EAect of marinating with fermented unpasteurized vinegars on the rheological properties of pork meat
DOI:
https://doi.org/10.12775/HERB.2024.004Keywords
marinating, pork, texture, unpasteurised fruit vinegarAbstract
Consumers demand meat and meat products with natural ingredients that guarantee health and good food quality. The aim of the study was to determine the eect of marinade using unpasteurised vinegars and spirit vinegar, on the rheological properties of pork meat. The raw material for the study was pork – neck of pork. The pork neck was divided into ve portions, one of which was a control sample (without vinegar) and the other four were marinated with vinegar, i.e. – spirit vinegar (pH 2.83), unpasteurised vinegar: II – apple (pH 3.24), III – pear (pH 3.72), IV – raspberry (pH 3.01). The samples were evaluated for rheological properties. The results of the present study show that the use of vinegar in marinating pork neck aects the rheological characteristics depending on the type of vinegar used. It was shown that marinating with fermented unpasteurised vinegars had a signicant (P < 0.05) eect on the values of adhesiveness, bounce and stringiness, but not on their hardness, resilience, chewiness and gumminess (P > 0.05) compared to
control samples. Marinating pork with raspberry vinegar will signicantly increase the values of hardness, gumminess and adhesiveness compared to control samples. Marinating with pear vinegar had a reduction in the bounce value while the apple
cider vinegar marinating treatment had a signicant eect on adhesiveness, bounce and stringiness values compared to control samples. e marinating process using spirit vinegar, apple cider vinegar, pear vinegar and raspberry vinegar will decrease the bounce value compared to the control group samples. Food texture requires continuous analysis and research, as it is an important characteristic that influences whether a product is accepted or rejected by the consumer.
References
Fencioglu H., Oz E., Turhan S., Proestos C., Oz, F., e Eects of the Marination Process with Dierent Vinegar Varieties on Various Quality Criteria and Heterocyclic Aromatic Amine Formation in Beef Steak, Foods, 2022, 11, s. 3251.
Murphy M.M., Spungen J.H., Bi X., Barraj L.M., Fresh and fresh lean pork are substantial sources of key nutrients when these products are consumed by adults in the United States, Nutrition Research, 2011, 31(10), s. 776–783.
Li Y.X., Cabling M.M., Kang H.S., Kim T.S., Yeom S.C., Sohn Y.G., Kim S.H., Nam K.C., Seo K.S., Comparison and correlation analysis of dierent swine breeds meat quality, Asian-Australas Journal of Animal Science, 2013, 26, s. 905–910.
Saengsuk N., Laohakunjit N., Sanporkha P., Kaisangsri N., Selamassakul O., Ratanakhanokchai K., Uthairatanakij A., Physicochemical characteristics and textural parameters of restructured pork steaks hydrolysed with bromelain, Food Chemistry, 2021, 361, 130079.
Demir H., Çelik S., Çelebi Sezer Y., Eect of ultrasonication and vacuum impregnation pretreatments on the quality of beef marinated in onion juice a natural meat tenderizer, Food Science and Technology International, 2022, 28(4), s. 340–352.
Mozuriene E., Bartkiene E., Krungleviciute V., Zadeike D., Juodeikiene G., Damasius J., Baltusnikiene A., Eect of natural marinade based on lactic acid bacteria on pork meat quality parameters and biogenic amine contents, LWT – Food Science and Technology, 2016, 69, s. 319–326.
Alvarado C., McKee S., Marination to Improve Functional Properties and Safety of Poultry Meat, Journal of Applied Poultry Research, 2007, 16(1), s. 113–120.
Xargayó M., Lagares J.E., Fernández D., Borrell D., Junca G., Solution for Improving meat texture. Inuence of spray injection on the organoleptica and sensory characteristics, Fleis-Chwirtscha International, 2004, 2, s. 68–74.
Augustyńska-Prejsnar A., Sokołowicz Z., Wpływ marynowania na jakość mięśni piersiowych kurcząt brojlerów po obróbce termicznej, Postęp Techniki Przetwórstwa Spożywczego, 2016, 1, s. 22–26.
Aktaş N., Aksu M., Kaya M., The eect of organic acid marination on tenderness, cooking loss and bound water content of beef, Journal of Muscle Foods, 2003, 14, s. 181–194.
Birk T., Grønlund A.C., Christensen B.B., Knøchel S., Lohse K., Rosenquist H., Eect of organic acids and marination ingredients on the survival of Campylobacter jejuni on meat, Journal of Food Protection, 2010, 73, s. 258–265.
