Influence of the marinating type on the morphological and sensory properties of horse meat

• Autorzy: Vlahova-Vangelova D. , Abjanova S. , Dragoev S. G.
• Języki publikacji: EN

Abstrakty

EN

Background. The aim of this study was to explore the influence of acid, alkaline and water-oil marinating on morphological changes and sensory properties of horse meat (m. Longissimus dorsi). Material and methods. Nine samples (C - control stored in air, AL - alkaline marinated in 2% polyphosphates and 2% sodium chloride brine solution, AC - acid marinated in 2% sodium lactate and 2% sodium chloride brine solution, WO - marinated in water-oil emulsion (50/50) contained and 2% sodium chloride and SC - marinated in 2% sodium chloride brine solution) were examined. After 24 h and 48 h of marinating changes in morphology of marinated meat, pH and sensory properties of raw and roasted samples were established. Results. It was determined that sensory properties (aroma, flavor and tendemess) after roasting were classified as follows: AL48 > AL24 > AC24 > AC48 > SC48 > SC24 > W024 > W048 > C. Meat tendemess in AL48, AL24, AC24 and AC48 showed better results due to stronger morphological changes in connective and muscle tissues. Alkaline Solutions were more suitable for horse meat marinating compared to acid solutions and the possible reason for strong action of alkaline Solutions was lower internal meat pH. Conclusions. Alkaline marinating should be conducted for 24 h because after 48 h the meat acquires a soft and unusually tender texture. Water-oil marinating was not appropriate for horse meat.

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2014
• Tom: 13
• Numer: 4
• Opis fizyczny: p.403-411,fig.,ref.

Twórcy

autor

Vlahova-Vangelova D.

• Department Meat and Fish Technology, Technological Faculty, University of Food Technologies, 26 Maritza blvd 4002 Plovdiv, Bulgaria

autor

Abjanova S.

• Department of Food Technology, Faculty of Food Production, Almaty Technological University, 100 Tole bi str., Almaty, Kazakhstan

autor

Dragoev S. G.

• Department Meat and Fish Technology, Technological Faculty, University of Food Technologies, 26 Maritza blvd 4002 Plovdiv, Bulgaria

Bibliografia

• Alvarado C., McKee S., 2007. Marination to improve functional properties and safety of poultry mteat. J. Appl. Poult. Res. 16, 113-120.
• Barbut S., 2002. Poultry products - formulation and gelation. Poultry products processing. In: An industry guide. CRC Press New York, 249-288.
• Brooks J.C., 2005. Tender is the bite. Meat Market. Techn. 13, 10, 101-104.
• Bjӧrkroth K.J., 2005. Microbial ecology of marinated meat products. Meat Sci. 70, 477-480.
• Ergezer H., Gokce R., 2011. Comparison of marinating with two different types of marinade on some quality and sensory characteristics of Turkey breast meat. J. Anim. Vet. Adv. 10, 1,60-67.
• Grobbel J.P., Dikeman M.E., Hunt M.C., Milliken G.A., 2008. Effects of different packaging atmospheres and injection-enhancement on beef tendemess, sensory at- tributes, desmin degradation, and display color. J. Anim. Sci. 86 (10), 2697-2710.
• Hinkle J.B., 2010. Acid marination for tenderness enhancement of beef bottom round. Theses and Dissertations in Animal Science. Paper 12. University of Nebraska - Lincoln. European Food Research and Technology.
• Kenward M.G., 1987. A method for comparing profiles of repeated measurements. Appl. Statist. 36, 296-308 [Online], http://www.jstor.org/discover/10.2307/2347887ui d=2129&uid=2&uid=70&uid=4&sid=2110261664990.
• Latif S., 2011. Effect of marination on the quality characteristics and microstructure of chicken breast meat cooked by different methods. Lucrari Stiin(ifice 54, Seria Zoo- tehnie, 314-324.
• Offer G., Knight J., 1983. On the mechanism of water holding in meat: the swelling and shrinking of myofibrils. Meat Sci. 8, 245-281.
• Pearson A.M., Young R.B., 1989. Some condition occurring in muscle/meat. In: Muscle and meat biochemistry. Acad. Press New York, 420-439.
• Pazos A.A., Salitto V.A., Lasta J.A., Bolondi A., Guidi S.M., Carduza F.J., Gonzalez C.B., 2002. Tenderness improvement of bovine biceps femoris muscle by calcium chloride injection. J. Musc. Foods 13, 171-187, doi: 10.1111/j.l 745-4573.2002.tb00329.
• Sheard P.R., Tali A., 2004. Injection of salt, tripolyphosphate and bicarbonate marinade Solutions to improve the yield and tenderness of cooked pork loin. Meat Sci. 68, 305-311.
• Sultana A., Nakanishi A., Roy B.C., Mizunoya W., Tatsumi R., Ito T., Tabata S., Rashid H., Katayama S., Ikeuchi Y., 2008. Quality improvement of frozen and chilled beef biceps femoris with the application of salt-bicarbonate solution. Asian-Aust. J. Anim. Sci. 21, 903-911.