DETECTION DES POLYSACCHARIDES DANS LES PRODUITS CARNÉS PAR DES TECHNIQUES HISTOCHIMIQUES

Abstract

The aim of this study is detected the amount of starch in meat products. The histochemical analysis of these products makes it possible to evaluate the content of the animal tissues and can give information on the quality of the raw material and the additives used. Sausage samples were taken within a one-month period. These products included hide, pâté, hot dog, merguez. These products were stained with lugol-Calleja methods, PAS-Calleja and examined histologically. The histological evaluation of the samples of the meat products demonstrated the presence of starch in large quantities in the cachir and pâté.it does not reflect the information on the label of these products. In conclusion, automated image analysis is able to quantitatively evaluate the tissue content of meat products but it is recommended to check these results by another method.