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Provedor de dados:  Ciênc. Tecnol. Aliment.
País:  Brazil
Título:  A fast drying method for the production of salted-and-dried meat
Autores:  BAMPI,Marlene
SCHMIDT,Franciny Campos
LAURINDO,João Borges
Data:  2019-12-01
Ano:  2019
Palavras-chave:  Microwave vacuum drying
Sodium replacement
Charque
Jerked beef
Resumo:  Abstract The objective of this work was to investigate the application of microwave vacuum drying (MWVD) as a fast drying method to produce salted-and-dried beef cuts. Moreover, aiming to reduce the sodium content in the meat product, the partial replacement of NaCl by KCl during the salting stage was also investigated. To this end, beef cuts were salted by immersion in one of three saline solutions before drying: Solution A- 100% NaCl; Solution B- 75% NaCl and 25% KCl; and (iii) Solution C- 50% NaCl and 50% KCl. The proposed MWVD method was compared with convective drying (CD) and vacuum drying (VD) in terms of drying kinetics as well as physicochemical and mechanical properties of obtained samples. The average drying times for the samples to reach water activity of 0.7 was more than 40 h for CD, 36 h for VD, and 0.45 h for MWVD. The salting with different solutions had no influence in these times. Moreover, the MWVD samples presented higher values of porosity and rehydration capacity. Thus, the results presented in this study have technological importance for the design of new industrial technologies to produce salted-and-dried meat, as charque and jerked beef, with lower sodium content.
Tipo:  Info:eu-repo/semantics/article
Idioma:  Inglês
Identificador:  http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600526
Editor:  Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Relação:  10.1590/fst.24418
Formato:  text/html
Fonte:  Food Science and Technology v.39 suppl.2 2019
Direitos:  info:eu-repo/semantics/openAccess
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