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Qualités microbiologiques, physicochimiques et nutritionnelles de la viande de la pintade (Numida meleagris) : effet de muscle et des modes de cuisson.

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dc.contributor.author Bouhalla, Asma Warda
dc.date.accessioned 2018-11-25T10:49:57Z
dc.date.available 2018-11-25T10:49:57Z
dc.date.issued 2016
dc.identifier.uri http://e-biblio.univ-mosta.dz/handle/123456789/2277
dc.description.abstract The objective of this work is to study the effect of farm breeding on the weight specifications of this species. As well as the combined effects of muscle and cooking methods (Barbecue, roasting, and steaming for 40, 60 and 80 min) on the nutritional qualities, physico-chemical and microbiological of farm guinea fowl meat (Numida meleagris). The results allowed to deduce that the carcass yield is estimated at 74.85%. The results reveal a significant effect of the three cooking methods on dry and mineral matter content, and the pH values in the fillet and the thigh. After cooking we have noted a significant drop in pH values ie a difference of 5.07%. Raw meat of guinea fowl is characterized by a high content of protein (24.99 vs21,87%) in the fillet and the thigh respectively, these contents increase significantly during the steaming and barbecue cooking, and reduce in the roast meat. By cons, this meat in raw state, is characterized by a low in lipids (0.60%), in which the PUFA represent 33.15% of total fatty acids. Our results reveal an increase of lipid content after cooking. The cooking quadruples the manoldialdeydes, the values exceed 0.54 mg/1kg for fresh meat to 2.09 mg/1Kg after cooking. The muscular typology didn’t show any significant effect on the contents of MDAs and the pH of the raw meat. en_US
dc.language.iso fr en_US
dc.subject Viande en_US
dc.subject Pintade en_US
dc.subject cuisson en_US
dc.subject qualité nutritionnelle. en_US
dc.subject Meat en_US
dc.subject Guinea fowl en_US
dc.subject cooking en_US
dc.subject nutritional qualities. en_US
dc.title Qualités microbiologiques, physicochimiques et nutritionnelles de la viande de la pintade (Numida meleagris) : effet de muscle et des modes de cuisson. en_US
dc.type Other en_US


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