Document Type : Original Article
Authors
1 Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran
2 Department of Food Nanotechnology, Research Institute of Food Science and Technology, Mashhad, Iran
3 Department of Food Hygiene, Faculty of Veterinary Medicine, Semnan University, Semnan, Iran
Abstract
Due to the increasing demand for natural foods with fewer artificial additives, broccoli is considered by the consumers and researchers due to its taste, nutritional values and biochemical components. Therefore, this research was conducted to investigate the effect of broccoli juice and balsamic vinegar on the physicochemical and textural attributes of the beefsteak aimed at tenderizing it and decreasing the ageing period. Experiments were carried out through marinating the beefsteak with three different treatments containing 3.00 units protease g-1 beefsteak of broccoli juice and 10.00% (v/w) of balsamic vinegar during 48 hr storage at 4.00˚C. A significant reduction in pH and Warner-Bratzler shear force as well as the increase in myofibrillar fragmentation index and myofibrillar protein solubility were obtained showing that the beefsteak was tendered in the presence of broccoli juice and broccoli juice+balsamic vinegar. v_
Keywords
- Kim HW, Hwang KE, Song DH, et al. Effects of soy sauce on physicochemical and textural properties of tumbled chicken breast. Poult Sci J 2014; 93(3): 680-686.
- Kamkar A, Jebelli Javan A, Nemati G, et al. Effects of Mentha pulegium water extract dipping on quality and shelf life of silver carp (Hypophthalmichthys molitrix) during superchilled storage, Iran J Fish Sci 2014; 13(2): 341-353.
- Aktaş N, Aksu MI, Kaya M. The effect of organic acid marination on tenderness, cooking loss and bound water content of beef. J Muscle Foods 2003; 14(3): 181-194.
- Kim HW, Choi YS, Choi JH, et al. Tenderization effect of soy sauce on beef M. Biceps femoris. Food Chem 2013; 139(1-4): 597-603.
- López-Chillón MT, Carazo-Díaz C, Prieto-Merino D, et al. Effects of long-term consumption of broccoli sprouts on inflammatory markers in overweight subjects. Clin Nutr 2019; 38(2): 745-752.
- Bah CS, Carne A, McConnell MA, et al. Production of bioactive peptide hydrolysates from deer, sheep, pig and cattle red blood cell fractions using plant and fungal protease preparations. Food Chem 2016; 202: 458-466.
- Kim SJ, Min SC, Shin HJ, et al. Evaluation of the antioxidant activities and nutritional properties of ten edible plant extracts and their application to fresh ground beef. Meat Sci 2013; 93(3): 715-722.
- Wang YT, Yang CY, Chen YT, et al. Characterization of senescence-associated proteases in postharvest broccoli florets. Plant Physiol Biochem 2004; 42(7-8): 663-670.
- Sun Q, Zhang B, Yan QJ, et al. Comparative analysis on the distribution of protease activities among fruits and vegetable resources. Food Chem 2016; 213: 708-713.
- Verzelloni E, Tagliazucchi D, Conte A. Changes in major antioxidant compounds during ageing of traditional balsamic vinegar. J Food Biochem 2010; 34(1): 152-171.
- Żochowska-Kujawska J, Kotowicz M, Lachowicz K, et al. Influence of marinades on shear force, structure, and sensory properties of home-style jerky. Acta Sci Pol Technol Aliment 2017; 16(4): 413-420.
- Mazaheri Kalahrodi M, Baghaei H, Emadzadeh B, et al. The combined effect of asparagus juice and balsamic vinegar on the tenderness, physicochemical and structural attributes of beefsteak. J Food Sci Technol 2021; 58(8): 3143-3153.
- Baker EN, Boland MJ, Calder PC, et al. The specificity of actinidin and its relationship to the structure of the enzyme. Biochim Biophys Acta 1980; 616(1): 30-34.
