Food and Feed Research (Jan 2014)

Comparative investigation of fish (Carassius gibelio) treated by osmotic dehydration in molasses at different temperatures

  • Gubić Jasmina M.,
  • Plavšić Dragana V.,
  • Šarić Ljubiša Ć.,
  • Varga Ana O.,
  • Čabarkapa Ivana S.,
  • Filipčev Bojana V.,
  • Šimurina Olivera D.

DOI
https://doi.org/10.5937/FFR1402109G
Journal volume & issue
Vol. 41, no. 2
pp. 109 – 114

Abstract

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Different working temperatures were tested in order to confirm their effects on the quality of fish after osmotic dehydration. Microbiological profile and chemical content in fish were investigated, before and after osmotic treatment in sugar beet molasses solutions. Based on results it was concluded that molasses as hypertonic solution had great influence on the quality of the final product. The fat content decreased by 1.5% in sugar beet molasses solution at different temperatures (20°C and 50°C). The average percentages of fish sugar showed a significant increase during osmotic dehydration at the two temperatures. Osmotic dehydration treatment had great impact on nutritional improvement of fish meat, especially on the mineral composition. Results indicated that the process of osmotic dehydration with sugar beet molasses is hygienically safe. Using sugar beet molasses as an alternative medium in osmotic dehydration opens new opportunities for innovation in dehydrated products.

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