Bazı Organik Asitlerle Yapılan Marinasyon İşleminin Sığır Et Kalitesi Üzerine Etkisi

Year 2010, Volume: 36 Issue: 2, 25 - 32, 22.12.2010

Tolga Kahraman , Alev Bayraktaroğlu Ghassan Issa Filiz Aksu

Abstract

Bu çalışmada, organik asitler kullanılarak yapılan marinasyon işlemlerinin, sığır karkaslarından (10 adet) elde edilen longissimus dorsi (LD) kasları üzerine olan etkileri araştırıldı. Postmortemin 24. saatinde numuneler alındı ve marinatlar (Distile su (K); 0,1 M Sitrik Asit (CA1); 0,2 M Sitrik Asit (CA2); 0,1 M Laktik Asit (LA1); 0,2 M Laktik Asit (LA2); 0,1 M Asetik Asit (AA1); 0,2 M Asetik Asit (AA2) içersine daldırıldı. 4°C de 12 saat bekledikten sonra et kalitesinin belirlenmesi amacıyla pH, pişirme kaybı (CL), su tutma kapasitesi (WHC), gerilme kuvveti (SF), sarkomer uzunluğu (SL) ve renk (L*, a*, b*) değerleri incelendi. Sonuçlar, marine edilen örneklerin pH değerlerinde istatistiksel açıdan önemli düşüşler olduğunu göstermiştir. En düşük pH değerleri, CA2 ve LA2 ile marine edilen gruplarda tespit edilmiştir. CL ve WHC değerlerinde, CA2, AA2, LA2 gruplarında istatistiksel anlamda önemli azalmalar belirlenmiştir (p<0,001). Düşük pH derecesine sahip marinatlı solüsyonlar içersine daldırılan etlerin daha düşük SF ve yüksek SL değerlerine sahip olduğu görülmüştür. Renk analizlerinde ise, L* değerlerinin olumlu, a* değerinin de olumsuz olarak etkilediği ortaya konmuştur. Etin b* değerinde ise, herhangi bir değişiklik olmamıştır. Bunlara göre, marinasyon işleminin a* değeri hariç tüm kalite kriterlerini olumlu etkilediği belirlenmiştir.

Anahtar Kelimeler: Marinasyon, organik asitler, et kalitesi, sarkomer uzunluğu

 

 

 

ABSTRACT

EFFECT OF MARINATION WITH SOME ORGANIC ACIDS ON THE QUALITY OF BEEF MEAT

 

In this study, longissimus dorsi muscles obtained from 10 beef carcasses were used to determine the effect of marination with organic acids on the quality characteristics of beef meat. At 24 h postmortem, steak samples were removed from each carcass and then marinated by immersing samples in solutions containing 0.1 M citric acid (CA1), 0.2 M citric acid (CA2), 0.1 M acetic acid (AA1), 0.2 M acetic acid (AA2), 0.1 M lactic acid (LA1) and 0.2 M lactic acid (LA2). Distilled water was used for control group (K). After storing for 12 h at  4°C, meat quality was evaluated by determining pH, cooking loss (CL), water holding capacity (WHC), shear force (SF), sarcomere length (SL) and color (L*, a*, b*) parameters. The results showed that marination accelerated the rate of pH decline. The lowest pH was obtained in samples marinated with CA2 and LA2. CL and WHC decreased significantly in samples marinated with CA2, AA2, LA2 compared to other treatment groups (p<0.001). Marinating  muscle samples with lower pH solutions resulted in lower SF and higher SL. Color analyses revealed that marinated samples with lower pH were lighter (higher L* values) than higher ones however, redness was found to be in a lesser extent red (lower a* values) in these samples. No statistically significant difference was observed in b* values between treatments. These results suggested that acid marination techniques were effective for improving meat quality. However, some adverse effects on redness were observed.