- He FY, Kim HW, Hwang KE, et al. Effect of ginger extract and citric acid on the tenderness of duck breast muscles. Korean J Food Sci Anim Resour 2015; 35(6): 721-730
- Anson ML. The estimation of pepsin, trypsin, papain, and cathepsin with hemoglobin. J Gen Physiol 1938; 22(1): 79-89.
- Tsai LL, Yen NJ, Chou RGR. Changes in Muscovy duck breast muscle marinated with ginger extract. Food Chem 2012; 130(2): 316-320.
- Gornall AG, Bardawill CJ, David MM. Determination of serum proteins by means of the biuret reaction. J Biol Chem 1949; 177(2): 751-766.
- Lawrence TE, Dikeman ME, Hunt MC, et al. Staged injection marination with calcium lactate, phosphate and salt may improve beef water-binding ability and palatability traits. Meat Sci 2003; 65(3): 967-972.
- Naveena BM, Kiran M, Reddy KS, et al. Effect of ammonium hydroxide on ultrastructure and tender-ness of buffalo meat. Meat Sci 2011; 88(4): 727-732.
- Abdeldaiem M, Hoda H, Ali GM. Tenderization of camel meat by using fresh ginger (Zingiber officinale) extract. Food Sci Qual Manag 2014; 23: 25-38.
- Sullivan GA, Calkins CR. Application of exogenous enzymes to beef muscle of high and low-connective tissue. Meat Sci 2010; 85(4): 730-734.
- Ha M, Bekhit Ael-D, Carne A, et al. Characterisation of kiwifruit and asparagus enzyme extracts, and their activities toward meat proteins. Food Chem 2013; 136(2): 989-998.
- Nagaraj NS, Anilakumar KR, Santhanam K. Post-mortem changes in myofibrillar proteins of goat skeletal muscles. J Food Biochem 2005; 29(2): 152-170.
- Serdaroğlu M, Abdraimov K, Önenç A. The effects of marinating with citric acid solutions and grapefruit juice on cooking and eating quality of turkey breast. J Muscle Foods 2007; 18(2): 162-172.
- Blanco‐Lizarazo CM, Arjona‐Roman JL, Llorente‐ Bousquets A, et al. Changes in myofibrillar and sarcoplasmic proteins in salami processing added with Lactobacillus Sakei/Staphylococcus Carnosus according to modulated differential scanning calorimetry and the color profile. J Food Process Eng 2017; 40(1): e 12330. doi: 10.1111/jfpe.12330.
- Maqsood S, Manheem K, Gani A, et al. Degradation of myofibrillar, sarcoplasmic and connective tissue proteins by plant proteolytic enzymes and their impact on camel meat tenderness. J Food Sci Technol 2018; 55(9): 3427-3438.
- Zhao CC, Benjakul S, Eun JB. Changes in protein compositions and textural properties of the muscle of skate fermented at 10°C. Int J Food Prop 2019; 22(1): 173-185.
- Rawdkuen S, Jaimakreu M, Benjakul Physicochemical properties and tenderness of meat samples using proteolytic extract from Calotropis procera latex. Food Chem 2013; 136(2): 909-916.
- Naveena BM, Mendiratta SK, Anjaneyulu AS. Tenderization of buffalo meat using plant proteases from Cucumis trigonus Roxb (Kachri) and Zingiber officinale roscoe (Ginger rhizome). Meat Sci 2004; 68(3): 363-369.
- Gokoglu N, Yerlikaya P, Ucak I, et al. Effect of bromelain and papain enzymes addition on physicochemical and textural properties of squid (Loligo vulgaris). J Food Meas Charact 2017; 11(1): 347-353.
- Mazaheri Kalahrodi M, Baghaei H, Emadzadeh B, et al. Degradation of myofibrillar and sarcoplasmic proteins as a function of marinating time and marinade type and their impact on textural quality and sensory attributes of m. semitendinosus J Food Process Preserv 2021; 45(9): e15691. doi: 10.1111/ JFPP.15691.
)