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Featured researches published by Elodie Arnaud.


International Journal of Food Microbiology | 2013

Effect of steam and lactic acid treatments on the survival of Salmonella Enteritidis and Campylobacter jejuni inoculated on chicken skin

Aline Chaine; Elodie Arnaud; Alain Kondjoyan; Antoine Collignan; Samira Sarter

Campylobacteriosis and salmonellosis are the most frequently reported zoonotic infectious diseases. The present work evaluated the effectiveness of steam treatment at 100 °C for 8s, a 5% lactic acid treatment for 1 min and their combination for inactivating Salmonella Enteritidis and Campylobacter jejuni inoculated on chicken skin. The impact of each treatment on the total aerobic mesophilic bacteria and the effect of rinsing after contact with lactic acid were also evaluated. Residual bacteria were counted immediately after treatment or after seven days of storage at 4 °C. Results demonstrated the immediate efficiency of the steam and the combined treatments with reductions of approximately 6 and 5 log cfu/cm2 respectively for S. Enteritidis and C. jejuni. They also showed significant reductions (equal to or >3.2 log cfu/cm2) in the total aerobic mesophilic plate count. Lactic acid had a persistent effect on pathogen growth during storage which was significantly higher when the skin was not rinsed, reaching reductions of 3.8 log cfu/cm2 for both S. Enteritidis and C. jejuni. Only the combined treatments significantly reduced the recovery of the total aerobic mesophilic bacteria during storage. The significant reductions in both pathogens and total aerobic mesophilic bacteria on treated chicken skins are possible ways to improve the safety and shelf life of the product although high levels of indigenous non-pathogenic bacteria may be beneficial due to their protective effect against potential re-contamination of chicken skin.


International Journal of Food Microbiology | 2017

Staphylococcal ecosystem of kitoza, a traditional malagasy meat product

Angela Irène Ratsimba; Sabine Leroy; Jean-Paul Chacornac; D.A.D. Rakoto; Elodie Arnaud; Vololoniaina Jeannoda; Régine Talon

Kitoza is a traditional meat product from Madagascar manufactured with strips of pork or beef. The process includes a first step of salting and mixing with spices followed by sun-drying or smoking step. As salting and drying select coagulase-negative staphylococci (CNS), our aim was to identify the CNS species in kitoza with the objective in the future of developing indigenous starters. Microbial analyses revealed that the only pathogenic bacterium enumerated was Staphylococcus aureus, which was found in 54% of the samples. The level of Enterobacteriaceae revealed a rather good hygienic quality of these products. CNS were confirmed in all the samples at high levels ranging from 5 to 7logcfu/g. Identification of CNS species in a large collection of 829 isolates revealed 9 identified species, 7 for beef and 8 for pork kitoza. There were significant difference in the distribution of CNS species according to the type of meat and the process. Staphylococcus saprophyticus was the dominant species for sun-dried or smoked beef and sun-dried pork kitoza (73-75%), while for smoked pork kitoza Staphylococcus equorum (26%), S. saprophyticus (23%), Staphylococcus succinus (23%) and Staphylococcus epidermidis (17%) co-dominated. Some CNS could be used as indigenous starters in particular to compete against S. aureus.


Meat Science | 2017

Colour and oxidative stability of mince produced from fresh and frozen/thawed fallow deer (Dama dama) meat

Chido Chakanya; Elodie Arnaud; Voster Muchenje; L.C. Hoffman

Colour and oxidative stability of minced meat from fresh and frozen/thawed fallow deer was investigated. For the seven fallow deer harvested, half of the meat was minced fresh and half was frozen (-20°C) for 2months under vacuum prior to grinding. Surface colour attributes, myoglobin content and surface redox forms, pH and lipid oxidation of the mince were measured during eight days of display storage. Proximate composition was determined in mince on day 0, fatty acid composition on day 0 and 8. Freezing had no effect on the proximate composition or fatty acid composition of the mince. Frozen meat mince had lower (P≤0.05) total myoglobin content but higher (P≤0.05) decrease in redness (a*) during display storage, higher (P≤0.05) accumulation of metmyoglobin at the surface from day 2 and higher (P≤0.05) TBARS values. Results showed shorter colour and oxidative stability for frozen meat mince as compared to mince from fresh meat. Display storage however did not affect fatty acid composition.


Meat Science | 2018

Changes in the physico-chemical attributes through processing of salami made from blesbok (Damaliscus pygargus phillipsi), eland (Taurotragus oryx), fallow deer (Dama dama), springbok (Antidorcas marsupialis) and black wildebeest (Connochaetes gnou) in comparison to pork

Chido Chakanya; Elodie Arnaud; Voster Muchenje; L.C. Hoffman

Drying kinetics and changes in proximate composition, pH, salt content, water activity (aw) and lipid oxidation through processing of salami made using five different game meat species were evaluated and compared to pork. Eight batches of salami from each species were made and sampled for analysis throughout processing. Processing time was a significant factor on all measured attributes whilst species affected (P ≤ .05) pH and moisture but not drying kinetics. Black wildebeest meat exhibited higher (P ≤ .05) pH than pork and other game meat (6.30 vs 5.63-5.80), which translated to higher (P ≤ .05) salami pH throughout and at the end of processing (5.77). Final pH of all other salami ranged from 5.01 to 5.28, aw ranged from 0.88 to 0.92. TBARS remained lower than 1 mg MDA equivalent/kg. The study suggests that salami from these game species, excluding black wildebeest, can be produced using the same processing parameters as conventional pork salami and obtaining similar physico-chemical attributes.


European Journal of Lipid Science and Technology | 2004

Characterisation of chicken fat dry fractionation at the pilot scale

Elodie Arnaud; Perla Relkin; Michel Pina; Antoine Collignan


Journal of Food Engineering | 2006

Thermal characterization of chicken fat dry fractionation process

Elodie Arnaud; Gilles Trystram; Perla Relkin; Antoine Collignan


South African Journal of Animal Science | 2017

Processing of South African biltong – A review

Maxine Jones; Elodie Arnaud; Pieter A. Gouws; L.C. Hoffman


Archive | 2014

Fermented Poultry Sausages

Elodie Arnaud; Sunita Jeewantee Santchurn; Antoine Collignan


Archive | 2012

Drying: Principles and Applications

Sunita Jeewantee Santchurn; Elodie Arnaud; Nadine Zakhia-Rozis; Antoine Collignan


European Journal of Lipid Science and Technology | 2007

Suitable cooling program for chicken fat dry fractionation

Elodie Arnaud; Michel Pina; Antoine Collignan

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L.C. Hoffman

Stellenbosch University

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Michel Pina

Centre de coopération internationale en recherche agronomique pour le développement

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Alain Kondjoyan

Institut national de la recherche agronomique

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E. Baéza

Institut national de la recherche agronomique

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Emmanuel Tillard

Centre de coopération internationale en recherche agronomique pour le développement

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Régine Talon

Institut national de la recherche agronomique

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Samira Sarter

Centre de coopération internationale en recherche agronomique pour le développement

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