1
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Wakita Y, Takahashi M, Tamiya S, Kobayashi I. Effect of marination in lemon juice on beef tenderization and in vitro gastric digestibility. J Sci Food Agric 2024; 104:809-817. [PMID: 37743408 DOI: 10.1002/jsfa.13006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/26/2023] [Revised: 08/08/2023] [Accepted: 09/04/2023] [Indexed: 09/26/2023]
Abstract
BACKGROUND There is limited knowledge regarding digestion and absorption of nutrients after cooked marinated meat is ingested. Most of the previous studies on food gastric digestion have focused on chemical digestion and did not reflect upon physical digestion driven by peristalsis. In the present study, we examined the effects of marinating beef in lemon juice on gastric digestibility using a human gastric digestion simulator (GDS) that mimics peristaltic motion called antral contraction waves. RESULTS Beef thigh slices were marinated in 100% lemon juice for 1 h and then grilled; an image of a stained tissue sample revealed that muscle tissue contraction (i.e. that usually occurs upon cooking) was suppressed. The measurement of physical properties using a rheometer and texture analyzer showed that the meat marinated in lemon juice had a soft texture. In vitro digestion experiments using the GDS revealed that the extent of both physical digestion driven by peristalsis and chemical digestion catalyzed by digestive enzymes was enhanced by the lemon juice marinade. CONCLUSION The results of the present study suggest that marinating beef in lemon juice affects nutrient digestibility. An integrated evaluation of tissue structure, physical properties and GDS digestion to analyze meat digestion would enhance our understanding of the effects of seasoning and cooking methods on meat. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yoshihisa Wakita
- Fundamental Technology R&D Institute, Pokka Sapporo Food & Beverage LTD., Yaizu, Japan
| | - Mayumi Takahashi
- Institute of Food Research, National Agriculture and Food Research Organization, Tsukuba, Japan
| | - Shinri Tamiya
- Fundamental Technology R&D Institute, Pokka Sapporo Food & Beverage LTD., Yaizu, Japan
| | - Isao Kobayashi
- Institute of Food Research, National Agriculture and Food Research Organization, Tsukuba, Japan
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2
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Baykal M, Çelik M, Çelik L, Küçükgülmez A. Comparative efficacy of different tenderizing agents and time on Physicochemical textural and organoleptic properties of squid ( Todarodes pacificus) muscle. Food Sci Nutr 2024; 12:204-215. [PMID: 38268907 PMCID: PMC10804095 DOI: 10.1002/fsn3.3751] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2023] [Revised: 09/18/2023] [Accepted: 09/21/2023] [Indexed: 01/26/2024] Open
Abstract
This study aimed to investigate the chemical, physical, textural, and sensory properties of the squid (Todarodes pacificus) muscle during different tenderization agents (yeast, milk, and mineral water) and times (3, 6, 12, and 24 h). The results of the analyses showed that different treatments and their durations affected the dry matter, ash, lipid, and crude protein content of the squid. According to sodium dodecyl sulfate-polyacrylamide gel electrophoresis results, it was observed that there was a slight decrease in band intensities based on different treatments and their durations. However, no significant changes were observed in myosin actin and paramyosin bands. It was found that the hardness (359.7 N), cohesiveness (0.63), and gumminess (233.2 N) parameters increased at the 6th hour, decreased at the 12th hour, and increased again at the 24th hour of the treatment. According to the scanning electron microscopy results, the most affected groups by the application and duration were found to be the mineral water group at the 12th and 24th hours, and the milk group at the 24th hour. Fibers in all marinated squid muscles were observed to spring significantly more compared to the positive and negative control groups. The taste score was found to be significantly higher in the group treated with yeast for 3 h and it was evaluated by the panelists as the most delicious squid among all of the groups. As a result of the study, it was determined that the chemical, physical, and sensory properties of squid could be improved by marinating with yeast, milk, and mineral water for different durations.
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Affiliation(s)
- Mehtap Baykal
- Vocational School of Yumurtalık, Tourism and Hotel Management, Cukurova UniversityAdanaTurkey
| | - Mehmet Çelik
- Faculty of Ceyhan Veterinary Medicine, Cukurova UniversityAdanaTurkey
| | - Ladine Çelik
- Department of Animal Sciences, Agricultural FacultyCukurova UniversityAdanaTurkey
| | - Aygül Küçükgülmez
- Department of Seafood Processing TechnologyFaculty of Fisheries, Cukurova UniversityAdanaTurkey
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3
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Ali M, Aung SH, Abeyrathne EDNS, Park JY, Jung JH, Jang A, Jeong JY, Nam KC. Quality Enhancement of Frozen Chicken Meat Marinated with Phosphate Alternatives. Food Sci Anim Resour 2023; 43:245-268. [PMID: 36909856 PMCID: PMC9998199 DOI: 10.5851/kosfa.2022.e72] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Revised: 11/07/2022] [Accepted: 11/22/2022] [Indexed: 11/26/2022] Open
Abstract
The effects of phosphate alternatives on meat quality in marinated chicken were investigated with the application of chilling and freezing. Breast muscles were injected with solution of the green weight containing 1.5% NaCl and 2% sodium tripolyphosphate (STPP) or phosphate alternatives. Treatment variables consisted of no phosphate [control (-)], 0.3% sodium tripolyphosphate [control (+)], 0.3% prune juice (PJ), 0.3% oyster shell, 0.3% nano-oyster shell, and 0.3% yeast and lemon extract (YLE) powder. One-third of the meat samples were stored at 4°C for 1 d, and the rest of the meats were kept at -18°C for 7 d. In chilled meat, a lower drip loss was noted for control (+) and YLE, whereas higher cooking yield in YLE compared to all tested groups. Compared with control (+), the other treatments except PJ showed higher pH, water holding capacity, moisture content, lower thawing and cooking loss, and shear force. Natural phosphate alternatives except for PJ, improved the CIE L* compared to control (-), and upregulated total protein solubility. However, phosphate alternatives showed similar or higher oxidative stability and impedance measurement compared to control (+), and an extensive effect on myofibrillar fragmentation index. A limited effect was observed for C*, h°, and free amino acids in treated meat. Eventually, the texture profile attributes in cooked of phosphate alternatives improved except for PJ. The results indicate the high potential use of natural additives could be promising and effective methods for replacing synthetic phosphate in chilled and frozen chicken with quality enhancement.
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Affiliation(s)
- Mahabbat Ali
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea.,Department of Animal Production and Management, Sher-e-Bangla Agricultural University, Dhaka 1207, Bangladesh
| | - Shine Htet Aung
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea.,Department of Zoology, Kyaukse University, Kyaukse 05151, Myanmar
| | - Edirisinghe Dewage Nalaka Sandun Abeyrathne
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea.,Department of Animal Science, Uva Wellassa University, Badulla 90000, Sri Lanka
| | - Ji-Young Park
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
| | | | - Aera Jang
- Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea
| | - Jong Youn Jeong
- School of Food Biotechnology & Nutrition, Kyungsung University, Busan 48434, Korea
| | - Ki-Chang Nam
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
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4
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Gumus D, Kizil M. Propolis extract reduces heterocyclic aromatic amine formation in chicken thigh meat. Br Poult Sci 2023; 64:56-62. [PMID: 36129064 DOI: 10.1080/00071668.2022.2126932] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022]
Abstract
1. The objective of the present study was to examine the effect of propolis extract on reducing the formation of carcinogenic/mutagenic heterocyclic aromatic amines (HAAs), thereby minimising dietary exposure in human consumers.2. Chicken thigh meat samples were marinated with various concentrations (0%, 0.25%, 0.5% and 1%) of propolis extract, and cooked in a pan at 150°C or 200°C. Proximate composition, pH, lipid oxidation, creatine, creatinine content and twelve HAA levels of samples were analysed.3. Varying levels of IQx (≤35.44 ng/g), MeIQx (≤0.58 ng/g), MeIQ (≤1.60 ng/g), 7,8-DiMeIQx (≤0.83 ng/g), 4,8-DiMeIQx (≤0.75 ng/g), Harman (≤5.54 ng/g), Trp-P-2 (≤1.77 ng/g), PhIP (≤1.61 ng/g) and AαC (≤0.93 ng/g) were quantified in control samples. Total HAA levels ranged between 2.83 and 47.26 ng/g across all samples. Propolis extract decreased the levels of total HAAs by 41.2-89.4% and 49.4-91.4% at 150°C and 200°C, respectively.4. The results demonstrated that propolis extract marination might be an effective strategy to reduce the dietary exposure of HAAs via mitigating their formation in chicken thigh meat.
