Assessment of the effect of marination with broccoli (Brassica oleracea var. italica) juice and balsamic vinegar on tenderness and quality of beefsteak

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 ۳.۰۰ units protease g-۱ beefsteak of broccoli juice and ۱۰.۰۰% (v/w) of balsamic vinegar during ۴۸ hr storage at ۴.۰۰˚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_

کلیدواژه ها:

Balsamic Vinegar ، Beefsteak ، Broccoli juice ، Marinade ، Tenderization