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The Influence of Marination with Different Salt Concentrations on The TurkJVetAnimSci 27(2003)1207-1211 ©TÜB‹TAK ResearchArticle TheInfluenceofMarinationwithDifferentSaltConcentrationson theTenderness,WaterHoldingCapacityandBound WaterContentofBeef NesimiAKTAfi,Muhammet‹rfanAKSU,MükerremKAYA DepartmentofFoodEngineering,FacultyofAgriculture,AtatürkUniversity,Erzurum-TURKEY Received:19.08.2002 Abstract: Longissimusdorsi muscleobtainedfrombeefcarcasseswasusedinthisstudy.Meatcores2.54cmindiameterwere marinatedin0.34,0.68and1.02Msodiumchloride(NaCl)and0.05,0.1and0.15Mcalciumchloride(CaCl 2)solutionsat5°C for72h.WarnerBratzlerShear(WBS)valuesweresignificantlydifferentbetweensamples.ThesamplesmarinatedwithCaCl2 held lesswaterthanthosemarinatedinNaCl.Cookinglosseswerelowerinthecontrolsamplesthaninthemarinatedsamples. Differentialscanningcalorimetrywasemployedtodeterminetheamountofboundwaterinthemeatsamples.Thelatentheatof ∆ melting( Hm)andboundwaterwerefoundtobeafunctionofmoisturecontent. KeyWords: Beef,marination,tenderness,boundwater,differentialscanningcalorimetry. S›¤›rEtininGevrekli¤i,SuTutmaKapasitesiveBa¤l›Su‹çeri¤ineFarkl›Tuz Konsantrasyonlar›n›nEtkisi Özet: Araflt›rmada4yafl›ndakis›¤›rkarkaslar›ndaneldeedilen Longissimusdorsi kaslar›kullan›lm›flt›r.Etler2,54cmçapasahip olacakflekildedo¤ranm›flve0,34,0,68ve1,02Msodyumklorür(NaCl),0,05,0,1ve0,15Mkalsiyumklorür(CaCl 2)çözeltileri ile1:4(et:marinasyonçözeltisi)oran›ndakar›flt›r›larak5°C’de72saatsüreylemarinasyoniflleminetabitutulmufllard›r.War ner BratzlerShear(WBS)ileyap›langevreklikölçümlerindeörnekleraras›ndakiWBSde¤erlerininönemliölçüdefarkl›oldu¤utespit edilmifltir.NaClilekarfl›laflt›r›ld›¤›ndaCaCl 2 ilemarinasyonatabitutulmuflörneklerindahaazsututtuklar›belirlenmifltir.Kontrol örneklerindepiflirmekay›plar›n›ntuzlarlamarinasyonatabitutulmufletlerdendahaazoldu¤utespitedilmifltir.DifferentialSc anning ∆ Calorimetryetlerdeba¤l›suiçeri¤inibelirlemedekullan›lm›flveba¤l›suiçeri¤iileerimegizli›s›s›n›n( Hm)etlerdekinemiçeri¤inin birfonksiyonuoldu¤ubelirlenmifltir. AnahtarSözcükler: S›¤›reti,marinasyon,gevreklik,ba¤l›su,differentialscanningcalorimetry. Introduction Meattendernessisoneofthemainattributesofmeat Manyofthetechnologicalandsensorypropertiesof quality.Currently,marinationiswidelyusedby meatandmeatproductsdependonthecapacityofmuscle consumerstoimprovemeattendernessandflavour(4). tissuetobindandholdwater.Allthesepropertiesare Asamechanicalproperty,itisrelatedtofinalpH,post- associatedwithchangesthattakeplaceinmeatafter mortemtemperature,sarcomerelengthandenzymatic slaughterandtheapplicationofsubstancesaddedtomeat proteolysisofmyofibrillarproteins,particularlytroponin inthecourseoftechnologicalprocesses(1).NaCland anddesmin(5,6).Manystudieshavebeenundertaken withtheaimofreducingtheageingtimeofmeatandthe CaCl2 aresubstancescommonlyappliedinmeat variabilityinmeattendernessbetweenanimals.In technologyandmeatmarination,althoughCaCl 2 ismore frequentlyusedinmeatmarination.Theincreaseinwater particular,saltsolutionsusedintheinfusion,injectionor holdingcapacitycausedbytheapplicationofthesesaltsis marinationofmeathaveapositiveeffectontenderness attributedtotheriseinthesolubilityofmeatproteinsas (7-11). wellastotheincreaseinionicstrength(2,3). 