In this study, we applied sumac sauce (SS) for the marination of beef (Longissimus thoracis et lumborum, LTL) using syringe and immersion methods and investigated sumac marination on cooking properties and effects on the bioaccessibility of 5hydroxymethylfurfural (HMF), protein, and phenolic compounds as well as antioxidant capacity after in vitro digestion. The highest absorption level of the marinade sauce was observed for the control sauce (CS) and SS samples prepared by using the syringe method. The water-holding capacity (WHC) of unmarinated cooked beef (B) was 26.8 ± 0.18%, whereas the WHC values of the beef samples (CSI and CSS) marinated with CS using the immersion and syringe methods were 30.8 ± 0.08 and 33 ± 0.24%, respectively. The highest WHC 37.3% was observed for the beef samples marinated with SS via immersion (SSI; P < 0.05). The lowest and highest hardnesses and chewinesses were observed for SSI and B, respectively. The highest total phenolic compound content after in vitro digestion was measured in SSI (454.55 mg GAE/g), whereas the lowest content was determined in B, with a similar value before digestion (19.84 mg GAE/g). Comparing the samples prepared via different marination techniques, the highest and lowest antioxidant activities were determined for SSI and B, respectively. Notably, the protein digestibility in B was higher than that in all of the marinated samples. Furthermore, no statistically significant differences were observed in the HMF concentrations before digestion, except for CSS. In contrast, after in vitro digestion, the HMF concentration significantly increased in all samples. In our study, it was found that marinating meat with sumac-containing sauce increased water retention capacity and improved textural properties of meat and increased bioaccessibility of phenolic compounds but decreased protein digestibility under simulated digestion conditions.
