Formula Optimization of Marinade to Tenderize Beef Meat and its Effect on Physicochemical and Sensory Properties

Mohammadreza Rostamani ¹ ( Department of Food Science and Technology, Islamic Azad University, Damghan Branch, Damghan, Iran )
Homa Baghaei ² ( Department of Food Science and Technology, Islamic Azad University, Damghan Branch, Damghan, Iran )
Marzieh Bolandi ³ ( Department of Food Science and Technology, Islamic Azad University, Damghan Branch, Damghan, Iran )

تاریخ ارسال : 1399/08/02 تاریخ تایید : 1401/10/20

کلید واژه: marinade, Beef meat, Sensory characteristic, Formulation, Tenderization,

چکیده مقاله :

Meat tenderness has been considered one of the most effective features of meat and meat products, influencing consumers’ acceptance and satisfaction. Hence, the proteolytic enzymes of fruits/vegetable origin were identified for postmortem meat tenderization. The application of plant-derived proteolytic enzymes has recently become more popular due to their safety, non-thermal and cost-effective properties. In this research, Response Surface Methodology (RSM) was employed to optimize the combined effects of broccoli (10-30%), asparagus (10-30%), and ginger (10-30%) extracts as well as low pH ingredients such as soy sauce (1-5%) and white vinegar (1-5%) on five sensory characteristics parameters of beef meat. According to response surface analysis, sensory properties of beef meat were affected by the concentration of broccoli, asparagus, ginger extracts, soy sauce, and vinegar ingredients in the formulation of marinade treatments. The optimized formula estimated by the models was combined of 26.5% of broccoli extract; 13.52% of asparagus extract; 26.26% of ginger extract; 3.68% of soy sauce, 5% of vinegar concentration, and 25.04% of distilled water. In general, there was a significant increase (p<0.05) in cooking loss, water-holding capacity, and collagen solubility and a significant reduction (p<0.05) in Warner-Bratzler shear force and pH values in treated samples compared to the control group during storage. Therefore, the formulated marinade can be utilized as an effective beef meat tenderizer at both industrial and retail levels. Also, optimized marinade formula could be consumed as food additives to improve other physicochemical and textural properties of tough beef meat.

چکیده انگلیسی :

Meat tenderness has been considered one of the most effective features of meat and meat products, influencing consumers’ acceptance and satisfaction. Hence, the proteolytic enzymes of fruits/vegetable origin were identified for postmortem meat tenderization. The application of plant-derived proteolytic enzymes has recently become more popular due to their safety, non-thermal and cost-effective properties. In this research, Response Surface Methodology (RSM) was employed to optimize the combined effects of broccoli (10-30%), asparagus (10-30%), and ginger (10-30%) extracts as well as low pH ingredients such as soy sauce (1-5%) and white vinegar (1-5%) on five sensory characteristics parameters of beef meat. According to response surface analysis, sensory properties of beef meat were affected by the concentration of broccoli, asparagus, ginger extracts, soy sauce, and vinegar ingredients in the formulation of marinade treatments. The optimized formula estimated by the models was combined of 26.5% of broccoli extract; 13.52% of asparagus extract; 26.26% of ginger extract; 3.68% of soy sauce, 5% of vinegar concentration, and 25.04% of distilled water. In general, there was a significant increase (p<0.05) in cooking loss, water-holding capacity, and collagen solubility and a significant reduction (p<0.05) in Warner-Bratzler shear force and pH values in treated samples compared to the control group during storage. Therefore, the formulated marinade can be utilized as an effective beef meat tenderizer at both industrial and retail levels. Also, optimized marinade formula could be consumed as food additives to improve other physicochemical and textural properties of tough beef meat.

منابع و مأخذ:

1. Burke R.M., Monahan F.J., 2003. The tenderization of shin beef using a citrus juice marinade. Meat Sci. 63(2), 161-168.


2. Naveena B.M., Mendiratta S.K., Anjaneyulu A.S.R., 2004. Tenderization of buffalo meat using plant proteases from Cucumis Trigonus Roxb (Kachri) and Zingiber Officinale Roscoe (Ginger Rhizome). Meat Sci. 68(3), 363-369.


3. Chen Q.H., He G.Q., Jiao Y.C., Ni H., 2006. Effects of elastase from a Bacillus strain on the tenderization of beef meat. Food Chem. 98, 624-629.


4. Wang Y.T., Yang C.Y., Chen Y.T., Lin Y., Shaw J.F. 2004. Characterization of senescence-associated proteases in postharvest broccoli florets. Plant Physiol. Biochem. 42, 663-670.


5. He F.Y., Kim H.W., Hwang K.E., Song D.H., Kim Y.J., Ham Y.K., Kim S.Y., Yeo I.J., Jung T.J., Kim C.J., 2015. Effect of ginger extract and citric acid on the tenderness of duck breast Muscles. Korean J. Food Sci. Anim. Resour. 35(6), 721-730.


6. Tsai L.L., Yen N.J., Chou R.G.R., 2012. Changes in muscovy duck breast muscle marinated with ginger extract. Food Chem. 130(2), 316-320.


7. Ha M., Bekhit A.E., Carne A., Hopkins D.L. 2013. Characterization of kiwifruit and asparagus enzyme extracts, and their activities toward meat proteins. Food Chem. 136, 989-998.


8. Mazaheri Kalahrodi M., Baghaei H., Emadzadeh B., Bolandi M., 2020. The combined effect of asparagus juice and balsamic vinegar on the tenderness, physicochemical and structural attributes of beefsteak. J Food Sci Technol. https://doi.org/10.1007/s13197-020-04817-4


9. Zochowska-Kujawska J., Kotowicz M., Lachowicz K., Sobczak M., 2017. Influence of marinades on shear force, structure and sensory properties of home-style jerky. Acta Sci. Pol Technol. Aliment. 16(4), 413-420.


