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

Abstract

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. Process was studied in two solutions (sugar beet molasses, 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 minutes of the dehydration. The water activity (aw) 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°C the sugar beet molasses proved to be most suitable as an osmotic solution, despite the greater viscosity.

Keywords

• Osmotic dehydration
• pork meat from shoulder blade
• mass transfer
• sugar beet molasses
• microbiological profile