The tenderisation of shin beef using a citrus juice marinade

The effectiveness of organic acids (acetic, citric, lactic) and a citrus juice marinade as tenderising agents in shin beef muscle was investigated. At 0.2 M, citric acid was more effective as a tenderising agent than acetic or lactic acid. Immersion of shin beef strips in citric acid (0-0.05 M) showed that a significant tenderising effect was obtained above a concentration of 0.013 M. When shin beef strips were immersed in the citrus juice marinade (31% orange juice, 31% lemon juice, 38% distilled water) mean pH decreased from 5.7 to 3.1 and mean sample weight increased by ～65%. The mean Warner-Bratzler shear force value decreased from 178 to 44 N cm(-2) following marination while mean sensory analysis scores for tenderness and juiciness increased following marination. A mean total collagen content of 1.4 g/100 g was recorded in shin beef of which 9% was soluble in unmarinated samples and 29% was soluble in marinated samples. The results indicated that the tenderisation of beef samples using a citrus juice marinade could be attributed to marinade uptake by muscle proteins and also to solubilisation of collagen.     

Hemoglobin-mediated lipid oxidation of protein isolates obtained from cod and haddock white muscle as affected by citric acid,calcium chloride and pH

Acid or alkali solubilization followed by isoelectric precipitation can be used to isolate proteins with good functional properties from muscle tissue. Both acid (pH 3.0) and alkali (pH 10.5) treatment of the muscle decreased lipid oxidation catalyzed by hemoglobin. Citric acid and calcium chloride improved the oxidative stability of both acid- and alkali-solubilized muscle protein isolates when added to the homogenized muscle before separating the membrane or directly to the isolated membranes in the assay. Citric acid may have functioned in part by lowering the pH and destroying preformed peroxides. Exposing the muscle and the hemoglobin together at pH 3 promoted lipid oxidation, while addition of citric acid/calcium chloride or press juice to washed cod prior to solubilization inhibited lipid oxidation even when the tissue and hemoglobin were acidified together.     

碳酸钠在嫩化型风干牛肉中的应用效果研究

为了探究碳酸钠注射对风干牛肉嫩化效果及品质的影响,实验分别测定了不同浓度碳酸钠(0、0.25、0.30、0.35、0.40 mol/L)注射处理风干牛肉的pH值、剪切力、水分含量、水分活度、出品率和感官品质。结果表明,随着碳酸钠浓度的升高,风干牛肉的pH值、水分含量、水分活度和出品率显著增加(p0.05),剪切力下降,嫩度增加;但是,当碳酸钠浓度超过0.35 mol/L,风干牛肉的感观品质会明显变差,咀嚼性降低,且有一定程度的碱味。结合相关性分析可得,pH值与风干牛肉的嫩度、水分含量、水分活度、出品率等呈现极显著的正相关关系(P 0.01),说明碳酸钠注射对牛肉嫩度的影响主要与肉中pH值变化有关。实验证明,碳酸钠注射处理可以有效改善风干牛肉食用品质,浓度为0.35 mol/L时,效果最好,在此条件下,风干牛肉的剪切力可降低33.67%,出品率提高12.05%,为45.12%;pH值的改变是碳酸钠注射对牛肉嫩度及品质改善的主要原因。     

Effect of Marination upon Mineral Content and Tenderness of Beef

This study compared marinated and nonmarinated beef to determine differences in semimembranosus muscle tenderness and selected mineral content. The minerals analyzed were iron, zinc, magnesium and sodium. Marination resulted in a significantly more tender muscle, as determined by shear values and trained panel evaluations. Mineral content was significantly affected by marination with substantial losses of iron, zinc, and magnesium and increased sodium. Marination would be a feasible method of enhancing tenderness of more economical cuts of beef; however, the subsequent loss and/or gain of minerals should be considered.     

Lipid Oxidation and Color Stability in Restructured Meat Systems during Frozen Storage

Salt and combinations of salt with phosphates and antioxidants were investigated for their role in lipid oxidation and discoloration in restructured beef, pork, and turkey steaks during storage at - 10°C for 16 wk, 8 wk and 8 wk, respectively. Lipid oxidation and discoloration occurred simultaneously in pork and turkey, but beef color loss occurred much earlier than did lipid oxidation. Phosphates were effective in inhibiting lipid oxidation in beef (4 wk), pork (8 wk) and turkey (6 wk). Tertiary butylhydroquinone inhibited lipid oxidation in pork and turkey steaks, but, overall, neither prevented discoloration. Results indicate discoloration and lipid oxidation are interrelated, and pigment oxidation may catalyze lipid oxidation.     

