Influence of Essential Oil Blanching on Drying Kinetics of Dehydrated Meat

B.Sc. Diego Antonio Claramount Ruiz

Master's thesis

Abstract:

Meat is one of the most valuable livestock products, for many people serves as their first source of animal protein. Rising demand for meat in developing countries combined with poor access to synthetic antioxidants necessary for proper food preservation along with their potential side-effects highlights the importance of feasible alternatives for rural populations. Among the most critical components that cause quality deterioration are the lipids and proteins oxidation, in time if not treated properly this will cause off-odor and off-flavor production in the meat, for that reason this dissertation focus on the application of Essential Oil (EO) as alternative to those more commonly used synthetic antioxidants like butyl hydroxyanisole (BHA) and butylhydroxytoluene (BHT) as pre-treatment of dehydrated meat, and its further effects if any during the drying process. Beef meat samples will be prepared, and tree different types of pretreatment will be studied along with a combination of three possibilities as concentration of Essential Oil, the three types of pre-treatment will be ; Steam Blanching (SB), Hot Air Blanching (HAB) and Oil Treatment (OT), this were combined with different concentrations of Oregano EO, those were 1.5ml, 3ml, and 6ml. The approach will focus on finding if there was any correlation between the concentration of Oregano EO used versus the speed of drying and if there is any correlation between the different types of pretreatment applied.

Keywords

Drying Process, Essential Oil, Antioxidants, Oregano, Pretreatment

Language used: English

Date on which the thesis was submitted / produced: 21. 4. 2016

Thesis defence

• Supervisor: doc. Ing. Jan Banout, Ph.D.

Czech University of Life Sciences Prague

Faculty of Tropical AgriSciences

Master programme / field:
Tropical Agriculture / Sustainable Rural Development in the Tropics and Subtropics