Bowker B., Callahan J., Solomon M., Eects of hydrodynamic pressure processing on the marination and meat quality of turkey breasts, Poultry Science, 2010, 89, s. 1744–1749.
Beltran-Cotta L.A., Trevisan Passos R.S.F., Costa N.P., Barreto B.G., Veloso A.C., Costa M., da Silva A., da Costa M.P., Cavalheiro C.P., Use of yellow mombin (Spondias mombin L.) in marination: Eect on quality properties of Boston butt pork during refrigerated storage, Meat Science, 2023, 24, 109257.
Park N.Y., Hong S.H., Yoon K.S., Eects of commercial marinade seasoning and a natural blend of cultured sugar and vinegar on Campylobacter jejuni and Salmonella typhimurium and the texture of chicken breasts, Poultry Science, 2014, 93, s. 719–727.
Karam L., Chehab R., Osaili T.M., Savvaidis I.N., Antimicrobial eect of thymol and carvacrol added to a vinegar-based marinade for controlling spoilage of marinated beef (Shawarma) stored in air or vacuum packaging, International Journal of Food Microbiology, 2020, 332, 108769.
Crist C.A., Williams J.B., Osaili T.M., Schilling M.W., Hood A.F., Impact of sodium lactate and vinegar derivatives on the quality of fresh Italian pork sausage links, Meat Science, 2014, 96, s. 1509–1516.
Gómez I., Janardhanan R., Ibañez F.C., Beriain M.J., e eects of processing and preservation technologies on meat quality: Sensory and nutritional aspects, Foods, 2020, 9, 1416.
Sengun I.Y., Goztepe E., Ozturk B., Eciency of marination liquids prepared with koruk (Vitis vinifera L.) on safety and some quality attributes of poultry meat, LWT – Food Science and Technology, 2019, 113, 108317.
Rupasinghe R.A., Alahakoon A.U., Alakolanga A.W., Jayasena D.D, Jo C., Oxidative Stability of Vacuum-Packed Chicken Wings Marinated with Fruit Juices during Frozen Storage, Food Science of Animal Resources, 2022, 42(1), s. 61–72.
Nour V., Eect of Sour Cherry or Plum Juice Marinades on Quality Characteristics and Oxidative Stability of Pork Loin, Foods, 2022, 11(8), 1088.
Kim Y., Jin S., Park W., Kim B., Joo S., Yang H., e eect of garlic or onion marinade on the lipid oxidation and meat quality of pork during cold storage, Journal of Food Quality, 2010, 33, s. 171–185.
Kaewthong P., Wattanachant C., Wattanachant S., Improving the quality of barbecued culled-dairy-goat meat by marination with plant juices and sodium bicarbonate, Journal Food Science of Technology, 2021, 58(1), s. 333–342.
Singh P.K., Neeraj S., Ojha B.K., Enzymes in the meat industry, Enzymes in Food Biotechnology, 2019, s. 111–128.
Mohd Azmi S.I., Kumar P., Sharma N., Sazili A.Q., Lee S.J., Ismail-Fitry M.R., Application of Plant Proteases in Meat Tenderization: Recent Trends and Future Prospects, Foods, 2023, 2(6), 1336.
Gök V., Bor Y., Eect of marination with fruit and vegetable juice on some quality characteristics of turkey breast meat, Brazilian Journal of Poultry Science, 2016, 18, s. 481–488.
Gargi A., Sengun I.Y., Marination liquids enriched with probiotics and their inactivation eects against food-borne pathogens inoculated on meat, Meat Science, 2021, 182, 108624.
Ozturk B., Sengun I.Y., Inactivation eect of marination liquids prepared with koruk juice and dried koruk pomace on Salmonella Typhimurium, Escherichia coli O157: H7 and Listeria monocytogenes inoculated on meat, International Journal Food Microbiology, 2019, 304, s. 32–38.
Lopes S.M., da Silva D.C., Tondo E.C., Bactericidal eect of marinades on meats against dierent pathogens: A review, Critical Reviews in Food Science and Nutrition, 2022, 62, s. 7650–7658.
Kim H.W., Hwang K.E., Song D.H., Kim Y.J., Lim Y.B., Choi J.H., Kim C.J., Eects of soy sauce on physicochemical and textural properties of tumbled chicken breast, Poultry Science, 2014, 93(3), s. 680–686.
Mazur J., Tekstura żywności, Przemysł Spożywczy, 2007, 61(5), s. 6–10.
Szcześniak A.S., Classication of textural characteristics, Journal of food Science, 1963, 28(4), s. 385–389.