1207 TheInfluenceofMarinationwithDifferentSaltConcentrationsontheTenderness,WaterHoldingCapacityandBoundWaterConten tofBeef Althoughagreatamountofresearchhasdealtwith andweighed.Theblottedsampleweightwassubtracted theeffectsofNaClandCaCl2 ontenderness,nostudyhas fromtheinitialsampleweighttoobtaintheweightgain analysedtheireffectsonboundwater.Thepresentstudy value.Thepercentageofweightgainwasdeterminedby wascarriedouttodeterminetheinfluenceofdifferent dividingtheweightgainbytheinitialsampleweight. solutionsofNaClandCaCl 2 ontheweightgain,cooking Then,theblottedsampleswerecookedincookingbagsin loss,WarnerBratzlerShear(WBS)andboundwater anovenfor30minat200°C.Thecookedcoreswere contentofmeat. cooledtoroomtemperature,blotteddry,andweighedin ordertocalculatethecookingloss.Thepercentageof cookinglosswasdeterminedbydividingthedifference MaterialsandMethods betweentheblotteduncookedandcookedweightsbythe Materials weightoftheblottedsample(uncooked). Themeatsampleswereobtainedfromthe Warner-BratzlerShear Longissimusdorsi muscleof4-year-oldbeefcarcasses Afterbeingcookedandweighed,threecores2.54cm obtainedfromamajorslaughterhouseinErzurum, indiameterwereshearedwithaWBSdevice(Model Turkey.Thecarcasseswerechilledfor24hinacooling 5KH29GK58,Manhattan,Kansas). room(5±1°C).Followingthechilling,the Longissimus dorsi muscleswereremovedfromthecarcasses,andall Boundwaterbydifferentialscanningcalorimetry trimmablefatandconnectivetissue(epimysium) Theboundwatercontentsofthemeatsampleswere removed. determined,usingaDSC-50(ShimadzuCorporation, Kyoto,Japan),astheamountofunfrozenwaterwithina MarinationofmeatswithNaClandCaCl2 solutions sampleafterbeingcooledto–80°Cwithliquidnitrogen. SincetheNaClconcentrationinvariousmeatproducts Meatsamples(10mg)wereweighedintoaluminium rangesbetween2-6%(0.34,0.68and1.02M)andthe hermeticcells(Shimadzu201-53090)andsealedwitha CaCl2 concentrationinmeatmarinationrangesbetween crimper.Anemptysealedcellwasusedasareference.A 0.05,0.1and0.15M,thesamelimitsweremaintained nitrogengasflowof30ml/min(99.9%N 2)wasusedto inthisstudy. avoidwatercondensinginthemeasuringcell.Each 1.NaCl:0.34,0.68and1.02Msolutions. samplewascooledto–80°Candthenheatedat5°C/min to40°C.Temperaturecalibrationwascarriedoutwith 2.CaCl2:0.05,0.1and0.15Msolutions. Indium(Mettlerstandard,mp:156.6°C)andwater(mp: Cores2.54cmindiameterwereremovedparallelto 0°Cdeionised,distilled)usingaheatingrateof5°C/min, themusclefibre.Eachcorewasweighedandplacedina asinthemeasurement.Theheatflowwascalibratedby polyethyleneplasticbag.Eachcorewasmarinatedwith usingtheheatoffusionofIndium(28.45J/g).Themost NaClsolutionsof0.34,0.68and1.02MandCaCl 2 commonmethodforthedeterminationoftheunfrozen solutionsof0.05,0.1and0.15Mfor72hat5°C.The ∆ watercomesfromthelatentheatofmelting( Hm).The ratioofsampletomarinatingsolutionswas1:4(meat: ∆ meltingcurvewasintegratedtodeterminethe Hm.The marinatingsolutions). ∆ Hm wasdividedbythevalueofwater(333J/g).The pHandMoistureAnalysis unfrozenwatercontentisthedifferencebetweenthe Moisturepercentagesweredeterminedfromminced moisturecontentandthewatercontentobtainedfrom meatbasedonthemethodsoutlinedbyGökalpetal.