عنوان مقاله [English]
Background and objectives: Tenderization is one of the most important processes in the meat industry. This process is usually influenced by natural or artificial factors. Among the tenderizing methods, the application of natural compounds such as fruits and vegetables that have a high production rate, is of particular importance. Asparagus has a good proteolytic activity among various plant sources, which indicates there is a sufficient potential for its utilization in the meat industry. The purpose of this study was to evaluate the relationship between physicochemical and textural attributes of beefsteak marinated with asparagus (Asparagus officinalis L.) juice in improving meat tenderness based on mathematical equations as a fast, safe and cost-effective way to determine the quality of meat marinated with natural ingredients.
Materials and methods: After extraction of asparagus juice by juicing method, the effect of different asparagus juice and balsamic vinegar treated samples including 25 ml asparagus juice, 25 ml asparagus juice+75 ml distilled water and 25 ml asparagus juice+10 ml balsamic vinegar+ 65 ml distilled water treatments on Warner-Bratzler shear force (WBSF), myofibrillar fragmentation index (MFI), collagen content, water holding capacity (WHC) and total protein solubility (TPS) were evaluated at 4 °C for 48 h. Then, the relationships between these variables (WBSF versus MFI and collagen content, TPS versus SPS and MPS, also MFI versus WHC) in improving beef M. semitendinosus steak tenderness were investigated and their equation was assigned. Also, correlation coefficient (R2) was used to determine the relationship between variables.
Results: Results indicated decreased WBSF and increased MFI, collagen content, WHC as well as TPS in treated samples compared to control during storage (P<0.05). In the present study, the obtained relationships (between WBSF versus MFI and collagen content, TPS versus SPS and MPS, also MFI versus WHC) are simple linear regression equations. According to the results, the correlation between MFI and WBSF and the relationship between collagen content and WBSF was the reverse linear (P<0.05). While, the positive correlation was observed between total proteins solubility and solubility of sarcoplasmic and myofibrils proteins as well as the relationship between WHC and MFI (P<0.05). As the amount of low weight myofibrillar fragments produced from protein hydrolysis increases in sarcoplasm of muscle cell, the ability of these small peptides to bind water molecules increases, followed by improved solubility of sarcoplasmic, myofibrils and total proteins implies softer meat texture. On the other hand, increasing the solubility of collagen during cooking and converting it to soluble gelatin, especially in acidic condition provided by glycolysis / balsamic vinegar, can lead to reduced required force for cutting tissue, followed by more tender meat.
Conclusion: Based on the findings, asparagus juice influenced both myofibrillar proteins and connective tissues thereby, resulted in improving of physicochemical and textural characteristics of beefsteak, indicating the possibility of using asparagus juice to enhance the quality of meat and meat products. Therefore, the research aim to improve beefsteaks tenderness was achieved. The asparagus juice can be used as a new natural source in the formulation of seasoning, sauces and tenderizing agents, especially in the diet of the elderly people who have problems in swallowing and mastication to use more protein resources.
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