Fatemeh Mirhaj; Homa Baghaei; Bahareh Emadzadeh; Ashkan Jebelli Javan
Volume 13, Issue 4 , December 2022, , Pages 537-544
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 ...
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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_
