جستجوی مقالات مرتبط با کلیدواژه « Tenderness » در نشریات گروه « صنایع غذایی »

In recent years, the special attention of food industry has been focused on the use of the non-thermal and economical methods to preserve food and increase its shelf life. Among these methods, the utilization of natural antioxidants and antimicrobial compounds has been mentioned. These compounds not only eliminate the side effects caused by the usage of chemical preservatives in long term, but also improve the textural and sensory properties as well as increase the shelf life of meat and their products (Mazaheri Kalahrodi et al., 2021). Quality, tenderness, and taste of the meat are important factors for the customers. Hence, the absence of satisfaction can be the reason for complaints and reduced meat consumption. Marinating by soaking, injection, and vacuum tumbling is one of the most important and convenient procedures to improve meat quality and tenderness. Mixtures containing water, salt, acidic marinades, vinegar, and fruit juices were generally utilized for marinating the meat. In terms of penetration and saving the ageing time, injection is one of the most well-known and widely utilized techniques for meat marinating (Mazaheri Kalahrodi et al., 2020). Meat tenderization through marinating occurs by two primary mechanisms; the first is through decreasing the pH leading to expanding and dissolving the connective tissues and muscle proteins. The second is by providing appropriate conditions to increase the action of intracellular proteases or proteolytic catalysts extricated from the fruits and vegetables. Adding the salts, such as sodium chloride, calcium salt, and phosphate modifies the quality of meat due to the improved ability to maintain the water (Kim et al., 2013). Broccoli (Brassica oleracea var. Italica) is one of the most significant and abundant vegetables which was considered in terms of its taste, anti-cancer, and antioxidant components i.e., sulfurfan, indole-3-carbinol, and selenium. It was presumed that the metalloprotease, cysteine, serine, and aspartic proteases present in the broccoli juice display proteolytic activity on the myofibrillar proteins and connective tissues. Four cysteine proteases and one aspartic protease were recognized in the broccoli juice, which were similar to papain protease (Wang et al., 2004; Rostamani et al., 2021). The most enzymatic activity of the broccoli juice was observed in low pH conditions. The proteolytic activity of the broccoli is equal to 16.9 U/g in acidic pH and the density of Brassica oleracea proteases is about 45-70 kDa (Sun et al., 2016). Furthermore, traditional balsamic vinegar is a conceivably healthy flavoring with a high level of cancer preventive constituents and is rich in phenolic acids and flavonoids (Verzelloni et al., 2007). Nevertheless, there are limited investigations on the meat-softening strategies with balsamic vinegar (Mazaheri Kalahrodi et al., 2021). Therefore, the role of beefsteak marinating with broccoli juice and balsamic vinegar and their effect on the meat quality attributes during 48 hours of tenderization period were investigated.

Firstly, fresh broccoli was homogenized. Then, the blended material was compacted in a triple-layer cheesecloth, and the juice was extracted and centrifuged at 16,000 × g for 5 min at 4 °C. The resulting supernatant (pH 6.56; extraction efficiency: 10.4%) was poured into the topped microcentrifuge tubes and was kept at -18 °C until further testing. Then, the fat-free beefsteaks with a weight of around 1 kg were cut into cubic pieces (10 cm×10 cm×10 cm). Based on the preliminary studies and minimal adverse organoleptic changes, three marinade solutions containing broccoli juice and balsamic vinegar were prepared and injected into the beefsteak cuts as follows: Control: beefsteak without marinade, A: 2.6 g broccoli juice injected into 100 g beefsteak, B: 10 mL balsamic vinegar injected into 100 g beefsteak, C: 2.6 g broccoli juice + 10 mL balsamic vinegar injected into 100 g beefsteak. For better distribution, the treated samples were gently massaged by hand for about 1 min. Then, all samples were transferred to the polyethylene sacks, and were stored at the refrigerated temperature (4 °C) and evaluate the influence of meat marinating on designed tests consisting the pH, Warner-Bratzler shear force, water holding capacity, myofibril fragmentation index, myofibrillar protein solubility, peroxide value, thiobarbituric acid index and the acidic value at 1, 3, 24, and 48 hours intervals. Different samples were used to carry out the time-dependent analysis.

At first glance, the effect of marinade variant, tenderization period as well as their interaction on the evaluated parameters was significant (P<0.05). Accordingly, marinating beefsteak with broccoli juice and balsamic vinegar significantly (P<0.05) reduced the pH and Warner-Bratzler shear force over time. Besides, marination considerably (P<0.05) increased water holding capacity, myofibril fragmentation index, myofibrillar protein solubility, peroxide value, thiobarbituric acid index and the acidic value of all samples compared to control during 48 hours of refrigerated storage. The results of this study showed that the best quality and texture characteristics lead to tenderness preferred by consumers can be achieved by applying 2.6% broccoli juice and 2.6% broccoli juice + 10% balsamic vinegar. Apparently, by increasing the duration of cold storage, the beef tenderness increased. Therefore, the minimum Warner-Bratzler shear force (70.88 N) and maximum solubility of myofibrillar proteins (134.30 mL/g) were observed in the combined treatment at the end of storage (P<0.05). Besides, correlation between myofibril fragmentation index versus myofibrillar protein solubility (R2 = 0.88), peroxide value versus acidic value (R2 = 0.87), and thiobarbituric acid index versus acidic value (R2 = 0.85) of marinated beefsteak with broccoli juice and balsamic vinegar were direct, while indirect relationship was recognized between Warner-Bratzler shear force and myofibrillar protein solubility (R2 = 0.93).