THE EFFECT OF ORGANIC ACID MARINATION ON TENDERNESS, COOKING LOSS AND BOUND WATER CONTENT OF BEEF

Longissimus muscle obtained from beef carcasses was used in this research. Initially, 0.596, 1.0% and 1.5% lactic and citric acid solutions were prepared. Meat was marinated in these solutions (1:4 w/v) in polyethylene bags at 4C for 72h. Bound water, pH, weight gain, cooking loss and Warner Bratzler shear (WBS) were evaluated. Differential Scanning Calorimetry (DSC) was used to determine the bound water content in meat samples. The latent heat of melting (ΔH_m) and bound water were found to be functions of moisture content of marinated meat. There was a significant decrease in pH due to marination. Compared to lactic acid, the samples marinated with citric acid held less water. The WS values in control samples were higher than in marinated samples. Cooking loss was lower in samples marinated with lactic acid compared to citric acid marinated samples.     

Catalytic Mechanism of Lipid Oxidation following High Pressure Treatment in Pork Fat and Meat

Addition of citric acid (0.02%) inhibited the increased rate of lipid oxidation found in rendered pork fat following pressure treatment (650-800 MPa). This indicated that transition metal ions were probably released from complexes and became available to catalyze lipid oxidation in the pressure treated fat. In minced pork and washed fibers citric acid was less effective in inhibiting oxidation in pressure treated samples because of its pH lowering effects. However, the less acidic ethylenediaminetetraacetic-acid disodium salt (Na₂EDTA) was an effective antioxidant in these pressure treated (400 MPa and 800 MPa) systems. This further indicated that metal catalysts (probably iron) were released from complexes during pressure treatment to catalyze lipid oxidation.     

Catalysis of Lipid Oxidation by Iron from an Insoluble Fraction of Beef Diaphragm Muscle

An insoluble fraction of beef diaphragm muscle was found to catalyze lipid oxidation in the presence of reducing compounds. Ascorbate (100 μM) catalyzed the formation of thiobarbituric acid reactive substances 3.3, 8.3 and 7.3-fold more effectively than cysteine, superoxide and NADPH, respectively. Ascorbate/insoluble fraction-catalyzed lipid oxidation was inhibited bv EDTA, ceruloolasmin, catalase and superoxide dismutase indicating the iivolvemknt of iron, hydrogen peroxide and superoxide anion. Both lipid oxidation and the release of iron from the insoluble fraction increased with increasing pH (5.0–7.0) in the presence of ascorbate. Iron bound to the insoluble components of beef muscle could be involved in catalysis of lipid oxidation.     

The impact of single antimicrobial intervention treatment with potassium lactate,sodium metasilicate,peroxyacetic acid,and acidified sodium chlorite on non-inoculated ground beef lipid,instrumental color,and sensory characteristics

The effect of using potassium lactate, sodium metasilicate, acidified sodium chlorite, or peroxyacetic acid as a single antimicrobial intervention on ground beef instrumental color, sensory color and odor characteristics, and lipid oxidation was evaluated. Prior to grinding, beef trimmings (90/10) were treated with 3% potassium lactate (KL), 4% sodium metasilicate (NMS), 200-ppm peroxyacetic acid (PAA), 1000-ppm acidified sodium chlorite (ASC), or left untreated (CON). Ground beef under simulated retail display was measured at 0, 1, 2, 3, and 7 of display for instrumental color, sensory characteristics, TBARS values, and pH to evaluate the impact of the treatments. The KL, NMS, PAA, and ASC were redder (a^∗; P < 0.05) than CON. All treatments were scored by sensory panelists to have a brighter (P < 0.05) red color than CON during days 1–3 of display. All treatments had less (P < 0.05) lipid oxidation than CON on days 0, 3, and 7 of display. These results suggest that the use of these antimicrobial compounds on beef trimmings prior to grinding may not adversely affect, and may improve bulk packaged ground beef quality characteristics.     

