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

Khaoula Belguith, Zeineb Jrad, Amna Chahbani, Mohamed Debara, Talel Bouhemda, Mohamed Hammadi, Halima El Hatmi

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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Authors and funding

7 authors.

Khaoula BelguithPhysiopathology, Food and Biomolecules Laboratory (LR17ES03), Higher Institute of Biotechnology Sidi Thabet, University of Manouba, Ariana 2020, Tunisia.ORCID 0000-0002-0479-4122

Zeineb JradLivestock and Wildlife Laboratory (LR16IRA04), Institute of Arid Land, University of Gabes, Medenine 4100, Tunisia.ORCID 0000-0003-0463-4353

Amna ChahbaniLivestock and Wildlife Laboratory (LR16IRA04), Institute of Arid Land, University of Gabes, Medenine 4100, Tunisia.ORCID 0000-0002-1832-0964

Mohamed DebaraCentral Laboratory, Institute of Arid Land, University of Gabes, Medenine 4100, Tunisia.ORCID 0000-0001-8664-5958

Talel BouhemdaCentral Laboratory, Institute of Arid Land, University of Gabes, Medenine 4100, Tunisia.

Mohamed HammadiLivestock and Wildlife Laboratory (LR16IRA04), Institute of Arid Land, University of Gabes, Medenine 4100, Tunisia.ORCID 0000-0003-4178-0763

Halima El HatmiLivestock and Wildlife Laboratory (LR16IRA04), Institute of Arid Land, University of Gabes, Medenine 4100, Tunisia.

Funding

Research and Innovation in the Mediterranean Area, PRIMA 101102316 (PRIMA/0001/2023)

6 · The paper itself

Abstract

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

Indexed as

fatty acidmineralsorganic acidsausagesun-dried merguezvolatile compounds

Identifiers

PMID42737403

DOI10.3390/foods15173160

PMCPMC13565194

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