Elodie Arnaud
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Explore the profile of Elodie Arnaud including associated specialties, affiliations and a list of published articles.
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12
Citations
45
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Recent Articles
1.
Sroy S, Avallone S, Servent A, In S, Arnaud E
Curr Res Food Sci
. 2023 Apr;
6:100489.
PMID: 37095831
The potential of drying to preserve the nutritional quality of a small freshwater fish was assessed. Drying time to reach moisture content and water activity of 10 g/100g and 0.65...
2.
Mandela Z, Arnaud E, Hoffman L
Foods
. 2021 Oct;
10(10).
PMID: 34681545
The physico-chemical properties (proximate, salt content, water activity (a), pH) and lipid oxidation of droëwors (dried salted/spiced meat sausages) produced with zebra meat and different sheep fat levels (10, 15,...
3.
Mahachi L, Rudman M, Arnaud E, Muchenje V, Hoffman L
Foods
. 2020 Dec;
9(12).
PMID: 33302550
This study compared the use of pork backfat (PF) and fat-tailed sheep tail and backfat (SF) on the physicochemical, fatty acids and sensory attributes of warthog cabanossi. There were no...
4.
Ratsimba A, Rakoto D, Jeannoda V, Andriamampianina H, Talon R, Leroy S, et al.
Food Sci Nutr
. 2019 Aug;
7(8):2666-2673.
PMID: 31428353
Kitoza samples collected from producers in Madagascar were analyzed for their physicochemical and microbial properties. Lactic acid bacteria and coagulase-negative staphylococci were the two codominant populations with average counts of...
5.
Jones M, Arnaud E, Gouws P, Hoffman L
Meat Sci
. 2019 Jun;
156:214-221.
PMID: 31212237
Biltong is an Ready to Eat (RTE) shelf stable salted/dried meat product stored under ambient conditions. The effect of vinegar addition during salting, weight loss during drying and packaging (modified...
6.
Mukumbo F, Arnaud E, Collignan A, Hoffman L, Descalzo A, Muchenje V
J Food Sci Technol
. 2018 Nov;
55(12):4833-4840.
PMID: 30482978
Droëwors are traditional South African salted and dried sausages, made without nitrites/nitrates and non- fermented. Different meat sources (beef, game and ostrich) are traditionally used in droëwors processing, while the...
7.
Chakanya C, Arnaud E, Muchenje V, Hoffman L
Meat Sci
. 2018 Aug;
146:87-92.
PMID: 30138886
Drying kinetics and changes in proximate composition, pH, salt content, water activity (a) and lipid oxidation through processing of salami made using five different game meat species were evaluated and...
8.
Chakanya C, Arnaud E, Muchenje V, Hoffman L
J Sci Food Agric
. 2018 Apr;
100(14):5023-5031.
PMID: 29635774
An increase in the acceptance, demand and production of game meat and venison has been experienced globally. Game meat and venison fit into consumers' ideology of healthy and environmentally friendly...
9.
Ratsimba A, Leroy S, Chacornac J, Rakoto D, Arnaud E, Jeannoda V, et al.
Int J Food Microbiol
. 2017 Feb;
246:20-24.
PMID: 28187327
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...
10.
Chakanya C, Arnaud E, Muchenje V, Hoffman L
Meat Sci
. 2017 Jan;
126:63-72.
PMID: 28063341
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...