Effect of natural marinade based on lactic acid bacteria on pork meat quality parameters and biogenic amine contents

Mozūrienė, Erika; Bartkienė, Elena; Krunglevičiūtė, Vita; Žadeikė, Daiva; Juodeikienė, Gražina; Damašius, Jonas; Baltušnikienė, Aldona

doi:10.1016/j.lwt.2016.01.061

Cited by 41 publications

(44 citation statements)

References 28 publications

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“…In order to extend the shelf life and reduce adverse sensory changes, we suggest marinating the meat in fermented dairy products (FDP). Meat marinating is a commonly used treatment that improves the culinary properties of meat [5][6][7]. Meat is usually marinated by soaking in an acidic solution to improve tenderness, taste, and smell [6], or to extend the shelf life of the product by limiting the growth of bacteria, especially pathogenic ones [8].…”

Section: Introductionmentioning

confidence: 99%

“…Meat is usually marinated by soaking in an acidic solution to improve tenderness, taste, and smell [6], or to extend the shelf life of the product by limiting the growth of bacteria, especially pathogenic ones [8]. Many researchers attempt to use natural marinades such as lemon juice, lemon, pineapple marinades, potato tuber juice, soya sauce, wine sugar, organic acids, tamarind, lime, calamansi, and red wine [5,7,[9][10][11]. However, in the available literature, there are no reports on the use of fermented dairy products (FDP) for meat marinating.…”

Section: Introductionmentioning

confidence: 99%

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Quality and Safety of Pork Steak Marinated in Fermented Dairy Products and Sous-Vide Cooked

Latoch

Libera

2019

Sustainability

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Consumers expect the appropriate tenderness, juiciness, and taste, a well as sufficiently long shelf life from meat subjected to thermal processing. One of the methods used to achieve this effect is sous-vide (SV). However, the low temperatures used in this method may not be sufficient to ensure the safety of the meat product. In order to increase safety and reduce adverse sensory changes, we suggest marinating the meat in fermented dairy products (FDP). The aim of the study was to determine the impact of marinating meat in FDP (kefir, yogurt, buttermilk), marinating time (3–12 days), and SV temperature (60 or 80 °C) on the quality and safety of pork steaks. Marinating the meat increases the level of loss during cooking, but at the same time, has no effect on the chemical composition and activity of water. The acidity of steaks decreases with the time of marinating. A few days of meat marinating in buttermilk or yogurt slows down the fat oxidation reactions and reduces the content of oxidizing substances in meat. Meat marinated in FDP and SV cooked contains acceptable microbial values. Marinating in FDP, especially in yogurt or buttermilk, improves the quality and safety of SV-cooked pork steaks.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Quality and Safety of Pork Steak Marinated in Fermented Dairy Products and Sous-Vide Cooked

Latoch

Libera

2019

Sustainability

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“…In addition, vacuum sealing of raw meat may cause slightly larger water losses resulting from the physical increase of pressure on the meat during vacuum packaging and from the partial exudation of surface water due to the vacuum (García-Segovia et al, 2007). Some authors have recorded the positive effect of sour marinades on water retention capability (Mozuriene et al, 2016). These properties are often correlated with swelling and/or increased extractiveness of myofibrillar proteins associated with an increase in ionic strength and a decrease in pH (Goli et al, 2011(Goli et al, , 2012Sharedeh et al, 2015).…”

Section: Processing Loss and Proximate Composition Analysismentioning

confidence: 99%

“…can improve the culinary properties of meat e.g., salt, polyphosphates, lactate (Ergezer and Gokce, 2011;Sharedeh et al, 2015). Some of them try to use natural food ingredients such as lemon juice, kefir, lemon, and pineapple marinades, potato tuber juice, soy sauce and wine sugar and organic acids, tamarind, lemon, lime, and calamansi, red wine (Feng et al, 2016;Jinap et al, 2018;Kargiotou et al, 2011;Mozuriene et al, 2016;Żochowska-Kujawska et al, 2012). Meat marinating is a commonly used technique (Alvarado and McKee, 2007;Mozuriene et al, 2016;Żochowska-Kujawska et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

“…Some of them try to use natural food ingredients such as lemon juice, kefir, lemon, and pineapple marinades, potato tuber juice, soy sauce and wine sugar and organic acids, tamarind, lemon, lime, and calamansi, red wine (Feng et al, 2016;Jinap et al, 2018;Kargiotou et al, 2011;Mozuriene et al, 2016;Żochowska-Kujawska et al, 2012). Meat marinating is a commonly used technique (Alvarado and McKee, 2007;Mozuriene et al, 2016;Żochowska-Kujawska et al, 2012). Acid pickling improves tenderness, taste, flavor and juiciness (Goli et al, 2011), as well as extending the shelf life of the product by limiting the growth of bacteria (Alvarado and McKee, 2007).…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical properties of pork loin marinated in kefir, yoghurt or buttermilk and cooked sous vide [pdf]

Latoch¹,

Libera²,

Stasiak³

2019

Acta Sci Pol Technol Aliment

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Background. The most important qualities of meat and meat products include tenderness, juiciness and color. Sour meat marinating is a commonly used technique. In the available literature, there are no reports on the use of fermented dairy products (FDP) for meat marinating. The acids contained in FDP can improves the tenderness, taste, flavor, juiciness and color of meat products. The use of lower heat treatment temperature for a long time for cooking meat also positively affects its sensory properties and texture. The aim of the study was to determine the influence of marinating meat in kefir, yoghurt or buttermilk and cooking it sous vide (SV) on its physicochemical properties. Material and methods. Muscle cut into slices (m. longissimus dorsi thoracis) was placed in plastic bags, FDP were added to the meat, and the bags were then vacuum-sealed and refrigerated (4°C/48 h). After this time, one of the samples of each variant was analyzed, and the second was cooked SV (63°C/3 h). In the raw and cooked samples, the following were determined: chemical composition, acidity, redox potential, fat oxidation degree and physical parameters, such as texture (TPA test) and color (CIE Lab). Results. Marinating meat did not affect weight loss during meat storage and heat treatment, nor the moisture and protein content. Meat marinating decreased the pH, but had no effect on the content of fat oxidation products and the reduction potential in raw meat. Marinating meat in buttermilk and yogurt and cooking SV resulted in lowering the fat content and limiting oxidation, increasing the reduction potential, reducing hardness and chewiness and increasing the redness of the samples. Conclusion. Marinating meat, especially in buttermilk or yogurt and cooking SV, improves its texture and color and limits oxidation processes. There was no positive effect of marinating meat in kefir on the parameters tested.

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Traditional Breads from the Baltic Countries (Estonia, Latvia, Lithuania)

Sarand

Traksmaa

Kļava

et al. 2023

Traditional European Breads

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Effect of natural marinade based on lactic acid bacteria on pork meat quality parameters and biogenic amine contents

Cited by 41 publications

References 28 publications

Quality and Safety of Pork Steak Marinated in Fermented Dairy Products and Sous-Vide Cooked

Quality and Safety of Pork Steak Marinated in Fermented Dairy Products and Sous-Vide Cooked

Physicochemical properties of pork loin marinated in kefir, yoghurt or buttermilk and cooked sous vide [pdf]

Traditional Breads from the Baltic Countries (Estonia, Latvia, Lithuania)

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