Développement d’une nouvelle saucisse de dromadaire : Effet de l’incorporation d’éleusine (Eleusine coracana L.) sur la qualité sensorielle et la stabilité  : Saucisse de Dromadaire à l'Éleusine

Kamel Hajlaoui; Ola Abdelhedi; Ali Salem; Nahed  Fakhfekh; Nacim Zouari; Mourad Jridi

doi:10.56027/JOASD.042024

Auteurs-es

Kamel Hajlaoui
Ola Abdelhedi
Ali Salem
Nahed Fakhfekh
Nacim Zouari université de gabes, ISBAM
Mourad Jridi

DOI :

https://doi.org/10.56027/JOASD.042024

Mots-clés :

camel sausage, finger millet, sensory quality, oxidative stability, heme pigments, texture

Résumé

L’objectif de cette étude est de formuler une saucisse à base de viande de dromadaire qui s’aligne avec la tendance des « allégations santé » visant à réduire la consommation de viandes rouges conventionnelles et de graisses animales. Par ailleurs, l’effet de la substitution de la fécule de pomme de terre, couramment utilisé en tant qu’agent liant dans les produits charcutiers, par la farine intégrale d’éleusine (Eleusine coracana L.) sur la qualité de la saucisse a été étudié. L’éleusine est cultivée dans l’oasis de Chenini-Gabès, située dans le sud-est de la Tunisie. L’analyse de sa composition révèle une teneur 70,19% en carbohydrates, dont 11,5% sont des fibres alimentaires, 13,53% de protéines, 2,75% de cendres, 1,81% de lipides et 0,25% de composés phénoliques. Sa capacité de rétention d’eau atteint 150 g d’eau/100 g. Par ailleurs, l’activité anti-DPPH• de l’extrait eau/éthanol révèle une valeur de CI₅₀ de 60 µg/ml. Ensuite, la stabilité de la saucisse de dromadaire a été suivie pendant 21 j de stockage réfrigéré. L’introduction de la farine d’éleusine n’a pas altéré la qualité sensorielle, et a réussi à maintenir les caractéristiques texturales, à stabiliser la couleur et les pigments héminiques, et à limiter l’oxydation des lipides. Les résultats de cette étude suggèrent que la farine d’éleusine se positionne comme un substitut prometteur de la fécule de pomme de terre dans la fabrication de saucisses. Il est intéressant d’approfondir les recherches dans ce domaine afin d’explorer davantage les applications potentielles de la farine d’éleusine dans l’industrie alimentaire.

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