000129905 001__ 129905
000129905 005__ 20241125101148.0
000129905 0247_ $$2doi$$a10.3390/foods12203837
000129905 0248_ $$2sideral$$a136171
000129905 037__ $$aART-2023-136171
000129905 041__ $$aeng
000129905 100__ $$aZioud, Amira
000129905 245__ $$aEffects of drying methods on chemical composition, lipid oxidation, and fatty acid profile of a traditional dried meat kaddid
000129905 260__ $$c2023
000129905 5060_ $$aAccess copy available to the general public$$fUnrestricted
000129905 5203_ $$aThis 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.
000129905 536__ $$9info:eu-repo/grantAgreement/ES/PCI2019-10345-PRIMA-S2-2018
000129905 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000129905 590__ $$a4.7$$b2023
000129905 592__ $$a0.87$$b2023
000129905 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b38 / 173 = 0.22$$c2023$$dQ1$$eT1
000129905 593__ $$aFood Science$$c2023$$dQ1
000129905 593__ $$aHealth (social science)$$c2023$$dQ1
000129905 593__ $$aPlant Science$$c2023$$dQ1
000129905 593__ $$aHealth Professions (miscellaneous)$$c2023$$dQ1
000129905 593__ $$aMicrobiology$$c2023$$dQ2
000129905 594__ $$a7.4$$b2023
000129905 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000129905 700__ $$aHajji, Wafa
000129905 700__ $$0(orcid)0000-0002-7829-1448$$aLobón, Sandra
000129905 700__ $$0(orcid)0000-0002-1796-4223$$aJoy, Margalida
000129905 700__ $$aBertolin, Juan R.
000129905 700__ $$aSmeti, Samir
000129905 700__ $$aChabbouh, Meriem
000129905 700__ $$aBellagha, Sihem
000129905 700__ $$aEssid, Ines
000129905 773__ $$g12, 20 (2023), 3837 [12 pp.]$$pFoods$$tFoods$$x2304-8158
000129905 8564_ $$s947950$$uhttps://zaguan.unizar.es/record/129905/files/texto_completo.pdf$$yVersión publicada
000129905 8564_ $$s2763019$$uhttps://zaguan.unizar.es/record/129905/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000129905 909CO $$ooai:zaguan.unizar.es:129905$$particulos$$pdriver
000129905 951__ $$a2024-11-22-12:05:16
000129905 980__ $$aARTICLE