کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5791565 1109613 2014 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Influence of sodium chloride and pH during acidic marination on water retention and mechanical properties of turkey breast meat
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Influence of sodium chloride and pH during acidic marination on water retention and mechanical properties of turkey breast meat
چکیده انگلیسی


- We assessed the mechanical properties of marinated and cooked turkey meat cubes.
- The cubes underwent long-duration marination in acidic or acidic and salty solutions.
- At low concentrations, salt showed unexpected effects on meat texture.
- Salt has a negative effect on tenderizing and swelling brought about by the marinade.
- Salt and pH show interactive effects on protein solubilization and denaturation.

Turkey breast cubes underwent acidic marination in the presence of salt. The transfer of water, salt and acid was measured, and texture was assessed on the cooked meat. While significant mass gains were observed during marination, from 20 minutes of immersion onwards, only long durations produced an overall matter balance greater than that of non-marinated meat. From the first minutes of immersion, these transfers caused hardening, regardless of the presence of salt in the marinade. For longer durations, only in the absence of salt was significant tenderizing seen in comparison to the non-marinated control. This effect appears to be due on the one hand to passing the isoelectric pH of the meat during acidification, and on the other hand to setting up antagonistic mechanisms breaking down or reinforcing connective tissues by acid and salt respectively. The high degree of tenderization observed in a water-acid solution can be explained partly by dilution of the fiber load per section unit due to protein solubilization.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 96, Issue 3, March 2014, Pages 1133-1140
نویسندگان
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