The effects of modified blanching and oregano essential oil on drying kinetics and sensory attributes of dried meat

The effect of modified blanching treatments on the drying behavior of beef meat was evaluated by determining moisture ratio versus time curves and the influence on sensory quality of the resulting product. The three treatments under investigation were (1) oil treatment (OT) (2) steam blanching (SB), and (3) hot air blanching (HAB) with three doses of oregano essential oil (OEO) (1) 1.5 (2) 3, and (3) 6 mL. Each treatment had an effect on the drying time of the beef samples, however, the dose of OEO applied did not affect the drying process. The results showed that SB was the most effective treatment reducing the drying time. Meanwhile, 1.5 and 3 mL HAB samples and 1.5 mL OT samples were judged as better from sensory point of view and the respondents considered that adding OEO enriched the pleasantness of the smell. Practical applications Dried meat is a common snack with high nutritional values. Nowadays many studies are focused on different conservation methods improving the quality of dried meat. In this study, three different modified blanching treatments: hot air blanching, steam blanching, and oil dipping were tested. The modification of each treatment was achieved by different concentrations of oregano essential oil (OEO). This study brings new findings about the effect of modified blanching and use of natural preservatives such as OEO on drying kinetics and final organoleptic properties of dehydrated meat. The result might be useful for other researchers in food processing and/or for meat processors.