The effect of different treatments on the tenderness and oxidative stability of marinated beefsteaks indicated that the broccoli juice contains efficient proteases that are better activated under acidic conditions. However, acidic conditions make the samples more susceptible to fats oxidation. Thus, it can be concluded that by optimizing the formulation of the broccoli juice and broccoli juice+balsamic vinegar marinades, they could be used as natural meat additives to improve the physicochemical and structural attributes of the beefsteak. Hence, broccoli juice and balsamic vinegar can be used as an effective marinade on a domestic and/or industrial scales as well as their nutritional benefits in preventing background diseases.

Tenderization is one of the most important processes in the meat industry. This process is usually influenced by natural or artificial factors. Among the tenderizing methods, the application of natural compounds such as fruits and vegetables that have a high production rate, is of particular importance. Asparagus has a good proteolytic activity among various plant sources, which indicates there is a sufficient potential for its utilization in the meat industry. The purpose of this study was to evaluate the relationship between physicochemical and textural attributes of beefsteak marinated with asparagus (Asparagus officinalis L.) juice in improving meat tenderness based on mathematical equations as a fast, safe and cost-effective way to determine the quality of meat marinated with natural ingredients.

After extraction of asparagus juice by juicing method, the effect of different asparagus juice and balsamic vinegar treated samples including 25 ml asparagus juice, 25 ml asparagus juice+75 ml distilled water and 25 ml asparagus juice+10 ml balsamic vinegar+ 65 ml distilled water treatments on Warner-Bratzler shear force (WBSF), myofibrillar fragmentation index (MFI), collagen content, water holding capacity (WHC) and total protein solubility (TPS) were evaluated at 4 °C for 48 h. Then, the relationships between these variables (WBSF versus MFI and collagen content, TPS versus SPS and MPS, also MFI versus WHC) in improving beef M. semitendinosus steak tenderness were investigated and their equation was assigned. Also, correlation coefficient (R2) was used to determine the relationship between variables.

Results indicated decreased WBSF and increased MFI, collagen content, WHC as well as TPS in treated samples compared to control during storage (P<0.05). In the present study, the obtained relationships (between WBSF versus MFI and collagen content, TPS versus SPS and MPS, also MFI versus WHC) are simple linear regression equations. According to the results, the correlation between MFI and WBSF and the relationship between collagen content and WBSF was the reverse linear (P<0.05). While, the positive correlation was observed between total proteins solubility and solubility of sarcoplasmic and myofibrils proteins as well as the relationship between WHC and MFI (P<0.05). As the amount of low weight myofibrillar fragments produced from protein hydrolysis increases in sarcoplasm of muscle cell, the ability of these small peptides to bind water molecules increases, followed by improved solubility of sarcoplasmic, myofibrils and total proteins implies softer meat texture. On the other hand, increasing the solubility of collagen during cooking and converting it to soluble gelatin, especially in acidic condition provided by glycolysis / balsamic vinegar, can lead to reduced required force for cutting tissue, followed by more tender meat.

Based on the findings, asparagus juice influenced both myofibrillar proteins and connective tissues thereby, resulted in improving of physicochemical and textural characteristics of beefsteak, indicating the possibility of using asparagus juice to enhance the quality of meat and meat products. Therefore, the research aim to improve beefsteaks tenderness was achieved. The asparagus juice can be used as a new natural source in the formulation of seasoning, sauces and tenderizing agents, especially in the diet of the elderly people who have problems in swallowing and mastication to use more protein resources.

Transglutaminase is one of the enzymes with transferasic activity which catalyzes the acyl transferization reaction and results in new proteins with special properties by linking proteins. In this study, the effect of this enzyme on the properties of the veal steaks such as moisture, fat and protein content, pH, colour, tenderness and sensory properties was investigated. The results showed that the transglutaminase significantly affected all mentioned properties, except pH. The moisture and fat content of the steaks decreased but the protein content increased, significantly. The colour of the enzyme treated steaks was considerably brighter than control sample. Also, the results of tenderness showed that the transglutaminase enzyme do not affect the tenderness of the steaks (p>0.05). Generally, all enzyme treated samples had more desirable properties than control sample and the sample with 1% enzyme was determined as the most desirable sample (p

Tenderness is one of the most important problems of beef burgers with high percentage meat. In this research¡ in order to improve eating quality of beef burgers lactic acid at three concentration (0.5¡1¡1.5%) was used for marinating 40% of shin beef for 15h at 4 °C. Evaluation of physicochemical¡ textural and sensory properties of beef burgers indicated that treatments pH had significant decrease with increase of acid percentage. Moisture content had significant increase with increase in concentration to 1% acid and significant decrease with increase that to 1.5% and observed reverse results for fat content. There was no significant change in protein content. Also¡ ash content showed significant increase in 0.5% treatment. The a* values had significant increase in 0.5 and 1% treatments. There was no significant change in b* values. The L* values showed significant decrease in 0.5% treatment. Shear force values showed significant decrease in 0.5% treatment. Overall acceptable had significant increase in 0.5% treatment. According to the results best sample choosed is 0.5% lactic acid treatment.