Surmacka-Szcześniak A., Texture is a sensory property, Food Quality and Preference, 2002, 13(3), s. 215–225.
Rustagi S., Food Texture and Its Perception, Acceptance and Evaluation, Biosciences Biotechnology Research Asia, 2020, 17(03), s. 651–658.
Program Statistica TIBC, wersja 13.3 (StatSoft).
Oztürk T., Potential Use of Pumpkin (Cucurbita pepo L.) Seed Flour as Fat Replacer and Functional Ingredient in the Meatball Production, Master’s esis, Ondokuz Mayıs University, Atakum, Samsun, Turkey, 2019.
Burke R., Monahan F., e tenderisation of shin beef using a citrus juice marinade, Meat Science, 2003, 63, s. 161–168.
Aguilera J.M., Stanley D.W., Microstructural Principles of Food Processing and Engineering, Springer Science & Business Media, Berlin/Heidelberg 1999.
Tänavots A., Põldvere A., Kerner K., Veri K., Kaart T., Torp J., Eects of mustard-honey, apple vinegar, white wine vinegar and ker acidic marinades on the properties of pork, Veterinary Ir Zootechnika, 2018, 76, s. 98.
Onenç A., Serdaroğlu M., Abdraimov K., Eect of various additives to marinating baths on some properties of cattle meat, European Food Research Technology, 2004, 218, s. 114–117.
Zhang Y., Zhang D., Huang Y., Chen L., Bao P., Fang H., Xu B., Zhou C., Eects of basic amino acid on the tenderness, water binding capacity and texture of cooked marinated chicken breast, LWT – Food Science and Technology, 2020, 129, 109524.
Sengun I.Y., Yildiz Turp G., Cicek S.N., Avci T., Ozturk B., Kilic G., Assessment of the efect of marination with organic fruit vinegars on safety and quality of beef, International Journal of Food Microbiology, 2021, 336, 108904.
Sharedeh D., Gatellier P., Astruc T., Daudin J.D., Eects of pH and NaCl levels in a beef marinade on physicochemical states of lipids and proteins and on tissue microstructure, Meat Science, 2015, 110, s. 24–31.
Gault N.F.S., The relationship between water-holding capacity and cooked meat tenderness in some beef muscles as inuenced by acidic conditions below the ultimatepH, Meat Science, 1985, 15, s. 15–30.
Żochowska-Kujawska J., Lachowicz K., Sobczak M., Eects of bre type and and sensory properties of wildboar and deer longissimus muscle, Meat Science, 2012, 92, s. 675–680.
Kumar Y., Singh P., Pandey A., Kumar Tanwar V., Kumor R.R., Augmentation of meat quality attributes of spent hen breast muscle (Pectoralis Major) by marination with lemon juice visavis ginger extract, Journal Animal Research, 2017, 7(3), s. 523–529.
Augustyńska-Prejsnar A., Hanus P., Sokołowicz Z., Kačániová M., Assessment of technological characteristics and microbiological quality of marinated turkey meat with the use of dairy products and lemon juice, Animal Bioscience, 2021, 34(12), s. 2003–2011.
Dilek N.M., Babaoğlu A.S., Unal K., Ozbek C., Pırlak L., Karakaya M., Marination with aronia, grape and hawthorn vinegars aects the technological, textural, microstructural and sensory properties of spent chicken meat, British Poultry Science, 2023, 64(3), s. 357–363.
Onopiuk A., Kołodziejczak K., Marcinkowska-Lesiak M., Wojtasik-Kalinowska I., Szpicer A., Stelmasiak A., Poltorak A., Inuence of Plant Extract Addition to Marinades on Polycyclic Aromatic Hydrocarbon Formation in Grilled Pork Meat, Molecules, 2022, 27, s. 175.
Augustyńska-Prejsnar A., Ormian M., Sokołowicz Z., Rogowska A., Eect of Marinating Broiler Chicken Meat with Acid Whey on Product Quality and Consumer Acceptance, Żywność – Nauka – Technologia – Jakość, 2019, 26, 1(118), s. 125–136.
Unal K., Babaoğlu A.S., Karakaya M., Improving the textural and microstructural quality of cow meat by black chokeberry, grape, and hawthorn vinegar-based marination, Food Science & Nutrition, 2023, 11, s. 6260–6270.
Downloads
The publisher's shop:
Published
How to Cite
Issue
Section
License
This work is licensed under a Creative Commons Attribution-NoDerivatives 4.0 International License.
Stats
Number of views and downloads: 1179
Number of citations: 0
