Vlahova-Vangelova Dessislava B, Abjanova Sholpan, Dragoev Stefan G
Department Meat and Fish Technology, Technological Faculty, University of Food Technologies, Plovdiv, Bulgaria.
Department of Food Technology, Faculty of Food Production, Almaty Technological University, Almaty, Kazakhstan.
Acta Sci Pol Technol Aliment. 2014 Oct-Dec;13(4):403-411. doi: 10.17306/J.AFS.2014.4.7.
The aim of this study was to explore the influence of acid, alkaline and water-oil marinating on morphological changes and sensory properties of horse meat (m. Longissimus dorsi).
Nine samples (C - control stored in air, AL - alkaline marinated in 2% polyphosphates and 2% sodium chloride brine solution, AC - acid marinated in 2% sodium lactate and 2% sodium chloride brine solution, WO - marinated in water-oil emulsion (50/50) contained and 2% sodium chloride and SC - marinated in 2% sodium chloride brine solution) were examined. After 24 h and 48 h of marinating changes in morphology of marinated meat, pH and sensory properties of raw and roasted samples were established.
It was determined that sensory properties (aroma, flavor and tenderness) after roasting were classified as follows: AL48 > AL24 > AC24 > AC48 > SC48 > SC24 > WO24 > WO48 > С. Meat tenderness in AL48, AL24, AC24 and AC48 showed better results due to stronger morphological changes in connective and muscle tissues. Alkaline solutions were more suitable for horse meat marinating compared to acid solutions and the possible reason for strong action of alkaline solutions was lower internal meat pH.
Alkaline marinating should be conducted for 24 h because after 48 h the meat acquires a soft and unusually tender texture. Water-oil marinating was not appropriate for horse meat.
本研究旨在探讨酸、碱和水油腌制对马肉（背最长肌）形态变化和感官特性的影响。
检测了九个样本（C - 空气中储存的对照样本，AL - 在2%多聚磷酸盐和2%氯化钠盐溶液中进行碱性腌制，AC - 在2%乳酸钠和2%氯化钠盐溶液中进行酸性腌制，WO - 在含有2%氯化钠的水油乳液（50/50）中腌制，SC - 在2%氯化钠盐溶液中腌制）。腌制24小时和48小时后，确定腌制肉的形态变化、生肉和烤肉样本的pH值及感官特性。
经测定，烤制后的感官特性（香气、风味和嫩度）分类如下：AL48 > AL24 > AC24 > AC48 > SC48 > SC24 > WO24 > WO48 > С。由于结缔组织和肌肉组织形态变化更强，AL48、AL24、AC24和AC48的肉嫩度表现更佳。与酸性溶液相比，碱性溶液更适合腌制马肉，碱性溶液作用强烈的可能原因是肉的内部pH值较低。
碱性腌制应进行24小时，因为48小时后肉会变得质地柔软且异常 tender（此处原文有误，推测应是“tender”，意为嫩）。水油腌制不适用于马肉。