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Affiliation(s)
- D Gumus
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Hacettepe University, Ankara, Turkey
| | - M Kizil
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Hacettepe University, Ankara, Turkey
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5
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Osaili TM, Al-Nabulsi AA, Hasan F, Dhanasekaran DK, Ismail LC, Hashim M, Hasan H, Ayyash M, Olaimat A, Hussain AZS, Darra NE, Savvaidis IN, Obaid RS, Holley R. Inhibition of spoilage bacteria on marinated chicken by essential oils under aerobic and vacuum packaging. J Food Sci 2023; 88:381-390. [PMID: 36463412 DOI: 10.1111/1750-3841.16387] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2022] [Revised: 10/01/2022] [Accepted: 10/30/2022] [Indexed: 12/07/2022]
Abstract
"Chicken tawook" is a marinated boneless chicken entrée consumed in the Middle East. The aim of this study was to determine whether bioactive essential oil (EO) components carvacrol (CA), cinnamaldehyde (CI), and thymol (TH) would delay the growth of microorganisms causing tawook spoilage during aerobic (AP) or vacuum (VP) packed storage. The EOs at 1% and 2% were mixed individually with the marinade. The samples (10 g of chicken cubes with 1.2 g of marinade - with or without EOs) were stored in bags under AP and VP (Geryon® ) for 7 days at 4 ± 1°C and abusive conditions (10 ± 1°C). Two control samples consisting of meat chunks and tawook without EO were used. The microflora numbers were greater at 10°C than at 4°C, and the marinade worked additively with AP against anaerobes, yeast and mold (Y & M) and lactic acid bacteria. It also worked additively with VP against aerobic bacteria recovered as Pseudomonas and the total plate count. EO components were observed to decrease microbial populations by a maximum of 4 to 6 log colony-forming unit (CFU)/g depending on the type of microorganism. The combined mixture of marinade and 2% EO (CA, CI, and TH) resulted in the greatest reductions of all spoilage microorganisms at 10°C under AP on the last day of storage. Overall, VP was more effective (p < 0.05) than AP in controlling microorganisms at both 4 and 10°C. This study provides an affordable and natural alternative for extending product life. PRACTICAL APPLICATION: The use of EOs in marinated chicken (tawook) is expected to help producers reduce spoilage and extend shelf-life of the product when stored at refrigeration temperatures. EOs provide a cheaper alternative and are naturally sourced. Vacuum packaging will increase the shelf-life of marinated chicken tawook and facilitate its storage and transportation.
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Affiliation(s)
- Tareq M Osaili
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, The University of Sharjah, Sharjah, United Arab Emirates.,Sharjah Institute for Medical Research, University of Sharjah, Sharjah, United Arab Emirates.,Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Anas A Al-Nabulsi
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Fayeza Hasan
- Sharjah Institute for Medical Research, University of Sharjah, Sharjah, United Arab Emirates.,Department of Food Science, College of Agriculture & Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain, United Arab Emirates
| | - Dinesh K Dhanasekaran
- Sharjah Institute for Medical Research, University of Sharjah, Sharjah, United Arab Emirates
| | - Leila Cheikh Ismail
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, The University of Sharjah, Sharjah, United Arab Emirates.,Sharjah Institute for Medical Research, University of Sharjah, Sharjah, United Arab Emirates
| | - Mona Hashim
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, The University of Sharjah, Sharjah, United Arab Emirates.,Sharjah Institute for Medical Research, University of Sharjah, Sharjah, United Arab Emirates
| | - Hayder Hasan
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, The University of Sharjah, Sharjah, United Arab Emirates.,Sharjah Institute for Medical Research, University of Sharjah, Sharjah, United Arab Emirates
| | - Mutamed Ayyash
- Department of Food Science, College of Agriculture & Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain, United Arab Emirates
| | - Amin Olaimat
- Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, Zarqa, Jordan
| | - Ayman Z S Hussain
- Sharjah Institute for Medical Research, University of Sharjah, Sharjah, United Arab Emirates
| | - Nada El Darra
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Beirut Arab University, Beirut, Lebanon
| | - Ioannis N Savvaidis
- Department of Environmental Health Sciences, College of Health Sciences, The University of Sharjah, Sharjah, United Arab Emirates.,Department of Chemistry, School of Natural Sciences, University of Ioannina, Ioannina, Greece
| | - Reyad S Obaid
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, The University of Sharjah, Sharjah, United Arab Emirates.,Sharjah Institute for Medical Research, University of Sharjah, Sharjah, United Arab Emirates
| | - Richard Holley
- Department of Food Science and Human Nutrition, University of Manitoba, Winnipeg, Canada
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6
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Al-Sakkaf A. Evaluation of needle injection practices contributing to Campylobacter contamination in New Zealand chicken and chicken products. J Environ Sci Health B 2022; 57:617-624. [PMID: 35730486 DOI: 10.1080/03601234.2022.2089512] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
One hypothesis for the higher rate of campylobacteriosis in New Zealand (NZ) is that secondary poultry processing practices increase chicken contamination. Chicken marination with needle injection may introduce pathogenic bacteria from the surface deep into the interior muscle tissue. The survival of Campylobacter in/on multi-needle injected chicken products was performed at the processing plant and retail. The 'reduced salts' marinade was not effective in reducing Campylobacter contamination level as the 'high salt' marinade. At the plant, every tested single injected drumstick with 'reduced salt' marinade was contaminated with Campylobacter with up to 3.5 log per drumstick where only 30% of the injected drumsticks with the 'high salt' marinade were contaminated on the surface. At retail, chicken products injected with the 'low salt', the contamination was very low or undetectable as all the products were sold frozen, but the chicken products injected with 'high salt' marinade were sold fresh, and the contamination level varies and can marginally exceed the target Campylobacter contamination limit (3.78 log CFU/carcass) set by The NZ Authority. The multi-needle injection practice tested in this study did not indicate that the marination process could increase the contamination level on chicken or chicken products.
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Affiliation(s)
- Ali Al-Sakkaf
- Institute of Food, Nutrition and Human Health, Massey University, Palmerston North, New Zealand
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7
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Osaili TM, Hasan F, Al-Nabulsi AA, Dhanasekaran DK, Obaid RS, Hashim MS, Radwan HM, Cheikh Ismail L, Hasan H, Faris MAE, Naja F, Savvaidis IN, Olaimat AN, Ayyash M, Holley R. Effect of Essential Oils and Vacuum Packaging on Spoilage-Causing Microorganisms of Marinated Camel Meat during Storage. Foods 2021; 10:2980. [PMID: 34945531 DOI: 10.3390/foods10122980] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2021] [Revised: 11/09/2021] [Accepted: 11/18/2021] [Indexed: 11/29/2022] Open
Abstract
The use of essential oils (EOs) and/or vacuum packaging (VP) with meats could increase product shelf-life. However, no studies investigating the effect of EOs and VP on camel meat background microbiota have been conducted previously. The study aimed to analyze the antimicrobial effect of essential oils (EOs) carvacrol (CA), cinnamaldehyde (CI), and thymol (TH) at 1 or 2% plus vacuum packaging (VP) on the growth of spoilage-causing microorganisms in marinated camel meat chunks during storage at 4 and 10 °C. VP is an effective means to control spoilage in unmarinated camel meat (CM) and marinated camel meat (MCM) compared to aerobic packaging (AP). However, after EO addition to MCM, maximum decreases in spoilage-causing microorganisms were observed under AP on day 7. Increasing the temperature from 4 to 10 °C under AP increased the rate of spoilage-causing bacterial growth in CM and MCM; however, EOs were more effective at 10 °C. At 10 °C the maximum reductions in total mesophilic plate counts, yeast and molds, mesophilic lactic Acid bacteria, Enterobacteriaceae, and Pseudomonas spp. were 1.2, 1.4, 2.1, 3.1, and 4.8 log CFU/g, respectively. Incorporating EOs at 2% in MCM, held aerobically under temperature abuse conditions, delayed spoilage.
