Assessment of the effect of marination with broccoli (Brassica oleracea var. italica) juice and balsamic vinegar on tenderness and quality of beefsteak
- سال انتشار: 1401
- محل انتشار: گفتمان پژوهش دامپزشکی، دوره: 13، شماره: 4
- کد COI اختصاصی: JR_VRFAN-13-4_012
- زبان مقاله: انگلیسی
- تعداد مشاهده: 153
نویسندگان
Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran
Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran
Department of Food Nanotechnology, Research Institute of Food Science and Technology, Mashhad, Iran
Department of Food Hygiene, Faculty of Veterinary Medicine, Semnan University, Semnan, Iran
چکیده
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, Tenderizationاطلاعات بیشتر در مورد COI
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