Thermal inactivation of Escherichia coli O157:H7 in beef treated with marination and tenderization ingredients

Internalization of Escherichia coli O157:H7 in nonintact beef products during mechanical tenderization or during injection of marination and tenderization ingredients is of concern if such products are undercooked. This study tested organic acids (0.2% citric acid and 0.3% acetic acid), potassium and calcium salts (1.8% potassium lactate, 0.63% calcium lactate, 0.86% calcium ascorbate, and 0.23% calcium chloride), and sodium chloride (2.5%) for their influence on thermal destruction of E. coli O157:H7 in ground beef serving as a model system. Ground beef batches (700 g; 5% fat) were mixed with equal volumes (22 ml) of each treatment solution or distilled water and portions (30 g) of treated ground beef were extruded in test tubes (2.5 by 10 cm). A five-strain mixture of E. coli O157:H7 (0.3 ml; 7 log CFU/g) was introduced at the center of the sample with a pipette. After overnight storage (4 degrees C), simulating product marination, samples were heated to 60 or 65 degrees C internal temperature, simulating rare and medium rare doneness of beef, in a circulating water bath. At 65 degrees C, treatments with citric and acetic acid showed greater (P < 0.05) reduction (4 to 5 log CFU/g) of E. coli O157:H7 than all the other ingredients and the control (3 to 4 log CFU/g). Sodium chloride reduced weight losses (16 to 18% compared with 20 to 27% by citric or acetic acid) and resulted in a 4-log reduction in counts during cooking to 65 degrees C. Ingredients such as citric or acetic acid may improve thermal inactivation of E. coli O157:H7 internalized in nonintact beef products, while sodium chloride may reduce cooking losses in such products.     

Effects of calcium salts on beef longissimus quality

The objective of this research was to evaluate the effects of injection marination with calcium salts on beef longissimus quality traits. Strip loins were injected (11% by weight) with distilled water or a 0.1, 0.2, or 0.3 M solution of calcium ascorbate, calcium chloride, or calcium lactate. Non-injected loins served as controls. Visual and instrumental color evaluations indicated that calcium ascorbate accelerated myoglobin oxidation, and increasing molar concentration of any calcium salt caused faster (P<0.05) discoloration. Aerobic microbial plate counts were lower (P<0.05) for treatments containing calcium lactate than those with calcium chloride or calcium ascorbate. Calcium ascorbate inhibited lipid oxidation whereas calcium lactate and calcium chloride appeared to be pro-oxidants of lipid oxidation. No differences for Warner-Bratzler shear force or sensory panel tenderness were found among the calcium salts; however, 0.3 M treatments had lower shear values and were judged more tender than 0.1 M treatments. Calcium ascorbate and calcium chloride treatments resulted in less (P<0.05) beef flavor and more (P<0.05) off-flavors than calcium lactate treatments. In addition, 0.1 M treatments had higher (P<0.05) beef flavor scores while 0.3 M treatments had higher (P<0.05) off-flavor scores. Considering the effects on color life, microbial inhibition, shear force, and sensory traits, we recommend injecting beef longissimus with a 0.1 M solution of calcium lactate to enhance both uncooked and cooked quality.     

碳酸氢钠对水煮牛肉片加工和冷藏性能的影响

研究碳酸氢钠对水煮牛肉片加工和冷藏性能的影响。添加碳酸氢钠(0.2%～0.8%)对牛肉片进行腌制,熟制后在4℃条件下分别冷藏0、2、4、6、8 d,测定水煮牛肉片在加工和冷藏期间蒸煮得率、色泽、pH值、剪切力、水分含量和硫代巴比妥酸反应物值的变化。结果表明：碳酸氢钠显著提高水煮牛肉片的蒸煮得率、pH值和水分含量(P<0.05),显著降低剪切力和红度值(a^*)(P<0.05);在冷藏期间,所有样品的水分含量均降低,亮度值和a^*减小,黄度值升高;但碳酸氢钠能抑制脂肪氧化,且随着添加量的增加,抑制效果显著提升,同时,碳酸氢钠对抑制水煮牛肉片a^*的下降有显著作用,添加碳酸氢钠水煮牛肉片的a*均大于对照组。因此,碳酸氢钠能提高水煮牛肉片的保水性、嫩度和抗氧化性。     

Sanitization of Fresh Rib Eye Steaks with Chlorine Dioxide-Generating Binary Systems

Fresh rib eye steaks were immersed in aqueous solutions of three binary systems consisting of oxychloro species and diluted acid activators, which, when mixed, generated a chlorous acid/chlorine dioxide system. Lipid oxidation, color, pH and weight changes as well as microbiological keeping quality of vacuum-packaged steaks were examined during 8 weeks storage at 2°-4°C. Two of the three binary systems tested reduced psychrotrophic, anaerobic and facultative anaerobic and lactic acid bacterial growth and strongly inhibited Enterobacteriaceae in the steaks but also had adverse effects on beef color and lipid oxidation.     