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8
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Cho J, Kim HJ, Kwon JS, Kim HJ, Jang A. Effect of Marination with Black Currant Juice on the Formation of Biogenic Amines in Pork Belly during Refrigerated Storage. Food Sci Anim Resour 2021; 41:763-778. [PMID: 34632397 PMCID: PMC8460335 DOI: 10.5851/kosfa.2021.e34] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2021] [Revised: 06/05/2021] [Accepted: 06/17/2021] [Indexed: 11/17/2022] Open
Abstract
The effect of marination with black currant juice (BCJ) was investigated for
their effects on meat quality and content of biogenic amines (BAs) [putrescine
(PUT), cadaverine (CAD), histamine (HIM), tyramine (TYM), and spermidine (SPD)]
in pork belly during storage at 9°C. BCJ was shown to have antibacterial
activities against Escherichia coli and Pseudomonas
aeruginosa. Additionally, the pH of pork belly marinated with BCJ
(PBB) was significantly lower than that of raw pork belly (RPB) during storage.
No significant difference in microorganisms between RPB and PBB was observed at
day 0 of storage. However, at days 5 and 10 of storage, volatile basic nitrogen
(VBN) was significantly decreased in PBB compared to RPB, and PBB also
demonstrated significantly lower numbers of bacteria associated with spoilage
(Enterobacteriaceae and Pseudomonas spp.) at these time-points.
PBB was also associated with significantly reduced formation of BAs (PUT, CAD,
TYM, and total BAs) compared to RPB at days 5 and 10 of storage. These results
indicated that BCJ can be regarded as a natural additive for improving meat
quality by preventing increased pH, VBN, bacterial spoilage, and inhibiting BAs
formation during refrigerated storage.
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Affiliation(s)
- Jinwoo Cho
- Department of Applied Animal Science, College of Animal Life Science, Kangwon National University, Chuncheon 24341, Korea
| | - Hye-Jin Kim
- Department of Applied Animal Science, College of Animal Life Science, Kangwon National University, Chuncheon 24341, Korea
| | - Ji-Seon Kwon
- Department of Applied Animal Science, College of Animal Life Science, Kangwon National University, Chuncheon 24341, Korea
| | - Hee-Jin Kim
- Poultry Research Institute, National Institute of Animal Science, Pyeongchang 25342, Korea
| | - Aera Jang
- Department of Applied Animal Science, College of Animal Life Science, Kangwon National University, Chuncheon 24341, Korea
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9
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Al-Dalali S, Li C, Xu B. Evaluation of the effect of marination in different seasoning recipes on the flavor profile of roasted beef meat via chemical and sensory analysis. J Food Biochem 2021; 46:e13962. [PMID: 34617307 DOI: 10.1111/jfbc.13962] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 08/24/2021] [Accepted: 09/28/2021] [Indexed: 11/29/2022]
Abstract
Marinating is a Chinese meat-processing technique that involves treating meat products in an aged brine containing traditional Chinese spices and other condiments. In this study, beef meats were marinated in different seasoning recipes, including marinade solution of water as control (BS1), marinade solution consisting of water and 2% salt (BS2), marinade solution consisting of water, 2% salt, and 0.5% sugar (BS3), and marinade solution consisting of water, 2% salt, 0.5% sugar, 0.5% soy sauce, and spices (BS4). The effects of different marinade solutions through the tumbling on the flavor profile of roasted beef meat were comprehensively analyzed via chemical and sensory analysis. A total of 82 volatile flavor compounds were identified. Among them, 36 compounds were identified in BS1, 40 compounds in BS2, 46 compounds in BS3, and 64 compounds in BS4. Besides, 4 compounds showed high odor activity values (OAVs) in marinated samples, including decanal, trans-2-decenal, linalool, and nonanal. The metal oxide sensors of E-nose distinguished the differences among the different marinated samples. Marinated beef samples BS2 and BS3 showed a significant increase in the values of thiobarbituric acid reactive substances (TBARS). In contrast, marinated beef sample BS4 significantly reduced TBARS value to 4.11 µg MDA/kg beef. It can be concluded that using this different seasoning processing enhances the aroma profile and provides a reference for the production of marinated meat products. PRACTICAL APPLICATIONS: Marinating is a Chinese meat-processing technique that involves treating meat products in an aged brine containing traditional Chinese spices and other condiments. Processing beef meat with different marinade solutions could enhance its aroma profile. Therefore, this study aimed to evaluate the effect of marination in different marinade solutions through the tumbling on the volatile flavor compounds of roasted beef meat using HS-SPME-GC-MS and E-nose. The obtained results from this study could enrich the theoretical knowledge of the flavor chemistry of marinated beef meat and provide a reference for the production of marinated meat products.
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Affiliation(s)
- Sam Al-Dalali
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.,China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei, China.,Department of Food Science and Technology, Faculty of Agriculture and Food Science, Ibb University, Ibb, Yemen
| | - Cong Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.,China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei, China
| | - Baocai Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.,China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei, China
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10
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Cho WH, Choi JS. Sensory Quality Evaluation of Superheated Steam-Treated Chicken Leg and Breast Meats with a Combination of Marination and Hot Smoking. Foods 2021; 10:1924. [PMID: 34441701 PMCID: PMC8392690 DOI: 10.3390/foods10081924] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2021] [Revised: 08/16/2021] [Accepted: 08/17/2021] [Indexed: 11/16/2022] Open
Abstract
As the sensory qualities of meat processed using methods such as superheated steam, marination, and hot smoking have not been examined, this study analyzed the sensory quality of chicken meats (leg, breast) and its chemical correlation by determining optimal processing conditions (superheated steam treatment, marination, and hot smoking). Chicken meats were defrosted using room temperature, running tap water, or high-frequency defroster. Marinated meats with herbal extract solution were treated with superheated steam and then hot smoked with wood sawdust; sensory evaluations were performed at each processing step. The products were analyzed for fatty acids and nutrients, along with storage tests under different conditions. High-frequency defrosting showed the lowest drip loss and thawing time compared to other methods. Bay leaves and oak wood were selected as the best sub-materials for higher sensory scores. Optimal superheated steam conditions showed higher overall acceptance (8.86, 8.71) and were set as follows; leg meat (225 °C; 12 min 20 s), breast meat (223 °C; 8 min 40 s). The final meat products possessed good nutritional composition and no severe sensory spoilages were detected during storage despite microbial and chemical degradations. Thus, regular sensory evaluations at each processing step and storage condition were effective for developing superior chicken meat products.
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Affiliation(s)
- Woo-Hee Cho
- Seafood Research Center, Industry-Academic Cooperation Foundation, Silla University, Busan 46958, Korea;
| | - Jae-Suk Choi
- Seafood Research Center, Industry-Academic Cooperation Foundation, Silla University, Busan 46958, Korea;
- Department of Food Biotechnology, College of Medical and Life Sciences, Silla University, Busan 46958, Korea
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11
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Yoder LE, Rehm JG, Smith HR, Tigue DA, Wilborn B, Morey A, Bratcher CL, Blythe E, Sawyer JT. Evaluation of Simulated Shelf-Life Conditions for Food Service Applications on Chicken Tenderloins. Animals (Basel) 2021; 11:2028. [PMID: 34359155 DOI: 10.3390/ani11072028] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2021] [Revised: 06/29/2021] [Accepted: 07/02/2021] [Indexed: 11/16/2022] Open
Abstract
The objective of this study was to validate the shelf-life of marinated and frozen chicken tenderloins. Treatments were randomly assigned to the age of the tenderloins post-harvest, days aged (DA): DA4, DA5, DA6, DA7, and DA8. Microbial analyses were used to analyze the growth of aerobic, psychotropic, and lactobacilli bacteria to assess the shelf-life of bulk-packaged chicken tenderloins. Tenderloins were sampled fresh, then vacuum tumbled in a marinade. After marination, the tenderloins were sampled with the remaining tenderloins packaged and frozen (-25 °C). After freezing the chicken tenderloins were slacked in a refrigerated cooler (2.2 °C) for up to 132 h (h) and sampled at 36 h, then every 24 h following. After marination, each treatment significantly (p < 0.05) decreased in aerobic and psychotropic counts except DA4. During slacking, no treatment crossed the threshold of 106 CFU/mL (Log 6) set for this study. Though none crossed the threshold, treatments DA4, DA5, and DA6 had significant (p < 0.05) increases in aerobic bacteria after 7 days of age. The psychotropic bacteria continuously grew at each sampling period, with DA4 and DA5 surpassing the other treatments (p < 0.05) at 108 h and 132 h reaching 105 CFU/mL. Every treatment remained below the spoilage threshold, suggesting that this method of storage is suitable for chicken tenderloin shelf-life.
