Improving the textural and microstructural quality of cow meat by black chokeberry, grape, and hawthorn vinegar-based marination

Inhibitory effect of homemade hawthorn vinegar-based marinade on Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine formation in beef tenderloins

In this study, the inhibitory effects of homemade hawthorn vinegar-based marinade on the formation of Nε-(carboxymethyl) lysine (CML) and Nε-(carboxyethyl) lysine (CEL) during the cooking of beef tenderloins investigated. Additionally, the goal was to determine the bioactive compounds present in hawthorn vinegar that could contribute to these effects, both quantitatively and qualitatively. For this purpose, hawthorn vinegar was first produced from hawthorn fruit and characterized. Then, beef tenderloins were marinated at two different concentrations (25% and 50%) and three different marination times (2, 6 and 24 h) and cooked in a airfryer at 200 °C for 12 min. After the cooking process, analyses were conducted for CML, CEL, thiobarbituric acid reactive substances (TBARS), sensory and color. Hawthorn vinegar was found to have high phytochemical and bioactivity properties. It was found that hawthorn vinegar significantly altered the color properties (L*, a*, and b*) of raw beef tenderloin samples (P < 0.05). The marinating process did not adversely affect the sensory properties of the beef tenderloin, other than odour, and even improved its texture and appearance. Increasing the marination concentration and time significantly inhibited CML and CEL formation (P < 0.05), marinating the meat for 24 h reduced CML formation from 13.75 μg/g to 2.5 μg/g, while CEL formation decreased from 17.58 μg/g to 16.63 μg/g. Although CEL was inhibited at low levels during marination, it remained stable. In conclusion, this study showed that hawthorn vinegar contains bioactive compounds that significantly inhibit the formation of CML and stabilize the formation of CEL.

Quality Characteristics and Storage Stability of Frying Steak Utilizing Wax-Based Korean Pine Seed Oil

To investigate the disparities in product quality and storage stability between wax-based Korean pine seed oil gel and butter when used for frying steak, a comparative analysis was conducted on cooking loss, color, texture characteristics, sensory evaluation, and volatile flavor substances using headspace solid phase microextraction combined with GM-MS. Furthermore, the storage stability was assessed. The findings revealed that the cooking loss rate of steaks significantly increased with doneness, with butter steak exhibiting a significantly higher loss rate compared to the three oil gel steaks. Hardness, chewiness, and adhesiveness greatly increased as doneness progressed; however, cohesiveness, elasticity, and resilience showed minimal variation. The L* value and b* value of steaks initially increased before stabilizing with increasing doneness levels while the a* value first rose before gradually declining. Medium rare steak received the highest sensory score among all categories tested and 69 volatile flavor compounds were detected. Multivariate data analysis indicated similarities in volatile compounds between butter steak and BW (wax-based Korean pine seed oil gel) steak groups. Additionally, during storage at 4 °C temperature conditions pH level retention water content TVB-N (total volatile basic nitrogen), TBARS (thiobarbituric acid reactive substances) were evaluated to determine advantages or disadvantages within each group: Beeswax (BW) > Carnauba wax (CW) > Rice bran wax (RBW) > butter based on these parameters' values. It can be concluded that utilizing wax-based Korean pine seed oil gel for frying steaks not only effectively retains significant amounts of unsaturated fatty acids but also preserves steak quality while extending shelf life-a healthier cooking method resulting in reduced oil absorption.

