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Thèse Année : 2022

Contribution to improving the quality of dry sausages marketed in Conakry markets

Contribution à l'amélioration de la qualité des saucissons secs commercialisés sur les marchés de Conakry

Résumé

The aim of this study was to contribute to improving the quality of dry sausages and to develop sausages with an improved nutritional profile. To better understand the notion of quality, theoretical work on the biochemical, physico-chemical and textural reactions takes place in sausages during the fermentation and storage stages. The 1st objective of this thesis was to map three brands of dry sausages marketed in Guinea (Beef-poultry, Auvergne and Galbanetto sausages) using physicochemical and spectral methods (front-face fluorescence spectroscopy (FFFS) and mid-infrared (MIR)). The rheological results showed a viscoelastic behavior of these products, since the storage modulus (G′) was greater than the loss modulus (G″). The colorimetric and physicochemical values were significantly different (p < 0.05). The secondary structure determined by MIR varied significantly according to the three brands of sausages. The FFFS and MIR allowed to discriminate the samples taking into account the brand. Following the application of the partial least squares regression (PLSR) to the MIR spectra, an excellent prediction of the peroxide value (PV) (R2 = 0.96) and thiobarbituric acid reactive substances (TBARS) (R2 = 0.99) was obtained. The FFFS spectra allowed to predict the moisture, protein and fat contents with excellence (R2 = 0.95). The 2nd part of this thesis aims to study the impact of the incorporation of sesame flour as a partial substitute for animal fat in sausages on their physicochemical and spectral quality during the fermentation and storage stages. Three batches were produced: Control (80% chicken fillet and 20% veal fat), S1 batch (80% chicken fillet, 18% veal fat and 2% sesame flour), S2 batch (80 % chicken fillet, 16% veal fat and 4% sesame flour). The obtained results showed that the incorporation of sesame flour induced a variation in the physicochemical parameters. The shape of the FFFS and MIR spectra varied slightly depending on the type of batch and allowed to discriminate the samples according to their recipe and fermentation stage. The MIR spectra predicted protein, fat and TBARS values with an R2 of 0.96, 0.97 and 0.94 respectively. Regarding the FFFS, an excellent prediction of pH and moisture values was obtained with an R2 of 0.95 and 0.95 after excitation set at 250 and 370 nm, respectively. The 3rd part of the thesis aimed to evaluate the effects of the incorporation of clove on the quality of dry chicken sausages enriched with sesame flour during the fermentation stage. Based on the results obtained in the 2nd part, three formulations were produced on a laboratory scale: Control batch (80% chicken fillet, 18% veal fat and 2% sesame flour), S1 batch (80% chicken fillet, 17% veal fat, 2% sesame flour and 1% cloves) and S2 batch (80% chicken fillet, 16% veal fat, 2% sesame flour and 2% clove). Modifications of the secondary and tertiary structure of the proteins was observed according to the level of addition of the clove. A negative correlation was observed between the addition of clove and oxidation parameters was observed. The SFF and MIR spectra discriminated the samples based on the level of clove addition and the fermentation time. One of the main conclusions of this study was that the clove added at 1% can be considered as an effective source of natural antioxidant in the formulation of sausages.The aim of this study was to contribute to improving the quality of dry sausages and to develop sausages with an improved nutritional profile. To better understand the notion of quality, theoretical work on the biochemical, physico-chemical and textural reactions takes place in sausages during the fermentation and storage stages. The 1st objective of this thesis was to map three brands of dry sausages marketed in Guinea (Beef-poultry, Auvergne and Galbanetto sausages) using physicochemical and spectral methods (front-face fluorescence spectroscopy (FFFS) and mid-infrared (MIR)). The rheological results showed a viscoelastic behavior of these products, since the storage modulus (G′) was greater than the loss modulus (G″). The colorimetric and physicochemical values were significantly different (p < 0.05). The secondary structure determined by MIR varied significantly according to the three brands of sausages. The FFFS and MIR allowed to discriminate the samples taking into account the brand. Following the application of the partial least squares regression (PLSR) to the MIR spectra, an excellent prediction of the peroxide value (PV) (R2 = 0.96) and thiobarbituric acid reactive substances (TBARS) (R2 = 0.99) was obtained. The FFFS spectra allowed to predict the moisture, protein and fat contents with excellence (R2 = 0.95). The 2nd part of this thesis aims to study the impact of the incorporation of sesame flour as a partial substitute for animal fat in sausages on their physicochemical and spectral quality during the fermentation and storage stages. Three batches were produced: Control (80% chicken fillet and 20% veal fat), S1 batch (80% chicken fillet, 18% veal fat and 2% sesame flour), S2 batch (80 % chicken fillet, 16% veal fat and 4% sesame flour). The obtained results showed that the incorporation of sesame flour induced a variation in the physicochemical parameters. The shape of the FFFS and MIR spectra varied slightly depending on the type of batch and allowed to discriminate the samples according to