The effect of concentration of molasses on technological and microbiological parameters of osmodehydrated meat
2012
Filipović, Vladimir (Faculty of Technology, Novi Sad (Serbia)) | Ćurčić, Biljana (Faculty of Technology, Novi Sad (Serbia)) | Nićetin, Milica (Faculty of Technology, Novi Sad (Serbia)) | Pezo, Lato (Institute of General and Physical Chemistry, Beograd (Serbia)) | Knežević, Violeta (Faculty of Technology, Novi Sad (Serbia)) | Plavšić, Dragana (Institute of Food Technology, Novi Sad (Serbia))
Recent research has shown that use of sugar beet molasses as hypertonic solution improves osmotic dehydration processes. The objective of this research was to evaluate the effect of the reducing concentrations of the molasses as a hypertonic osmotic solution for the osmotic dehydration of pork meat on a technological and microbiological parameters. Decrease of the concentration of the molasses has lead to the statistically insignificant decrease of the dry matter content, water loss and solid gain, while aw values have increased. Decrease of the concentration of the molasses have exerted statistically insignificant increase of the total number of microorganisms in osmodehydrated meat, while tested samples of meat from all osmotic dehydrations have satisfied food safety and hygiene process criteria. Results of the change of microbiological profile of osmotic solutions after the process of osmotic dehydration have shown that the increase of total number of bacteria is statistically significant, but still in acceptable limits. The conclusion of this research is that concentration of osmotic solution statistically insignificantly affects the technological and microbiological parameters which gives the opportunity of reusing the molasses as a osmotic solution, reducing environmental risk of the process of osmotic dehydration.
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