The effects of additives as a marinade producer on nutritional quality parameters of Oncorhynchus mykiss fish during storage at 4°C

The purpose of the present study was to evaluate the utilization of additive ingredients on the proximate composition, energy value, yield percentage, and pH value of cold and cooked Rainbow trout marinade. In this study, the effect of the marinating solution with different concentrations of lemon juice and salt on various quality properties in the processed muscle was determined. Results showed the pH value of the cold marinade in treatments 2, 3, and 4 decreased to 5.57, 5.15, and 5.14 with significant differences, respectively. The results showed that the marinade yield range (27.1%-19.28%) was found as a result of the marinating process. There was a significant difference between the cold and cooked fish marinades in terms of water content, pH, proximate contents, and yield percentage. The protein content in cold marinade was highest at 16.43%, while in treatments 2, 3, and 4, it decreased to 16.42%, 14.00%, and 14.56%, respectively with a significant difference. The lipid content in cold marinade (2.31%) for treatment 4 was highest, while in treatments 3 and 4, it increased significantly. The cold marinade treatment 4 found the highest energy and nutrient values, while the yield of marinade was 61.21%. The treatment T2 in cooked marinade found the highest energy value and the lowest weight loss (89.7%). Moisture retention in fish-cooked marinade treatments was found to be 13.5%, 5.52%, and 9.77%. It can be concluded that treatment 2 was the best option for both cold and cooked marinades.

The Use of Apple Vinegar from Natural Fermentation in the Technology Production of Raw-Ripened Wild Boar Loins

Wild boar meat is difficult to process, mainly due to its hardness and stringiness. Three types of raw-ripened wild boar loins were produced (C-control treatment, R1 and R2-treatments with the addition of apple vinegar in various production variants). The research aimed to develop a new innovative technology for the production of wild boar loin using apple vinegar for marinating and to determine the impact of apple vinegar on the microbiological and sensory quality, and physico-chemical parameters of the product. As part of the research, a technology for the production of ripened wild boar products was developed and the composition of fatty acids, cholesterol content, pH value, oxidation-reduction potential, thiobarbituric acid reactive substances (TBARS) index, color, microbiological, sensory, and statistical analysis were determined. It was found that the loins were characterized by a high content of saturated, monounsaturated, and polyunsaturated fatty acids (20.18-43.37%), a low content of trans fatty acids (0.30-0.57%), and a high cholesterol content (75.13-85.28 mg/100 g of the product). Samples with apple vinegar (R1 and R2) were characterized by a lower pH value (5.10-5.70; p < 0.05), a comparable oxidation-reduction potential (409.75-498.57 mV), and a low TBARS index (0.461-1.294 mg malondialdehyde/kg of product). Their color was lighter (L* 38.25-40.65). All the tested loins were characterized by appropriate microbiological quality guaranteeing the storage durability of the product. R1 and R2 treatments were characterized by the greatest juiciness. The highest overall quality was achieved by R1 loins (7.36-7.76 c.u.). The apple vinegar used to marinate the loins had a positive effect on their microbiological and sensory quality as well as physico-chemical parameters. Moreover, the technology guarantees the appropriate quality and health safety of the products.

Marinades Based on Natural Ingredients as a Way to Improve the Quality and Shelf Life of Meat: A Review

Marinating is a traditional method of improving the quality of meat, but it has been modified in response to consumer demand for "clean label" products. The aim of this review is to present scientific literature on the natural ingredients contained in marinades, the parameters of the marinating process, and certain mechanisms that bring about changes in meat. A review was carried out of publications from 2000 to 2023 available in Web of Science on the natural ingredients of meat marinades: fruit and vegetables, seasonings, fermented dairy products, wine, and beer. The review showed that natural marinades improve the sensory quality of meat and its culinary properties; they also extend its shelf life. They affect the safety of meat products by limiting the oxidation of fats and proteins. They also reduce biogenic amines and the formation of heterocyclic aromatic amines (HAAs) and polycyclic aromatic hydrocarbons (PAHs). This is possible due to the presence of biologically active substances and competitive microflora from dairy products. However, some marinades, especially those that are acidic, cause a slightly acidic flavour and an unfavourable colour change. Natural compounds in the ingredients of marinades are accepted by consumers. There are no results in the literature on the impact of natural marinades on the nutritional value and health-promoting potential of meat products, so it can be assumed that this is a future direction for scientific research.