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Effect of verjuice (Vitis vinifera L.) on physicochemical and textural properties of beef M. biceps femoris.
Sabzi, Fereshteh; Varidi, Mohammad Javad; Varidi, Mehdi; Asnaashari, Maryam.
Affiliation
  • Sabzi F; Department of Food Science and Technology College of Agriculture, Ferdowsi University of Mashhad Mashhad Iran.
  • Varidi MJ; Innovative Medical Research Center, Faculty of Medicine, Mashhad Medical Science Islamic Azad University Mashhad Iran.
  • Varidi M; Department of Food Science and Technology College of Agriculture, Ferdowsi University of Mashhad Mashhad Iran.
  • Asnaashari M; Department of Food Science and Technology College of Agriculture, Ferdowsi University of Mashhad Mashhad Iran.
Food Sci Nutr ; 12(8): 5497-5517, 2024 Aug.
Article in En | MEDLINE | ID: mdl-39139932
ABSTRACT
The objective of this study was to investigate the effect of verjuice on beef M. biceps femoris (BF). BF blocks were marinated with 30%, 70%, and 100% verjuice solutions containing 2% NaCl, for different marination times (12, 24, 48, and 72 h). Verjuice marination reduced the pH values of BF samples from 6.77 in control sample to 3.66 in 100% of verjuice for 72 h. The decreased values of water holding capacity (from 54.06% to 47.46%) with increasing verjuice concentration (from 30% to 100% for 72 h) confirmed the drop of proteins isoelectric point of the muscle due to salt presence preventing fibers swelling. Less cookout was observed with increasing acid concentration. Marination time had no significant effect on L* and a* coordinates of uncooked samples while acidification made the samples lighter and less red. Enzymatic proteolysis of myosin and troponin-T concomitant with increase in myofibrillar fragmentation index contributed to the decrease of shear force in a way dependent on verjuice concentration and marination time. Sensory panelists gave the highest score to cooked samples marinated with 70% verjuice solution.
Key words

Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Food Sci Nutr Year: 2024 Document type: Article Country of publication: United States

Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Food Sci Nutr Year: 2024 Document type: Article Country of publication: United States