Mass transfer and microbiological profile of pork meat dehydrated in two different osmotic solutions
2012
Filipović, Vladimir S. (Faculty of Technology, Novi Sad (Serbia)) | Ćurčić, Biljana Lj. (Faculty of Technology, Novi Sad (Serbia)) | Nićetin, Milica R. (Faculty of Technology, Novi Sad (Serbia)) | Plavšić, Dragana V. (Institute of Food Technology, Novi Sad (Serbia)) | Koprivica, Gordana B. (Faculty of Technology, Novi Sad (Serbia)) | Mišljenović, Nevena M. (Faculty of Technology, Novi Sad (Serbia))
The effects of osmotic dehydration on mass transfer properties and microbiological profile were investigated in order to determine the usefulness of this technique as pre-treatment for further treatment of meat. The process was studied in two solutions (sugar beet mo- lasses, and aqueous solution of sodium chloride and sucrose), at two temperatures (4 and 22 °C) at atmospheric pressure. The most significant parameters of mass transfer were determined after 300 min of the dehydration. The water activity (aw) values of the pro- cessed meat were determined, as well as the change of the microbiological profile between the fresh and dehydrated meat. At the temperature of 22 °C the sugar beet molasses proved to be the most suitable as an osmotic solution, despite the greater viscosity. Keywords:
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