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Abstract
Muscle proteins undergo several processes before being ready in a final consumable form. All these processes affect the digestibility of muscle proteins and subsequent release of amino acids and peptides during digestion in the human gut. The present review examines the effects of different processing techniques, such as curing, drying, ripening, comminution, aging, and marination on the digestibility of muscle proteins. The review also examines how the source of muscle proteins alters the gastrointestinal protein digestion. Processing techniques affect the structural and functional properties of muscle proteins and can affect their digestibility negatively or positively depending on the processing conditions. Some of these techniques, such as aging and mincing, can induce favorable changes in muscle proteins, such as partial unfolding or exposure of cleavage sites, and increase susceptibility to hydrolysis by digestive enzymes whereas others, such as drying and marination, can induce unfavorable changes, such as severe cross-linking, protein aggregation, oxidation induced changes or increased disulfide (S-S) bond content, thereby decreasing proteolysis. The underlying mechanisms have been discussed in detail and the conclusions drawn in the light of existing knowledge provide information with potential industrial importance.
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Affiliation(s)
- Zuhaib F Bhat
- Division of Livestock Products Technology, SKUAST of Jammu, Jammu, India
| | - James D Morton
- Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Christchurch, New Zealand
| | | | - Sunil Kumar
- Division of Livestock Products Technology, SKUAST of Jammu, Jammu, India
| | - Hina F Bhat
- Division of Biotechnology, SKUAST of Kashmir, Srinagar, India
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13
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Demir H, Çelik S, Sezer YÇ. Effect of ultrasonication and vacuum impregnation pretreatments on the quality of beef marinated in onion juice a natural meat tenderizer. FOOD SCI TECHNOL INT 2021; 28:340-352. [PMID: 33910396 DOI: 10.1177/10820132211012919] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
This study aimed to determine the effect of ultrasonication (US) and vacuum impregnation (VI) pretreatment techniques applied for the improvement of tenderness on the quality of beef (Longissimus dorsi) traditionally marinated (TM) in onion juice by immersion. TM conditions were 1:5 meat to marinade ratio, final NaCl concentration of 9% (w/v), 4.3 °C and 24 h. US and VI pretreatments significantly (P < 0.05) improved the marinade uptake, but did not alter the lightness (L*) values of beef samples compared to TM. US for 60 min and VI for 40 min pretreatments reduced the hardness of beef by 28.25 and 21.62%, respectively, compared to TM. US and VI pretreatments significantly (P < 0.05) reduced tyramine levels of uncooked and marinated beef samples. Marination in onion juice was found to reduce the lipid oxidation level of beef and increase the general liking score in the sensorial evaluation. Onion juice can be used as a natural marinade for the traditional marination of beef with the help of ultrasonication and vacuum impregnation pretreatments.
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Affiliation(s)
- Hande Demir
- Faculty of Engineering, Department of Food Engineering, Osmaniye Korkut Ata University, Osmaniye, Turkey
| | - Seyda Çelik
- Graduate School of Natural and Applied Sciences, Osmaniye Korkut Ata University, Osmaniye, Turkey
| | - Yasemin Çelebi Sezer
- Faculty of Engineering, Department of Food Engineering, Osmaniye Korkut Ata University, Osmaniye, Turkey
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14
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Abstract
Marinades are seasoned liquids used to improve tenderness, palatability, flavor, color and/or texture of different meats. In addition to contribute to the sensory characteristics, marinates can inactivate food microorganism as well. The purpose of this study was to assess the current state of knowledge regarding the effect of marinades on meats and important food pathogens. Using a systematic review of literature, different types of marinades were evaluated, identifying its ingredients, concentrations, temperature, marinating time and their effect on Salmonella, Escherichia coli, Listeria monocytogenes, Campylobacter and Vibrio. Findings demonstrated that the use of marinades on meats not only prevents the growth of pathogens but also inactivates food pathogens. Most marinades were able to reduce < 3 log CFU/g of pathogens, and Vibrio populations demonstrated the highest reductions (> 4 log CFU/g). The pH was the most pronounced parameter influencing the pathogens inactivation, however, ingredients and storage temperature also affected pathogen reduction in marinades.
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Affiliation(s)
- Stefani Machado Lopes
- Laboratório de Microbiologia e Controle de Alimentos, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul (ICTA/UFRGS), Porto Alegre, RS, Brazil
| | - Danielle Carmo da Silva
- Laboratório de Microbiologia e Controle de Alimentos, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul (ICTA/UFRGS), Porto Alegre, RS, Brazil
| | - Eduardo César Tondo
- Laboratório de Microbiologia e Controle de Alimentos, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul (ICTA/UFRGS), Porto Alegre, RS, Brazil
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15
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Speranza B, Bevilacqua A, Racioppo A, Campaniello D, Sinigaglia M, Corbo MR. Marinated Sea Bream Fillets Enriched with Lactiplantibacillus plantarum and Bifidobacterium animalis subsp. lactis: Brine Optimization and Product Design. Foods 2021; 10:661. [PMID: 33808862 DOI: 10.3390/foods10030661] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2021] [Revised: 03/14/2021] [Accepted: 03/15/2021] [Indexed: 12/05/2022] Open
Abstract
This study aimed to design marinated sea bream fillets, inoculated with either Lactiplantibacillus plantarum (strains 11, 68, 69) or Bifidobacterium animalis subsp. lactis DSM 10140. In the first step, the optimization of brine composition was performed through a centroid; the factors of the design were citric acid, vinegar, and salt. As a result of optimization, the optimal composition of brine was set to 0.75% citric acid, 55% vinegar, and 3% NaCl. In the second step, sea bream fillets were inoculated with L. plantarum strain 69 and B. animalis subsp. lactis, marinated and then packed in a conditioning solution (oil or diluted brine); the samples were stored at 4 °C for 21 days. The viability of the strains and sensory scores were assessed. The bacteria retained a high viability throughout storage (21 days); however, the sensory scores were at their highest level for 4 days. In particular, sensory assessment suggested a preference for a conditioning solution with oil, rather than with a diluted brine. In addition, a slightly higher preference was found for B. animalis subsp. lactis.
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Panea B, Albertí P, Ripoll G. Effect of High Pressure, Calcium Chloride and ZnO-Ag Nanoparticles on Beef Color and Shear Stress. Foods 2020; 9:E179. [PMID: 32059388 PMCID: PMC7074284 DOI: 10.3390/foods9020179] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2020] [Revised: 02/07/2020] [Accepted: 02/08/2020] [Indexed: 11/21/2022] Open
Abstract
This study investigates how the use of a combination of high-pressure treatment, steak marination and active packaging influences beef color and shear stress. A 2 × 2 × 2 × 3 factorial design was applied, including pressure, marination, packaging and storage time. Many significant interactions among factors were found, but the effects of pressure and marination were so high that the effect of packaging was almost undetectable. Independent of storage type, pressurized treatments presented higher values for both L* and hab than unpressurized treatments, and independent of pressure application, the increase in L* and hab with storage time was higher for marinated treatments than for unmarinated treatments. In unpressurized samples, marination provoked an increase in L*, a* and hab and a decrease in Cab*, whereas in pressurized samples, marination had no effect on color. Pressurized samples always showed higher values for shear stress (on average 71% higher) than unpressurized samples.
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Affiliation(s)
- Begoña Panea
- Animal Production and Health Unit, Centro de Investigación y Tecnología Agroalimentaria de Aragón, Avda. Montañana, 930, 50059 Zaragoza, Spain; (P.A.); (G.R.)
- Instituto Agroalimentario de Aragón-IA2 (CITA-Universidad de Zaragoza) Avda. Montañana, 930, 50059 Zaragoza, Spain
| | - Pere Albertí
- Animal Production and Health Unit, Centro de Investigación y Tecnología Agroalimentaria de Aragón, Avda. Montañana, 930, 50059 Zaragoza, Spain; (P.A.); (G.R.)
| | - Guillermo Ripoll
- Animal Production and Health Unit, Centro de Investigación y Tecnología Agroalimentaria de Aragón, Avda. Montañana, 930, 50059 Zaragoza, Spain; (P.A.); (G.R.)
