A fast drying method for the production of salted-and-dried meat

Bampi, Marlene; Schmidt, Franciny Campos; Laurindo, João Borges

doi:10.1590/fst.24418

Cited by 11 publications

(6 citation statements)

References 25 publications

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“…Several authors have reported the effects of incorporating vacuum treatments in the salting and marinating processes of different kinds of foods, obtaining favorable yields. Nevertheless, they use higher temperatures, salt solution concentrations, and contact areas than those used in this study, among other variables, corroborating the marked influence of the process conditions on the effect of the applying vacuum treatment (Bampi, Schmidt, & Laurindo, 2019; Chiralt et al, 2001; Corzo & Bracho, 2007; Jin et al, 2014; Mújica‐Paz, Argüelles‐Piña, Pérez‐Velázquez, Valdez‐Fragoso, & Welti‐Chanes, 2006; Serio et al, 2017; Tomac, Rodríguez, Perez, Garcia, & Yeannes, 2020; Wang, Xu, Kanga, Shen, & Zhanga, 2016). Deumier, Bohuon, et al (2003) reported that the number of pulses affected the water and salt mass gain differently.…”

Section: Resultssupporting

confidence: 82%

Effect of pulsed vacuum and laser microperforations on the potential acceleration of chicken meat marination

Ramírez

Vega‐Castro

Simpson

et al. 2020

J Food Process Engineering

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Chicken meat marination has become a fundamental process in the poultry industry since it provides a product with better sensory attributes. The objective of this study was to examine the effect of CO2 laser microperforation coupled with vacuum impregnation treatment on the marination processing time of chicken breasts and to mathematically analyze the marinade diffusion process using Fick's second law and an anomalous diffusion model. Cylindrical cuts of unmarinated chicken meat were CO2‐laser microperforated with pores of 228 μm and marinated under vacuum pressure (15 kPa) with NaCl (3% wt/wt) and sodium tripolyphosphate (1% wt/wt) during 60 hr at 6 ° C. The chicken:brine ratio was 1:11 wt/wt. Mass gain, moisture content, and salt concentration were determined over time; furthermore, effective diffusion coefficient (Deff) was obtained using Fick's second law and anomalous diffusion models. Marinade diffusion into chicken cuts was favored by microperforation combined with vacuum pulses, reduction processing time in 34%. The Deff ranged between 1.46 × 10−10 and 2.08 × 10−10m2/s for Fick's second law and between 2.27 × 10−10 and 4.23 × 10−10m2/sα for anomalous diffusion model, with α−values close to 1. In conclusion, the results showed no significant difference between the models, which was attributed to the homogeneity of the chicken tissue. Practical Applications Chicken meat marination has become a fundamental process in the poultry industry since it provides a product with better sensory attributes and shelf life than unmarinated chicken meat. Nevertheless, marination is a process that requires a long processing time to obtain a specified salt content in the meat. In this sense, laser microperforation of the meat is a treatment that when coupled with vacuum impregnation, can accelerate the marinating process of poultry meat. When simultaneously applying both technologies, the processing time was reduced by 6 hr compared with the control (almost 34%), which will allow a significant increase in plant productivity.

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Section: Resultssupporting

confidence: 82%

Effect of pulsed vacuum and laser microperforations on the potential acceleration of chicken meat marination

Ramírez

Vega‐Castro

Simpson

et al. 2020

J Food Process Engineering

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“…For all temperatures it was noted that in the last hours of salting there was a not significant slight variation in the values of ∆E (between 0.14 to 1.29 units). Bampi, Schimidt and Laurindo (2019) [50] salted beef with reduced sodium content and found values of global color difference between 7.79 to 14.15, in which the increase in the salt content used during the process promoted more considerable color change. Still in the study by Bampi, Schimidt and Laurindo (2019) [50], ∆E values between 6.0 and 12.0 show a massive color difference, and above 12.0 units, the difference is classified as very large.…”

Section: Physicochemical Changes During the Dry Salting Kineticsmentioning

confidence: 99%

“…Bampi, Schimidt and Laurindo (2019) [50] salted beef with reduced sodium content and found values of global color difference between 7.79 to 14.15, in which the increase in the salt content used during the process promoted more considerable color change. Still in the study by Bampi, Schimidt and Laurindo (2019) [50], ∆E values between 6.0 and 12.0 show a massive color difference, and above 12.0 units, the difference is classified as very large. This global variation is a result of the variations observed in the parameters L*, a*, and b* (data not shown, used by Equation 5 to calculate ∆E).…”

