Thesis supervisor: István Dalmadi
co-supervisor: György Kenesei
Location of studies (in Hungarian): SZIU Buda Campus, 1118 Budapest, Villányi út 29-35. Abbreviation of location of studies: SZIU
Description of the research topic:
In the modern food industry there is a necessity on providing the microbiological stability of the product with minimal impact on its nutritional and sensory properties. Therefore, it is of utmost importance to apply combination of different hurdles in order to achieve this goal. Sous vide mild heat treatment and the non-thermal high hydrostatic pressure (HHP) as two minimal processing methods present a good example of hurdle technology for the preservation of meat. Also there is a considerable evidence that incorporating freezing has a beneficial effect on quality properties of meat, mainly on the texture (tenderness), processing loss and color parameters of meat. The primary aim of this research is: Investigating the effects of freezing before and after treatment. Does the benefits (increased food safety, longer shelf life) keep up with the inevitable and non desirable effects of the freezing and sawing process (color change, increased weight loss, texture, nutritional values). It is planned to apply the following methods to detect the changes of the meat quality: DSC measurement, NIR spectroscopy, electronic nose, SDS-PAGE, lipid oxidation measurement (TBA), texture measurement, color measurement, weight loss measurement, pH, water activity and dry matter measurement. Also an important step of the research will be checking the food safety of the minimally processed meat through different microbiological analysis.
Login
