Quality, Microstructure, and Technological Properties of Sheep Meat Marinated in Three Different Ways
Joint Authors
Dragoev, Stefan Georgiev
Balev, Dessislav Kostadinov
Vlahova-Vangelova, Dessislava Borislavova
Assenova, Bahytkul Kajkenovna
Amirhanov, Kumarbek Junusbekovich
Source
Issue
Vol. 2017, Issue 2017 (31 Dec. 2017), pp.1-10, 10 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2017-01-16
Country of Publication
Egypt
No. of Pages
10
Abstract 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.
American Psychological Association (APA)
Vlahova-Vangelova, Dessislava Borislavova& Dragoev, Stefan Georgiev& Balev, Dessislav Kostadinov& Assenova, Bahytkul Kajkenovna& Amirhanov, Kumarbek Junusbekovich. 2017. Quality, Microstructure, and Technological Properties of Sheep Meat Marinated in Three Different Ways. Journal of Food Quality،Vol. 2017, no. 2017, pp.1-10.
https://search.emarefa.net/detail/BIM-1175941
Modern Language Association (MLA)
Vlahova-Vangelova, Dessislava Borislavova…[et al.]. Quality, Microstructure, and Technological Properties of Sheep Meat Marinated in Three Different Ways. Journal of Food Quality No. 2017 (2017), pp.1-10.
https://search.emarefa.net/detail/BIM-1175941
American Medical Association (AMA)
Vlahova-Vangelova, Dessislava Borislavova& Dragoev, Stefan Georgiev& Balev, Dessislav Kostadinov& Assenova, Bahytkul Kajkenovna& Amirhanov, Kumarbek Junusbekovich. Quality, Microstructure, and Technological Properties of Sheep Meat Marinated in Three Different Ways. Journal of Food Quality. 2017. Vol. 2017, no. 2017, pp.1-10.
https://search.emarefa.net/detail/BIM-1175941
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1175941