The influence of acid whey on the antioxidant peptides generated to reduce oxidation and improve colour stability in uncured roast beef

Wójciak, Karolina M.; Kęska, Paulina; Okoń, Anna; Solska, Elżbieta; Libera, Justyna; Dolatowski, Zbigniew J.

doi:10.1002/jsfa.8883

Cited by 15 publications

(26 citation statements)

References 30 publications

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“…Texture is an important sensory characteristic of muscle foods, such as pheasant and beef. Many studies [8,14,16,17,35,40,41] have indicated that the low meat pH after marinating has positive effects on the texture, which was confirmed in the present study (Table 3). In the instrumental evaluation of the texture of meat, the most commonly used parameter, interdependent with tenderness, is the value of the maximum shear force obtained by the Warner-Bratzler test.…”

Section: Resultssupporting

confidence: 88%

Effects of Marinating Breast Muscles of Slaughter Pheasants with Acid Whey, Buttermilk, and Lemon Juice on Quality Parameters and Product Safety

Augustyńska-Prejsnar

Ormian

Hanus

et al. 2019

Journal of Food Quality

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Along with the growth of the group of consumers paying attention to the relationship between diet and health, there is a trend of interest in natural products and the possibility of their use in meat processing. Raw material used for the study was the breast muscles of pheasants (Phasianus colchicus), which were marinated for 24 hours with acid whey, buttermilk, and lemon juice. Physical parameters (marinade absorption, pH, WHC, colour, shear force, texture profile analysis (TPA), and thermal losses) and microbiological parameters (the number of mesophilic aerobic bacteria, Enterobacteriaceae, Pseudomonas spp., and lactic acid bacteria) of the nonmarinated and marinated muscles (raw and roasted) were evaluated, and sensory analysis was made. The studies have shown that whey and buttermilk can be used as a natural marinade for marinating pheasant meat, as it ensures microbiological safety of the product and has a positive effect on tenderness (measured by shear force) and chewiness. In the sensory evaluation, it improves the juiciness and tenderness of the roast product and has obtained general acceptability.

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Section: Resultssupporting

confidence: 88%

Effects of Marinating Breast Muscles of Slaughter Pheasants with Acid Whey, Buttermilk, and Lemon Juice on Quality Parameters and Product Safety

Augustyńska-Prejsnar

Ormian

Hanus

et al. 2019

Journal of Food Quality

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“…The mechanism of the tenderising effect of acidic marinades involves the weakening of structures due to swelling of meat and increased conversion of collagen to gelatin at low pH during cooking (Berge et al, 2001). The acid breaks the transversal bounds of collagen, leading to the unstable structure loss of this connective tissue protein (Kumar et al, 2017;Wójciak et al, 2018). The results obtained by Ergezer and Gokce (2011) showed that the use of lactic acid for marinating turkey breast muscles decreased the value of cutting force as compared with the control.…”

Section: Resultsmentioning

confidence: 99%

“…A limited amount of research has been conducted looking at acid whey as a processing additive in meat products. According to the latest research, the use of acid whey for marinated beef improves tenderness and juiciness (Kim, 2018) and colour stability in the baked product and has an antioxidant effect (Wójciak et al, 2018); improves physicochemical properties (Ferysiuk et al, 2018) and limits oxidation of lipids in fermented sausages (Karwowska et al, 2015). Wójciak et al (2014) used acid whey with mustard seed to replace nitrites in cooked sausages, with positive effects.…”

Section: Introductionmentioning

confidence: 99%

Effect of using acid whey for marinating chicken breast muscles in organic production

2019

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Currently, there is an increase in the group of consumers looking for poultry products obtained from the organic housing system, who pay attention to the relationship between diet and health. The research material consisted of breast muscles of organic chickens that were marinated for 24 hours with acid marinades: acid whey (n=30) and lemon juice (n=30). Acid whey was used in the study as a new ingredient in comparison to the traditional ingredient of marinades (lemon juice). The control group (n=30) were non-marinated breast muscles. The physicochemical parameters (marinade absorption, pH, Water Holding Capacity, colour L*a*b*, shear force, chemical composition) and microbiological (mesophilic aerobic bacteria, Pseudomonas spp., coli group, lactic acid bacteria) ones of breast muscles were evaluated immediately after marinating, as well as after grilling treatment. The sensory evaluation was also conducted. Raw breast muscles marinated using whey, in comparison with those marinated with lemon juice, were characterized by (p<0,05) a higher absorption of the marinade, lower saturation of the redness (a*), better tenderness measured by the shear force (N) and higher ash content. Also, after heat treatment, marinated breast muscles maintained a better (p<0,05) tenderness and juiciness and higher ash content. The study has shown that acid whey can be used as a new marinade in organic chicken meat marinades, as it causes a reduction in the redness saturation, higher ash content, improvement of tenderness and juiciness and increase in the microbiological safety of the product. The use of acid whey meets the expectations of consumers for the use of natural food additives that have a positive impact on human health.

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“…Their potential activity is only activated after the release of specific amino-acid sequences, through gastrointestinal digestion or food processing (e.g., drying, curing, fermentation, or enzymatic hydrolysis). The literature data indicate processed meat products as good sources of peptides with biological activity, particularly dry-cured or fermented meats [ 13 , 14 , 15 , 16 ]. For example, the antiradical activity of protein extracts from dry-cured pork loins over a 12-month period of aging was confirmed.…”

Section: Introductionmentioning

confidence: 99%

Peptides from Different Carcass Elements of Organic and Conventional Pork—Potential Source of Antioxidant Activity

Kęska

Rohn²,

Halagarda

et al. 2020

Antioxidants

Self Cite

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The growing consumer interest in organic foods, as well as, in many cases, the inconclusiveness of the research comparing organic and conventional foods, indicates a need to study this issue further. The aim of the study was to compare the effects of meat origin (conventional vs. organic) and selected elements of the pork carcass (ham, loin, and shoulder) on the meat proteome and the antioxidant potential of its peptides. The peptidomic approach was used, while the ability of antioxidants to scavenge 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulfonic acid (ABTS), to chelate Fe(II) ions, and to reduce Fe(III) was determined. Most peptides were derived from myofibrillary proteins. The meat origin and the element of the pork carcass did not have a significant effect on the proteome. On the other hand, the pork origin and the carcass element significantly affected the iron ion-chelating capacity (Fe(II)) and the reducing power of peptides. In particular, pork ham from conventional rearing systems had the best antioxidant properties in relation to potential antioxidant peptides. This could be a factor for human health, as well as for stabilized meat products (e.g., toward lipid oxidation).

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The influence of acid whey on the antioxidant peptides generated to reduce oxidation and improve colour stability in uncured roast beef

Cited by 15 publications

References 30 publications

Effects of Marinating Breast Muscles of Slaughter Pheasants with Acid Whey, Buttermilk, and Lemon Juice on Quality Parameters and Product Safety

Effects of Marinating Breast Muscles of Slaughter Pheasants with Acid Whey, Buttermilk, and Lemon Juice on Quality Parameters and Product Safety

Effect of using acid whey for marinating chicken breast muscles in organic production

Peptides from Different Carcass Elements of Organic and Conventional Pork—Potential Source of Antioxidant Activity

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