In the current study,it was hypothesized to evaluate the potential effects of hawthorn vinegar-based marinade at 3 different concentrations(25%,50%,and 100%)and marination duration(2,6,and 24 h)on the physicochemical,...In the current study,it was hypothesized to evaluate the potential effects of hawthorn vinegar-based marinade at 3 different concentrations(25%,50%,and 100%)and marination duration(2,6,and 24 h)on the physicochemical,microbiological,textural properties,microstructure,and sensory attributes of tenderloins.It was also aimed to identify and quantify the bioactive compounds present in the hawthorn vinegar that contribute to the aforementioned properties of tenderloins.The levels of organic acids,individual phenolic and flavonoid compounds,volatiles,in-vitro antioxidant capacity(DPPH,ABTS,and FRAP)of the hawthorn vinegar were analyzed.In addition,minimum inhibitory concentration(MIC),and inhibition zones were determined against Escherichia coli O157:H7,Salmonella Typhimurium,S.Enteritidis,and Listeria monocytogenes strains.A total of five organic acids,21 phenolic and flavonoid compounds and 51 volatiles were determined in the hawthorn vinegar,and displayed strong antioxidant capacity determined by DPPH(470.93±28.55 mg TEAC/L),ABTS(706.03±4.88 mg TEAC/L)and FRAP(59.15±0.50 mM FE/L)tests.The MIC and inhibition zones of the hawthorn vinegar ranged between 5.21 and 6.25%,and 9.41-11.43 mm against tested pathogens,respectively.In the tenderloin experiment,all marination treatments significantly changed the physicochemical and textural properties,microbiological status,and microstructure of the tenderloins(P<0.05).Among them,the most effective treatment was the marination with 100%hawthorn vinegar for 24 h.In this treatment,the hardness,chewiness,springiness,and gummines values of the tenderloins were found lower than untreated tenderloins(P<0.05).Furthermore,this treatment provided a high reduction in the number of pathogens ranging between 3.08 and 3.82 log10 CFU/g(P<0.05)compared to the control.Although no differences were found among the groups(P>0.05),flavor,odor,appearance,texture,and color scores of the tenderloins marinated with 100%hawthorn vinegar for 24 h were found higher than the non-marinated samples.The results of this study revealed that hawthorn vinegar contains certain levels of bioactive compounds which can help to improve the microbiological quality and textural properties of the meat parts.展开更多
本文以鸡胸肉、猪里脊肉为原料,在基础配方实验中对比研究焦磷酸钠、焦磷酸钾、三聚磷酸钠等几种常用磷酸盐对肉的持水性影响。结果表明,鸡胸肉中即时保水效果,焦磷酸钠≥焦磷酸钾>三聚磷酸钠>六偏磷酸钠。混合肉中焦磷酸钾与焦...本文以鸡胸肉、猪里脊肉为原料,在基础配方实验中对比研究焦磷酸钠、焦磷酸钾、三聚磷酸钠等几种常用磷酸盐对肉的持水性影响。结果表明,鸡胸肉中即时保水效果,焦磷酸钠≥焦磷酸钾>三聚磷酸钠>六偏磷酸钠。混合肉中焦磷酸钾与焦磷酸钠差异变大。斩拌、灌肠后延长静腌时间并不能提升持水效果。肉的保水性受磷酸盐p H的影响大,在p H 7~10,保水能力随着体系p H的升高而增高。展开更多
Beef loins, were de-boned and left unpackaged (n = 12) or packaged using dry-ageing bags (n = 12). A third batch (n = 12) were not boned out and unpackaged. Loins were aged in a chill at 2°C, with steaks (2.54 cm...Beef loins, were de-boned and left unpackaged (n = 12) or packaged using dry-ageing bags (n = 12). A third batch (n = 12) were not boned out and unpackaged. Loins were aged in a chill at 2°C, with steaks (2.54 cm) tested on days 0, 7, 14 and 21 for % yield, colour, texture, pH, cooking losses and microbiological status. Sensory affective analysis and a novel descriptive method (Ranking Descriptive Analysis) were also performed. The dry aged samples had significantly (P < 0.05) higher moisture losses followed by dry-ageing bag samples and bone-in samples. The bone-in samples scored lower for appearance at 21 days, were juicier, but had more off-flavour. Dry aged beef scored significantly higher than the bone-in samples for overall acceptability, but were not significantly better than the dry-ageing bag samples which had reduced moisture losses and greater tenderness. Microbiologically all treatments performed similarly. There were no significant differences in trim losses between dry-aged samples with or without the use of ageing bags. The sensory methods utilised allowed samples to be assessed hedonically and descriptively in real time without the necessity to freeze samples and without reverse storage design.展开更多
