Characterization of Tunisian Sun-Dried Merguez: Physicochemical and Compositional Changes During Drying

Le résumé fourni par la source

The sun-dried merguez sausage (DM) is deeply rooted in the Tunisian culinary culture. It is characterized by a distinctive composition and an energy-saving process. Unlike fermented or mechanically dried meats, sun-dried merguez is produced through a single, natural solar dehydration step lasting 8–12 days. Limited information is available regarding its physicochemical properties, chemical composition, and nutritional profile. To address this gap, changes in physicochemical properties during drying were monitored, and the chemical composition and microbiological flora of fresh merguez (FM) and DM were analyzed. Results showed that sun-drying contributed to a significant decrease in moisture (17.0%), water activity (0.675), and pH (5.56), ensuring microbiological stability and safety. DM was rich in lactic acid (1865 mg.kg−1) and other low-molecular-weight organic acids, as well as minerals, particularly iron (13.5 mg per 100 g), with an enhanced fatty acid profile—specifically oleic acid—due to tail fat. The distinctive composition of DM, enriched with 15% spices and herbs, yielded a volatile profile dominated by terpenes (67%), which imparts its characteristic flavor and may contribute to health benefits. The current study underscored the nutritional and nutritive value of DM, offering valuable insights for stakeholders to enhance and protect this cultural heritage.

Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.