Formula Optimization of Marinade to Tenderize Beef Meat and its Effect on Physicochemical and Sensory Properties
محورهای موضوعی :Mohammadreza Rostamani 1 , Homa Baghaei 2 , Marzieh Bolandi 3
1 - Department of Food Science and Technology, Islamic Azad University, Damghan Branch, Damghan, Iran
2 - Department of Food Science and Technology, Islamic Azad University, Damghan Branch, Damghan, Iran
3 - Department of Food Science and Technology, Islamic Azad University, Damghan Branch, Damghan, Iran
کلید واژه: marinade, Beef meat, Sensory characteristic, Formulation, Tenderization,
چکیده مقاله :
Meat tenderness has been considered one of the most effective features of meat and meat products, influencing consumers’ acceptance and satisfaction. Hence, the proteolytic enzymes of fruits/vegetable origin were identified for postmortem meat tenderization. The application of plant-derived proteolytic enzymes has recently become more popular due to their safety, non-thermal and cost-effective properties. In this research, Response Surface Methodology (RSM) was employed to optimize the combined effects of broccoli (10-30%), asparagus (10-30%), and ginger (10-30%) extracts as well as low pH ingredients such as soy sauce (1-5%) and white vinegar (1-5%) on five sensory characteristics parameters of beef meat. According to response surface analysis, sensory properties of beef meat were affected by the concentration of broccoli, asparagus, ginger extracts, soy sauce, and vinegar ingredients in the formulation of marinade treatments. The optimized formula estimated by the models was combined of 26.5% of broccoli extract; 13.52% of asparagus extract; 26.26% of ginger extract; 3.68% of soy sauce, 5% of vinegar concentration, and 25.04% of distilled water. In general, there was a significant increase (p<0.05) in cooking loss, water-holding capacity, and collagen solubility and a significant reduction (p<0.05) in Warner-Bratzler shear force and pH values in treated samples compared to the control group during storage. Therefore, the formulated marinade can be utilized as an effective beef meat tenderizer at both industrial and retail levels. Also, optimized marinade formula could be consumed as food additives to improve other physicochemical and textural properties of tough beef meat.
Meat tenderness has been considered one of the most effective features of meat and meat products, influencing consumers’ acceptance and satisfaction. Hence, the proteolytic enzymes of fruits/vegetable origin were identified for postmortem meat tenderization. The application of plant-derived proteolytic enzymes has recently become more popular due to their safety, non-thermal and cost-effective properties. In this research, Response Surface Methodology (RSM) was employed to optimize the combined effects of broccoli (10-30%), asparagus (10-30%), and ginger (10-30%) extracts as well as low pH ingredients such as soy sauce (1-5%) and white vinegar (1-5%) on five sensory characteristics parameters of beef meat. According to response surface analysis, sensory properties of beef meat were affected by the concentration of broccoli, asparagus, ginger extracts, soy sauce, and vinegar ingredients in the formulation of marinade treatments. The optimized formula estimated by the models was combined of 26.5% of broccoli extract; 13.52% of asparagus extract; 26.26% of ginger extract; 3.68% of soy sauce, 5% of vinegar concentration, and 25.04% of distilled water. In general, there was a significant increase (p<0.05) in cooking loss, water-holding capacity, and collagen solubility and a significant reduction (p<0.05) in Warner-Bratzler shear force and pH values in treated samples compared to the control group during storage. Therefore, the formulated marinade can be utilized as an effective beef meat tenderizer at both industrial and retail levels. Also, optimized marinade formula could be consumed as food additives to improve other physicochemical and textural properties of tough beef meat.
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