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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2018.1
- 수록면
- 325 - 337 (13page)
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This study was conducted to evaluate the effects of pre and post-rigor marinade injections on some quality parameters of Longissimus dorsi (LD) muscles. Three marinade formulations were prepared with 2% NaCl, 2% NaCl+0.5 M lactic acid and 2% NaCl+0.5 M sodium lactate. In this study marinade uptake, pH, free water, cooking loss, drip loss and color properties were analyzed. Injection time had significant effect on marinade uptake levels of samples. Regardless of marinate formulation, marinade uptake of pre-rigor samples injected with marinade solutions were higher than post rigor samples. Injection of sodium lactate increased pH values of samples whereas lactic acid injection decreased pH. Marinade treatment and storage period had significant effect on cooking loss. At each evaluation period interaction between marinade treatment and injection time showed different effect on free water content. Storage period and marinade application had significant effect on drip loss values. Drip loss in all samples increased during the storage. During all storage days, lowest CIE $L^*$ value was found in pre-rigor samples injected with sodium lactate. Lactic acid injection caused color fade in pre-rigor and post-rigor samples. Interaction between marinade treatment and storage period was found statistically significant (p<0.05). At day 0 and 3, the lowest CIE $b^*$ values obtained pre-rigor samples injected with sodium lactate and there were no differences were found in other samples. At day 6, no significant differences were found in CIE $b^*$ values of all samples.
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참고문헌 (47)
참고문헌 신청
Aktas N / 2001 / The influence of marinating with weak organic acids and salts on the intramuscular connective tissue and sensory properties of beef / Eur Food Res Technol 213:88~94
Aktas N / 2003 / The influence of marination with different salt concentrations on tenderness, water holding capacity and bound water content of beef / Turk J Vet Anim Sci 27:1207~1211
Arganosa GC / 1989 / Organic acids as tenderisers of collogen in restructured beef / J Food Sci 54:1173~1176
Baczwaski M / 2003 / Ingredient opportunities for case-ready beef. Nebraska Beef Cattle Report
Berge P / 2001 / Tenderization of beef by lactic acid injected at different times post mortem / Meat Sci 57:347~357
Aktas N / 2003 / The influence of marination with different salt concentrations on tenderness, water holding capacity and bound water content of beef / Turk J Vet Anim Sci 27:1207~1211
Arganosa GC / 1989 / Organic acids as tenderisers of collogen in restructured beef / J Food Sci 54:1173~1176
Baczwaski M / 2003 / Ingredient opportunities for case-ready beef. Nebraska Beef Cattle Report
Berge P / 2001 / Tenderization of beef by lactic acid injected at different times post mortem / Meat Sci 57:347~357
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