(12) thelatentheatofmelting(13,14). fromthecookedanduncookedcoresfromeach Statisticalanalysis treatment.AllcorepHvalueswereevaluatedon,before Thisexperimentwasconductedaccordingtoa andaftermarinatingandcooking. completelyrandomisedblockdesignwiththreereplicates. Weightgainandcookingloss Analysisofvarianceofalldatawasconductedusingthe Themeatwasremovedfromthemarinade,blotted generallinearmodels(GLM)procedure(15). withpapertowelstoremoveexcesssurfacemoisture, 1208 N.AKTAfi,M.‹.AKSU,M. KAYA Results Weightgainandcookingloss pHandmoisture Weightgainvaluesfollowingmarinatingandcooking Theproximatecompositionsoftherawmaterialsused lossfollowingmarinating/cookingwithsaltsareshownin inthestudywereasfollows:moisture,76.59%;protein, Table2.Marinatedmeatswithdifferentconcentrations 21.26%;fat,1.03%andash1.12%.Allthevaluesinthe ofNaClandCaCl2 createdastatisticallysignificantchange rawmaterialswereclosetothevaluesforfreeshmeat. inweightgain(P<0.05,Table2).Thesamples marinatedwithCaCl 2 heldlesswaterthantheNaCl ThepHandtotalmoisturecontentofthemeatsare samples(Table2).Saltsolutionsledtostatistically shownTable1.TheaveragepHvaluesofmeatmarinated significantchangesincookinglosses,atthelevelofP< withNaClarehigherthanthoseobtainedfromthe 0.05(Table2).Thecontrolsexhibitedlesscookingloss controlgroupandothersamplesmarinatedwithCaCl 2. thanthesamplesmarinatedwithNaClandCaCl2 solutions Similarresultswereobtainedfrommarinated/cooked (Table2). samples.ThepHvaluesofthesamplesmarinatedwith NaClweresignificantly(P<0.05)higherthaninthe Warner-BratzlerShear controlsamples(Table1).However,thepHvaluesofthe TheWBSvaluesofcookedmeatsareshowninTable samplesmarinatedwithCaCl 2 weresignificantly(P< 2.TheresultsofWBSmeasurementsofmeatmarinated 0.05)lowerthaninthecontrolsamples(Table1). withNaClandCaCl 2 showedlowerWBSvaluesthanthe Table1.ResultsofDuncan’smultiplecomparisonstestofpH,moisturecontent,enthalpyandboundwater. NaCl Aftermarination Aftermarinating/cooking Concentration pH Totalmoisture(%) Boundwater(%) Latentheat(J/g) Concentration pH Totalmoisture(%) Boundwater(%) Latentheat( J/g) (M) (M) a a a a a a b a 0 5.46 ±0.05 76.52 ±0.33 30.76 ±1.40 152.37 ±4.66 0 5.75 ±0.06 59.68 ±0.28 39.80 ±4.06 66.20 ±3.54 b d a a c b a b 0.34 5.50 ±0.07 81.16 ±0.09 27.30 ±0.30 179.35 ±0.99 0.34 5.85 ±0.09 63.13 ±0.29 31.35 ±4.18 105.81 ±3.92 c b a a d bc a b 0.68 5.58 ±0.05 79.52 ±0.06 29.89 ±1.12 165.27 ±5.02 0.68 5.86 ±0.07 63.42 ±0.05 31.42 ±3.06 106.54 ±2.21 a c a a b c a b 1.02 5.47 ±0.04 80.21 ±0.06 31.10 ±3.34 163.55 ±1.12 1.02 5.80 ±0.05 64.36 ±0.63 32.69 ±2.08 105.46 ±2.95 CaCl2 Aftermarination Aftermarinating/cooking Concentration pH Totalmoisture(%) Boundwater(%) Latentheat(J/g) Concentration pH Totalmoisture(%) Boundwater(%) Latentheat(J /g) (M) (M) d a a a d a b a 0 5.46 ±0.05 76.52 ±0.33 30.76 ±1.40 152.37 ±4.66 0 5.75 ±0.06 59.68 ±0.28 39.80 ±4.06 66.20 ±3.54 c d a b b b a c 0.05 5.40 ±0.08 82.40 ±0.04 25.77 ±2.79 188.59 ±5.31 0.05 5.55 ±0.08 60.98 ±0.07 24.58 ±1.98 121.23 ±3.62 b c a ab c b b b 0.10 5.36 ±0.07 81.61 ±0.19 29.24 ±1.24 174.38 ±4.13 0.10 5.60 ±0.06 60.86 ±0.16 36.50 ±2.15 81.13 ±3.17 a b a ab a c a d 0.15 5.29 ±0.05 80.41 ±0.07 25.87 ±3.86 181.64 ±6.21 0.15 5.41 ±0.07 64.72 ±0.07 22.85 ±2.67 139.48 ±3.83 a-d valuesinacolumnwiththesamesuperscriptarenotsignificantlydifferentbyDuncan’smultiplerangetest(p<0.05)
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