Production and evaluation of dehydrated buffalo meat

ABSTRACT

Buffalo meat slices were brined in 5, 10 or 15% NaCl solutions or in combination with NaNO2 [100 ppm] and ascorbic acid [400 ppm], then sun- or freeze-dried and stored at room temperature for 6 months. The dehydrated slices were evaluated for their chemical composition, rehydration ratio and color changes during storage. It was found that total protein, fat, essential and nonessential amino acids content were lower in the sun-dried samples than those of the freeze- dried ones. Moreover, increasing NaCl concentrations in the brine solutions caused more loss of such components. On the other hand, freeze-drying revealed a great reduction in TBA values for the dried and stored samples when compared with the sun-dried ones. Sodium chloride at 10 or 15% for sun-dried and 5% for freeze-dried meats was found to be effective in reducing fat rancidity. Moreover, incorporation of NaNO2 with or without ascorbic acid, showed the lowest fat oxidation possibilities. Freeze-dried meat samples had also better rehydration ratios than sun-dried ones