Inhibition of Spoilage Bacteria by Acidification of Soy Extended Ground Beef

Bacterial isolates from soy extended ground beef were used to test the effect of pH on their growth in trypticase soy broth (TSB), ground beef, and ground beef + 20% textured soy protein (TSP). Growth was measured in TSB acidified with hydrochloric, citric, lactic, or acetic acids at pH levels from 5.4–6.2. After incubation at 4°C for 7 days, acetic acid was determined to inhibit growth to the greatest extent with no growth at or below pH 5.8. Growth response was studied in meat blends at pH levels of 5.4, 5.7, 6.0, and 6.3. Growth was suppressed in ground beef initially at pH 5.4 and in ground beef + 20% TSP initially at pH 5.4 and 5.7. This resulted in an increased shelf life of 2 days in acidified blends.     

Temperature of frozen storage affects the nature and consequences of protein oxidation in beef patties

The effect of three frozen storage temperatures (− 8, − 18 and − 80 °C) on protein oxidation in beef patties was studied through the analysis of novel oxidation markers. Additionally, the connection between lipid and protein oxidation and the impact of the latter on particular quality traits (water holding capacity, color and texture) of subsequently processed beef patties (cooking/cold-stored) were investigated. Protein oxidation was measured as the loss of tryptophan fluorescence and formation of diverse lysine oxidation products (α-aminoadipic semialdehyde, α-aminoadipic acid and Schiff bases). Lipid oxidation was assessed by levels of thiobarbituric acid reactive substances and hexanal. A significant effect of storage temperature on protein oxidation was detected. Frozen storage increased the susceptibility of meat proteins to undergo further oxidation during processing. Timely interactions were found between lipid and protein oxidation. Plausible mechanisms by which oxidative damage to proteins may have an impact in particular quality traits are thoroughly discussed.     

Chemical,enzymatical and textural changes during marination and storage period of sardine (<Emphasis Type="Italic">Sardina pilchardus</Emphasis>) marinades

In this study frozen fillets of sardine (Sardina pilchardus) were used to make marinades. The marinating process was performed in 7% acetic acid and 14% sodium chloride in barrels. The fish:solution ratio was (1.5:1). After the marination process, sardine fillets were packed in glass jars in two different formulations fish:solution ratio of (1.5:1); the first formulation contained 2% acetic acid and 4% sodium chloride with tomato sauce and spices and the other was 2% citric acid and 4% sodium chloride with lemon and also the same spices. Pasteurization process had been applied on half of the jars at 70 °C for 20 min. Chemical, enzymatical and textural changes during marination and 6 months storage period of sardine marinades were determined. The results obtained in proteolytic activities correlated well with the observed texture measurements according to time of storage. A decrease in the histidine content and an increase in glutamic acid and aspartic acid contents of marinated sardines were determined. Histamine levels were lower than the toxic limit (100 mg/kg) during the marination and storage period of sardine marinades.     

Effects of pulsed electric field pretreatment on mass transfer and quality of beef during marination process

This study aimed to evaluate the effects of pulsed electric field (PEF) pretreatment on mass transfer, microstructure and eating quality of beef during marination process. Results showed that PEF could achieve a good effect of promoting marination with a small energy input (0.78–12.50 kJ/kg). Under the best condition (2.0 kV/cm, 125 pulses, 12.50 kJ/kg), the marination time was reduced by almost 33%, whereas the diffusion coefficient values increased up to 51.8% and 69.0% for NaCl and water, respectively. The marination process was modeled with Fick's second law and the model showed good fit. Furthermore, the cell disintegration results and the microstructure analysis showed that the main reason for PEF accelerating marination might be due to the expansion of gaps between muscle bundles with its membrane permeabilization potential. For quality properties, tenderness was enhanced up to 22.9% (2.0 kV/cm, 125 pulses, 12.50 kJ/kg), but all conditions did not significantly (P > 0.05) influence their color, purge loss and cooking loss.Industrial relevanceIn our research, the PEF-assisted marination process could significantly (P < 0.05) enhance the NaCl uptake of beef and reduce the marination time with the potential to improve meat tenderness. These results indicated that PEF could be a promising and effective pretreatment for the marination process of meat products.     

