No abstract

In the present study, the effect of marinade solutions of Ginger Extract in conjunction with Citric Acid (5 levels) and marinating time (24 and 48 h) on physicochemical properties of camel meat were investigated. Marinade uptake (%), pH, and color indexes of marinated samples were measured. Moreover, pH, cooking loss (%), Warner Bratzler Shear Force (WBSF), tenderness (%) were evaluated to document changes in meat quality after cooking. Microstructural changes of collagenous fibers were observed via SEM. Overall, ginger extract marination without citric acid resulted in a significant increase in marinade uptake, pH, tenderness, L*, a*, and b*, however, a significant decrease was observed in WBSF. Moreover, Ginger Extract accompanied with citric acid marination resulted in a significant decrease in marinade uptake, L* and a*, and WBSF, while a significant increase in pH, tenderness, and b* was observed after both marinating and cooking ( P ≤ 0.05). There was no significant difference in cooking loss amongst all samples ( P ≥ 0.05). As regards sensory characteristics, ginger extract marination either with citric acid or without that resulted in a significant increase in tenderness, juiciness, flavor, and odor indices ( P ≤ 0.05). The appearance score of marinated camel meat with ginger extract was significantly higher than non-marinated controls ( P ≤ 0.05).

Background: Mucilage is an important polysaccharide with a broad range of physicochemical properties and antioxidant activity that is widely used for various applications in the medicine and food industries. Objectives: This study aims to evaluate the effect of the extraction method on the physicochemical properties of mucilage extracted from yellow and brown flaxseeds. Methods: Mucilage was extracted by different methods: heating, sonotrode, and bath sonication. The extracted mucilage was evaluated for mucilage extraction efficiency (MEE%), solubility, water-binding capacity (WBC%), antioxidant activity, and foam stability. Results: In all extraction methods, the MEE% of yellow flaxseed was significantly higher than that of brown flaxseed. The antioxidant activity of mucilage extracted from brown and yellow flaxseed was 43.65 ± 1.86% and 12.65 ± 1.23%, respectively (P < 0.001). In all extraction methods, the solubility of mucilage was increased by enhancing the temperature. Significantly, higher solubility (P < 0.01) and stronger foam stability (P < 0.001) was obtained for mucilage extracted from brown flaxseed. The highest foam stability was obtained by the sonotrode method. Mucilage extracted by sonotrode and bath sonication methods showed significantly stronger (P < 0.01) water-binding capacity (WBC%) compared to that of the heating method. Conclusions: Our results showed that the ultrasonic methods, especially sonotrode, due to their positive effects on physicochemical properties of mucilage, could be more appropriate methods for extraction of mucilage.