Review article
Drying and ripening – a basic processes in the production of dry-cured products
Marina Krvavica
orcid.org/0000-0002-4431-5958
Emilija Friganović, dipl.inž.
orcid.org/0000-0001-6871-6716
Andrijana Kegalj
orcid.org/0000-0001-5173-4731
Iva Ljubičić
orcid.org/0000-0002-0759-7327
prof. Boro Mioč
; Sveučilište u Zagrebu, Agronomski fakultet, Svetošimunska 25, Zagreb
Abstract
Drying is probably one of the oldest methods of meat preservation. The result of the drying cycle is primarily water loss (dehydration
and evaporation), which manifests itself as a weight loss of the product. Reducing the water content in the product decreases the
activity of microorganisms, and therefore prolongs the shelf life of products. The fundamental change underlying the protection
against spoilage is lowering the water activity of the product (aw), which is determined by joint action of the water content, soluble
substances and substances which are capable of swelling. Increasing in the proportion of soluble substances in meat, reduces the
required level of drying. Therefore, to achieve the desired level of aw of products, drying is always combined with other methods of
preservation (salting, smoking). Furthermore, the pH value of the product aff ects the target aw value (impact on the ability of meat
proteins to bind water) in a way that lower pH values provide higher aw values. The rate of drying of meat products depends mainly
on three factors: surface drying, the diff erence between aw and relative humidity (drying driving force) and the properties of the outer layers of the product. Preserving the diff erence between aw and the relative humidity, which is achieved by regulating the speed of air fl ow and air temperature, maintains the drying driving force. Gradual migration of water from inner parts of the meat to the surface, the simultaneous diff usion of salts and other dissolved brine ingredients within the product and reducing aw, up with the bacteriostatic eff ect of salt, creates unfavorable conditions for microbial growth, which is very important for the product shelf life. Numerous chemical reactions in the process of drying and ripening of dry-cured products (enzymatic hydrolysis, oxidation, etc.) in which a vast number of diff erent chemical compounds occurs (non-volatile and volatile), are responsible for the generation of desirable sensory
properties of products, primarily fl avor and aroma.
Keywords
drying; ripening; water activity; dry-cured meat products
Hrčak ID:
86063
URI
Publication date:
6.4.2012.
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