نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانش آموخته کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، ایران

2 دانشیار، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، ایران

چکیده

این پژوهش به‌منظور بررسی تأثیر غلظت آبغوره بر ویژگی‌های فیزیکوشیمیایی و بافتی عضلۀ بایسپس فموریس گاو و با هدف بهبود تردی و افزایش بازارپسندی آن انجام شد. بدین‌‌منظور، آبغوره با درصدهای صفر، 30، 70 و 100 درصد به‌همراه کلرید سدیم 2 درصد (w/w)، به تکه‌های گوشت با ابعاد 3×15×15 سانتی‌مترمکعب (به مقدار 10 درصد وزن اولیۀ آن) تزریق گردید. سپس به‌منظور یکنواختی توزیع محلول در قسمت‌های سطحی و عمقی گوشت، نمونه‌ها در محلول آبغوره (با همان غلظت تزریق‌شده به آنها و با نسبت 1:4) قرار داده شدند و به مدت 12 ساعت در دمای 4 درجۀ سانتی‌گراد نگهداری گردیدند. نتایج نشان داد با افزایش غلظت آبغوره، میزان pH به‌طور معنی‌دار کاهش یافت (05/0P<). همچنین نگهداری در محلول آبغوره باعث افزایش معنی‌دار درصد جذب محلول، افت پخت و میزان WHC گردید (0/05>P). پارامترهای رنگی *و *b نمونه‌های تیمارشده به‌طور معنی‌داری بیشتر از نمونۀ شاهد و مقدار *a آنها کمتر از نمونۀ شاهد به‌دست آمد (0/05>P) و نمونه‌های نگه‌داشته‌شده در آبغوره 100 درصد به مدت 12 ساعت دارای بالاترین شاخص تخریب میوفیبریل (MFI)‌ و طول سارکومر و نیز کمترین مقدار نیروی برشی وارنرـ‌براتزلر (WBSF) بودند. بنابراین نتیجه گرفته شد که محلول آبغوره می‌تواند به‌عنوان جایگزینی برای ترد‌کننده‌های شیمیایی مورد استفاده در صنعت گوشت بدون تأثیر منفی بر دیگر پارامترهای کیفی آن استفاده گردد.

کلیدواژه‌ها

Aaslyng, M.D., Bejerholm, C., Ertbjerg, P., Bertram, H.C., & Andersen, H.J. 2003. Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure. Food Quality and Preference, 14(4):277-288.

Aktaş, N., & Kaya, M. 2001. Influence of weak organic acids and salts on the denaturation characteristics of intramuscular connective tissue. A differential scanning calorimetry study. Meat Science, 58(4):413-419.

Aktaş, N., Aksu, M., & Kaya, M. 2003. The effect of organic acid marination on tenderness, cooking loss and boundwater content of beef. Journal of Muscle Foods, 14(3):181-194.

Arganosa, G.C., & Marriott, N.G. 1989. Organic acids as tenderizers of collagen in restructured beef. Journal of Food Science, 54(5):1173-1176.

Bejerholm, C., & Aaslyng, M.D. 2004. The influence of cooking technique and core temperature on results of a sensory analysis of pork-Depending on the raw meat quality. Food Quality and Preference, 15(1):19-30.

Berge, P., Ertbjerg, P., Larsen, L.M., Astruc, T., Vignon, X., & Møller, A. J. 2001. Tenderization of beef by lactic acid injected at different times post mortem. Meat Science, 57(4):347-357.

Boleman, S.J., Boleman, S.L., Miller, R.K., Taylor, J.F., Cross, H.R., Wheeler, T.L., Koohmaraie, M., Shackelford, S.D., Miller, M.F., West, R.L., Johnson, D.D., & Savell, J.W. 1997. Consumer evaluation of beef of known categories of tenderness. Journal of Animal Science, 75:1521-1524.

Botha, S.S.C., Hoffman, L., & Britz, T. 2007. Physical meat quality characteristics of hot-deboned ostrich (struthio camelus var. domesticus) muscularis gastrocnemius, pars interna during post-mortem aging. Meat Science, 75(4):709-718.

Buford, M.L., Calkins, C.R., Johnson, D.D., & Gwartney, B.L. 2004. Cow muscle profiling: a comparison of chemical and physical properties of 21 muscles from beef and dairy cow carcasses. Nebraska Beef Cattle Report, 185: 88-91.

Burke, R., & Monahan, F. 2003. The tenderisation of shin beef using a citrus juice marinade. Meat Science, 63(2):161-168.

Byrne, C., Troy, D., & Buckley, D. 2000. Postmortem changes in muscle electrical properties of bovine M. longissimus dorsi and their relationship to meat quality attributes and pH fall. Meat Science, 54(1):23-34.

