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Osmotic Dehydration Applications in Meat

Year 2021, , 534 - 542, 31.01.2021
https://doi.org/10.31590/ejosat.818194

Abstract

Osmotic dehydration is a non-thermal, partial drying process applied for the removal of water in food products, as well as for the absorption of various solutes (salt, sugar, etc.). In the osmotic dehydration process, the food material is immersed in a high concentration solution to obtain a final product with lower water activity. However, since the final products with very low water activity cannot be obtained with osmotic dehydration, this method is applied as a pretreatment. The water loss in the product takes place in a shorter time with the osmotic dehydration process applied before drying. The most effective factors on osmotic dehydration are the type of osmotic agent, concentration, process temperature, process time and sample/solution ratio. The low process temperature in osmotic dehydration prevents the loss of color and aroma in food products and contributes the functional, nutritional and sensory properties of products. In addition, the fact that it is a very economical process and does not pose any negative effects in terms of human health makes the method advantageous. In this review, when the osmotic dehydration process is used as a pretreatment in meat processing, the effects on the quality characteristics of the product were mentioned. It has been determined that osmotic dehydration used in various meats (chicken, pork, beef, lamb, ostrich meat and a wide variety of seafood) improves many quality parameters such as color and sensory properties and shelf life of the products. Dried meat with better texture were obtained with the use of specific osmotic agents. It is also recommended to use osmotic dehydration in combination with some applications such as ultrasound or high pressure for effective drying of meat. It was determined that osmotic dehydration process used before convective drying significantly reduced the drying time of meat.

References

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  • Andreou, V., Tsironi, T., Dermesonlouoglou, E., Katsaros, G., & Taoukis, P. (2018). Combinatory effect of osmotic and high pressure processing on shelf life extension of animal origin products–Application to chilled chicken breast fillets. Food Packaging and Shelf Life, 15, 43-51.
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Etlerde Ozmotik Dehidrasyon Uygulamaları

Year 2021, , 534 - 542, 31.01.2021
https://doi.org/10.31590/ejosat.818194

Abstract

Ozmotik dehidrasyon, gıda ürünlerinde suyun uzaklaştırılması, aynı zamanda çeşitli çözünen maddelerin (tuz, şeker vb.) emilimi için uygulanan ve termal olmayan, kısmi kurutma işlemidir. Ozmotik dehidrasyon işleminde, daha düşük su aktivitesine sahip bir son ürün elde etmek için, gıda materyali yüksek konsantrasyonda bir çözeltiye daldırılmaktadır. Fakat bu yöntem ile çok düşük su aktivitesine sahip son ürünler elde edilemediğinden, ön işlem olarak uygulanmaktadır. Kurutma öncesi uygulanan ozmotik dehidrasyon işlemi ile üründeki su kaybı daha kısa sürede gerçekleşmektedir. Ozmotik dehidrasyonda gerçekleşen kütle transferi mekanizması ve son ürünün kalitesi üzerinde en etkili faktörlere, ozmotik ajan çeşidi, konsantrasyonu, işlem sıcaklığı, süresi ve örnek/çözelti oranı örnek verilebilmektedir. Ozmotik dehidrasyonda kullanılan düşük işlem sıcaklığı, gıda ürünlerindeki renk-aroma kaybı ve oluşabilecek enzimatik reaksiyonları engellemekte; ürünlerin fonksiyonel, besinsel ve duyusal özelliklerine katkıda bulunmaktadır. Ayrıca oldukça ekonomik bir işlem olması ve insan sağlığı açısından herhangi bir olumsuzluk teşkil etmemesi de yöntemi avantajlı hale getirmektedir. Bu derlemede, ozmotik dehidrasyon prosesinin, etlerin işlenmesinde bir ön işlem olarak kullanımının, ürünün kalite karakteristikleri üzerine etkilerine yer verilmiştir. Çeşitli etlerde (tavuk, domuz, sığır, kuzu, deve kuşu eti ve çok çeşitli su ürünleri) kullanılan ozmotik dehidrasyonun, ürünlerin renk ve duyusal özellikleri ile raf ömrü gibi birçok kalite parametresini geliştirdiği belirlenmiştir. Belirli ozmotik ajanlar kullanımı ile daha iyi tektürel özelliklere sahip kurutulmuş etler elde edilmiştir. Etlerin etkin kurutulmasında, ozmotik dehidrasyon işleminin ultrases veya yüksek basınç gibi uygulamalarla birlikte kullanımı da önerilmektedir. Ayrıca konvektif kurutma öncesinde kullanılan ozmotik dehidrasyon işleminin, etin kuruma süresini önemli derecede azalttığı da belirlenmiştir.