10. Sarıçoban C., Yılmaz M.T., Karakaya M. 2009. Response surface methodology study on the optimization of effects of fat, wheat bran and salt on chemical, textural and sensory properties of patties. Meat Sci. 83(4), 610-619.


11. Hadidi M., Ibarz A., Pagan J., 2020. Optimization and kinetic study of the ultrasonic-assisted extraction of total saponins from alfalfa (Medicago sativa) and its bioaccessibility using the response surface methodology. Food Chem. 309, 125-786.


12. Amid M., Shuhaimi M., Sarker M.Z.I. Manap M.Y.A., 2012. Purification of serine protease from mango (Mangifera indica cv. Chokanan) peel using an alcohol/salt aqueous two phase system. Food Chem. 132(3), 1382-1386.


13. Akwetey W., Knipe C., 2012. Sensory attributes and texture profile of beef burgers with gari. Meat Sci. 92,745-748.


14. Mahendrakar N.S., Dani N.P., Ramesh B.S., Amla B.L., 1989. Studies on influence of age of sheep and post-mortem carcass conditioning treatments on muscular collagen content and its thermolability. JFST. 26, 265.


15. Syed Ziauddin K., Rao D.N., Amla B.L., 1995. Effect of lactic acid, ginger extract and sodium chloride on electrophoretic pattern of buffalo muscle proteins. J. Food Sci. Technol. 32, 224-226.


16. Badr H.M., 2008. Tenderness properties and microbial safety of spent hen meat treated by papain and gamma irradiation. J. Radiat Res. Appl. 1(2), 443-462.


17. Honikel K.O., 2009. Moisture and Water-Holding Capacity. In Nollet L.M.L. and Toldra F. (Eds). Handbook of Muscle Foods Analysis. USA: CRC Press. pp. 316-329.


18. Pietrasik Z., Shand P.J., 2011. Effects of moisture enhancement, enzyme treatment, and blade tenderization on the processing characteristics and tenderness of beef semimembranosus steaks. Meat Sci. 88(1), 8-13.


19. Yousefi N., Zeynali F., Alizadeh M., 2018. Optimization of low-fat meat hamburger formulation containing quince seed gum using response surface methodology. JFST. 55, 598-604.


20. Ketnawa S., Rawdkuen S., 2011. Application of bromelain extract for muscle foods tenderization. Food Nutr. Sci. 2(5), 393-401.


21. Kim H.W., Hwang K.E., Song D.H., Kim Y.J., Lim Y.B., Choi J.H., Choi Y.S., Kim H.Y., Kim C.J., 2014. Effects of soy sauce on physicochemical and textural properties of tumbled chicken breast. Poult. Sci. 93, 680-686.


22. Van Laack R.L.J.M., Lane J.F., 2000. Denaturation of myofibrillar proteins from chicken as affected by pH, temperature, and adenosine triphosphate concentration. Poult. Sci. 79, 105-109.


23. Thompson E.H., Wolf I.D., Allen C.E. 1973. Ginger rhizome: A new source of proteolytic enzyme. J. Food Sci. 38, 652-655.


24. Kong F., Tang J., Lin M., Rasco B., 2008. Thermal effects on chicken and salmon muscle: Tenderness, cook loss, area shrink-age, collagen solubility and microstructure. LWT-Food Sci. Technol. 41, 1210-1222.


25. Han J., Morton J.D., Bekhit A.E.D., Sedcole J.R., 2009. Pre-rigor infusion with kiwifruit juice improves lamb tenderness. Meat Sci. 82(3), 324-330.


26. Gómez I., Ibañez F.C., Beriain M. J., 2019. Physicochemical and sensory properties of sous vide meat and meat analog products marinated and cooked at different temperature-time combinations. International Journal of Food Properties. 22(1), 1693-1708.


27. Gómez I., Janardhanan R., Ibañez F. C., Beriain M.J., 2020. The effects of processing and preservation technologies on meat quality: Sensory and nutritional aspects. Foods. 9(10), 1416.


28. Peña-Gonzalez E., Alarcon-Rojo A. D., Garcia-Galicia I., Carrillo-Lopez L., Huerta-Jimenez M., 2019. Ultrasound as a potential process to tenderize beef: Sensory and technological parameters. Ultrasonics Sonochemistry. 53, 134-141.


29. Evrendilek G.A., 2022. High hydrostatic processing of marinated ground chicken breast: Exploring the effectiveness on physicochemical, textural and sensory properties and microbial inactivation. Food Control, 142, 109258.


30. Abdel-Naeem, H. H., & Mohamed, H. M. (2016). Improving the physico-chemical and sensory characteristics of camel meat burger patties using ginger extract and papain. Meat science, 118, 52-60.


31. 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.


32. Saranya S., Santhi D., Kalaikannan A., 2016. Ginger as a tenderizing agent for tough meats: A review. J Livestock Sci. 7, 54-61.


33. Ismail M.A., Chong G.H., Ismail-Fitry M.R., 2018. Potential Effect of Averrhoa bilimbi (belimbing buluh) Marinades on Tenderizing the Buffalo Meat Compared to Actinidia chinensis (kiwifruit), Citrus limon (lemon) and Commercial Bromelain. Journal of Science and Technology. 10(2), 77-84.


34. Demir H., Celik S., SezerY. C., 2022. Effect of ultrasonication and vacuum impregnation pretreatments on the quality of beef marinated in onion juice a natural meat tenderizer. Food Science and Technology International. 28(4), 340-352.