Quality, Microstructure, and Technological Properties of Sheep Meat Marinated in Three Different Ways. (16th January 2017)

• Record Type: Journal Article
• Authors: Vlahova-Vangelova, Dessislava Borislavova; Dragoev, Stefan Georgiev; Balev, Dessislav Kostadinov; Assenova, Bahytkul Kajkenovna; Amirhanov, Kumarbek Junusbekovich
• Other Names: De Benedetto Egidio Academic Editor.
• Is Part Of: Journal of food quality. Volume 2017(2017)
• Publication Date: 2017-01-16
• Subjects: Food industry and trade -- Quality control -- Periodicals; Food industry and trade -- Standards -- Periodicals; Food -- Periodicals; 664.07
• DOI: 10.1155/2017/5631532
• Languages: English
• ISSNs: 0146-9428

Abstract

Abstract : The objective of this study was to explore the effect of 24 and 48 h alkaline (2% pentasodium tripolyphosphate), acid (2% sodium lactate), and water-oil marinating (water : sun flavor oil = 1 : 1 and 2% salt) as well as brine soaking (2% salt) on microstructure, changes in protein, and lipid fractions and technological properties of sheep ( m. Longissimus dorsi ). Strong myofibrillar fragmentation after 48 h alkaline marinating was observed. Significant swelling and increasing of spaces between myofibrils were found after 24 h brine soaking. Marinating in water-oil emulsions did not show a significant impact on the muscle microstructure. Alkaline and acid marinating as well as salt soaking promote the myofibrillar protein solubility and increased the free amino nitrogen content. After 24 h acid and 48 h alkaline marinating SDS-PAGE electrophoresis showed increasing of 25–30 kDa protein bands. The results obtained for the lipid and protein oxidation confirm prooxidant action of the sodium lactate (2%) and antioxidant effect of polyphosphates (2%) in marinated sheep.