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Effects of Different Drying Methods on Drying Kinetics, Microstructure, Color, and the Rehydration Ratio of Minced Meat

This study aimed to investigate the effect of different drying methods, namely ultrasound-assisted vacuum drying (USV), vacuum drying (VD), and freeze-drying (FD), on the drying kinetics and some quality parameters of dried minced meat. In this study, USV was for the first time applied to the drying...

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Autores principales: Aksoy, Aslı, Karasu, Salih, Akcicek, Alican, Kayacan, Selma
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6617532/
https://www.ncbi.nlm.nih.gov/pubmed/31216705
http://dx.doi.org/10.3390/foods8060216
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author Aksoy, Aslı
Karasu, Salih
Akcicek, Alican
Kayacan, Selma
author_facet Aksoy, Aslı
Karasu, Salih
Akcicek, Alican
Kayacan, Selma
author_sort Aksoy, Aslı
collection PubMed
description This study aimed to investigate the effect of different drying methods, namely ultrasound-assisted vacuum drying (USV), vacuum drying (VD), and freeze-drying (FD), on the drying kinetics and some quality parameters of dried minced meat. In this study, USV was for the first time applied to the drying of minced meat. The USV and VD methods were conducted at 25 °C, 35 °C, and 45 °C. The different drying methods and temperatures significantly affected the drying time (p < 0.05). The USV method showed lower drying times at all temperatures. The rehydration values of the freeze-dried minced meat samples were higher than those obtained by the USV and VD techniques. The samples prepared using USV showed higher rehydration values than the vacuum dried samples for all temperatures. The effects of the different drying techniques and drying conditions on the microstructural properties of the minced meat samples were investigated using scanning electron microscope (SEM). The USV method resulted in higher porosity and a more open structure than the VD method. Total color differences (ΔE) for VD, USV, and FD were 8.27–20.81, 9.58–16.42, and 9.38, respectively, and were significantly affected by the drying methods and temperatures (p < 0.05). Higher drying temperature increased the ΔE value. Peroxide values (PV) significantly increased after the drying process, and samples treated with USV showed lower PV values than the VD treated samples. This study suggests that USV could be used as an alternative drying method for minced meat drying due to lower drying times and higher quality parameters.
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spelling pubmed-66175322019-07-18 Effects of Different Drying Methods on Drying Kinetics, Microstructure, Color, and the Rehydration Ratio of Minced Meat Aksoy, Aslı Karasu, Salih Akcicek, Alican Kayacan, Selma Foods Article This study aimed to investigate the effect of different drying methods, namely ultrasound-assisted vacuum drying (USV), vacuum drying (VD), and freeze-drying (FD), on the drying kinetics and some quality parameters of dried minced meat. In this study, USV was for the first time applied to the drying of minced meat. The USV and VD methods were conducted at 25 °C, 35 °C, and 45 °C. The different drying methods and temperatures significantly affected the drying time (p < 0.05). The USV method showed lower drying times at all temperatures. The rehydration values of the freeze-dried minced meat samples were higher than those obtained by the USV and VD techniques. The samples prepared using USV showed higher rehydration values than the vacuum dried samples for all temperatures. The effects of the different drying techniques and drying conditions on the microstructural properties of the minced meat samples were investigated using scanning electron microscope (SEM). The USV method resulted in higher porosity and a more open structure than the VD method. Total color differences (ΔE) for VD, USV, and FD were 8.27–20.81, 9.58–16.42, and 9.38, respectively, and were significantly affected by the drying methods and temperatures (p < 0.05). Higher drying temperature increased the ΔE value. Peroxide values (PV) significantly increased after the drying process, and samples treated with USV showed lower PV values than the VD treated samples. This study suggests that USV could be used as an alternative drying method for minced meat drying due to lower drying times and higher quality parameters. MDPI 2019-06-18 /pmc/articles/PMC6617532/ /pubmed/31216705 http://dx.doi.org/10.3390/foods8060216 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Aksoy, Aslı
Karasu, Salih
Akcicek, Alican
Kayacan, Selma
Effects of Different Drying Methods on Drying Kinetics, Microstructure, Color, and the Rehydration Ratio of Minced Meat
title Effects of Different Drying Methods on Drying Kinetics, Microstructure, Color, and the Rehydration Ratio of Minced Meat
title_full Effects of Different Drying Methods on Drying Kinetics, Microstructure, Color, and the Rehydration Ratio of Minced Meat
title_fullStr Effects of Different Drying Methods on Drying Kinetics, Microstructure, Color, and the Rehydration Ratio of Minced Meat
title_full_unstemmed Effects of Different Drying Methods on Drying Kinetics, Microstructure, Color, and the Rehydration Ratio of Minced Meat
title_short Effects of Different Drying Methods on Drying Kinetics, Microstructure, Color, and the Rehydration Ratio of Minced Meat
title_sort effects of different drying methods on drying kinetics, microstructure, color, and the rehydration ratio of minced meat
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6617532/
https://www.ncbi.nlm.nih.gov/pubmed/31216705
http://dx.doi.org/10.3390/foods8060216
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