In this work, the influence of sodium chloride (solute) concentration on the nutritional
quality of osmotically dehydrated Catfish and beef were evaluated, using vitamin C as quality
marker. Results show that at 95% confidence interval, NaCl concentrations play significant role in
the stability of vitamin C in both catfish muscle and beef during osmotic dehydration. The vitamin
C value of catfish degraded from 20.5% to 88.76% for corresponding NaCl concentration levels
of 10% to 90% respectively. For beef, 18.46% to 69.23% reduction of vitamin C was recorded for
respective 10% to 90% NaCl concentration. It is therefore advised that if sodium chloride must be
used as solute in the osmotic dehydration of the above agricultural products, then, the
dehydrated products must be fortified with adequate vitamin C before consumption.
In this work, the influence of sodium chloride (solute) concentration on the nutritionalquality of osmotically dehydrated Catfish and beef were evaluated, using vitamin C as qualitymarker. Results show that at 95% confidence interval, NaCl concentrations play significant role inthe stability of vitamin C in both catfish muscle and beef during osmotic dehydration. The vitaminC value of catfish degraded from 20.5% to 88.76% for corresponding NaCl concentration levelsof 10% to 90% respectively. For beef, 18.46% to 69.23% reduction of vitamin C was recorded forrespective 10% to 90% NaCl concentration. It is therefore advised that if sodium chloride must beused as solute in the osmotic dehydration of the above agricultural products, then, thedehydrated products must be fortified with adequate vitamin C before consumption.
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