[ Etude de la Qualité d'un dérivé de dattes Marocaines (cas de Tahlaoute) ]
Volume 8, Issue 3, September 2014, Pages 990–998
Nazha Haddia1, Zakaria Mennane2, Réda Charof3, El Hassan Berny4, Abdelhakim Mardhy5, and Ebrahim Kerak6
1 Laboratoire de Virologie, Microbiologie et Qualité / Eco-toxicologie et Biodiversité, Faculté des Sciences et Techniques, B.P: 146, Quartier Yasmina, Mohammedia, Morocco
2 Department of Medical Bacteriology, National Institute of Hygiene, Ibn Battuta Avenue, B.P. 769, Agdal, Rabat 11000, Morocco
3 Department of Medical Bacteriology, National Institute of Hygiene, Ibn Battuta Avenue, B.P. 769, Agdal, Rabat 11000, Morocco
4 Laboratoire de Biotechnologie et Biologie Environnement et Qualité, Faculté des Sciences - Iben Tofail, Kenitra, Morocco
5 Faculty of Sciences and Techniques - Mohammedia, Hassan II - Casablanca University, Morocco
6 Laboratoire de virologie, microbiologie, qualité et biotechnologie: ETB-FST-Mohammedia, Morocco
Original language: French
Copyright © 2014 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
The objective of this work is the study of the quality of a derivative of Moroccan dates: Tahlaoute. It is a vital and essential product oasis whose population exceeds two million. However, this product has been a little or no studies. The study was performed on 220 samples (110 samples of traditional Tahlaoute and 110 samples of industrialized Tahlaoute), the physicochemical characteristics (4 criteria), the microbiological and hygienic (10 criteria) were assessed against the standards. The results showed that the quality of industrialized Tahlaoute is much larger than traditional Tahlaoute and this on all criteria studied whether physico- chemical or microbiological (60% of samples of traditional Tahlaoute are not consistent with international standards). In addition, storage conditions are generally unfavorable, resulting in an alteration of traditional Tahlaoute and its susceptibility to contamination by microorganisms. The control of manufacturing processes and preparation as well as the entire food chain of these products must be improved to ensure the health and safety of consumers.
Author Keywords: Morocco, Dates, Tahlaoute, quality, microbiological study, physicochemical analysis.
Volume 8, Issue 3, September 2014, Pages 990–998
Nazha Haddia1, Zakaria Mennane2, Réda Charof3, El Hassan Berny4, Abdelhakim Mardhy5, and Ebrahim Kerak6
1 Laboratoire de Virologie, Microbiologie et Qualité / Eco-toxicologie et Biodiversité, Faculté des Sciences et Techniques, B.P: 146, Quartier Yasmina, Mohammedia, Morocco
2 Department of Medical Bacteriology, National Institute of Hygiene, Ibn Battuta Avenue, B.P. 769, Agdal, Rabat 11000, Morocco
3 Department of Medical Bacteriology, National Institute of Hygiene, Ibn Battuta Avenue, B.P. 769, Agdal, Rabat 11000, Morocco
4 Laboratoire de Biotechnologie et Biologie Environnement et Qualité, Faculté des Sciences - Iben Tofail, Kenitra, Morocco
5 Faculty of Sciences and Techniques - Mohammedia, Hassan II - Casablanca University, Morocco
6 Laboratoire de virologie, microbiologie, qualité et biotechnologie: ETB-FST-Mohammedia, Morocco
Original language: French
Copyright © 2014 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
The objective of this work is the study of the quality of a derivative of Moroccan dates: Tahlaoute. It is a vital and essential product oasis whose population exceeds two million. However, this product has been a little or no studies. The study was performed on 220 samples (110 samples of traditional Tahlaoute and 110 samples of industrialized Tahlaoute), the physicochemical characteristics (4 criteria), the microbiological and hygienic (10 criteria) were assessed against the standards. The results showed that the quality of industrialized Tahlaoute is much larger than traditional Tahlaoute and this on all criteria studied whether physico- chemical or microbiological (60% of samples of traditional Tahlaoute are not consistent with international standards). In addition, storage conditions are generally unfavorable, resulting in an alteration of traditional Tahlaoute and its susceptibility to contamination by microorganisms. The control of manufacturing processes and preparation as well as the entire food chain of these products must be improved to ensure the health and safety of consumers.
Author Keywords: Morocco, Dates, Tahlaoute, quality, microbiological study, physicochemical analysis.
Abstract: (french)
L'objectif de ce travail est l'étude de la Qualité d'un dérivé de dattes marocaines : Tahlaoute. Ce dernier constitue un produit vital et de première nécessité des oasis dont la population dépasse les deux millions d'habitants. Néanmoins, ce produit n'a fait l'objet que de peu ou de pas d'études.
L'étude a été réalisée sur 220 échantillons (110 échantillons de Tahlaoute traditionnelle et 110 échantillons de Tahlaoute industrialisée), des caractéristiques physico-chimiques (4 critères), microbiologiques et hygiéniques (10 critères) ont été évaluées par rapport aux normes en vigueur. Les résultats ont montré que la qualité de Tahlaoute industrialisée est beaucoup plus importante que celle de Tahlaoute traditionnelle et ceci sur tous les critères étudiés qu'ils soient physico-chimiques ou microbiologiques (60% des échantillons de Tahlaoute traditionnelle ne sont pas conformes aux normes internationales). En outre, les conditions de stockage sont en général peu favorables, ce qui entraîne une altération de Tahlaoute traditionnelle et sa prédisposition à des contaminations par les microorganismes. La maitrise des procédés de fabrication et de préparation ainsi que toute la chaine alimentaire de ces produits doit être améliorée pour garantir la salubrité et la sécurité des consommateurs.
Author Keywords: Maroc, Dattes, Tahlaoute, Qualité, Etude microbiologique, Analyse physicochimique.
How to Cite this Article
Nazha Haddia, Zakaria Mennane, Réda Charof, El Hassan Berny, Abdelhakim Mardhy, and Ebrahim Kerak, “Quality Study of a derivative of Moroccan dates (case of Tahlaoute),” International Journal of Innovation and Applied Studies, vol. 8, no. 3, pp. 990–998, September 2014.