Cheng, Q., & Sun, D.W. 2008. Factors affecting the water holding capacity of red meat products: A review of recent research advances. Critical Reviews in Food Science And nutrition, 48(2):137-159.

Chou, R.G.R., Tseng, T.F., & Chen, M.T. 1997. Acceleration of post‐mortem changes in Tsaiya duck (Anas platyrhynchos) breast muscle by lactic acid marination. British Poultry Science, 38(1):78-83.

Chris, R. 2013. The science of meat quality. A John Wiley & Sons, Inc., Publication. Chapter 6: Meat Tenderness, 99-118.

Culler, R., Smith, G., & Cross, H. 1978. Relationship of myofibril fragmentation index to certain chemical, physical and sensory characteristics of bovine longissimus muscle. Journal of Food Science, 43(4):1177-1180.

Eilers, J., Morgan, J., Martin, A., Miller, R., Hale, D., Acuff, G., & Savell, J. 1994. Evaluation of calcium chloride and lactic acid injection on chemical, microbiological and descriptive attributes of mature cow beef. Meat Science, 38(3):443-451.

Gault, N.F.S. 1984. The influence of acetic acid concentration on the efficiency of marinading as a process for tenderising beef. Proceedings of the 30th european meeting of meat research workers, 184-185. http://www.icomst2009.dk/fileadmin/documents/ICOMST‌_Addendum.pdf.

Gault, N.F.S. 1985. The relationship between water-holding capacity and cooked meat tenderness in some beef muscles as influenced by acidic conditions below the ultimate pH. Meat Science, 15(1):15-30.

Gheisari, H.R., Aminlari, M., & Shahram Shekarforoush, S. 2009. A comparative study of the biochemical and functional properties of camel and cattle meat during frozen storage. Veterinarski arhiv, 79(1):51-68.

Heymann, H., Hedrick, H., Karrasch, M., Eggeman, M., & Ellersieck, M. 1990. Sensory and chemical characteristics of fresh pork roasts cooked to different endpoint temperatures. Journal of Food Science, 55(3):613-617.

Hinikle, J.B. 2010. Acid marination for tenderness enhancement of beef bottom round. Theses and Dissertations in Animal Science, Nebraska Beef Cattle Report, 566: 127-130.

Huff-Lonergan, E., Zhang, W., & Lonergan S.M. 2010. Biochemistry of postmortem muscle-lessons of mechanisms of meat tenderization. Meat Science, 86:184-195.

Hoffman, L., Muller, M., & Vermaak, A. 2008. Sensory and preference testing of selected beef muscles infused with a phosphate and lactate blend. Meat Science, 80(4):1055-1060.

Honikel, K.O. 1998. Reference methods for the assessment of physical characteristics of meat. Meat Science, 49(4):447-457.

Honikel, K.O. 2004. Muscle development of livestock animals: Physiology, genetics and meat quality. Chapter 18: Water-holding capacity of meat. (M.F., te Pas, M.E., Everts, & H.P., Haagsman, eds). MA: CABI Publishing, Cambridge, 389-400.

Istrati, D., Vizireanu, C., & Dima, F. 2014. Efficiency of different type of tenderization for improving technological properties of bovine Biceps femoris muscle. Scientific Papers, Series D. Animal Science, 57:245-250.

Juarez, M., Aldai, N., López-Campos, Ó., Dugan, M., Uttaro, B., & Aalhus, J. 2012. Beef texture and juiciness. Handbook of meat and meat processing. CRC Press, Boca Raton, FL, 177-206.

Ke, S. 2006. Effect of pH and salts on tenderness and water-holding capacity of muscle foods. Ph.D Dissertation. University of Massachusetts Amherst.

Ke, S., Huang, Y., Decker, E.A., & Hultin, H.O. 2009. Impact of citric acid on the tenderness, microstructure and oxidative stability of beef muscle. Meat Science, 82(1):113-118.

Kerry, J., Kerry, J., & Ledward, D. 2002. Meat processing. CRC Press LLC and Woodhead Publishing Ltd.

Kim, H.W., Choi, Y.S., Choi, J.H., Kim, H.Y., Lee, M.A., Hwang, K.E., & Kim, C.J. 2013. Tenderization effect of soy sauce on beef M. biceps femoris. Food Chemistry, 139(1):597-603.

Koohmaraie, M. 1996. Biochemical factors regulating the toughening and tenderization processes of meat. Meat Science, 43(1):193-201.

Lewis, G.J., & Purslowi, P.P. 1990. The effect of mafunation and cooking on the mechanical properties of intramuscular connective tissue. Journal of Muscle Foods, 2(3):177-195.

Lawrie, R. A. 1998. The conversion of muscle to meat. In R. Meat science, 6: 219-230. Combridge, Woodhead Publishing Limited.

Locker, R. 1960. Degree of muscular contraction as a factor in tenderness of beef. Journal of food Science, 25(2):304-307.

