Osmotic dehydration of fish in complex hypertonic solution
2016
Lončar, Biljana | Pezo, Lato | Filipović, Vladimir | Nićetin, Milica | Knežević, Violeta | Kuljanin, Tatjana | Jevrić, Lidija
Fish is an important source of animal protein in human nutrition, but due to high aw value and water content, fish tissue is a highly perishable food. To improve its shelf life fish needs to be processed. Osmotic dehydration is a well-known preservation technique in food processing industry. Dehydration of foods by osmosis involves the contact of food material with a concentrated aqueous medium. The medium used for osmotic dehydration of fish (Carassius gibelio) was a combination of ternary osmotic solution (aqueous solution of sodium chloride and sucrose) and sugar beet molasses in mass ratio 1:1. Osmotic dehydration was performed at four solution temperatures (10, 20, 35 and 50oC), in three different concentrations of an osmotic solution for 1, 3 and 5 hours. Sample to solution ratio was 1:5 (w/w) to neglect the changes of solution concentration during the process. Principal component analysis (PCA) was used to examine the influence of temperature, concentration and immersion time on the water loss (WL), solid gain (SG), dry matter content (DM), the aw value and content of minerals (Na, K, Ca and Mg). Osmotic dehydration has resulted in a decrease in aw value and the increase in all other observed parameters of dehydrated fish meat.
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