Effect of thickness and pretreatment on the physicochemical quality of sun-dried camelina meat

This work is an experimental study of the effect of thickness and pretreatment on the physicochemical quality of sun-dried camelina meat under the meteorological conditions of Ouargla city in the south-east of Algeria. During the study of the most influential pretreatments parameters, two operating parameters are chosen: thickness $(0.4\pm 0.03$ cm and $0.8\pm 0.03$ cm) and dwell time in a saline solution of sodium chloride (30 minutes and 90 minutes), and then a complete factorial experimental design with two factors and two different levels is adopted. The results show that 30 minutes of residence time in the saline solution and 0.582cm of thickness of the meat slices are the optimal conditions for the pretreatment. Under these optimal conditions, the retention rate of proteins is 94.02%, of lipids 26.95%, the color 76.32%, the shrinkage 50.99% and the maximum moisture rate is 91.11% with a final salinity of 2.64%