Sabzi Fereshteh, Varidi Mohammad Javad, Varidi Mehdi, Asnaashari Maryam
Department of Food Science and Technology College of Agriculture, Ferdowsi University of Mashhad Mashhad Iran.
Innovative Medical Research Center, Faculty of Medicine, Mashhad Medical Science Islamic Azad University Mashhad Iran.
Food Sci Nutr. 2024 May 7;12(8):5497-5517. doi: 10.1002/fsn3.4192. eCollection 2024 Aug.
The objective of this study was to investigate the effect of verjuice on beef (BF). BF blocks were marinated with 30%, 70%, and 100% verjuice solutions containing 2% NaCl, for different marination times (12, 24, 48, and 72 h). Verjuice marination reduced the pH values of BF samples from 6.77 in control sample to 3.66 in 100% of verjuice for 72 h. The decreased values of water holding capacity (from 54.06% to 47.46%) with increasing verjuice concentration (from 30% to 100% for 72 h) confirmed the drop of proteins isoelectric point of the muscle due to salt presence preventing fibers swelling. Less cookout was observed with increasing acid concentration. Marination time had no significant effect on * and * coordinates of uncooked samples while acidification made the samples lighter and less red. Enzymatic proteolysis of myosin and troponin-T concomitant with increase in myofibrillar fragmentation index contributed to the decrease of shear force in a way dependent on verjuice concentration and marination time. Sensory panelists gave the highest score to cooked samples marinated with 70% verjuice solution.
本研究的目的是探究酸果汁对牛肉（BF）的影响。BF肉块用含有2%氯化钠的30%、70%和100%酸果汁溶液进行腌制，腌制时间不同（12、24、48和72小时）。酸果汁腌制使BF样品的pH值从对照样品的6.77降至72小时100%酸果汁处理时的3.66。随着酸果汁浓度增加（72小时从30%到100%），持水能力降低（从54.06%降至47.46%），这证实了由于盐的存在防止纤维膨胀，肌肉蛋白质等电点下降。随着酸浓度增加，观察到煮出损失减少。腌制时间对未煮样品的和坐标没有显著影响，而酸化使样品颜色变浅且红色度降低。肌球蛋白和肌钙蛋白-T的酶促蛋白水解伴随着肌原纤维破碎指数增加，以一种依赖于酸果汁浓度和腌制时间的方式导致剪切力下降。感官评价员对用70%酸果汁溶液腌制的煮制样品给出了最高分。
