Mazaheri Kalahrodi Mona, Baghaei Homa, Emadzadeh Bahareh, Bolandi Marzieh
Islamic Azad University, Damghan Branch, Damghan, Iran.
Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.
J Food Sci Technol. 2021 Aug;58(8):3143-3153. doi: 10.1007/s13197-020-04817-4. Epub 2020 Oct 22.
The adverse effects of chemical compounds have limited their usage despite their relative success in improving meat tenderness. Thus, natural tenderizers have attracted attention. The present study aimed to evaluate the tenderization effects of asparagus ( L.) juice and balsamic vinegar on beefsteak; marination at 4 °C for 48 h significantly increased the water-holding capacity, total protein solubility, myofibrillar fragmentation index and hydroxyproline content but significantly decreased the pH value, Warner-Bratzler shear force, and energy to the peak rates (< 0.05). Scanning electron microscopy images and electrophoresis findings revealed extensive degradation of connective tissues and changes in protein band patterns, respectively. The tenderness of the beefsteak samples was optimum by applying 25% asparagus juice, and 25% asparagus juice + 10% balsamic vinegar. Therefore, marinade solutions containing asparagus juice and balsamic vinegar can be considered as natural tenderizing agents in formulation of seasonings and sauces to promote tenderness in tough beefsteak and possibly improve other quality-related properties.
尽管化合物在改善肉的嫩度方面取得了相对成功，但其副作用限制了它们的使用。因此，天然嫩化剂受到了关注。本研究旨在评估芦笋汁和香醋对牛排的嫩化效果；在4℃下腌制48小时显著提高了持水能力、总蛋白溶解度、肌原纤维破碎指数和羟脯氨酸含量，但显著降低了pH值、Warner-Bratzler剪切力和峰值能量速率（<0.05）。扫描电子显微镜图像和电泳结果分别显示结缔组织的广泛降解和蛋白带模式的变化。通过使用25%的芦笋汁和25%的芦笋汁+10%的香醋，牛排样品的嫩度最佳。因此，含有芦笋汁和香醋的腌制溶液可被视为调味料和酱汁配方中的天然嫩化剂，以促进坚韧牛排的嫩度，并可能改善其他与品质相关的特性。
