Latoch Agnieszka, Libera Justyna, Stasiak Dariusz Mirosław
University of Life Sciences in Lublin, Poland.
Acta Sci Pol Technol Aliment. 2019 Apr-Jun;18(2):163-171. doi: 10.17306/J.AFS.0642.
The most important qualities of meat and meat products include tenderness, juiciness and color. Sour meat marinating is a commonly used technique. In the available literature, there are no reports on the use of fermented dairy products (FDP) for meat marinating. The acids contained in FDP can improves the tenderness, taste, flavor, juiciness and color of meat products. The use of lower heat treatment temperature for a long time for cooking meat also positively affects its sensory properties and texture. The aim of the study was to determine the influence of marinating meat in kefir, yoghurt or buttermilk and cooking it sous vide (SV) on its physicochemical properties.
Muscle cut into slices (m. longissimus dorsi thoracis) was placed in plastic bags, FDP were added to the meat, and the bags were then vacuum-sealed and refrigerated (4°C/48 h). After this time, one of the samples of each variant was analyzed, and the second was cooked SV (63°C/3 h). In the raw and cooked samples, the following were determined: chemical composition, acidity, redox potential, fat oxidation degree and physical parameters, such as texture (TPA test) and color (CIE Lab).
Marinating meat did not affect weight loss during meat storage and heat treatment, nor the moisture and protein content. Meat marinating decreased the pH, but had no effect on the content of fat oxidation products and the reduction potential in raw meat. Marinating meat in buttermilk and yogurt and cooking SV resulted in lowering the fat content and limiting oxidation, increasing the reduction potential, reducing hardness and chewiness and increasing the redness of the samples.
Marinating meat, especially in buttermilk or yogurt and cooking SV, improves its texture and color and limits oxidation processes. There was no positive effect of marinating meat in kefir on the parameters tested.
肉类和肉制品最重要的品质包括嫩度、多汁性和色泽。酸渍肉是一种常用的技术。在现有文献中，没有关于使用发酵乳制品（FDP）进行肉腌制的报道。FDP中含有的酸可以改善肉制品的嫩度、口感、风味、多汁性和色泽。长时间采用较低的热处理温度烹饪肉类也会对其感官特性和质地产生积极影响。本研究的目的是确定用开菲尔酸奶、酸奶或酪乳腌制肉类并采用低温长时间烹饪（SV）对其理化性质的影响。
将切成薄片的肌肉（胸段背最长肌）放入塑料袋中，向肉中加入FDP，然后将袋子真空密封并冷藏（4℃/48小时）。在此之后，对每个变体的一个样品进行分析，另一个则进行SV烹饪（63℃/3小时）。在生肉和熟肉样品中，测定了以下指标：化学成分、酸度、氧化还原电位、脂肪氧化程度和物理参数，如质地（TPA测试）和颜色（CIE Lab）。
腌制肉类对肉类储存和热处理期间的重量损失以及水分和蛋白质含量没有影响。肉类腌制降低了pH值，但对生肉中脂肪氧化产物的含量和还原电位没有影响。用酪乳和酸奶腌制肉类并进行SV烹饪可降低脂肪含量并限制氧化，增加还原电位，降低硬度和咀嚼性，并增加样品的红色度。
腌制肉类，尤其是用酪乳或酸奶腌制并进行SV烹饪，可以改善其质地和颜色，并限制氧化过程。用开菲尔酸奶腌制肉类对所测试的参数没有积极影响。
