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| Articles
by
Mohamed Dbara |
Total Records (
2 ) for
Mohamed Dbara |
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Naziha Ayeb
,
Maha Hammouda
,
Mohamed Dbara
,
Mohamed Chniter
,
Belgacem Lachiheb
,
Mohamed Hammadi
,
Touhami Khorchani
and
Halima El-Hatmi
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The experiment was conducted to find out the
nutritive value of different cuts of goat carcass. Ninety
samples (6 cuts (shoulders, breasts, legs, rack, loin and
necklaces)×3 diets×5 kids/diet) were used. Animals were
divided according to 3 diets (SOL group: kids received
Stipa tenacissima+olive leaves, OH: kids received oat hay
and GH group: animals received grass hay). This research
made to compare physicochemical quality and fatty acid
of meat of cuts for kids feed by different diets. Results
obtained showed that the chemical composition was not
affected by the diet, exception to phosphorus which was
higher in SO group (60.81±1.86). On the contrary,
exceptions to protein content, other physicochemical
parameters have been varied between cuts. Colors were
higher in the shoulders compared to other cuts. The diet
did not affect fatty acid profile but was varied between
cuts, especially, omega 3 and omega 6 which were higher
in the legs followed by the rack. The different cuts were
rich in vitamin B; the breast was poorer in water-soluble
vitamins. |
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Imen Fguiri
,
Amel Sboui
,
Naziha Ayeb
,
Manel Ziadi
,
Meriem Guemri
,
Samira Arroum
,
Mohamed Dbara
and
Touhami Khorchani
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This research aimed to prospect latex
fractions from Ficus carica for new plant peptidases with
milk-clotting activities of camel milk, for use as rennet
alternatives. Latex fractions, extracted from the fig tree
(Ficus carica), show proteolytic and milk-clotting
activity. The enzymatic preparation was obtained by
fractionation of latex from fig tree by FPLC; having a
proteolytic activity of 23491.24 IU L–1. After
manufacturing process, Ficus carica latex protease with
the ability to coagulate milk can be used as alternatives to
commercial animal chymosin in the cheese manufacturing
process. The cheese yield is determined at different
enzymes doses and it was found that 1mL of the enzyme
extract in 100 mL of camel milk gives a yield of 15%.
The physicochemical and microbiological characterization
of camel milk cheese compared to cow milk cheese
showed that camel milk cheese was more acidic, richer in
protein (50.04 g L–1) but less loaded with total mesophilic
flora. |
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