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

Abstract

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.

Physicochemical and sensory properties of sous vide meat and meat analog products marinated and cooked at different temperature-time combinations

“…[15] According to Mozuriene et al, [26] there is a positive effect of sour marinades on water capability, which can be correlated with swelling and/or increased extractiveness of myofibrillar proteins associated with an increase in ionic strength and a decrease in pH. [27][28][29][30] There was an increase in weight losses as temperature rose (P < .05) for beef cooked by sous vide technique. The obtained results agree with those found by authors who used sous vide technique to cook beef, [8,31,32] pork, [9] or lamb.…”

“…[8] Likewise, it should be noted that, in addition to water, other water-soluble components are lost during cooking. The losses of these components are limited with the sous vide technique, [29] and if collagen solubilization temperature is achieved during cooking, after cooling, the soluble protein with the water and together with sarcoplasmic proteins form gelatin. [9] The obtained results for meat analog showed that only the cooking temperature significantly affected cooking losses (P < .05).…”

“…[9] According to Mancini, [45] deoxymyoglobin has higher thermostability than oxy-and metmyoglobin, which implies that vacuum packaging increases the contribution of myoglobin redox form in meat. Thus, using sous vide technique can limit the oxidation of myoglobin and increase its thermal stability, [29] which would be an advantage for chefs, because in addition to control the core temperature of the meat during the cooking, it would minimize changes in a* and limit the reduction in its redness if it is compared with other methods of cooking. Therefore, other potential effect of sous vide cooking at moderate temperature, compared with conventional cooking, would be different color characteristics due to a different development of the Maillard reaction on the meat surface, combined with a different extent of myoglobin denaturation.…”

“…If meat is marinated in an acid solution, the pH will decrease and, consequently, protein hydration and tenderness will increase significantly. [27,29] Likewise, acidic environment leads to decreases of hardness in connective tissues due to the weakening electrostatic interactions between myofibrillar protein chains or enzymatic mechanisms. [48] Therefore, in terms of applicability, in the RTE products elaborated from beef, the positive effect of the process (marinating and sous vide cooking) on meat texture claimed by chefs has to do with the type of marinate used, which leads to decreases in pH, and the adequate combination of time and temperature, which leads to the degradation of the muscle connective tissue.…”

Assessment of technological characteristics and microbiological quality of marinated turkey meat with the use of dairy products and lemon juice

“…The results of scientific studies [9][10][11][12] show that the presence of live lactic acid bacteria (LAB) cultures in buttermilk and acid whey is widely used in the meat industry, it can extend the shelf life of marinated pork and beef, inhibit oxidative processes and improve the sensory properties and tenderness of meat products. Lactic acid, its salts and lactic acid bacteria cultures are used to preserve food [13], and the addition of LAB is justified in the production of raw cold meat, especially fast-ripening and fermented [14][15]. The use of LAB with antimicrobial properties helps to limit the addition of chemical preservatives to food [1,[16][17].…”