Effects of high pressure and marination treatment on texture, myofibrillar protein structure, color and sensory properties of beef loin steaks

UYARCAN M., KAYAARDI S.

Italian Journal of Food Science, cilt.31, sa.4, ss.573-592, 2019 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 31 Sayı: 4
  • Basım Tarihi: 2019
  • Doi Numarası: 10.14674/ijfs-1422
  • Dergi Adı: Italian Journal of Food Science
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.573-592
  • Anahtar Kelimeler: Beef, High pressure, Marination, Protein degradation, Texture
  • Manisa Celal Bayar Üniversitesi Adresli: Evet

Özet

The influence of high pressure/marination treatment on the texture, myofibrillar protein structure, color and sensory properties of beef loin steaks was studied. Combined high pressure and marination treatment at 550 MPa significantly increased beef tenderness, but had a “whitening/brightening” effect on the color of the samples (P<0.05). High-pressure processing caused protein degradation, leading to texture development. Furthermore, the panelists gave the highest overall impression score to the 150 MPa pressurized samples. These results show that combined high pressure and marination treatment at 550 MPa can potentially improve the textural properties of beef loin steaks, although it is less favored than pressurization treatment.