- Instituto Agroalimentario de Aragón-IA2 (CITA-Universidad de Zaragoza) Avda. Montañana, 930, 50059 Zaragoza, Spain
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17
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Hussnain F, Mahmud A, Mehmood S, Jaspal MH. Meat Quality and Cooking Characteristics in Broilers Influenced by Winter Transportation Distance and Crate Density. J Poult Sci 2020; 57:175-82. [PMID: 32461733 DOI: 10.2141/jpsa.0190014] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
A study was conducted to determine the effect of transportation distance and crating density on meat quality traits during winter. ROSS-308 broilers aged 35 days were divided into 10 treatment groups based on three transportation distances (80, 160, and 240 km) with three crating densities (10, 12, and 15 birds per crate) along with birds slaughtered on farm without crating as a control group. Each treatment was replicated 10 times and placed at various locations in the truck. The birds were transported in plastic crates of 0.91 m×0.55 m×0.30 m at ambient temperature and relative humidity of 3.6–9.5°C and 63.3–78.8%, respectively. The breast meat quality parameters including pH, color, drip loss, shear force, marinade uptake and retention, cooking losses, and yield were determined. The results showed significantly higher pH 15 min post-slaughter (PS), drip loss, lightness, marinade uptake, raw meat cooking yield, and shear force in birds slaughtered on farm without any transportation. The birds transported for 240 km had significantly higher pH at 2 hours (h) PS, marinade retention, and cooking yield. Whereas, pH at 24 h PS, meat redness, yellowness, chroma, and marinated meat cooking yield were significantly higher in all transported treatments compared to the control group. Among different crating densities, the birds transported with 10 birds per crate showed significantly higher meat redness, marinade retention, and cooking yield. The crating density of 15 birds per crate had significantly higher lightness, hue, cooking loss, and shear force. However, no effect of crating density was observed on meat pH, drip loss, and marinade uptake. It can be concluded that an increase in transportation distance and low crating density during winter can negatively affect physical quality of meat with significant improvement in marination and cooking characteristics.
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18
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Inguglia ES, Burgess CM, Kerry JP, Tiwari BK. Ultrasound-Assisted Marination: Role of Frequencies and Treatment Time on the Quality of Sodium-Reduced Poultry Meat. Foods 2019; 8:foods8100473. [PMID: 31614455 PMCID: PMC6835530 DOI: 10.3390/foods8100473] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2019] [Revised: 09/26/2019] [Accepted: 10/06/2019] [Indexed: 11/16/2022] Open
Abstract
The objective of this study was to evaluate the influence of high-power ultrasound (US) to accelerate marination of chicken breast; the effect of ultrasonic frequencies and marination times were investigated on samples containing full sodium levels (FS) or 25% sodium reduction, either by reducing NaCl (R50) or by its partial substitution with KCl (SR). Chicken breasts were marinated in plastic bags immersed in an ultrasonic bath operating with a frequency of 25, 45 or 130 kHz for 1, 3 or 6 h at a temperature of 2.5 ± 0.5 °C. Chicken marinated using US had a significantly higher uptake (p < 0.05) of sodium compared to control samples (no US) marinated for the same amount of time. No significant changes were observed in the quality parameters of sonicated chicken samples compared to controls. However, significant decreases (p < 0.05) in lipid oxidation were observed in SR samples when treated by US. These results suggest the use of ultrasound in the meat processing industry as a novel technology for enhancing marination processes and formulation of reduced sodium meat products.
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Affiliation(s)
- Elena S Inguglia
- Department of Food Chemistry & Technology, Teagasc Food Research Centre, Ashtown, D15 KN3K Dublin, Ireland.
- Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland.
| | - Catherine M Burgess
- Department of Food Safety, Teagasc Food Research Centre, Ashtown, D15 KN3K Dublin, Ireland.
| | - Joseph P Kerry
- Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland.
| | - Brijesh K Tiwari
- Department of Food Chemistry & Technology, Teagasc Food Research Centre, Ashtown, D15 KN3K Dublin, Ireland.
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19
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Kim YA, Ba HV, Hwang I. Effects of Traditional Sauce Type and Storage Time on Quality Characteristics, Shelf-life and Flavor Compounds of Marinated Pork Cooked by Sous Vide Method. Food Sci Anim Resour 2019; 39:355-370. [PMID: 31304465 PMCID: PMC6612789 DOI: 10.5851/kosfa.2019.e27] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2019] [Revised: 03/20/2019] [Accepted: 04/01/2019] [Indexed: 11/06/2022] Open
Abstract
The present study aimed at evaluating effects of traditional sauce type and storage time on shelf-life and flavor compounds of marinated pork cooked by Sous-Vide method. Five different traditional sauces (Meju soy sauce, Brewed soy sauce, Fish-soy sauce, Ishiru fish sauce and Anchovy fish sauce) purchased from Asian countries were used. After marination with the sauces, polyvinylchloride film bags containing the marinated pork samples were cooked using Sous-Vide method for 55°C for 5 h and 60°C for 30 min, and were then stored for 8 wk at 10°C. Results showed that the pork samples marinated with the sauces retarded the growth of total plate counts (TPC) during storage. At 8th wk storage, TPC counts were significantly lower in all samples marinated with the sauces compared to control (p<0.05). Lipid oxidation level was significantly lower in the T2 (Meju soy sauce) and T6 (Anchovy fish sauce) compared to those of T3 (Brewed soy sauce) and T5 (Ishiru fish sauce) or control after 8 wk storage (p>0.05). Forty volatile flavor compounds were detected from the control and marinated samples at 4th wk of storage. The pork marinated with Anchovy fish sauce presented significantly higher amounts of importantly pleasant flavor compounds such as; pyrazines and sulfur-containing compounds than those marinated with other remaining sauces and control. It is concluded that the marination with Anchovy fish sauce partly improved the shelf-life and increased amounts of pleasant flavor compounds of Sous-Vide cooked pork products during storage in comparison to the other remaining sauces.
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Affiliation(s)
- Yong An Kim
- Department of Animal Science, Chonbuk National University, Jeonju 54896, Korea
| | - Hoa Van Ba
- Animal Products Development Division, National Institute of Animal Science, Wanju-gun 55365, Korea
| | - Inho Hwang
- Department of Animal Science, Chonbuk National University, Jeonju 54896, Korea
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20
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An Kim Y, Van Ba H, Dashdorj D, Hwang I. Effect of High-pressure Processing on the Quality Characteristics and Shelf-life Stability of Hanwoo Beef Marinated with Various Sauces. Korean J Food Sci Anim Resour 2018; 38:679-692. [PMID: 30206427 PMCID: PMC6131373 DOI: 10.5851/kosfa.2018.e4] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2018] [Revised: 05/28/2018] [Accepted: 05/30/2018] [Indexed: 12/03/2022] Open
Abstract
The effects of high-pressure processing (HPP) treatment on the quality
characteristics of low graded Hanwoo beef marinated with five different sauces
(soy, fish, fish-soy, soy-fish and fish-soy-meat sauces) obtained from Asian
countries were studied. The Hanwoo beef striploins were marinated with the
aforementioned sauces (at ratio: 3:1 w/w) for 3 days at 4℃ before they
were treated with HPP at 550 MPa for 5 min at 10℃. All the sauces used
were equalized to a same salt level of 12.5%, and the samples marinated with a
12.5% brine solution were served as a control. After treating with the HPP, all
the samples were stored for further 7 days at 4℃ for analyses. Results
revealed that HPP treatments showed some effects on technological quality traits
(pH, cooking loss and color) but had no effect on the collagen contents of the
marinated beef. Noticeably, the HPP treatment led to the increases in amounts of
free amino acids associated with monosodium glutamate–like taste and
sweet taste in the samples marinated with fish sauce or soy-fish sauce, fish-soy
sauce and fish-soy-meat sauce whereas, it only reduced these amino acids in the
samples marinated with soy sauce or control. Furthermore, the total bacteria
count in all the marinated beef samples treated with HPP were significantly
(p<0.05) lower than those of the non-HPP-treated samples throughout the
storage periods. It is concluded that HPP could be applied for enhancing the
taste-active compounds production such as free amino acids, and improving the
shelf-life stability of the marinated beef.
