Characterisation of chicken breast cubes osmotically treated in sugar beet molasses
2015
Lončar, Biljana (Faculty of Technology, Novi Sad (Serbia)) | Filipović, Vladimir (Faculty of Technology, Novi Sad (Serbia)) | Nićetin, Milica (Faculty of Technology, Novi Sad (Serbia)) | Knežević, Violeta (Faculty of Technology, Novi Sad (Serbia)) | Gubić, Jasmina (Institute of Food Technology, Novi Sad (Serbia)) | Plavšić, Dragana (Institute of Food Technology, Novi Sad (Serbia)) | Pezo, Lato (Institute of General and Physical Chemistry, Belgrade (Serbia))
Osmotic treatment (OT) is important food preservation method and complementary treatment in food processing industry because of the mild processing temperature, base waste material and low energy requirements. OT by gentle lowering the water content increases shelf life of food samples without unnecessary changes in dry product quality. Decrease of water content by osmosis involves immersion of food samples in hypertonic medium. Sugar beet molasses (SBM) in the past few years has proven to very efficient hypertonic solution for OT of fruit, vegetables, fish and pork meat. The process was carried out under atmospheric pressure at temperature of 20 °C for 5 hours in SBM osmotic solutions. The monitored responses of OT process were: dry matter content (DMC), water loss (WL), solid gain (SG) and water activity. After five hours of immersion in SBM (80 % w/w) solution responses were: DMC=58.862±1.714, WL=0.496±0.011, SG = 0.128±0.011 and aw=0.836. Microbiological profile analysis of dehydrated chicken meat have confirmed safety.
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