Faculty of Engineering, Department of Food Engineering, Osmaniye Korkut Ata University, Osmaniye, Turkey.
Graduate School of Natural and Applied Sciences, Osmaniye Korkut Ata University, Osmaniye, Turkey.
Food Sci Technol Int. 2022 Apr;28(4):340-352. doi: 10.1177/10820132211012919. Epub 2021 Apr 28.
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 () 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 ( < 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 ( < 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.
本研究旨在确定超声处理（US）和真空浸渍（VI）预处理技术对传统洋葱汁浸泡腌制（TM）牛肉嫩度改善的效果。TM 条件为 1:5 的肉与腌料比，最终 NaCl 浓度为 9%（w/v），4.3°C 和 24 h。与 TM 相比，US 和 VI 预处理显著（ < 0.05）提高了腌料吸收度，但未改变牛肉样品的亮度（L*）值。与 TM 相比，US 处理 60 分钟和 VI 处理 40 分钟分别使牛肉的硬度降低了 28.25%和 21.62%。US 和 VI 预处理显著（ < 0.05）降低了未经烹调和腌制的牛肉样品中天冬氨酸的含量。研究发现，洋葱汁腌制可降低牛肉的脂质氧化水平，并在感官评价中提高总体喜好评分。在超声处理和真空浸渍预处理的帮助下，洋葱汁可用作传统牛肉腌制的天然腌料。
