Mehdi Triki - Academia.edu (original) (raw)
Papers by Mehdi Triki
Meat Science, 2017
Free-sodium salts mixture and AlgySalt® use as NaCl substitutes in fresh and cooked meat products... more Free-sodium salts mixture and AlgySalt® use as NaCl substitutes in fresh and cooked meat products intended for the hypertensive population,
Journal of Food Processing & Technology, 2016
This study was aimed to evaluate the effect of addition of two levels (1% and 2%) of Barley Beta ... more This study was aimed to evaluate the effect of addition of two levels (1% and 2%) of Barley Beta Glucan (BBG), citrus (Ceamfibre 7000), and carrot (ID809) fibers on chemical, sensorial properties, oxidation and microbial quality of turkey meat sausage, during 21 days of storage at 4°C. The findings indicated that the addition of the three fibers decreased fat and protein contents but increased moisture content. Color parameters were significantly (p<0.05) affected by the fiber type and content. The meat substitution resulted in a tendency toward lighter coloration. A significant progression in the textural hardness, elasticity and chewiness of fiber-added sausages, was observed. The addition of the three fibers, at 1% and 2% level, induced a decrease in hardness when compared to control. Furthermore, color, taste, flavor and overall acceptability attributes were similar to the control when the fibers were incorporated. According to sensorial evaluations, the three polysaccharides remained at 1% to the consumer acceptability of sausage. Besides, the addition of the three polysaccharides had a significant effect on sausage safety because of its reduction of the lipid oxidation degree monitored by TBARS and it had no effect on microbial proliferation. Overall, the results of this study indicate that the three polysaccharides can be applied at 1% in turkey meat sausage to increase their nutritional status whilst maintaining the quality and safety attributes of the product.
Methods to Assess the Quality of Meat Products, 2022
International Journal of Dairy Technology
LWT
This study aimed at investigating the chemical composition and microstructure of spray dried came... more This study aimed at investigating the chemical composition and microstructure of spray dried camel and cow milk powders' surfaces with two different milk-fat contents (1 and 20g 100 g −1). The SEM (Scanning Electron Microscopy) micrographs showed that spherical particles with a 'brain'-type surface for both milk powders were produced. The surface roughness (Ra) of whole (WDMP) and skimmed (SDMP) camel milk powders (Ra = 7.6 ± 0.4 nm and 5.6 ± 0.7 nm, respectively) were significantly lower as compared with the partially skimmed (PSCMP) and skimmed (SCMP) cow milk powders. The XPS (X-ray Photoelectron Spectroscopy) analysis highlighted that the surface of skimmed camel milk powders contained twice the lactose amount (17.7 ± 0.8%) as compared to cow milk powders (8.7 ± 0.4%). Furthermore, both milk powders showed the overexposure of proteins and fats at their surfaces regardless of the fat content. The CLSM (Confocal Laser Scattering Microscopy) micrographs highlighted that most of the camel milk fat globules were encapsulated by the proteins near the powder surface. Camel milk fat behavior during particle formation was attributed to their lower size distribution and their higher crystallization temperature.
Foods
This paper studies the changes that occur in free amino acid and biogenic amine contents of raw m... more This paper studies the changes that occur in free amino acid and biogenic amine contents of raw meats (beef, pork, lamb, chicken and turkey) during storage (2 °C, 10 days). The meat cuts samples were harvested from a retail outlet (without getting information on the animals involved) as the following: Beef leg (four muscles), pork leg (five muscles), lamb leg (seven muscles), turkey leg (four muscles), and chicken breast (one muscle). Meat composition varied according to meat types. In general, pH, microbiology counts, biogenic amine (BA), and free amino acid (FAA) contents were also affected by meat types and storage time (p < 0.05). Chicken and turkey presented the highest levels (p < 0.05) of FAAs. Total free amino acids (TFAA) were higher (p < 0.05) in white meats than in red ones. The behavior pattern, of the total free amino acids precursors (TFAAP) of Bas, was saw-toothed, mainly in chicken and turkey meat during storage, which limits their use as quality indexes. Sp...
International journal of biological macromolecules, 2018
This work investigates the effects of partial replacement of vitamin C (Vit C) with a purified ex... more This work investigates the effects of partial replacement of vitamin C (Vit C) with a purified exopolysaccharide (EPS-Ca) produced by Lactobacillus sp. Ca, on the antioxidant activities of cooked beef sausages during refrigerated storage. The physicochemical, techno-functional and viscosity properties of EPS-Ca were also studied. Functional properties of EPS-Ca were determined based on Water Holding Capacity (WHC), Oil Holding Capacity (OHC), emulsification activity, and foaming ability. EPS-Ca demonstrated excellent emulsifying and emulsion stabilizing properties. It was able to emulsify several food-grade oils and hydrophobic compounds, particularly corn oil and diesel with emulsification indexes of 90 and 100%, respectively at a concentration of 0.5%. The effect of EPS-Ca on oxidative processes in cooked beef sausages during storage up to 12days at 4°C was evaluated. The obtained results showed a high rate (p<0.05) of oxymyoglobin (OxyMb) and low lipid oxidation. Overall, our ...