Keywords: Marination, organic acids, meat quality, sarcomere length

Keywords

Marinasyon, organik asitler, et kalitesi, sarkomer uzunluğu

References

• Aktaş, N., Aksu, M.I., Kaya, M., 2003. The influence of marination with different salt concentrations on the tenderness, water holding capacity and bound water content of beef. Turkish Journal of Veterinary Animal Science 27, 1207-1011.
• Aktaş, N., Kaya, M., 2001. The influence of marinating with weak organic acids and salts on the intramuscular connective tissue and sensory properties of beef. European Food Research Technology 213, 88-94.
• Alvarado, C . , McKee, S., 2007. Marination to improve functional properties and safety of poultry meat. Journal of Applied Poultry Research 16, 113-120.
• Arganosa, G.C., Marriot, N.G., 1989. Organic acids as tenderizers of collagen in restructured beef. Journal of Food Science 54, 1173-1176.
• Arslan, A.,2002. Et Muayenesi ve Et Ürünleri Teknolojisi. Medipres, Elazığ.
• Barbanti, D., Pasquini, M., 2005. Influence of cooking conditions on cooking loss and tenderness of raw and marinated chicken breast meat. LWT 38, 895-901.
• Burke, R.M., Monahan, F . J . , 2003. The tenderization of shin beef using a citrus juice marinade. Meat Science 63, 161-168.
• Cadun, A., Kışla, D., Çaklı, Ş., 2008. Marination of deep water pink shrimp with rosemary extract and the determination of its shelf life. Food Chemistry 109, 81-87.
• Cetin, O., T. Topcu, 2009. Effects of electrical stimulation on meat quality in goat carcasses. Journal of Food Agriculture Environment 7 (3ı 4), 101-105.
• Claus, J.R., Wang, H., Marriott, N.G., 1997. Prerigor carcass muscle stretching effects on tenderness of grain-fed beef under commercial conditions. Journal of Food Science 62 (6), 1231-1234.
• Cross, H.R., West, R . L . , Dutson, T.R., 1981. Comparison of methods for measuring sarcomere length in beef semitendinosus muscle. Meat Science 5, 261 -266.
• Desmond, E . M . , Troy, D.J., 2001. Effect of lactic and citric acid on low value beef used for emulsion type meat products. LWT 34, 374ı 379.
• Ertbjerg, P., 1996. The potential of lysozymal enzymes on post-mortem tenderisation of meat. PhD thesis, Department of Dairy and Food Science, The Royal Veterinary and Agricultural University, Denmark.
• Bazı Organik Asitlerle Yapılan Marinasyon işleminin Sığır Et Kalitesi Üzerine Etkisi
• Gault, N.F.S., 1984. The influence of acetic acid concentration on the efficiency of marinating as a process for tenderizing beef. Proceedings of the 30th European Meeting of Meat Research Workers, p. 184-185.
• Gault, N.F.S., 1985. The relationship between waterı holding capacity and cooked meat tenderness in some beef muscles as influenced by acidic conditions below the ultimate pH. Meat Science 15, 15-30.
• Hamm, R., Deatherage, F . E . , 1960. Changes in hydration, solubility and charges of muscle proteins during heating of meat. Food Research 25, 587-591.
• Hannula, T., Puolanne, E . , 2004. The effect of cooling rate on beef tenderness: the significance of pH at 7 °C. Meat Science 67 (3), 403-408.
• Hunt, M.C., Acton, J.C., Benedict, R.C., Calkins, C.R., Cornforth, D.P., Jeremiah, L . E . , Olson, D.G., Salm, C.P., Savell, J.W., Shivas, S.D., 1991. AMSA guidelines for meat color evaluation. In E. Schofield (Ed.), Proceedings of the Forty-Fourth Annual Reciprocal Meat Conference (pp. 3-17). Manhattan, Kansas: Kansas State University (9-12 July 1991).
• 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, 113-118.
• Kilinc, B., Cakli, S., 2005. Determination of the shelf life of sardine (Sardina pilchardus) marinades in tomato sauce stored at 4°C. Food Control 16, 639-644.
• Kotula, K . L . , Thelappurate, R., 1994. Microbiological and sensory attributes of retail cuts of beef treated with acetic and lactic acid solutions. Journal of Food Protection 57, 665ı 670.
• Lawrie, R.A., 1998. In Lawrie's meat science (6t h Ed.). Woodhead Publishing Ltd, Cambridge, England.
• Medynski, A., Pospiech, E . , Kniat, R., 2000. Effect of various concentrations lactic acid and sodium chloride on selected physico-chemical meat traits. Meat Science 55, 285-290.
• Mikel, W.B., Goddard, B.L., Bradford, D.D., 1996. Muscle microstructure and sensory attributes of organic acid-treated beef strip loins. Journal of Food Science 61, 1058-1061.
• Offer, G., Knight, P., 1988. The structural basis of water-holding in meat. Part 1: general principles and water uptake in meat processing. In R. Lawrie (Ed.), Development in meat science-4 (pp. 63-171). London.
• Oreskovich, D.C., Bechtel, P.J., McKeith, F . K . , Novakofski, J . , Basgall, E . J . , 1992. Marinade pH affects textural properties of beef. Journal of Food Science 57, 305-311.
• Onenç, 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, 114-117.
• Ozdamar, K., 1999. Paket Programlar ile İstatistiksel Veri Analizi. Kaan Kitabevi, Eskişehir.
• Serdaroğlu, M., Abdraimov, K., Onenç, 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, 162-172.
• Sheard, P.R., Nute, G.R., Richardson, R.I., Wood, J.D., 2005. Effects of breed and marination on the sensory attributes of pork from Large White and Hampshire-sired pigs. Meat Science 70, 699-707.
• Sorheim, O., Idland, J . , Halvorsen, E . C . , Froystein, T., Lea, P., Hildrum, K.I., 2001. Influence of beef carcass stretching and chilling rate on tenderness of M . longissimus dorsi. Meat Science 57(1), 79-85.
• Vergara, H., Gallego, L . , 2000. Effect of electrical stunning on meat quality of lamb. Meat Science 56, 345-349.
• Vergara, H., Linares, M.B., Berruga, M.I., Gallego, L . , 2005. Meat quality in suckling lambs: effect of preslaughter handling. Meat Science 69, 473-478.
• Vural, H., Öztan, A., 1996. Et ve Ürünleri Kalite Kontrol Laboratuarı Uygulama Kılavuzu. Hacettepe Üniversitesi Mühendislik Fakültesi Yayınları (36), Ankara.