their recipe and fermentation stage. The MIR spectra predicted protein, fat and TBARS values with an R2 of 0.96, 0.97 and 0.94 respectively. Regarding the FFFS, an excellent prediction of pH and moisture values was obtained with an R2 of 0.95 and 0.95 after excitation set at 250 and 370 nm, respectively. The 3rd part of the thesis aimed to evaluate the effects of the incorporation of clove on the quality of dry chicken sausages enriched with sesame flour during the fermentation stage. Based on the results obtained in the 2nd part, three formulations were produced on a laboratory scale: Control batch (80% chicken fillet, 18% veal fat and 2% sesame flour), S1 batch (80% chicken fillet, 17% veal fat, 2% sesame flour and 1% cloves) and S2 batch (80% chicken fillet, 16% veal fat, 2% sesame flour and 2% clove). Modifications of the secondary and tertiary structure of the proteins was observed according to the level of addition of the clove. A negative correlation was observed between the addition of clove and oxidation parameters was observed. The SFF and MIR spectra discriminated the samples based on the level of clove addition and the fermentation time. One of the main conclusions of this study was that the clove added at 1% can be considered as an effective source of natural antioxidant in the formulation of sausages.
La présente étude avait pour finalité de contribuer à l'amélioration de la qualité des saucissons secs et de développer des saucissons ayant un profil nutritionnel amélioré. Pour mieux comprendre la notion de qualité, un travail théorique portant sur les réactions biochimiques, physico-chimiques et texturales dans les saucissons a lieu pendant les stades de fermentation et d'entreposage. Le 1er objectif de cette thèse visait à cartographier trois marques de saucissons secs commercialisés en Guinée (saucissons boeuf-volaille, Auvergne et Galbanetto) au moyen des méthodes physicochimiques et spectrales (Spectroscopies de fluorescence frontale (SFF) et moyen infrarouge (MIR)). Les résultats rhéologiques ont montré un caractère viscoélastique de ces produits, puisque le module de stockage (G′) était supérieur au module de perte (G″). Les valeurs des paramètres physicochimiques, colorimétriques étaient significativement différentes (p < 0,05). La structure secondaire déterminée par le MIR variait significativement en fonction de la marque de saucisson. La SFF et la spectroscopie MIR permettaient de discriminer les échantillons appartenant à ces trois marques. L'application de la régression des moindres carrés partiels (PLSR) au spectres MIR permettait une excellente prédiction de l'indice de peroxyde (IP) (R2 = 0,96) et des substances réactives à l'acide thiobarbiturique (TBARS) (R2 = 0,99). Quant aux spectres SFF, ils ont permis de prédire avec excellence (R2 = 0,95) les teneurs en humidité, en protéine et en matière grasse. La 2ème partie de cette thèse visait à étudier l'impact de l'incorporation de la farine de sésame comme substitut partiel du gras animal dans des saucissons secs sur leurs qualités physicochimiques et spectrales au cours des stades de fermentation et d'entreposage. Trois lots ont été fabriqués : Témoin (80% de filet de poulet et 20% de gras de veau), S1 (80% de filet de poulet, 18% de gras de veau et 2% de farine de sésame), S2 (80% de filet de poulet, 16% de gras de veau et 4% de farine de sésame). Les résultats obtenus montraient que l'incorporation de la farine de sésame induisait une variation au niveau des paramètres physicochimiques. Les allures des spectres de fluorescence dans le MIR varient légèrement en fonction du type de lot et ont permis de discriminer les échantillons en fonction de la recette et de les durées de fermentation et d'entreposage. Les spectres MIR, ont permis de prédire les niveaux de protéine, de matière grasse et des TBARS, avec des R2 de 0,96, 0,97 et 0,94 respectivement. Concernant la SFF, une excellente prédiction des valeurs de pH et d'humidité a été obtenue avec des R2 de 0,95 et de 0,95 après excitation fixée à 250 et 370 nm, respectivement. Les résultats obtenus ont montré que l'ajout de la farine de sésame à 2% permettait de donner des saucissons similaires à ceux du témoin. La 3ème partie de la thèse avait pour but d'évaluer les effets de l'incorporation du clou de girofle sur la qualité des saucissons secs de poulet au sésame au cours du stade de fermentation. Trois formulations ont été produites à l'échelle laboratoire : Témoin (80 % de filet de poulet, 18 % de la graisse de veau et 2 % de la farine de sésame), S1 (80 % de filet de poulet, 17 % de la graisse de veau, 2% de la farine de sésame et 1 % de clou de girofle) et S2 (80 % de filet de poulet, 16 % de la graisse de veau, 2 % de la farine de sésame et 2 % de clou de girofle). Des modifications de la structure secondaire et tertiaire des protéines ont été observées selon le niveau d'ajout du clou de girofle. Les spectres SFF et MIR discriminaient les échantillons en fonction de la recette et de la durée de fermentation. Les résultats obtenus permettaient de conclure que le clou de girofle (1%) peut être considéré comme une source efficace d'antioxydant naturel dans la formulation des saucissons.
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Dates et versions

tel-04556447 , version 1 (23-04-2024)

Identifiants

  • HAL Id : tel-04556447 , version 1

Citer

Moriken Sangaré. Contribution à l'amélioration de la qualité des saucissons secs commercialisés sur les marchés de Conakry. Sciences du Vivant [q-bio]. Université d'Artois; Université Gamal Abdel Nasser de Conakry, 2022. Français. ⟨NNT : ⟩. ⟨tel-04556447⟩
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