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Improving the textural and microstructural quality of cow meat by black chokeberry, grape, and hawthorn vinegar-based marination

Food Science and Nutrition · Ekim 2023

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YÖKSİS Kayıtları
Improving the textural and microstructural quality of cow meat by black chokeberry, grape, and hawthorn vinegar‐based marination
Food Science & Nutrition · 2023 SCI-Expanded
DOÇENT ALİ SAMET BABAOĞLU →
Improving the textural and microstructural quality of cow meat by black chokeberry, grape, and hawthorn vinegar‐based marination
Food Science & Nutrition · 2023 SCI-Expanded
PROFESÖR MUSTAFA KARAKAYA →

Makale Bilgileri

DergiFood Science and Nutrition
Yayın TarihiEkim 2023
Cilt / Sayfa11 · 6260-6270
DOI10.1002/fsn3.3566
Scopus ID2-s2.0-85165248238
Erişim🔓 Açık Erişim
Özet This study was designed to investigate the effects of vinegar-based marinades on pH, technological properties, color, microstructure, texture, and sensory characteristics of 9-year-old Holstein meat which had tough texture. To marinate the Longissimus lumborum steaks, three different marinades were prepared depending on the different additions of vinegar: black chokeberry (BV), grape (GV), and hawthorn vinegars (HV). The group with water (without vinegar) was prepared as a control sample (C). The steak samples were dipped into the vinegar-based marinades and stored at 4°C for 24 h. Vinegar-based marinades decreased the pH and cooking loss of the samples (p <.05). The highest a* values were determined in the BV group, while the samples marinated with vinegar-based marinades had lower L* values than the control group (p <.05). The samples marinated with grape vinegar marinade had the lowest hardness, WBSF, and WBSE values (p <.05). SEM images and sensory analysis results also supported these texture results. The results suggest that grape vinegar-based marinade may be a promising natural tenderizer to improve textural characteristics of tough meats.

Yazarlar (3)

1
Kubra Unal
ORCID: 0000-0001-9005-6160
2
Ali Samet Babaoğlu
ORCID: 0000-0003-4643-7454
3
Mustafa Karakaya
ORCID: 0000-0002-6436-3658

Anahtar Kelimeler

old carcass tenderization tough meat vinegar-based marinade

Kurumlar

Selçuk Üniversitesi
Selçuklu Turkey

Metrikler

7
Atıf
3
Yazar
4
Anahtar Kelime

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KÜ
KÜBRA ÜNAL
DOÇENT

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