Quality Improvement of Frozen and Chilled Beef biceps femoris with the Application of Salt-bicarbonate Solution

Sultana, Abeda; Nakanishi, Akinori; Roy, B. K.; Mizunoya, Wataru; Tatsumi, R.; Ito, Tetsuhide; Shoji, Tetsuo; Rashid, Harun Ur; Katayama, Shigenori; Ikeuchi, Yoshihide

doi:10.5713/ajas.2008.70544

Cited by 28 publications

(22 citation statements)

References 36 publications

(42 reference statements)

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“…The significantly higher fillet yield and reduced liquid loss coincides with the elevated pH and ionic strength, and are concordant with similar studies on injected pork (Kauffman et al, 1998;Sheard & Tali, 2004), beef (Sultana et al, 2008) and poultry meat (Alvarado & Sams, 2003;Sen, Naveena, Muthukumar, Babji, & Murthy, 2005). Interestingly, Sen et al (2005) found that NaCl brine with NaHCO 3 was superior to tetrasodium pyrophosphates when comparing WHC, liquid loss during cooking, and sensory attributes in chicken.…”

Section: Discussionsupporting

confidence: 86%

Brines added sodium bicarbonate improve liquid retention and sensory attributes of lightly salted Atlantic cod

Åsli

Mørkøre

2012

LWT - Food Science and Technology

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Section: Discussionsupporting

confidence: 86%

Brines added sodium bicarbonate improve liquid retention and sensory attributes of lightly salted Atlantic cod

Åsli

Mørkøre

2012

LWT - Food Science and Technology

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“…3-4). One possible reason for changes in native structure of connective tissue is the action of activated proteases and another one is mechanical impact on the connective tissue endomysium caused by muscle tissue swelling [Sultana et al 2008].…”

Section: Resultsmentioning

confidence: 99%

“…Offer and Knight [1983] and Sultana et al [2008] suggested that tenderness in acid marinated meat may be caused by changes in the connective tissue. According to Pearson and Young [1989] the irreversible changes occur at pH below 4.5, after marinating with weak organic acids/their salts, causing decrease in functional activity and WHC.…”

Section: Introductionmentioning

confidence: 99%

Infl uence of the marinating type on the morphological and sensory properties of horse meat

Vlahova-Vangelova

Abjanova

Dragoev

2014

Acta Sci Pol Technol Aliment

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Marinating is a process in which meat is treated with different solutions for the purpose to enhance its appearance, to improve the quality, and to extend its shelf-life [Latif 2001]. On the other hand, marinade solutions enhance juiciness and tenderness of meat, and by increasing the quantity of added water they increase the yield of the fi nished product [Sheard and Tali 2004].Depending on the type of ingredients used, marinade solutions are: alkaline (containing salt-phosphate mixtures), acid (containing organic acids or their salts) and water-oil emulsions. The typical example for alkaline marinade solutions are salt-phosphate mixtures added to fresh meat to improve their tenderness and juiciness [Brooks 2005]. Comparatively high pH during alkaline marinating increases water holding capacity due to protein extraction and shifting of the pH from the muscles proteins isoelectric point [Barbut 2002] and contributed to the dissociation of the actinmyosin complex. For the similar aim other authors use INFLUENCE OF THE MARINATING TYPE ON THE MORPHOLOGICAL AND SENSORY PROPERTIES OF HORSE MEAT ABSTRACTBackground. The aim of this study was to explore the infl uence of acid, alkaline and water-oil marinating on morphological changes and sensory properties of horse meat (m. Longissimus dorsi). Material and methods. Nine samples (C -control stored in air, AL -alkaline marinated in 2% polyphosphates and 2% sodium chloride brine solution, AC -acid marinated in 2% sodium lactate and 2% sodium chloride brine solution, WO -marinated in water-oil emulsion (50/50) contained and 2% sodium chloride and SC -marinated in 2% sodium chloride brine solution) were examined. After 24 h and 48 h of marinating changes in morphology of marinated meat, pH and sensory properties of raw and roasted samples were established. Results. It was determined that sensory properties (aroma, fl avor and tenderness) after roasting were classifi ed as follows: AL48 > AL24 > AC24 > AC48 > SC48 > SC24 > WO24 > WO48 > С. Meat tenderness in AL48, AL24, AC24 and AC48 showed better results due to stronger morphological changes in connective and muscle tissues. Alkaline solutions were more suitable for horse meat marinating compared to acid solutions and the possible reason for strong action of alkaline solutions was lower internal meat pH. Conclusions. Alkaline marinating should be conducted for 24 h because after 48 h the meat acquires a soft and unusually tender texture. Water-oil marinating was not appropriate for horse meat.

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“…Several studies have shown that treating meat with an alkali brine containing sodium bicarbonate (NaHCO 3 ) results in higher pH, darker color, improved liquid retention and texture including Atlantic cod (Åsli & Mørkøre, 2012), poultry (Sen, Naveena, Muthukumar, Babji, & Murthy, 2005), pork (Kauffman et al, 1998;Wynveen et al, 2001) and beef (Sultana et al, 2008).…”

mentioning

confidence: 99%

Quality Assessment of Lightly Salted Atlantic Salmon Fillets Injected With Brine Solutions Containing Sodium Bicarbonate

Åsli¹,

Rødbotten²,

Vogt³

et al. 2013

JFR

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The objective of this study was to produce lightly salted Atlantic salmon (Salmo salar L.) fillets with improved technical and sensory attributes. Brine containing 0, 50, 150 or 250 g/L NaCl with or without additional 25 g/L sodium bicarbonate (NaHCO 3 ) was injected into the fillets. 24 hours after injection, the muscle NaCl concentration ranged from 0.2 to 2.4%, and pH ranged from 6.18 to 6.48. Untreated fillets lost 1% weight, whereas the weight increase was 4% of the fillets injected with NaCl or a combination of NaCl and NaHCO 3 . Liquid loss (LL) during storage at 4°C for three days were similar for the untreated fillets and the fillets injected with 50 g/L NaCl (LL 12%), while LL was reduced to 7.5% with the addition of NaHCO 3 to the 50 g/L brine. LL was the lowest for the groups injected with 250 g/L NaCl. Injection of NaCl resulted in higher lipid oxidation compared with untreated fillets, determined as doubled levels of alkanals (4.3 vs. 10.4 ng/g) and pentenols (8.0 vs. 15.1 ng/g), but addition of NaHCO 3 counteracted the action of NaCl as a pro-oxidant. Furthermore, NaHCO 3 addition of the 50 g/L brine significantly improved the color of raw and cooked fillets (higher a*-value, Salmo Fan score, red/orange color tone). Sensory assessment of cooked fillet revealed that brine added NaHCO 3 gave superior odor (less rancid), flavor (less metallic) and higher scores for tenderness. In conclusion, addition of NaHCO 3 to the brine solutions improved liquid retention, storage stability, color, odor and flavor of lightly salted salmon fillets.

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Quality Improvement of Frozen and Chilled Beef biceps femoris with the Application of Salt-bicarbonate Solution

Cited by 28 publications

References 36 publications

Brines added sodium bicarbonate improve liquid retention and sensory attributes of lightly salted Atlantic cod

Brines added sodium bicarbonate improve liquid retention and sensory attributes of lightly salted Atlantic cod

Infl uence of the marinating type on the morphological and sensory properties of horse meat

Quality Assessment of Lightly Salted Atlantic Salmon Fillets Injected With Brine Solutions Containing Sodium Bicarbonate

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