Mass transfer and microbiological profile of pork meat dehydrated in two different osmotic solutions

Vladimir Filipovic,Biljana Curcic,Dragana Plavsic,Nevena Misljenovic,Milica Nicetin,Gordana Koprivica

doi:10.2298/hemind120130033f

Vladimir Filipovic, Biljana Curcic + Show 4 more

Open Access

https://doi.org/10.2298/hemind120130033f

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Journal: Hemijska industrija	Publication Date: Jan 1, 2012
Citations: 31	License type: CC BY 4.0

Affiliation: University of Novi Sad

Abstract

The effects of osmotic dehydration on mass transfer properties and microbiological profile were investigated in order to determine the usefulness of this technique as pre-treatment for further treatment of meat. Process was studied in two solutions (sugar beet molasses, and aqueous solution of sodium chloride and sucrose), at two temperatures (4 and 22?C) at atmospheric pressure. The most significant parameters of mass transfer were determined after 300 minutes of the dehydration. The water activity (aw) values of the processed meat were determined, as well as the change of the microbiological profile between the fresh and dehydrated meat. At the temperature of 22?C the sugar beet molasses proved to be most suitable as an osmotic solution, despite the greater viscosity.

Highlights

The effects of osmotic dehydration on mass transfer properties and microbiological profile were investigated in order to determine the usefulness of this technique as pre-treatment for further treatment of meat
dry matter content (DMC) of the fresh pork meat was 26.20±1.67%, and the results of the DMC obtained in the process of Osmotic dehydration (OD) were varying from 52.85±1.76 to 56.38±0.83%
The data of the water loss (WL) obtained in the process of OD of the pork meat were between 0.3590±0.0042 and 0.4261± ±0.0145 g/g i.s (Table 1)

Summary

Introduction

The effects of osmotic dehydration on mass transfer properties and microbiological profile were investigated in order to determine the usefulness of this technique as pre-treatment for further treatment of meat. The water activity (aw) values of the processed meat were determined, as well as the change of the microbiological profile between the fresh and dehydrated meat. At the temperature of 22 °C the sugar beet molasses proved to be the most suitable as an osmotic solution, despite the greater viscosity. A common step in these processes is placing product (meat) in contact with a concentrated solution (salt, sugar, acids, seasonings, etc.) [2]. In comparison to other drying treatments main advantages of OD process are water is removed in liquid form, at mild temperatures and osmotic solution can be reused [5,6]

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