The influence of different osmotic solutions on nutritive profile during osmotic dehydration of pork
2012
Nićetin, Milica (Faculty of Technology, Novi Sad (Serbia)) | Filipović, Vladimir (Faculty of Technology, Novi Sad (Serbia)) | Ćurčić, Biljana (Faculty of Technology, Novi Sad (Serbia)) | Pezo, Lato (Institute of General and Physical Chemistry, Beograd (Serbia)) | Knežević, Violeta (Faculty of Technology, Novi Sad (Serbia)) | Gubić, Jasmina (Institute of Food Technology, Novi Sad (Serbia)) | Kuljanin, Tatjana (Faculty of Technology, Novi Sad (Serbia))
In order to determine the changes in nutritive profile of meat after osmotic treatment, samples of pork were osmotically dehydrated in three different osmotic solutions and compared to fresh sample. Process was studied in sugar beet molasses, aqueous solution of sodium chloride and sucrose (ternary solution) and combination of these solutions in range 1:1 (combine solution), under atmospheric pressure, at room temperature of 22oC. Results of the chemical compositions of dehydrated meat indicate that all three solutions appeared to be satisfying osmotic mediums, but the best nutritive profile of final product was achieved using sugar beet molasses as osmotic agent. Unlike ternary solution that allows only the diffusion of salt and sugar into the meat during the process, molasses has complex chemical composition conducive to impregnation of desirable nutritional compounds and minerals in meat product. It was detected enrichment in analyzed minerals (K, Na, Mg, Fe and Ca), especially K (from 0.52g to 1.46g) in meat samples dehydrated in molasses.
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