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Affiliation(s)
- Yong An Kim
- Department of Agricultural Business Specialization, Chonbuk National University, Jeonju 54896, Korea
| | - Hoa Van Ba
- Animal Products Development Division, National Institute of Animal Science, Wanju 55365, Korea
| | - Dashmaa Dashdorj
- Department of Livestock Production, Mongolian University of Life Sciences, Ulaanbaatar 11000, Mongolia
| | - Inho Hwang
- Department of Animal Science, Chonbuk National University, Jeonju 54896, Korea
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21
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Fadıloğlu EE, Serdaroğlu M. Effects of Pre and Post-Rigor Marinade Injection on Some Quality Parameters of Longissimus Dorsi Muscles. Korean J Food Sci Anim Resour 2018; 38:325-337. [PMID: 29805282 PMCID: PMC5960830 DOI: 10.5851/kosfa.2018.38.2.325] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2018] [Revised: 02/21/2018] [Accepted: 02/26/2018] [Indexed: 11/23/2022] Open
Abstract
This study was conducted to evaluate the effects of pre and post-rigor marinade injections on some quality parameters of Longissimus dorsi (LD) muscles. Three marinade formulations were prepared with 2% NaCl, 2% NaCl+0.5 M lactic acid and 2% NaCl+0.5 M sodium lactate. In this study marinade uptake, pH, free water, cooking loss, drip loss and color properties were analyzed. Injection time had significant effect on marinade uptake levels of samples. Regardless of marinate formulation, marinade uptake of pre-rigor samples injected with marinade solutions were higher than post rigor samples. Injection of sodium lactate increased pH values of samples whereas lactic acid injection decreased pH. Marinade treatment and storage period had significant effect on cooking loss. At each evaluation period interaction between marinade treatment and injection time showed different effect on free water content. Storage period and marinade application had significant effect on drip loss values. Drip loss in all samples increased during the storage. During all storage days, lowest CIE L* value was found in pre-rigor samples injected with sodium lactate. Lactic acid injection caused color fade in pre-rigor and post-rigor samples. Interaction between marinade treatment and storage period was found statistically significant (p<0.05). At day 0 and 3, the lowest CIE b* values obtained pre-rigor samples injected with sodium lactate and there were no differences were found in other samples. At day 6, no significant differences were found in CIE b* values of all samples.
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Affiliation(s)
- Eylem Ezgi Fadıloğlu
- Yaşar University, School of Applied Sciences, Department of Gastronomy and Culinary Arts, 35100 Bornova, Turkey
| | - Meltem Serdaroğlu
- Ege University, Engineering Faculty, Food Engineering Department, 35100 Bornova, Turkey
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22
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Bowker B, Zhuang H. Freezing-thawing and sub-sampling influence the marination performance of chicken breast meat. Poult Sci 2018; 96:3482-3488. [PMID: 28854744 DOI: 10.3382/ps/pex117] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2016] [Accepted: 04/28/2017] [Indexed: 11/20/2022] Open
Abstract
Vacuum-tumbling marination is often used to improve the yield and quality of whole or portioned broiler breast fillets. The relationship between the marination performance of whole Pectoralis major muscles and breast fillet sub-samples is not well understood. The objective was to determine the effects of sub-sampling and freezing-thawing on the marination performance and cook loss of broiler breast meat. Paired right and left breast fillets were marinated as whole fillets or sub-samples (cranial and mid-caudal portions). Samples were marinated at 48 h postmortem (fresh) or stored at -20°C and then thawed prior to marination (frozen-thawed). Samples were vacuum-tumbled in 20% wt/wt brine (5% NaCl, 3% STP) and weighed pre-marination, during marination (15, 30, and 45 min), and 24 h post-marination. Samples were then cooked to 75°C for determination of cook loss. Marinade uptake was greater in caudal sub-samples than intact fillets and cranial sub-samples after 15 min of marination (P < 0.0001). After 30 min, marinade uptake was greater in caudal sub-samples and intact fillets than cranial sub-samples (P < 0.05). After 45 min, marinade uptake for fresh samples was greatest in intact fillets and lowest in cranial sub-samples. For frozen-thawed samples, marinade uptake at 45 min was greater in caudal sub-samples and intact fillets than cranial sub-samples (P < 0.0001). Marinade uptake in sub-samples at 30 min was greater in frozen-thawed versus fresh fillets (P < 0.05). Differences in marinade retention were not observed. Cook loss was similar between fresh and frozen-thawed samples but was greater in sub-samples compared to intact fillets (P < 0.0001). Correlations between marinade uptake in intact fillets and cranial sub-samples were greater in fresh (r = 0.64 to 0.78) than frozen-thawed samples (r = 0.39 to 0.59). Correlations between marinade uptake in intact fillets and caudal sub-samples were greater in frozen-thawed (r = 0.79 to 0.82) than fresh samples (r = 0.46 to 0.63). Data suggest that the relationships between marination performance of whole breast fillets and fillet sub-samples are dependent upon prior sample handling and intra-fillet sampling location.
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Affiliation(s)
- B Bowker
- USDA, Agricultural Research Service, U.S. National Poultry Research Center, Athens, GA 30605.
| | - H Zhuang
- USDA, Agricultural Research Service, U.S. National Poultry Research Center, Athens, GA 30605
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23
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Williams JR, Roseland JM, Nguyen QV, Howe JC, Patterson KY, Pehrsson PR, Thompson LD. Nutrient composition and retention in whole turkeys with and without added solution. Poult Sci 2017; 96:3586-3592. [PMID: 28938764 DOI: 10.3382/ps/pex165] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2016] [Accepted: 05/11/2017] [Indexed: 11/20/2022] Open
Abstract
Whole turkeys sold in retail outlets are typically processed with added solutions to improve their taste and tenderness. The purpose of this study was to evaluate the nutrient composition of whole turkeys with and without added solution, and to update the nutrient profile of turkey for the USDA National Nutrient Database for Standard Reference. Eleven pairs of turkeys with added solution were obtained from statistically representative retail outlets using a nationwide sampling plan developed for USDA's National Food and Nutrient Analysis Program; 4 pairs of turkeys without added solution were purchased from local food outlets. Turkeys were roasted to an internal temperature of 165°F (74°C). Values of selected nutrients in light and dark meat, including skin, were determined by USDA approved laboratories using quality assurance protocols. Both raw and cooked turkeys, with and without added solution, were compared by one-way and 2-way factorial ANOVA. The results showed a significant interaction for fat (P < 0.0001) and zinc (P = 0.0070) between turkeys that were raw and cooked and those prepared with or without added solution. Fat was higher in raw turkeys with added solution compared to without added solution. Similarly, sodium, phosphorus, and calcium values were significantly higher in turkeys with added solution (P < 0.05) than in turkeys without added solution. Data from this study will be useful for developing strategies to address sodium-related health issues, nutrition monitoring, consumption surveys, and policy development.
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Affiliation(s)
- J R Williams
- US Department of Agriculture, Nutrient Data Laboratory, 10300 Baltimore Avenue, Building 005, Beltsville, MD 20705
| | - J M Roseland
- US Department of Agriculture, Nutrient Data Laboratory, 10300 Baltimore Avenue, Building 005, Beltsville, MD 20705
| | - Q V Nguyen
- US Department of Agriculture, Nutrient Data Laboratory, 10300 Baltimore Avenue, Building 005, Beltsville, MD 20705
| | - J C Howe
- 7800 LaSalle Court, Severn, MD 21144
| | - K Y Patterson
- US Department of Agriculture, Nutrient Data Laboratory, 10300 Baltimore Avenue, Building 005, Beltsville, MD 20705
| | - P R Pehrsson
- US Department of Agriculture, Nutrient Data Laboratory, 10300 Baltimore Avenue, Building 005, Beltsville, MD 20705
| | - L D Thompson
- Department of Animal and Food Sciences, Texas Tech University, Box 42141, Lubbock, TX 79409
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24
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Lasekan A, Cao H, Maleki S, Nayak BB. Shrimp tropomyosin retains antibody reactivity after exposure to acidic condition. J Sci Food Agric 2017; 97:3623-3630. [PMID: 28102019 DOI: 10.1002/jsfa.8221] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/28/2016] [Revised: 01/10/2017] [Accepted: 01/13/2017] [Indexed: 06/06/2023]
Abstract
BACKGROUND Although shrimp can be found in certain high acid food matrices, the allergenic capacity of shrimp tropomyosin exposed to low pH condition has not been fully clarified. Thus, a model marinade comprising white vinegar adjusted to different pH was used to determine the effects of acid-induced denaturation on the immunoreactivity of tropomyosin. RESULTS Whole shrimp experienced either swelling or shrinkage after marination depending on the vinegar pH and the final muscle pH. The extractability of soluble myofibrillar proteins was reduced significantly among shrimp marinated in vinegar at pH 1.0-3.5, and a substantial amount of tropomyosin was retained in the insoluble pellets. Consequently, the immunoglobulin E (IgE)-binding capacity of tropomyosin was significantly lower in the soluble protein fraction of shrimp marinated at pH 1.0-3.5 compared with samples marinated at pH 4.8 and control. However, tropomyosin in the insoluble protein fraction of all marinated shrimp showed strong IgE-binding capacity at all marinating conditions. CONCLUSION Thus, tropomyosin in shrimp exposed to low pH condition retained its allergenic capacity owing to the conservation of its linear epitopes. Analysis of the insoluble protein fraction was crucial for the accurate determination of the effect of low pH condition on the immunoreactivity of this allergen. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Adeseye Lasekan
- Food Science and Human Nutrition, School of Food and Agriculture, University of Maine, Orono, ME, USA
| | - Hanjuan Cao
- Food Science and Human Nutrition, School of Food and Agriculture, University of Maine, Orono, ME, USA
| | - Soheila Maleki
- US Department of Agriculture, Agriculture Research Service, Southern Regional Research Center, New Orleans, LA, USA
| | - Balunkeswar Balu Nayak
- Food Science and Human Nutrition, School of Food and Agriculture, University of Maine, Orono, ME, USA
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Samant SS, Crandall PG, O'Bryan CA, Lingbeck JM, Martin EM, Tokar T, Seo HS. Effects of smoking and marination on the sensory characteristics of cold-cut chicken breast filets: A pilot study. Food Sci Biotechnol 2016; 25:1619-1625. [PMID: 30263453 DOI: 10.1007/s10068-016-0249-6] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2016] [Revised: 07/11/2016] [Accepted: 08/22/2016] [Indexed: 11/28/2022] Open
Abstract
This study aimed to determine individual and combined effects of smoking and marination on the sensory characteristics of boneless, skinless chicken breast meat. Four types of cooked, cold-cut chicken breast meat, i.e., marinated cooked, marinated smoked, and controls of non-marinated cooked and non-marinated smoked chicken, were evaluated for 28 sensory characteristics. Marination significantly increased saltiness, sweetness, roasted flavor, smoked flavor, and moistness of the cold-cut chicken breast meat. In addition, smoking significantly enhanced the saltiness, bitterness, roasted flavor, smoked flavor, and moistness of mass. Interestingly, a combination of smoking and marination processes resulted in a synergistic increase in the perceived moistness of mass compared to their individual treatments. In conclusion, this study demonstrates individual and combined influences of smoking and marination on the sensory characteristics of cold-cut chicken breast meat.