Journal of agricultural and food chemistry, Jan 4, 2018
The frying performance of pure refined olive-pomace oil (ROPO) and blended with refined coconut o... more The frying performance of pure refined olive-pomace oil (ROPO) and blended with refined coconut oil (RCO) (80:20) was compared during a frying operation of French fries at 180 °C. Blending polyunsaturated oils with highly saturated or monounsaturated oils has been studied extensively, however in literature there is no study has been reported so far on blending ROPO (rich in monounsaturated fatty acids) with RCO (rich in saturated fatty acids) to formulate new frying oils. At the end of the frying process, the blend of ROPO/RCO exhibited a higher chemical stability than the pure ROPO based on total polar compounds (TPC), and polymers. The rate of TPC formation was achieved 23.3% and 30.6% for the blend and the pure oil, respectively. Trans and free fatty acids content, as well as anisidine value were also observed to be the highest in the pure ROPO. This study evaluated the frying performance in the search for appropriate frying oils to deliver healthy fried products with optimized n...
LWT - Food Science and Technology
International journal of biological macromolecules, Jan 8, 2017
The present study aimed to evaluate the in vitro antibacterial and antioxidant activities and the... more The present study aimed to evaluate the in vitro antibacterial and antioxidant activities and the in vivo wound healing performance of a noval exopolysaccharides (EPS-Ca6) produced by Lactobacillus sp.Ca6 strain. The results showed that EPS-Ca6 had a potential antioxidant activity determined through four different assays: DPPH scavenging activity, reducing power, β-carotene bleaching by linoleic acid assay, and Metal chelating activities. It also exhibited significant antibacterial activity against pathogenic bacteria Salmonella enterica and Micrococcus luteus. The wound healing activity of the EPS-Ca6, using excision wound model in rats, showed that this novel EPS accelerated significantly wound healing activity as compared to the control group, and a total closure was achieved after 14days of wound induction. Furthermore, histological examination of biopsies showed fully re-epithelialized wound with a complete epidermal regeneration. Overall the finding indicates that the EPS-Ca6 ...
Journal of the Science of Food and Agriculture, 2017
International Journal of Biological Macromolecules, 2017
A novel polysaccharide named Fenugreek Water-Soluble Polysaccharide (FWSP), consisting of a gluco... more A novel polysaccharide named Fenugreek Water-Soluble Polysaccharide (FWSP), consisting of a gluconic acid polymer, was isolated from fenugreek seeds. It was structurally characterized by Fourier transformed infrared (FT-IR), X-ray diffraction (XRD), High performance liquid chromatograpy (HPLC), and Nuclear magnetic resonance (NMR) spectroscopies. FT-IR and NMR spectra showed the characteristic bands of polysaccharides. According to XRD spectrum, FWSP is a semi-crystalline polymer. Functional properties of FWSP were investigated based on Water Holding Capacity (WHC), Oil Holding Capacity (OHC), emulsification activity, and foaming ability. FWSP was capable of emulsifying several food-grade oils and hydrophobic compounds, especially corn oil and hexane. The effects of FWSP on oxidative processes in beef sausages during refrigerated (4°C) storage was investigated. The results showed significant inhibition (p&amp;lt;0.05) of lipid and myoglobin oxidation and provided evidence that FWSP is a potent and useful antioxidant for maintaining storage stability of beef sausages, and could replace vitamin C currently used as antioxidant in industry process.
International Journal of Biological Macromolecules, 2017
The aim of this work was to evaluate the antioxidant and hemolytic activities as well as the in v... more The aim of this work was to evaluate the antioxidant and hemolytic activities as well as the in vivo wound healing performance of a novel polysaccharide (FWEP) extracted from fenugreek (Trigonella foenum-graecum) seeds. The antioxidant activity was evaluated in vivo and in vitro using various assays. Results showed that FWEP exhibited strong antioxidant activities but no hemolytic activity was observed towards bovine erythrocytes. The application of FWEP hydrogel on the wound site in a rat model enhanced significantly wound healing activity and accelerated the wound closure after 14days of wound induction. Histological examination also demonstrated fully re-epithelialized wound with a complete epidermal regeneration. Altogether, these evidences demonstrated that FWEP had strong wound healing potential presumably achieved through its antioxidant activities.