不同烹饪方式的牛里脊质构品质比较

分析不同烹饪方式对黄牛牛里脊质构参数、脂肪酸含量的影响。购买新鲜黄牛牛里脊,分为5等份,分别做生牛里脊、炖制、烤制、油煎、真空低温烹饪。对比烹饪方式对黄牛牛里脊持水力、pH、粗蛋白、粗脂肪、感官品质、色泽、质构参数、脂肪酸含量的影响。真空低温牛里脊的持水力、pH值、粗蛋白、粗脂肪分别为89.98%、6.12、23.69 mg/g、23.69%。牛里脊色泽、嫩度、多汁性、风味评分分别为8.86、8.49、8.84、8.62分,色泽参数L^*值、a^*值、b^*值、c^*值、h0值分别为45.15、4.12、14.82、15.39、15.39;质构参数硬度、粘性、弹性、咀嚼性、内聚力、剪切力分别为8.36 N、0.62 N·s、6.98 mm、42.68 N·s、0.42 N/cm2、25.39 N;饱和脂肪酸含量、不饱和脂肪酸含量均较高。真空低温牛里脊与炖制牛里脊、烤制牛里脊、油煎牛里脊持水力、pH、粗蛋白、粗脂肪、感官品质、色泽、质构参数、脂肪酸含量相比,具有统计学差异(p<0.05)。由上述结果可知,不同烹饪的牛里脊与生牛里脊相比,存在一定的微观结构、质构变化和营养物质改变,真空低温烹饪方式下黄牛牛里脊微观结构较为完整,对质构的影响较小,更好的保留脂肪酸等营养成分,符合对黄牛牛里脊的烹饪要求。     

毛肚涨发工艺优化及其水分分布和组织结构变化研究

为更安全有效地使盐渍毛肚复水涨发,本实验研究了碳酸钠涨发毛肚的工艺条件。采用单因素和响应面试验,对碳酸钠浓度、碳酸钠处理时间、温度进行优化。以增重率和破碎力为响应值,确定碳酸钠涨发毛肚的最优工艺条件。结果表明,毛肚的最优工艺条件为碳酸钠浓度1.03%(w/v),碳酸钠处理时间2.3 h,温度43℃,此时毛肚的增重率达185.25%±3.61%,破碎力为2333.31±99.12 g,脆度高,感官评价良好。碳酸钠处理后毛肚不易流动水和自由水含量明显增加,肌纤维断裂、肌细胞膨润饱满。本研究表明该碳酸钠涨发盐渍毛肚工艺可靠,增重率高,嫩化效果好。     

Effect of calcium chloride marination on calpain and quality characteristics of meat from chicken, horse, cattle and rabbit

Differences in the quality of meat obtained from four animal species (beef, horse, rabbit and chicken) treated with two concentrations of calcium chloride (75 or 150 mM) were evaluated by a sensory panel. Physicochemical variables analysed were water holding capacity, instrumental colour and pH. Sensory analysis was by recognition index (R-index) by untrained and trained panels. CaCl(2) led to an increase in enzymatic activity, although it was not significantly different in treated compared to untreated samples. Lightness was higher (paler) in treated meat for all species studied. R-index showed that treatment of raw beef with 75mM CaCl(2) had negligible effect on odour compared to fresh, untreated beef. More juicy meat resulted from marination. Treatments with 150 mM CaCl(2) caused a more tender meat. The best combinations of cooking method and CaCl(2) concentration to obtain the most acceptable meat varied from attribute to attribute. The best odour was obtained when beef was treated with 150 mM CaCl(2) and cooked in a convection oven, whereas juiciness was improved if beef was treated with 150 mM CaCl(2) and cooked in a microwave oven. The highest scores for tenderness were for 75 mM CaCl(2)-treated samples regardless of cooking method. Flavour profile showed that the most marked feature in marinated beef is the predominance of a bitter flavour and after taste, which probably masks other flavour attributes. It is concluded that, in accordance with other authors, marination has no adverse effects on beef odour and improves texture, producing more tender material. However, marination at the CaCl(2) levels tested caused a bitter after taste and flavour.