References

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  • Alamatian, S., Mohebbi, M., Varidi, M., & Nezhad, M. M. (2019). Modeling of osmotic treatment of ostrich meat coated by tragacanth and salep. Meat Science, 156, 231-239.
  • Almeida, J. A., Mussi, L. P., Oliveira, D. B., & Pereira, N. R. (2015). Effect of temperature and sucrose concentration on the retention of polyphenol compounds and antioxidant activity of osmotically dehydrated bananas. Journal of Food Processing and Preservation, 39(6), 1061-1069.
  • Andreou, V., Tsironi, T., Dermesonlouoglou, E., Katsaros, G., & Taoukis, P. (2018). Combinatory effect of osmotic and high pressure processing on shelf life extension of animal origin products–Application to chilled chicken breast fillets. Food Packaging and Shelf Life, 15, 43-51.
  • Azoubel, P. M., & Da Silva, F. O. (2008). Optimisation of osmotic dehydration of ‘Tommy Atkins’ mango fruit. International Journal of Food Science & Technology, 43(7), 1276-1280.
  • Azuara, E., Garcia, H. S., & Beristain, C. I. (1996). Effect of the centrifugal force on osmotic dehydration of potatoes and apples. Food Research International, 29(2), 195-199. Bampi, M., Domschke, N., Schmidt, F., & Laurindo, J. (2016). Influence of vacuum application, acid addition and partial replacement of NaCl by KCl on the mass transfer during salting of beef cuts. LWT, 74, 26-33.
  • Berk, Z. (2018). Food process engineering and technology: Academic press.
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  • Cárcel, J., Benedito, J., Bon, J., & Mulet, A. (2007). High intensity ultrasound effects on meat brining. Meat Science, 76(4), 611-619.
  • Castro-Giraldez, M., Fito, P., & Fito, P. (2010). Non-equilibrium thermodynamic approach to analyze the pork meat (Longissimus dorsi) salting process. Journal of Food Engineering, 99(1), 24-30.
  • Cath, T. Y., Childress, A. E., & Elimelech, M. (2006). Forward osmosis: principles, applications, and recent developments. Journal of membrane science, 281(1-2), 70-87.
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  • Chabbouh, M., Hajji, W., Hadj Ahmed, S. B., Farhat, A., Bellagha, S., & Sahli, A. (2011). Combined effects of osmotic dehydration and convective air drying on kaddid meats: Kinetics and quality. Drying Technology, 29(13), 1571-1579.
  • Chandra, S., & Kumari, D. (2015). Recent development in osmotic dehydration of fruit and vegetables: a review. Critical reviews in food science and nutrition, 55(4), 552-561.
  • Chawla, S., Chander, R., & Sharma, A. (2006). Safe and shelf-stable natural casing using hurdle technology. Food control, 17(2), 127-131.
  • Chua, K., & Chou, S. (2003). Low-cost drying methods for developing countries. Trends in Food Science & Technology, 14(12), 519-528.
  • Collignan, A., Bohuon, P., Deumier, F., & Poligné, I. (2001). Osmotic treatment of fish and meat products. Journal of Food Engineering, 49(2-3), 153-162.
  • Corzo, O., Bracho, N., Rodríguez, J., & Arias, J. M. (2016). Optimizing salting and smoking of Catfish (Bagre Marinus) using response surface methodology. Journal of Aquatic Food Product Technology, 25(3), 358-372.
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  • Dave, D., & Ghaly, A. E. (2011). Meat spoilage mechanisms and preservation techniques: a critical review. American Journal of Agricultural and Biological Sciences, 6(4), 486-510.
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There are 78 citations in total.

Details

Primary Language Turkish
Subjects Engineering
Journal Section Articles
Authors

Aybike Kamiloğlu 0000-0002-6756-0331

Naciye Kutlu Kantar 0000-0002-4075-8823

Tuğba Elbir This is me 0000-0002-8836-8808

Publication Date January 31, 2021
Published in Issue Year 2021

Cite

APA Kamiloğlu, A., Kutlu Kantar, N., & Elbir, T. (2021). Etlerde Ozmotik Dehidrasyon Uygulamaları. Avrupa Bilim Ve Teknoloji Dergisi(21), 534-542. https://doi.org/10.31590/ejosat.818194