Karageorgou Agori, Paveli Anastasia, Goliomytis Michael, Theodorou Georgios, Politis Ioannis, Simitzis Panagiotis
Laboratory of Animal Breeding and Husbandry, Department of Animal Science, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece.
Foods. 2023 Jun 13;12(12):2360. doi: 10.3390/foods12122360.
Large amounts of yoghurt acid whey (YAW) are annually generated as a result of Greek-style yoghurt production, which poses a great hazard to the environment. In terms of sustainability, YAW application in the meat industry appears as a great alternative since meat marination with natural solutions is a practice that continuously gains ground due to its positive effects on meat sensory attributes. The aim of the present study was to determine the quality characteristics and oxidative status of pork and chicken meat after their marination in yoghurt acid whey. Forty samples per meat type were randomly assigned into five groups: CON, without YAW marination; YAW1 and YAW3, in which meat was marinated at 4 °C and a pH of 4.5 for 15 and 10 h, respectively; or YAW2 and YAW4, in which meat was handled as in the YAW1 and YAW3 group, respectively, while hesperidin at 2 g/L was also incorporated into the marinade. As shown, meat shear force values were decreased in pork but not in chicken meat samples. Meat pH values were also generally decreased, while lightness was increased in raw but not in cooked meat samples as an effect of marination. Moreover, meat oxidative stability was improved to a greater extent in chicken than in pork meat. In order to find the ideal marination period for pork meat, we further immersed it into YAW for 5 h. However, this treatment affected neither meat tenderness and the other quality properties nor meat oxidation rates. In general, hesperidin addition did not have an additional or side effect on the quality traits of pork and chicken meat. As it can be concluded, pork meat marination in YAW for 10-15 h improves tenderness, but 5 h of marination does not. On the other hand, the tenderness of chicken meat was not affected, but its oxidative stability was greatly improved after remaining in the YAW marinade for 10-15 h.
希腊式酸奶生产每年会产生大量的酸奶酸性乳清（YAW），这对环境造成了极大危害。从可持续性角度来看，YAW在肉类行业的应用似乎是一个很好的选择，因为用天然溶液腌制肉类这种做法因其对肉的感官特性有积极影响而不断得到推广。本研究的目的是确定猪肉和鸡肉在酸奶酸性乳清中腌制后的品质特性和氧化状态。每种肉类随机选取40个样本，分为五组：CON组，不进行YAW腌制；YAW1组和YAW3组，肉分别在4℃、pH值为4.5的条件下腌制15小时和10小时；YAW2组和YAW4组，处理方式分别与YAW1组和YAW3组相同，但腌制剂中还添加了2 g/L的橙皮苷。结果表明，猪肉样本的剪切力值降低，而鸡肉样本未降低。腌制后，生肉的pH值总体下降，亮度增加，熟肉则不然。此外，鸡肉的氧化稳定性比猪肉得到了更大程度的改善。为了找到猪肉的理想腌制时间，我们将其进一步浸入YAW中5小时。然而，这种处理既未影响肉的嫩度和其他品质特性，也未影响肉的氧化速率。总体而言，添加橙皮苷对猪肉和鸡肉的品质特性没有额外或副作用。可以得出结论，猪肉在YAW中腌制10 - 15小时可改善嫩度，但腌制五小时则无此效果。另一方面，鸡肉的嫩度未受影响，但在YAW腌制剂中放置10 - 15小时后，其氧化稳定性得到了极大改善。