Section: Physicochemical Changes During the Dry Salting Kineticsmentioning

confidence: 99%

“…In addition to the water loss, the salt also increases the hardness of the tissues because high concentrations of NaCl promote the compaction of the myofibrillar structure and produce an inhibitory effect on the activity of calpain that works by breaking the Z lines and increasing the tenderness of the meat [52]. Bampi, Schimidt and Laurindo (2019) [50] during the dry salting of beef cuts found values ranging from 117 N to 287 N with different drying methods, which demonstrates that the dehydration method and the form of incorporation of the solutes result in different textures.…”

Section: Physicochemical Changes During the Dry Salting Kineticsmentioning

confidence: 99%

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Mass transfer and physicochemical characteristics of turkey neck meat during dry salting

et al. 2020

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The turkey neck is a cut with a higher proportion of meat when compared to the neck of other poultry, abundant in red fibers and is little valued by the food industry. It is possible to add value to this by-product through dry salting, an inexpensive and suitable method for the production of dried meat products, such as charqui. Turkey neck meat was submitted to the dry salting under different temperatures for study their salt gain and water loss on the flat plate geometry, using derived equations of Fick's Law, beyond the influence of the process in the physicochemical characteristics. The highest water loss (33.99%) occurred at 10 °C, while the highest salt gain (9.47%) was observed at 15 °C. The empirical model presented a good fit to the experimental data. Apparent diffusivities were between 1.02 x 10 -10 m 2 /s and 1.18 x 10 -10 m 2 /s. The dry salting promoted small decrease in pH, the darkening of the meat, while shear force increased. After the process, water activity (aw) was 0.74 and 0.79, moisture between 40.14% and 45.97%, and ash residue (12.30% -14.03%), which characterizes a salt product with similar characteristics of charqui meat. It is possible to estimate the desirable amount of salt, producing a stable food product with a high conservation potential and a wide range of applications for derived salty products.

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“…The hydration number is also a factor affecting the diffusion rate of the molecule. The ions possessing higher hydration numbers bind more water; thus, solvent molecules readily hinder the hydrated ions, resulting in a lower diffusion rate of the molecule which prevents it from diffusing to an environment with low ionic power (Bampi et al, 2019). Na + ions possess higher hydration number than K + ions, and therefore, cause a lower diffusion rate (Bampi et al, 2019;Zhang et al, 2020).…”

Section: Effective Diffusion Coefficientmentioning

confidence: 99%

Comparative study on microwave and tray drying of beef: Effect of partial salt replacement on drying kinetics and structural characteristics

Olum,

Candoğan

2024

IFRJ

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Beef cuts were dried by tray drying (TD), microwave drying (MD), and TD+MD. Salting as pre-treatment was carried out with NaCl or NaCl+KCl salts to evaluate the effect of sodium reduction. The beef was divided into nine groups: three were subjected to TD, MD, and TD+MD; for the other six groups, dry salting was applied with 100% NaCl or 50% NaCl + 50% KCl, followed by MD, TD, or TD+MD. Processing times of TD, MD, and TD+MD were about 660, 250, and 300 min, and effective diffusivities (Deff) were 1.33 × 10-8, 3.88 × 10-8, and 3.57 × 10-8 m2/s, respectively. Compared with TD, the MD procedure resulted in significantly harder texture and lower rehydration ratio (p < 0.05). SEM images of dried beef indicated fractures and disruption after TD, while a compact structure was obtained with MD. Both salt types contributed a softer texture in rehydrated MD, but KCl did not change the hardness values of dried meat. MD could have great potential for drying meat by reducing drying time, and KCl could be applied as a substitute for NaCl without adversely affecting the structural quality.

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A fast drying method for the production of salted-and-dried meat

Cited by 11 publications

References 25 publications

Effect of pulsed vacuum and laser microperforations on the potential acceleration of chicken meat marination

Effect of pulsed vacuum and laser microperforations on the potential acceleration of chicken meat marination

Mass transfer and physicochemical characteristics of turkey neck meat during dry salting

Comparative study on microwave and tray drying of beef: Effect of partial salt replacement on drying kinetics and structural characteristics

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