Mancini, R.A., & Hunt, M.C. 2005. Current research in meat color: review. Meat Science, 71(1):100-121.

Morgan, J., Savell, J., Hale, D., Miller, R., Griffin, D., Cross, H., & Shackelford, S. 1991. National beef tenderness survey. Journal of Animal Science, 69(8):3274-3283.

Offer, G., & Knight, P. 1988. The structural basis of water-holding in meat part 2: drip losses. In R. Lawrie (Ed.). developments in meat science, . London, Elsevier Science, 4:172-243.

Önenç, A., Serdaroğlu, M., & Abdraimov, K. 2004. Effect of various additives to marinating baths on some properties of cattle meat. European Food Research and Technology, 218(2):114-117.

Oreskovich, D., Bechtel, P., McKeith, F., Novakofski, J., & Basgall, E. 1992. Marinade pH affects textural properties of beef. Journal of Food Science, 57(2):305-311.

Pathania, A., McKee, S., Bilgili, S., & Singh, M. 2010. Antimicrobial activity of commercial marinades against multiple strains of salmonella spp. International Journal of Food Microbiology, 139(3):214-217.

Paul, P.C., McCrae, S.E., & Hofferber, L.M. 1973. Heat-induced changes in extractability of beef muscle collagen. Journal of Food Science, 38(1):66-68.

Pour Nikfardjam, M.S. 2008. General and polyphenolic composition of unripe grape juice (verjus/verjuice) from various producers. Mitteilungen Klosterneuburg, 58:28-31.

Rao, M., Gault, N., & Kennedy, S. 1989. Changes in the ultrastructure of beef muscle as influenced by acidic conditions below the ultimate pH. Food Microstructure, 8(1):115-124.

Rhee, M., Wheeler, T., Shackelford, S., & Koohmaraie, M. 2004. Variation in palatability and biochemical traits within and among eleven beef muscles. Journal of animal science, 82(2):534-550.

Sawyer, J., Apple, J., & Johnson, Z. 2008. The impact of lactic acid concentration and sodium chloride on pH, water-holding capacity, and cooked color of injection-enhanced dark-cutting beef. Meat Science, 79(2):317-325.

Serdaroglu, M., Abdraimov, K., & Oenenc, A. 2007. The effects of marinating with citric acid solutions and grapefruit juice on cooking and eating quality of turkey breast. Journal of Muscle Foods, 18(2):162-172.

Seuss, I., & Martin, M. 1993. The influence of marinating with food acids on the composition and sensory properties of beef. Fleischwirtschaft, 73(3):292-295

Sheard, P., & Tali, A. 2004. Injection of salt, tripolyphosphate and bicarbonate marinade solutions to improve the yield and tenderness of cooked pork loin. Meat Science, 68(2):305-311.

Stradley, L., Cook, A. 2000. What's cooking america. published by three forks books. ISBN:1: 56044-792-3.

Sultana, A., Nakanishi, A., Roy, B., Mizunoya, W., Tatsumi, R., Ito, T., & Ikeuchi, Y. 2008. Quality improvement of frozen and chilled beef biceps femoris with the application of salt-bicarbonate solution. Asian Australasian Journal of Animal Sciences, 21(6):903-911.

Suryati, T., Arief, I.I., & Polii, B.N. 2008. Correlation and categories of meat tenderness based on equipment and panelist test. Animal Production, 10(3):188-193.

Suzuki, A., Kim, K., Tanji, H., Nishiumi, T., & Ikeuchi, Y. 2006. Application of high hydrostatic pressure to meat and meat processing. Food Science & Technology, New York, 158-193.

Taylor, R.G., Geesink, G., Thompson, V., Koohmaraie, M., & Goll, D. 1995. Is Z-disk degradation responsible for postmortem tenderization? Journal of Animal Science, 73(5):1351-1367.

Toldrá, F. 2010. Handbook of meat processing. Chapter 1: Chemistry and Biochemistry of Meat (Elisabeth Huff-Lonergan), 28-51.

Xiong, Y., & Kupski, D. 1999. Time-dependent marinade absorption and retention, cooking yield, and palatability of chicken filets marinated in various phosphate solutions. Poultry Science, 78(7):1053-1059.

Yusop, S.M., O’Sullivan, M.G., Kerry, J.F., & Kerry, J.P. 2010. Effect of marinating time and low pH on marinade performance and sensory acceptability of poultry meat. Meat Science, 85(4):657-663.

Zhao, G.Y., Zhou, M.Y., Zhao, H.L., Chen, X.L., Xie, B.B., Zhang, X.Y., He, H.L., Zhou, B.C., Zhang, Y.Z. 2012. Tenderization effect of cold-adapted collagenolytic protease MCP-01 on beef meat at low temperature and its mechanism. Food Chemistry, 134(4):1738-1744.