文摘In the current study,it was hypothesized to evaluate the potential effects of hawthorn vinegar-based marinade at 3 different concentrations(25%,50%,and 100%)and marination duration(2,6,and 24 h)on the physicochemical,microbiological,textural properties,microstructure,and sensory attributes of tenderloins.It was also aimed to identify and quantify the bioactive compounds present in the hawthorn vinegar that contribute to the aforementioned properties of tenderloins.The levels of organic acids,individual phenolic and flavonoid compounds,volatiles,in-vitro antioxidant capacity(DPPH,ABTS,and FRAP)of the hawthorn vinegar were analyzed.In addition,minimum inhibitory concentration(MIC),and inhibition zones were determined against Escherichia coli O157:H7,Salmonella Typhimurium,S.Enteritidis,and Listeria monocytogenes strains.A total of five organic acids,21 phenolic and flavonoid compounds and 51 volatiles were determined in the hawthorn vinegar,and displayed strong antioxidant capacity determined by DPPH(470.93±28.55 mg TEAC/L),ABTS(706.03±4.88 mg TEAC/L)and FRAP(59.15±0.50 mM FE/L)tests.The MIC and inhibition zones of the hawthorn vinegar ranged between 5.21 and 6.25%,and 9.41-11.43 mm against tested pathogens,respectively.In the tenderloin experiment,all marination treatments significantly changed the physicochemical and textural properties,microbiological status,and microstructure of the tenderloins(P<0.05).Among them,the most effective treatment was the marination with 100%hawthorn vinegar for 24 h.In this treatment,the hardness,chewiness,springiness,and gummines values of the tenderloins were found lower than untreated tenderloins(P<0.05).Furthermore,this treatment provided a high reduction in the number of pathogens ranging between 3.08 and 3.82 log10 CFU/g(P<0.05)compared to the control.Although no differences were found among the groups(P>0.05),flavor,odor,appearance,texture,and color scores of the tenderloins marinated with 100%hawthorn vinegar for 24 h were found higher than the non-marinated samples.The results of this study revealed that hawthorn vinegar contains certain levels of bioactive compounds which can help to improve the microbiological quality and textural properties of the meat parts.
文摘本文以鸡胸肉、猪里脊肉为原料,在基础配方实验中对比研究焦磷酸钠、焦磷酸钾、三聚磷酸钠等几种常用磷酸盐对肉的持水性影响。结果表明,鸡胸肉中即时保水效果,焦磷酸钠≥焦磷酸钾>三聚磷酸钠>六偏磷酸钠。混合肉中焦磷酸钾与焦磷酸钠差异变大。斩拌、灌肠后延长静腌时间并不能提升持水效果。肉的保水性受磷酸盐p H的影响大,在p H 7~10,保水能力随着体系p H的升高而增高。
文摘Beef loins, were de-boned and left unpackaged (n = 12) or packaged using dry-ageing bags (n = 12). A third batch (n = 12) were not boned out and unpackaged. Loins were aged in a chill at 2°C, with steaks (2.54 cm) tested on days 0, 7, 14 and 21 for % yield, colour, texture, pH, cooking losses and microbiological status. Sensory affective analysis and a novel descriptive method (Ranking Descriptive Analysis) were also performed. The dry aged samples had significantly (P < 0.05) higher moisture losses followed by dry-ageing bag samples and bone-in samples. The bone-in samples scored lower for appearance at 21 days, were juicier, but had more off-flavour. Dry aged beef scored significantly higher than the bone-in samples for overall acceptability, but were not significantly better than the dry-ageing bag samples which had reduced moisture losses and greater tenderness. Microbiologically all treatments performed similarly. There were no significant differences in trim losses between dry-aged samples with or without the use of ageing bags. The sensory methods utilised allowed samples to be assessed hedonically and descriptively in real time without the necessity to freeze samples and without reverse storage design.
