Influence du Procede de Fabrication sur la Conformite aux Normes des Produits d’une Boyauderie Industrielle au Centre du Maroc

L'industrie de boyauderie a connu un développement prodigieux ces derniers temps au Maroc. Cette situation exige une conformité des produits de boyauderie destinés à l'exportation, étant donné que les produits de charcuterie sont souvent soumis à de multiples sources de contamination liées à la longueur et à la complexité de leur cheminement, c'est-à-dire, de l'étable à la table. Afin d'évaluer la qualité hygiénique des boyaux, des analyses microbiologiques ont été réalisées sur 7 lots différents de boyaux, à des stades différents de traitement dans une unité de boyauderie, au centre du Maroc. Les résultats montrent que tous les échantillons analysés durant les étapes de mesurage, égouttage et salage ont été conformes. Cependant, les étapes du calibrage, tubage et conditionnement ont présenté un pourcentage de non- conformité de 28,6, 42,9 et 14,3 %, respectivement. La non-conformité des échantillons analysés a été liée principalement à la présence de coliformes totaux et fécaux. Cette contamination fécal a sans doute été causée par le non-respect des règles d'hygiène au niveau des ateliers de production et/ou par les manipulateurs et pourrait être à l'origine d'un risque sanitaire. L'évaluation du microbisme bactérien a révélé que le calibrage, le tubage et le conditionnement sont des étapes critiques, dont la maîtrise est nécessaire pour assurer la conformité du produit fini. Ce qui traduit la nécessité d'instaurer un système de contrôle qualité.Mots clés : Boyaux, qualité hygiénique, analyses, risque sanitaire, conformité, Maro

Mejora de la fermentación ácido láctica de alcaparras (Capparis spinosa L) mediante un diseño factorial

The study of the caper fermentation process through an experiment factorial plan allows us to determine a function ƒ such that (Y= ƒ(X1, X2, …, Xn)) existing between magnitude Y which is the decrease of pH (called response), and variables Xi , which are brine, lactic acid, citric acid and lactic ferment (called factors). A complete factorial plan 24 was made in order to determine the factors and the interactions among the factors which have a statistically significant influence on the studied response. Brine, lactic acid and citric acid have a significant effect on the fall of pH; by contrast, lactic ferment does not have a significant effect. On the other hand, the interactions between brine and lactic acid, between brine and lactic ferment , between lactic acid with citric acid and between lactic acid with lactic ferment have significant effects on the fall of pH (p < 0.0001). The fermentation was done in the research laboratory of the society Marocapres- Fez, international leader in the processing of capers, at a temperature of about 30°C, between June and July.El estudio del proceso de fermentación mediante un diseño factorial nos permitió determinar una función ƒ (Y= ƒ(X1, X2, …, Xn)) que existe entre la magnitud Y que es la disminución del pH (llamada respuesta), y las variables X, que son la salmuera, ácido láctico, ácido cítrico y los fermentos lácticos (llamados factores). Un completo plan factorial 24 fue hecho con objeto de determinar los factores y las interacciones entre los factores que tienen una influencia estadísticamente significativa en la respuesta estudiada. La salmuera, ácido láctico y ácido cítrico tienen un efecto significativo en la caída del pH; por el contrario, los fermentos lácticos no tienen efecto significativo. Por otra parte, las interacciones entre salmuera y ácido láctico, salmuera y fermentos lácticos, ácido láctico y ácido cítrico, y ácido láctico y fermentos lácticos tuvieron un efecto significativo en la caída del pH (p < 0.0001). La fermentación fue hecha en el laboratorio de investigación de la Sociedad Marocapres-Fez líder Internacional en la transformación de alcaparras, a una temperatura de aproximadamente 30°C entre los meses de junio y julio

Comparison of Antioxidant Activities and Phenolic Content of Moroccan Date Fruits

ABSTRACT: The present study investigates the correlation between phenolic, Flavonoid compound content and antioxidant activity of date fruits. Phenolic content values range from 1.5 to 4.5 mg /100 g fresh weight exprimed as Galic acid equivalent (GAE). Total flavonoids content (TFC) of studied date varies significantly (p &lt; 0.05) from 0.010mg to 0.38 mg/100g fresh weight exprimed as quercetin equivalents (QE). The antioxidant activity of methanol extract evaluated using the DPPH method, and examined by comparison to controls (BHT and Vitamin C). The highest inhibition of oxidation was attained in Bouskri variety, which was 88.88% at 40μg/mL concentration of phenolic compounds. Correlation (R 2 ) between Phenolic compound content and antioxidant activity range from 0,8 to 0,9. However lower correlation was obtained in Deglet Baida variety with (R 2 = 0.6). The high correlation coefficient indicates that phenolics are one of the main compounds responsible for the scavenging effect of date varieties. The date fruit could be a good source of antioxidants, which may have healthy benefits for humans

Production of tannase by Aspergillus niger HA 37 growing on tannic acid and Olive Oil Mill Waste Waters

info:eu-repo/semantics/publishe

Evaluation of the Potential of Some Essential Oils in Biological Control against Phytopathogenic Agent Pseudomonas syringae pv. Tomato DC3000 Responsible for the Tomatoes Speck

To investigate biological control mains against phytopathogenic agent Pseudomonas syringae pv. tomato DC3000, responsible for bacterial speck, tests on the antibacterial activity of six essential oils were carried out. The essential oils, obtained by hydro distillation, was analyzed by gas chromatography (GC). The determination of the antibacterial activity of the essential oils carried out in-vitro using the well diffusion, micro atmosphere methods and the determination of MIC and CMB. Only essential oils of Cedrus atlantica had a negative activity against the bacterial strain. However, the overall results of this study suggested that Mintha pulegium, Thymus vulgaris, Eucalyptus globulus essential oils had potential as a bio-pesticide for the control of bacterial speck disease of tomato.Peer Reviewe

Seeds of Zizyphus lotus: In Vivo Healing Properties of the Vegetable Oil

The present study has been undertaken in order to highlight the healing effect of Zizyphus lotus vegetable oil. The seeds of this plant contain an oil rate of 30%. The obtained results on the main elements composing the vegetable oil have shown that Zizyphus lotus vegetable oil has a low value of acidity index and it presents a not negligible degree of unsaturation. The value of the peroxide index of Zizyphus lotus vegetable oil is less than 10 which characterizes the most of conventional oils. Furthermore, the spectral analysis by gas chromatography has shown the presence of 53 majority and minority molecules. Thus, the evaluation of the healing activity of Z. lotus seed vegetable oil has demonstrated a highly significant effect against the negative control and silver sulfadiazine was used as conventional treatment for burns. Based on the obtained results, we can suggest that the oil extracted from the seeds of the studied plant could be used to cure wounds