Rostamani Mohammadreza, Baghaei Homa, Bolandi Marzieh
Department of Food Science and Technology Damghan Branch Islamic Azad University Damghan Iran.
Food Sci Nutr. 2021 Jul 7;9(9):5006-5015. doi: 10.1002/fsn3.2454. eCollection 2021 Sep.
This study investigates the influence of 24-hr marination (with different plant extracts and vinegar) at refrigerated conditions on commonly evaluated physicochemical and textural attributes, including pH, water-holding capacity (WHC), collagen solubility, moisture, drip loss, and shear force values of beef meat. The results reflected the appropriate correlation between each pair and indicated the efficiency of the household marination procedure to acquire more palatability and tender beef meat. Therefore, to predict beef meat tenderness by applying the Warner-Bratzler shear force (WBSF), a strong positive correlation with the drip loss ( < .01) and a notable negative correlation with the moisture content ( < .01) emphasized the importance of moisture improvement and shear force reduction in affecting tenderness of baked beef meat. The regression equations and R-squared values were revealed the favorable correlation between collagen solubility and WHC ( = 0.1035-0.8431, = .98) as well as moisture and WBSF ( = -0.3297 + 102.58, = .99) in marinated beef meat. Electrophoresis patterns of isolated myofibrillar proteins disclosed remarkable degradation of myosin heavy chain (MHC), desmin, actin, and tropomyosin during the first day of aging. The noticeable ultrastructural destruction and connective tissue solubilization were observed by microscopy images. These outcomes were a good tenderness predictor be utilized in retailing and industrial scale.
本研究调查了在冷藏条件下24小时腌制（使用不同的植物提取物和醋）对牛肉常见的理化和质地属性的影响，这些属性包括pH值、持水能力（WHC）、胶原蛋白溶解度、水分、滴水损失以及剪切力值。结果反映了各属性之间的适当相关性，并表明家庭腌制程序在使牛肉更美味和更嫩方面的有效性。因此，为了通过应用沃纳-布拉茨勒剪切力（WBSF）来预测牛肉的嫩度，与滴水损失呈强正相关（<0.01）以及与水分含量呈显著负相关（<0.01）强调了改善水分和降低剪切力对烤牛肉嫩度的重要性。回归方程和决定系数（R²）值显示了腌制牛肉中胶原蛋白溶解度与WHC（=0.1035 - 0.8431，R² = 0.98）以及水分与WBSF（= -0.3297 + 102.58，R² = 0.99）之间的良好相关性。分离的肌原纤维蛋白的电泳图谱显示，在成熟的第一天，肌球蛋白重链（MHC）、结蛋白、肌动蛋白和原肌球蛋白有显著降解。通过显微镜图像观察到明显的超微结构破坏和结缔组织溶解。这些结果是在零售和工业规模中可用于预测嫩度的良好指标。
