The effect of primary drying at 0 deg C during lyophilization on chicken breast meat | Uticaj trajanja primarnog sušenja na 0 deg C pri postupku liofilizacije primijenjene na pilećem mesu
2007
Babić, J., Tehnološki fakultet, Banja Luka (Bosnia and Herzegovina) | Cantalejo, M.J., Public University Navarra Pamplona (Spain) | Grujić, R., Tehnološki fakultet, Banja Luka (Bosnia and Herzegovina)
In this study influence of primary drying duration at 0 deg C in freeze-drying process applied on chicken breast meat (Broiler) was analysed. Meat was obtained from local supplier, sliced in samples 6 x 8 cm partly freeze-dried, partly left as fresh meat for the purpose of different analyses. Freeze-drier used for the process was Lyobeta 25, Telstar Industrial, S.L. After freeze-drying samples have been packed into nitrogen atmosphere, coded and stored in dark place at room temperature. In experiment slow freezing was applied (at -45 deg C with different time of primary drying at 0 deg C, but with equal time of total drying, 20.5h). Samples have been split into two groups - group a (primary drying at 0 deg C during 12h) and group b (primary drying at 0 deg C during 8h). Different time of primary drying at 0 deg C on quality parameters such as humidity, water activity, rehydration capability, pH value, colour, texture and sensory characteristics was determined. Based on results it was determined that samples of group a had better rehydration capability. There was no great difference in pH value between fresh meat and treated meat. According to instrumental texture and sensory analyses, samples of group a were more acceptable and very similar to fresh meat.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by Matica Srpska Library