Quality, Microstructure, and Technological Properties of Sheep Meat Marinated in Three Different Ways

الملخص EN

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.