Résumé:
This experimental work, conducted at the ORAVIO processing unit (Bouguirat – Mostaganem), aimed to evaluate the effect of wood type on the overall quality of chicken galantines. Four (4) batches were prepared: one (1) smoked with Olive wood, another (2) with Acacia wood, a third (3) with Industrial wood, and (4) a non-smoked control batch. Samples were stored at +4 °C for four (4) weeks, during which physicochemical, microbiological, and sensory analyses were carried out. The results showed that the type of smoking wood significantly affected the nutritional, microbiological, and sensory quality of the galantines. Samples smoked with olive and acacia wood exhibited better lipid stability (lower MDA values) and lower microbial counts, reflecting the antimicrobial effect of phenolic compounds in the smoke. Sensory evaluation indicated a clear preference for the Olive wood-smoked galantine, characterized by a pleasant flavor, tender texture, and uniform golden color.
