Effect of ultrasonication and vacuum impregnation pretreatments on the quality of beef marinated in onion juice a natural meat tenderizer

Abstract

This study aimed to determine the effect of ultrasonication (US) and vacuum impregnation (VI) pretreatment techniques applied for the improvement of tenderness on the quality of beef ( Longissimus dorsi) traditionally marinated (TM) in onion juice by immersion. TM conditions were 1:5 meat to marinade ratio, final NaCl concentration of 9% (w/v), 4.3 °C and 24 h. US and VI pretreatments significantly ( P < 0.05) improved the marinade uptake, but did not alter the lightness (L*) values of beef samples compared to TM. US for 60 min and VI for 40 min pretreatments reduced the hardness of beef by 28.25 and 21.62%, respectively, compared to TM. US and VI pretreatments significantly ( P < 0.05) reduced tyramine levels of uncooked and marinated beef samples. Marination in onion juice was found to reduce the lipid oxidation level of beef and increase the general liking score in the sensorial evaluation. Onion juice can be used as a natural marinade for the traditional marination of beef with the help of ultrasonication and vacuum impregnation pretreatments.

A review on the development of pickled eggs: rapid pickling and quality optimization

“…Vacuum decompression pickling technology is a processing method that applies vacuum technology to the pickling industry and is now commonly used in the pickling process of meat, fruits, and vegetables ( Ramírez et al., 2020 ; Santarelli et al., 2021 ; Demir et al., 2022 ).…”

Effects of Marinades Prepared from Food Industry By-Products on Quality and Biosafety Parameters of Lamb Meat

“…It is also known that by-products from the berry/fruit industry can improve the sensory properties (i.e., colour, flavour, moisture, and texture) of different types of foods [ 36 , 46 , 48 , 49 , 50 , 51 ]. The influence of juices, extracts and vinegar has also been reported on the quality and sensory parameters of pork [ 52 , 53 , 54 ], poultry [ 53 , 54 , 55 , 56 ], beef [ 57 , 58 , 59 , 60 ], and LM [ 61 , 62 ]; however, information about marinades prepared using AW–LAB–berry/fruit combinations is scarce.…”

Effect of Lysosomal Cathepsin L on Proteolysis of Beef Myofibrillar Proteins In Vivo and In Vitro

“…Tenderness is generally considered to be the most important sensorial attribute for consumers regarding meat consumption [ 1 , 2 ]. Therefore, improving the tenderness of meat is an important issue in the meat industry [ 3 ].…”