Meat Science, 2017
Free-sodium salts mixture and AlgySalt® use as NaCl substitutes in fresh and cooked meat products... more Free-sodium salts mixture and AlgySalt® use as NaCl substitutes in fresh and cooked meat products intended for the hypertensive population,
Journal of Food Processing & Technology, 2016
This study was aimed to evaluate the effect of addition of two levels (1% and 2%) of Barley Beta ... more This study was aimed to evaluate the effect of addition of two levels (1% and 2%) of Barley Beta Glucan (BBG), citrus (Ceamfibre 7000), and carrot (ID809) fibers on chemical, sensorial properties, oxidation and microbial quality of turkey meat sausage, during 21 days of storage at 4°C. The findings indicated that the addition of the three fibers decreased fat and protein contents but increased moisture content. Color parameters were significantly (p<0.05) affected by the fiber type and content. The meat substitution resulted in a tendency toward lighter coloration. A significant progression in the textural hardness, elasticity and chewiness of fiber-added sausages, was observed. The addition of the three fibers, at 1% and 2% level, induced a decrease in hardness when compared to control. Furthermore, color, taste, flavor and overall acceptability attributes were similar to the control when the fibers were incorporated. According to sensorial evaluations, the three polysaccharides remained at 1% to the consumer acceptability of sausage. Besides, the addition of the three polysaccharides had a significant effect on sausage safety because of its reduction of the lipid oxidation degree monitored by TBARS and it had no effect on microbial proliferation. Overall, the results of this study indicate that the three polysaccharides can be applied at 1% in turkey meat sausage to increase their nutritional status whilst maintaining the quality and safety attributes of the product.
Methods to Assess the Quality of Meat Products, 2022
International Journal of Dairy Technology
LWT
This study aimed at investigating the chemical composition and microstructure of spray dried came... more This study aimed at investigating the chemical composition and microstructure of spray dried camel and cow milk powders' surfaces with two different milk-fat contents (1 and 20g 100 g −1). The SEM (Scanning Electron Microscopy) micrographs showed that spherical particles with a 'brain'-type surface for both milk powders were produced. The surface roughness (Ra) of whole (WDMP) and skimmed (SDMP) camel milk powders (Ra = 7.6 ± 0.4 nm and 5.6 ± 0.7 nm, respectively) were significantly lower as compared with the partially skimmed (PSCMP) and skimmed (SCMP) cow milk powders. The XPS (X-ray Photoelectron Spectroscopy) analysis highlighted that the surface of skimmed camel milk powders contained twice the lactose amount (17.7 ± 0.8%) as compared to cow milk powders (8.7 ± 0.4%). Furthermore, both milk powders showed the overexposure of proteins and fats at their surfaces regardless of the fat content. The CLSM (Confocal Laser Scattering Microscopy) micrographs highlighted that most of the camel milk fat globules were encapsulated by the proteins near the powder surface. Camel milk fat behavior during particle formation was attributed to their lower size distribution and their higher crystallization temperature.
Foods
This paper studies the changes that occur in free amino acid and biogenic amine contents of raw m... more This paper studies the changes that occur in free amino acid and biogenic amine contents of raw meats (beef, pork, lamb, chicken and turkey) during storage (2 °C, 10 days). The meat cuts samples were harvested from a retail outlet (without getting information on the animals involved) as the following: Beef leg (four muscles), pork leg (five muscles), lamb leg (seven muscles), turkey leg (four muscles), and chicken breast (one muscle). Meat composition varied according to meat types. In general, pH, microbiology counts, biogenic amine (BA), and free amino acid (FAA) contents were also affected by meat types and storage time (p < 0.05). Chicken and turkey presented the highest levels (p < 0.05) of FAAs. Total free amino acids (TFAA) were higher (p < 0.05) in white meats than in red ones. The behavior pattern, of the total free amino acids precursors (TFAAP) of Bas, was saw-toothed, mainly in chicken and turkey meat during storage, which limits their use as quality indexes. Sp...
International journal of biological macromolecules, 2018
This work investigates the effects of partial replacement of vitamin C (Vit C) with a purified ex... more This work investigates the effects of partial replacement of vitamin C (Vit C) with a purified exopolysaccharide (EPS-Ca) produced by Lactobacillus sp. Ca, on the antioxidant activities of cooked beef sausages during refrigerated storage. The physicochemical, techno-functional and viscosity properties of EPS-Ca were also studied. Functional properties of EPS-Ca were determined based on Water Holding Capacity (WHC), Oil Holding Capacity (OHC), emulsification activity, and foaming ability. EPS-Ca demonstrated excellent emulsifying and emulsion stabilizing properties. It was able to emulsify several food-grade oils and hydrophobic compounds, particularly corn oil and diesel with emulsification indexes of 90 and 100%, respectively at a concentration of 0.5%. The effect of EPS-Ca on oxidative processes in cooked beef sausages during storage up to 12days at 4°C was evaluated. The obtained results showed a high rate (p<0.05) of oxymyoglobin (OxyMb) and low lipid oxidation. Overall, our ...
