Comparative investigation of fish (Carassius gibelio) treated by osmotic dehydration in molasses at different temperatures

Jasmina Gubic,Ivana Cabarkapa,Bojana Filipcev,Olivera Simurina,Ana Varga,Ljubisa Saric,Dragana Plavsic

doi:10.5937/ffr1402109g

Abstract

Different working temperatures were tested in order to confirm their effects on the quality of fish after osmotic dehydration. Microbiological profile and chemical content in fish were investigated, before and after osmotic treatment in sugar beet molasses solutions. Based on results it was concluded that molasses as hypertonic solution had great influence on the quality of the final product. The fat content decreased by 1.5% in sugar beet molasses solution at different temperatures (20°C and 50°C). The average percentages of fish sugar showed a significant increase during osmotic dehydration at the two temperatures. Osmotic dehydration treatment had great impact on nutritional improvement of fish meat, especially on the mineral composition. Results indicated that the process of osmotic dehydration with sugar beet molasses is hygienically safe. Using sugar beet molasses as an alternative medium in osmotic dehydration opens new opportunities for innovation in dehydrated products.

Highlights

One of the potential preservation techniques in production of products with low water content and improved nutritional, sensorial and functional properties is osmotic treatment
The aw levels reached in fish after the process of osmotic dehydration at both working temperatures were smaller than the limiting value for aw growth of most microorganisms (Huang and Nip, 2001; Feiner, 2006), which indicates a positive effect of the osmotic treatment on the microbial profile of dehydrated fish
Based on the results of analyses carried out at two working temperatures, it can be concluded that sugar beet molasses exhibited certain advances when applied as a hypertonic solution in the process of osmotic dehydration of fish

Summary

Introduction

One of the potential preservation techniques in production of products with low water content and improved nutritional, sensorial and functional properties is osmotic treatment. Called “dehydration-impregnation by soaking” (Raoult-Wack et al, 1991), is widely employed to remove water from pieces of meat by immersing them in a relatively concentrated aqueous solution of sugar and/or salt without any phase change. This process is mainly used for the partial removal of water, but it leads to the penetration of solute into the product and the leaching of some natural solutes (sugars, minerals, etc.) from the product into the soaking solution. It is especially important to note that minerals in molasses are dissolved and that potassium is dominant with a share of 75% (by weight) of total cations (Šušić et al, 1989)

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Conclusion