Mass transfer and microbiological profile of pork meat dehydrated in two different osmotic solutions

被引：17

作者：

Filipovic, Vladimir S. ^{[1
]}

Curcic, Biljana Lj ^{[1
]}

Nicetin, Milica R. ^{[1
]}

Plavsic, Dragana V. ^{[2
]}

Koprivica, Gordana B. ^{[1
]}

Misljenovic, Nevena M. ^{[1
]}

机构：

[1] Univ Novi Sad, Fac Technol, Novi Sad 21000, Serbia

[2] Univ Novi Sad, Inst Food Technol, Novi Sad 21000, Serbia

来源：

HEMIJSKA INDUSTRIJA | 2012年 / 66卷 / 05期

关键词：

osmotic dehydration; pork meat from shoulder blade; mass transfer; sugar beet molasses; microbiological profile;

D O I：

10.2298/HEMIND120130033F

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

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 molasses, and aqueous solution of sodium chloride and sucrose), at two temperatures (4 and 22 degrees C) at atmospheric pressure. The most significant parameters of mass transfer were determined after 300 min of the dehydration. The water activity (a(w)) values of the processed meat were determined, as well as the change of the microbiological profile between the fresh and dehydrated meat. At the temperature of 22 degrees C the sugar beet molasses proved to be the most suitable as an osmotic solution, despite the greater viscosity.

引用

页码：743 / 748

页数：6

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