EFFECT OF DEHYDRATION AND PRESERVATIVES ON PHYSICOCHEMICAL PROPERTIES OF SUN-DRIED AND FREEZE-DRIED BUFFALO MEAT | ||
| Journal of Food and Dairy Sciences | ||
| Article 3, Volume 31, Issue 11, November 2006, Pages 7157-7163 PDF (2.26 M) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jfds.2006.236868 | ||
| Authors | ||
| M. A. Talib,1; A. M. Allan2; N. A. Salama2 | ||
| 1Department of Biology, Faculty of Pure and Applied Science, University of Ndjarnena, PO. Box 1027, Chad | ||
| 2Food Technology Department. Faculty of Agriculture, Cairo University, Egypt- | ||
| Abstract | ||
| ln this experiment meat slices were soaked in three different concentrations 5, 10. 15%) of sodium chloride (NaCl). each containing (lOOppm) sodium nitrite of 400ppm) ascorbic acid for 30 minutes at room temperature Meat slices were then divided into two equal batches and subjected to sun-drying or freeze-drying process. Sun-dried meat samples were grounded into powder. Both meat samples were kept in plastic container for six months at room temperature. Untreated meat samples were used as control. Meat samples were taken during processing and storage for physicochemical analyses. (moisture content, crude protein. total lipids and NaCl). The obtained results showed that as the concentrations of NaCl in meat samples increased, the moisture percent removal increased too, followed by a gradual decrease during sun-drying. then increased slightly during storage period in both types of meat. Grinding process increased moisture content in meat samples. Salt treatment resulted in a noticeable drop in fat and protein content, the decrease was greater in sun—dried meat samples than that freeze-dried. Also fat. protein and salt percent decreased slightly as the storage period prolonged. the decrease was also higher in sun-dried meat. | ||
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