Journal of agricultural and food chemistry, Jan 4, 2018
The frying performance of pure refined olive-pomace oil (ROPO) and blended with refined coconut o... more The frying performance of pure refined olive-pomace oil (ROPO) and blended with refined coconut oil (RCO) (80:20) was compared during a frying operation of French fries at 180 °C. Blending polyunsaturated oils with highly saturated or monounsaturated oils has been studied extensively, however in literature there is no study has been reported so far on blending ROPO (rich in monounsaturated fatty acids) with RCO (rich in saturated fatty acids) to formulate new frying oils. At the end of the frying process, the blend of ROPO/RCO exhibited a higher chemical stability than the pure ROPO based on total polar compounds (TPC), and polymers. The rate of TPC formation was achieved 23.3% and 30.6% for the blend and the pure oil, respectively. Trans and free fatty acids content, as well as anisidine value were also observed to be the highest in the pure ROPO. This study evaluated the frying performance in the search for appropriate frying oils to deliver healthy fried products with optimized n...
LWT - Food Science and Technology
International journal of biological macromolecules, Jan 8, 2017
The present study aimed to evaluate the in vitro antibacterial and antioxidant activities and the... more The present study aimed to evaluate the in vitro antibacterial and antioxidant activities and the in vivo wound healing performance of a noval exopolysaccharides (EPS-Ca6) produced by Lactobacillus sp.Ca6 strain. The results showed that EPS-Ca6 had a potential antioxidant activity determined through four different assays: DPPH scavenging activity, reducing power, β-carotene bleaching by linoleic acid assay, and Metal chelating activities. It also exhibited significant antibacterial activity against pathogenic bacteria Salmonella enterica and Micrococcus luteus. The wound healing activity of the EPS-Ca6, using excision wound model in rats, showed that this novel EPS accelerated significantly wound healing activity as compared to the control group, and a total closure was achieved after 14days of wound induction. Furthermore, histological examination of biopsies showed fully re-epithelialized wound with a complete epidermal regeneration. Overall the finding indicates that the EPS-Ca6 ...
Journal of the Science of Food and Agriculture, 2017
International Journal of Biological Macromolecules, 2017
A novel polysaccharide named Fenugreek Water-Soluble Polysaccharide (FWSP), consisting of a gluco... more A novel polysaccharide named Fenugreek Water-Soluble Polysaccharide (FWSP), consisting of a gluconic acid polymer, was isolated from fenugreek seeds. It was structurally characterized by Fourier transformed infrared (FT-IR), X-ray diffraction (XRD), High performance liquid chromatograpy (HPLC), and Nuclear magnetic resonance (NMR) spectroscopies. FT-IR and NMR spectra showed the characteristic bands of polysaccharides. According to XRD spectrum, FWSP is a semi-crystalline polymer. Functional properties of FWSP were investigated based on Water Holding Capacity (WHC), Oil Holding Capacity (OHC), emulsification activity, and foaming ability. FWSP was capable of emulsifying several food-grade oils and hydrophobic compounds, especially corn oil and hexane. The effects of FWSP on oxidative processes in beef sausages during refrigerated (4°C) storage was investigated. The results showed significant inhibition (p&amp;lt;0.05) of lipid and myoglobin oxidation and provided evidence that FWSP is a potent and useful antioxidant for maintaining storage stability of beef sausages, and could replace vitamin C currently used as antioxidant in industry process.
International Journal of Biological Macromolecules, 2017
The aim of this work was to evaluate the antioxidant and hemolytic activities as well as the in v... more The aim of this work was to evaluate the antioxidant and hemolytic activities as well as the in vivo wound healing performance of a novel polysaccharide (FWEP) extracted from fenugreek (Trigonella foenum-graecum) seeds. The antioxidant activity was evaluated in vivo and in vitro using various assays. Results showed that FWEP exhibited strong antioxidant activities but no hemolytic activity was observed towards bovine erythrocytes. The application of FWEP hydrogel on the wound site in a rat model enhanced significantly wound healing activity and accelerated the wound closure after 14days of wound induction. Histological examination also demonstrated fully re-epithelialized wound with a complete epidermal regeneration. Altogether, these evidences demonstrated that FWEP had strong wound healing potential presumably achieved through its antioxidant activities.