The Effect of Coating with Tragacanth and Salep Gums and Osmotic Treatments on the Physicochemical Characteristics of Ostrich Meat Pieces

In this study, the effect of sodium chloride concentration and duration of osmotic treatment on physicochemical characteristics of meat pieces with treatment of tragacanth gum and salep gum was investigated. In order to increase the moisture transfer and decrease the solid gain, osmotic treatment of ostrich meat pieces (30×30×20 mm) was performed with concentrations of 5, 15 and 27% in 24 h with coating treatment of tragacanth at levels of 0.25, 0.5 and 1% and salep at 1, 2 and 3% levels. The water gain/loss and solid gain were significantly affected by osmotic and coating concentrations during the osmotic treatment (p < /em><0.05). At a concentration of 5% water gain and at a concentration of 27% water loss, the coated samples were more than the control sample (p < /em><0.05). This might be due to the polysaccharide structure and hydrophilic nature of tragacanth and salep that show a slight resistance to moisture because of their polar structure. 2% salep had the most ability of preventing the excessive entrance of solutes. The coating treatment had a significant effect on moisture content, WHC, water activity and performance index of ostrich meat pieces during the osmotic treatment (p < /em><0.05). The performance index of coated meat samples was higher in most of the samplesat 5 and 15% concentrations and in all treatments at 27% concentration, compared to controls. At the end of osmosis, 2% salep gum treatment obtained the highest performance index. In other words, the coating treatment can control solid gain during the osmosis process while also facilitating moisture transfer.