Mirhaj Fatemeh, Baghaei Homa, Emadzadeh Bahareh, Jebelli Javan Ashkan
Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran.
Department of Food Nanotechnology, Research Institute of Food Science and Technology, Mashhad, Iran.
Vet Res Forum. 2022;13(4):537-544. doi: 10.30466/vrf.2021.527839.3163. Epub 2022 Dec 15.
Due to the increasing demand for natural foods with fewer artificial additives, broccoli is considered by the consumers and researchers due to its taste, nutritional values and biochemical components. Therefore, this research was conducted to investigate the effect of broccoli juice and balsamic vinegar on the physicochemical and textural attributes of the beefsteak aimed at tenderizing it and decreasing the ageing period. Experiments were carried out through marinating the beefsteak with three different treatments containing 3.00 units protease g beefsteak of broccoli juice and 10.00% (v/w) of balsamic vinegar during 48 hr storage at 4.00˚C. A significant reduction in pH and Warner-Bratzler shear force as well as the increase in myofibrillar fragmentation index and myofibrillar protein solubility were obtained showing that the beefsteak was tendered in the presence of broccoli juice and broccoli juice+balsamic vinegar. Scanning electron microscopy images showed the destruction of endomysium collagen and sarcolemma areas of muscle filaments in the above-mentioned treatments. The electrophoretic analysis of isolated myofibrillar proteins indicated that the rate of troponin-T breakdown was quicker in all treatments compared to the control and its degradation was progressively obvious with 20.00 and 28.00 kDa protein bands in mentioned treatments. Based on the results, marinades of broccoli juice and balsamic vinegar could be utilized as a beneficial additive for improving beefsteak tenderness.
由于对含较少人工添加剂的天然食品的需求不断增加，西兰花因其口感、营养价值和生化成分而受到消费者和研究人员的关注。因此，本研究旨在探讨西兰花汁和香醋对牛排理化和质地特性的影响，以期使牛排变嫩并缩短熟成时间。实验通过在4.00˚C下储存48小时，用三种不同处理方法腌制牛排，其中一种处理含3.00单位蛋白酶/克牛排的西兰花汁，另一种处理含10.00%（体积/重量）的香醋。结果发现，pH值和沃纳-布拉茨勒剪切力显著降低，同时肌原纤维破碎指数和肌原纤维蛋白溶解度增加，这表明在西兰花汁和西兰花汁+香醋存在的情况下牛排变嫩了。扫描电子显微镜图像显示上述处理中肌内膜胶原蛋白和肌丝肌膜区域遭到破坏。对分离出的肌原纤维蛋白进行的电泳分析表明，与对照组相比，所有处理中肌钙蛋白-T的分解速率更快，并且在上述处理中，随着20.00和28.00 kDa蛋白条带的出现，其降解逐渐明显。基于这些结果，西兰花汁和香醋腌制液可作为改善牛排嫩度的有益添加剂。
