The Effects of Technological Parameters on Chicken Meat Osmotic Dehydration Process Efficiency

Markov

et al. 2019

J Food Process Preserv

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Analysis of the influence of osmotic dehydration on reduction of selected microorganisms inoculated on dehydrating chicken meat, as a mean of assessing the microbiological safety of osmotic dehydration process, is conducted. Chicken meat cubes were inoculated with Esherichia coli, Listeria monocytogenes, and Salmonella spp. and subjected to the osmotic dehydration process with varied parameters of: process duration, osmotic solutions concentration, and type of solution. Samples of osmodehydrated chicken meat were analyzed by standard and modified ISO methods. The results pointed that the increase in time and concentration have led to the higher microbiological reduction, while the osmotic dehydration performed in sugar beet molasses exerted the higher reduction ratios compared to the process in aqueous osmotic solution. Calculated mathematical models of reduction ratios for selected microorganisms on chicken meat were statistically significant, indicating on satisfactory approximation of reduction ratios values within the applied parameters. Practical applicationsMathematical models, calculated in this investigation, which describe the effects of osmotic dehydration on reduction of selected microorganisms on chicken meat, allow better understanding and managing of product safety during the process of osmodehydration.

Section: Materials and Methodesmentioning

confidence: 76%

“…The raw skinless chicken breast was bought just prior the use at the local shop in Novi Sad, Serbia. Whole lean muscle, was cut into cube samples of dimension 1·1·1 cm, using a sterilized plastic board and a sterilized knife with a stainless steel blade (Filipović et al, ).…”

Section: Materials and Methodesmentioning

confidence: 99%

The effects of the osmotic dehydration parameters on reduction of selected microorganisms on chicken meat

Markov

et al. 2019

J Food Process Preserv

Self Cite

“…The aqueous osmotic solution was diluted to concentrations of 45, 52·5 and 60% d.m., also corresponding to the dilutions obtained in osmotic dehydration process (Filipović et al . ), and also corresponding to the same levels of dilution as in case of molasses (solution to water ratio = 3 : 1; 7 : 1 and original solutions, corresponding to the low, medium and high concentrations of both osmotic solutions respectively).…”

Section: Methodsmentioning

confidence: 99%

“…Due to the practice of osmotic dehydration process responses displays as relative values to the initial values (Filipović et al . ) and considering variations in the initial numbers of inoculated microorganisms (at the process time of 0 h), a reduction ratio value was introduced, to accommodate comparison of the reduction levels of present numbers of microorganisms between samples of different applied factors and between different osmotic solutions:

{Reduction ratio}_{i} = \frac{N_{0}}{N_{i}}

where N 0 is the number of microorganisms (CFU per g) at the beginning of the process (0 h); N i the number of microorganisms (CFU per g) during the process, where i is: 0·5, 1, 2, 3 or 5 h.…”

Section: Methodsmentioning

confidence: 99%

Modelling of factors influencing the effect of osmotic solution on reduction of selected microorganisms

et al. 2018

“…Data obtained from these mathematical models could be used for the prediction and optimization of the bread with CP quality. The PCA allows a considerable reduction in several variables and the detection of structure in the relationship between measuring responses and different tested samples that give complementary information (Filipović et al., 2016; Rusinek et al., 2020). The full autoscaled data matrix, consisting of bread with added chokeberry in different quantities and at different chokeberry drying temperatures, was submitted to PCA.…”

Section: Resultsmentioning

confidence: 99%

Chemical, antioxidative, and sensory characteristics of wheat bread partially substituted with black chokeberry (Aronia melanocarpaL.) powder

Petković

et al. 2020

J Food Process Preserv

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Chemical, antioxidant, and sensory properties of bread with black chokeberry (Aronia melanocarpa L.) fruit powders (CP) were examined. The CP was used to substitute 1, 2.5, 5, and 10% of wheat flour. Total cellulose, ash, phenolics, flavonoids, and antioxidant activity of bread were increased with higher CP levels regardless of the dehydration temperature of chokeberry. Bread with 10% of CP, irrespective of the dehydration temperature of chokeberry, had the highest ratio of total cellulose (1.51%–1.69% dry weight), total ash (2.25%–2.26% dry weight), phenolics (209.30–232.47 mg Gallic Acid Equivalents/100 g dry weight), flavonoids (202.78–230.18 mg Catechin Equivalents/100 g dry weight), and antioxidant activity (41.2–54.5 mg Trolox Equivalents/100 g dry weight). The best sensory results of bread were obtained with 5% of CP. As CP replacement was increased, the color of bread became darker (L*), more reddish (+a*), and less yellowish (b*) pigmented region. Practical applications Traditional wheat bread has been the principal food in the World, and many wheat flour alternatives in yeast‐leavened bread making are being exploited nowadays. In this research, wheat flour was substituted with chokeberry powder. The objective was to develop a new nutritive formula of white wheat, yeast‐leavened bread enriched with phenolics, cellulose, minerals, and with pleasant sensory characteristics. The results obtained in this study showed that chokeberry powder was able to replace up to 10% wheat flour and could provide a significant health improvement as an acceptable functional product. Bread samples with 10% of chokeberry powder had the highest ratio of cellulose, ash (minerals), total phenolics, flavonoids, and antioxidant activity. The best sensory characteristics were obtained with 5% substituted flour with chokeberry powder. The new nutritive bread has an increased level of active materials with positive potential for human health.