Physicochemical characteristics of sugar beet molasses used as the medium for osmotic dehydration of pork meat

Abstract

Physicochemical properties of the sugar beet molasses (SBM), used as the medium for osmotic dehydration (OD) of pork meat, were determined to improve OD process performances. Macroelements content (Na, K, Ca and Mg) decreased in molasses after OD meat treatment, although rather slightly. Differential scanning calorimetry and modulated differential scanning calorimetry revealed that there was a strict dependence between water content and temperature of molasses glass transition, and suggested the character of the thermal process. Influence of the high organic content of molasses on the secondary lipid oxidation products of OD meat were determined using thiobarbituric acid method.

Keywords

• molasses
• osmotic dehydration
• macroelements
• lipid oxidation
• differential scanning calorimetry