UR-PATIO (UR17AGR01), National Institute of Agronomy of Tunisia (INAT), University of Carthage, 43 Avenue Charles Nicole, Tunis 1082, Tunisia
Ines Essid
UR-PATIO (UR17AGR01), National Institute of Agronomy of Tunisia (INAT), University of Carthage, 43 Avenue Charles Nicole, Tunis 1082, Tunisia
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 (ton) and a tempering time of 60 s (toff), on selected quality characteristics of a traditional dry-salted meat product known as “kaddid”. The analyses of chemical composition, lipid oxidation and fatty acid profile of kaddid were carried out before and after 45 days of storage (t = 0 vs. t = 45) at ambient temperature. Chemical composition and lipid oxidation (TBARS) of kaddid were affected by the drying methods. The CCD samples showed the lowest level of lipid oxidation. Protein content was better preserved via the ISAD method (7.27 g/kg DM). The fatty acid profile revealed the lowest mono-unsaturated fatty acid content in the ISAD samples; however, no significant difference was observed between the drying processes for the total poly-unsaturated fatty acid content. The storage period led to a significant decrease in the SFA values of CCD and ISAD samples against an increase in the MUFA ones. ISAD appeared to be a promising drying mode with a lower effective drying time and a good product quality preservation.