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Affiliation(s)
- Shilpa S Samant
- 1Department of Food Science, University of Arkansas, Fayetteville, AR 72704 USA
| | - Philip G Crandall
- 1Department of Food Science, University of Arkansas, Fayetteville, AR 72704 USA.,Sea Star International LLC, Fayetteville, AR 72704 USA
| | - Corliss A O'Bryan
- 1Department of Food Science, University of Arkansas, Fayetteville, AR 72704 USA
| | | | - Elizabeth M Martin
- 3Department of Biological and Agricultural Engineering, University of Arkansas, 203 Engineering Hall, Fayetteville, AR 72701 USA
| | - Tonya Tokar
- 1Department of Food Science, University of Arkansas, Fayetteville, AR 72704 USA
| | - Han-Seok Seo
- 1Department of Food Science, University of Arkansas, Fayetteville, AR 72704 USA
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Kindossi JM, Anihouvi VB, Vieira-Dalodé G, Akissoé NH, Hounhouigan DJ. Optimization of the marinating conditions of cassava fish (Pseudotolithus sp.) fillet for Lanhouin production through application of Doehlert experimental design. Food Sci Nutr 2016; 4:261-8. [PMID: 27004115 PMCID: PMC4779494 DOI: 10.1002/fsn3.285] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2015] [Revised: 08/05/2015] [Accepted: 08/09/2015] [Indexed: 11/07/2022] Open
Abstract
Lanhouin is a traditional fermented salted fish made from the spontaneous and uncontrolled fermentation of whole salted cassava fish (Pseudotolithus senegalensis) mainly produced in the coastal regions of West Africa. The combined effects of NaCl, citric acid concentration, and marination time on the physicochemical and microbiological characteristics of the fish fillet used for Lanhouin production were studied using a Doehlert experimental design with the objective of preserving its quality and safety. The marination time has significant effects on total viable and lactic acid bacteria counts, and NaCl content of the marinated fish fillet while the pH was significantly affected by citric acid concentration and marination duration with high regression coefficient R (2) of 0.83. The experiment showed that the best conditions for marination process of fish fillet were salt ratio 10 g/100 g, acid citric concentration 2.5 g/100 g, and marination time 6 h. These optimum marinating conditions obtained present the best quality of marinated flesh fish leading to the safety of the final fermented product. This pretreatment is necessary in Lanhouin production processes to ensure its safety quality.
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Affiliation(s)
- Janvier Mêlégnonfan Kindossi
- Department of Nutrition and Food Science Faculty of Agronomic Sciences University of Abomey-Calavi 01 BP 526 Cotonou Benin
| | - Victor Bienvenu Anihouvi
- Department of Nutrition and Food Science Faculty of Agronomic Sciences University of Abomey-Calavi 01 BP 526 Cotonou Benin
| | - Générose Vieira-Dalodé
- Department of Nutrition and Food Science Faculty of Agronomic Sciences University of Abomey-Calavi 01 BP 526 Cotonou Benin
| | - Noël Houédougbé Akissoé
- Department of Nutrition and Food Science Faculty of Agronomic Sciences University of Abomey-Calavi 01 BP 526 Cotonou Benin
| | - Djidjoho Joseph Hounhouigan
- Department of Nutrition and Food Science Faculty of Agronomic Sciences University of Abomey-Calavi 01 BP 526 Cotonou Benin
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27
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He FY, Kim HW, Hwang KE, Song DH, Kim YJ, Ham YK, Kim SY, Yeo IJ, Jung TJ, Kim CJ. Effect of Ginger Extract and Citric Acid on the Tenderness of Duck Breast Muscles. Korean J Food Sci Anim Resour 2015; 35:721-30. [PMID: 26877631 PMCID: PMC4726951 DOI: 10.5851/kosfa.2015.35.6.721] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2014] [Revised: 05/12/2015] [Accepted: 05/17/2015] [Indexed: 11/11/2022] Open
Abstract
The objective of this study was to examine the effect of ginger extract (GE) combined with citric acid on the tenderness of duck breast muscles. Total six marinades were prepared with the combination of citric acid (0 and 0.3 M citric acid) and GE (0, 15, and 30%). Each marinade was sprayed on the surface of duck breasts (15 mL/100 g), and the samples were marinated for 72 h at 4℃. The pH and proteolytic activity of marinades were determined. After 72 h of marination, Warner Bratzler shear force (WBSF), myofibrillar fragmentation index (MFI), pH, cooking loss, moisture content, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), and protein solubility were evaluated. There was no significant (p>0.05) difference in moisture content or cooking loss among all samples. However, GE marination resulted in a significant (p<0.05) decrease in WBSF but a significant (p<0.05) increase in pH and MFI. In addition, total protein and myofibrillar protein solubility of GE-marinated duck breast muscles in both WOC (without citric acid) and WC (with citric acid) conditions were significantly (p<0.05) increased compared to non-GE-marinated duck breast muscles. SDS-PAGE showed an increase of protein degradation (MHC and actin) in WC condition compared to WOC condition. There was a marked actin reduction in GE-treated samples in WC. The tenderization effect of GE combined with citric acid may be attributed to various mechanisms such as increased MFI and myofibrillar protein solubility.
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Affiliation(s)
- Fu-Yi He
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Hyun-Wook Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Ko-Eun Hwang
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Dong-Heon Song
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Yong-Jae Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Youn-Kyung Ham
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Si-Young Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - In-Jun Yeo
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Tae-Jun Jung
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Cheon-Jei Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
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28
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Zhuang H, Bowker B, Samuel D. Effect of postmortem aging on marination performance of broiler breast pectoralis major categorized by color lightness. Poult Sci 2014; 93:3123-9. [PMID: 25260524 DOI: 10.3382/ps.2013-03650] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The objective was to evaluate the effect of postmortem aging on marination performance of early-deboned chicken breast fillets (pectoralis major) with different color lightness. Effects of marination on muscle shear force were also determined. Early-deboned (2 h postmortem) broiler butterfly fillets were visually selected based on their color lightness (pale, normal, and dark) from a commercial plant. The individual butterfly fillets were separated into left and right fillets. One of them was used for 6-h marination treatment and the other for 24-h marination treatment. Samples were marinated in a vacuum tumbler (-0.6 atm, 16 rpm, 20 min) with 20% wt/wt marinade yielding 0.75% NaCl and 0.45% phosphate in the final product. The effect of aging on salt-induced water gain by breast muscle was also measured using the swelling/centrifuging method. Marinade uptake, marinade retention, raw product yield, and cooked product yield were determined after tumbling, following storage for 24 and 48 h after marination and after cooking. Salt-induced water gain was greater (P < 0.05) in nonmarinated fillets at 24 h postmortem compared with 6 h postmortem. Compared with unmarinated fillets, marination enhanced finished product yield significantly (P < 0.05) regardless of postmortem aging and color lightness. Marinade retention and product yield were different (P < 0.05) in fillets categorized by L* (lightness) values. There were no differences (P > 0.05) between 2 postmortem aging times for marinade uptake, overall product yield, cooking loss, final cooked product yield, or meat shear force regardless of initial fillet L* values. However, marinade retention of 6-h samples was significantly better than 24-h samples (P < 0.05). These results demonstrate that with a targeted 15% marinade uptake, postmortem aging of 2-h deboned fillets before marination does not affect marinade uptake and product yield, but significantly affects marinade retention by boneless skinless chicken breast.
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Affiliation(s)
- H Zhuang
- USDA, Agricultural Research Service, Russell Research Center, 950 College Station Road, Athens, GA 30604-5677
| | - B Bowker
- USDA, Agricultural Research Service, Russell Research Center, 950 College Station Road, Athens, GA 30604-5677
| | - D Samuel
- USDA, Agricultural Research Service, Russell Research Center, 950 College Station Road, Athens, GA 30604-5677
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Thanissery R, Smith DP. Marinade with thyme and orange oils reduces Salmonella Enteritidis and Campylobacter coli on inoculated broiler breast fillets and whole wings. Poult Sci 2014; 93:1258-62. [PMID: 24795320 DOI: 10.3382/ps.2013-03697] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Essential oils have been reported to possess antimicrobial properties and therefore have potential usage as natural antimicrobials in food. In a previous study, thyme orange essential oil combination (TOC) used at the 0.5% level as a dip application on chicken cut-up parts had a significant antibacterial effect against Salmonella and Campylobacter. A study was designed to evaluate the effect of salt-phosphate marinade solution containing 0.5% TOC to 1) reduce Salmonella Enteritidis and Campylobacter coli numbers on broiler breast fillets and whole wings marinated by vacuum tumbling, and 2) reduce cross-contamination of both pathogens between inoculated and uninoculated parts during marination. A total of 52 skinless breast fillets and 52 whole wings were used for the 2 replications. For each replication, each cut-up part was randomly assigned to 1 of 5 groups: treatment 1: uninoculated parts marinated without TOC; treatment 2: inoculated parts marinated without TOC; treatment 3: uninoculated parts marinated with TOC; treatment 4: inoculated parts marinated with TOC; and control: nonmarinated inoculated parts. Samples were dipped in an inoculum containing a mixture of Salmonella Enteritidis and C. coli. The treatment samples were marinated by vacuum tumbling. All samples were immediately evaluated to determine Salmonella Enteritidis and C. coli numbers. Results indicated that TOC at the 0.5% level in the marinade solution applied by vacuum tumbling significantly reduced (P < 0.05) numbers of viable Salmonella Enteritidis by 2.6 and 2.3 log cfu/mL on broiler breast fillets and C. coli by 3.6 and 3.1 log cfu/mL on whole wings. Cross-contamination was observed as the uninoculated chicken parts marinated with inoculated parts were positive. However, the number of bacterial cells recovered from the TOC treated samples were significantly lower (P < 0.05) than the numbers recovered from the untreated samples. Marination with a salt phosphate formulation containing 0.5% TOC successfully reduced Salmonella and Campylobacter numbers on poultry products.
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Affiliation(s)
- R Thanissery
- Prestage Department of Poultry Science, North Carolina State University, 2711 Founders Drive, Raleigh 27695-7608
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Kim HW, Hwang KE, Song DH, Kim YJ, Lim YB, Choi JH, Choi YS, Kim HY, Kim CJ. Effects of soy sauce on physicochemical and textural properties of tumbled chicken breast. Poult Sci 2014; 93:680-6. [PMID: 24604862 DOI: 10.3382/ps.2012-02930] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The objective of this study was to evaluate the effects of soy sauce on the physicochemical and textural properties of tumbled chicken breasts. Chicken breasts marinated with distilled water (Con), 4% NaCl solution, 4% NaCl and lactic acid solution (pH 4.9), and soy sauce solution (4% salt concentration and pH 4.9) were vacuum tumbled at 3°C for 60 min. The chicken breast marinated with soy sauce solution showed lower lightness and higher redness and yellowness due to the color of the soy sauce. The acidic marinades led to a decrease in pH value of tumbled chicken breast. The acidic marinades increased collagen solubility of sample compared with 4% NaCl solution, resulting in decreased shear force. Water-holding capacity, marination and cooking yields, and solubility of myofibrillar proteins were mainly affected by the presence of salt in the marinade, rather than by pH alternation. Our results suggested that soy sauce marination can improve the tenderness of tumbled chicken breast.
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Affiliation(s)
- H W Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Republic of Korea
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31
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Patel N, Welham SJM. Peptic digestion of beef myofibrils is modified by prior marination. Food Nutr Res 2013; 57:20294. [PMID: 23715440 PMCID: PMC3664062 DOI: 10.3402/fnr.v57i0.20294] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2012] [Revised: 03/12/2013] [Accepted: 04/15/2013] [Indexed: 11/14/2022] Open
Abstract
Background Preparatory steps such as seasoning, marination, and cooking may induce changes in meat which affects the ability of the stomach to adequately digest it. This may result in peptide chains reaching the colon intact where resident bacteria ferment them resulting in the formation of putative carcinogenic phenolic by-products. Objective In this study, we set out to determine whether peptic digestion of beef myofibrils was influenced by prior marination. Design Cubes of sirloin stewing steak were marinated in balsamic vinegar or left untreated at 4°C overnight. Samples were oven cooked and myofibrils were extracted. Myofibrils were subject to proteolytic digestion with pepsin and digestion products analysed spectrophotometrically and with gel electrophoresis. Results Both marination in balsamic vinegar and cooking significantly reduced the yield of myofibrils from shop-purchased beef (P<0.05). Digestion progressed in all samples as a function of time (P<0.01), varying depending on prior treatment. Marination induced resistance to the digestive effect of pepsin during the early to mid-phase of digestion, and we identified a protein band of ∼150 kDa which was protected from peptic digestion in samples which had been marinated and cooked, but not in any other groups. Conclusions Pre-treatment of meat prior to cooking may influence specific peptides such that they become more resistant to the digestive actions of pepsin.
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Affiliation(s)
- Nash Patel
- Division of Nutritional Sciences, Sutton Bonington Campus, University of Nottingham, Loughborough, Leicestershire, UK
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32
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Nieminen TT, Välitalo H, Säde E, Paloranta A, Koskinen K, Björkroth J. The effect of marination on lactic acid bacteria communities in raw broiler fillet strips. Front Microbiol 2012; 3:376. [PMID: 23087685 PMCID: PMC3475127 DOI: 10.3389/fmicb.2012.00376] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2012] [Accepted: 10/03/2012] [Indexed: 11/13/2022] Open
Abstract
Marination with marinade containing salt, sugar, and acetic acid is commonly used in Finland to enhance the value of raw broiler meat. In this study, we investigated the effect of marination, marinade components and storage time on composition of bacterial communities in modified atmosphere-packaged (MAP) broiler fillet strips. The communities were characterized using two culture-independent methods: 16S rRNA gene fragment sequencing and terminal restriction fragment length polymorphism. In unmarinated broiler fillet strips, Lactococcus spp. and Carnobacterium spp. predominated at the early storage phase but were partially replaced by Lactobacillus spp. and Leuconostoc spp. when the chilled storage time was extended. In the marinated fillet strips, Lactobacillus spp. and Leuconostoc spp. predominated independent from the storage time. By mixing the different marinade components with broiler meat, we showed that marination changed the community composition and favored Leuconostoc spp. and Lactobacillus spp. by the combined effect of carbohydrates and acetic acid in marinade. Marination increased the maximum level of lactic acid bacteria in broiler meat and enhanced CO2 production and acidification of meat during the chilled storage. Accumulation of CO2 in package head-space due to the enhanced growth of Leuconostoc spp. in marinated meat may lead to bulging of packages, which is a spoilage defect frequently associated with marinated and MAP raw broiler preparations in Finland.
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Affiliation(s)
- T T Nieminen
- Department of Food Hygiene and Environmental Health, Faculty of Veterinary Medicine, University of Helsinki Helsinki, Finland
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