نوع مقاله : مقاله پژوهشی
نویسندگان
1 گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران.
2 گروه آموزشی علوم و مهندسی صنایع غذایی، دانشگاه محقق اردبیلی، ایران.
چکیده
در این تحقیق اثر ماریناد اسید لاکتیک ( در چهار غلظت صفر، 5/0، 1 و 5/1 درصد) وکلرید سدیم (2 درصد) طی زمان‌های غوطه‌وری صفر، 24، 48 و 72 بر ویژگی‌های بافتی، حسی و الگوی پروتئولیز عضله دو سر ران (Biceps femoris) شتر یک کوهانه بررسی شد. طول سارکومر، شاخص تجزیه میوفیبریل، نیروی برشی وارنر- براتزلر، میزان کلاژن، آنالیز حسی و الگوی پروتئولیز پروتئین‌های میوفیبریلی با استفاده ازSDS-PAGE مورد بررسی قرار گرفت. نتایج نشان داد با افزایش غلظت اسید و زمان نگهداری نمونه‌ها، میزان نیروی برشی و کلاژن کاهش پیدا کرد درحالی‌که شاخص تجزیه میوفیبریل و طول سارکومر افزایش یافت. همچنین نتایج حاصل از SDS-PAGE نشان داد که اثر زمان بر مساحت باند (به‌عنوان شاخصی از پروتئولیز) زنجیره سنگین میوزین معنی‌دار نبود (05/0<p). درحالی‌که غلظت اسید اثر افزایشی معنی‌داری بر مساحت زنجیره سنگین داشت (05/0>p). در رابطه با پروتئین‌های c،α -اکتینین و اکتین هم غلظت و هم زمان اثر معنی‌دار و افزایشی در مساحت داشتند (05/0>p)، اما بر سایر باندها اثر معنی‌داری گزارش نشد (05/0<p). ارزیابی حسی نیز حاکی از تاثیر معنی‌دار ماریناد بر تردی و پذیرش کلی گوشت بود، به‌طوری که غلظت 5/1 درصد اسید بیشترین پذیرش و تردی را نشان داد (05/0>p). نتایج حاصل از این مطالعه نشان داد که ماریناد اسید لاکتیک می‌تواند به‌عنوان یک روش مؤثر بر ویژگی‌های بافتی و پروتئولیز عضله دوسر ران شتر به‌کار رود.
کلیدواژه‌ها
- AOAC, 1993. official method 990.26 Hydroxyproline in meat and meat products
- AOAC. (2002). Official methods of analysis of the Association of Analytical Chemists. Gaithersburg, Maryland, USA.
- Asghar, A. and Bhatti, A.R., 1988. Endogenous proteolytic enzymes in skeletal muscle: their significance in muscle physiology and during postmortem aging events in carcasses. Advances in food research, 31, pp.343-451.
- Bandman, E., & Zdanis, D. 1988. An immunological method to assess protein degradation in post-mortem muscle. Meat Science, 22(1): 1-19.
- Berge, P., Ertbjerg, P., Larsen, L. M., Astruc, T., Vignon, X., & Møller, A. J. 2001. Tenderization of beef by lactic acid injected at different times post mortem. Meat Science, 57(4): 347-357.
- Botha, S. S. C., Hoffman, L., & Britz, T. 2007. Physical meat quality characteristics of hot-deboned ostrich (Struthio camelus var. domesticus) Muscularis gastrocnemius, pars interna during post-mortem aging. Meat Science, 75(4): 709-718.
- Burke, R., & Monahan, F. 2003. The tenderisation of shin beef using a citrus juice marinade. Meat Science, 63(2): 161-168.
- Byrne, C., Troy, D., & Buckley, D. 2000. Postmortem changes in muscle electrical properties of bovine M. longissimus dorsi and their relationship to meat quality attributes and pH fall. Meat Science, 54(1): 23-34.
- Claeys, E., Uytterhaegen, L., Buts, B., & Demeyer, D. 1995. Quantification of beef myofibrillar proteins by SDS-PAGE. Meat Science, 39(2): 177-193.
- Claeys, E., Uytterhaegen, L., Buts, B., and Demeyer, D. 1995. Quantification of beef myofibrillar proteins by SDS-PAGE. Meat Science, 39: 177-193
- Culler, R., Smith, G., & Cross, H. 1978. Relationship of myofibril fragmentation index to certain chemical, physical and sensory characteristics of bovine longissimus muscle. Journal of food Science, 43(4): 1177-1180.
- Desmond, E., & Troy, D. 2001. Effect of lactic and citric acid on low-value beef used for emulsion-type meat products. LWT-Food Science and Technology, 34(6): 374-379.
- Ertbjerg, P., Mielche, M. M., Larsen, L. M., & Moller, A. 1999. Relationship between proteolytic changes and tenderness in prerigor lactic acid marinated beef. Journal of the Science of Food and Agriculture, 79(7), 970-978.
- Faye, B. and Bonnet, P., 2012. Camel sciences and economy in the world: current situation and perspectives. In Proc. 3rd ISOCARD conference. Keynote presentations. 29th January-1st February (pp. 2-15).
- Goll, D.E., Otsuka, Y., Nagainis, P.A., Shannon, J.D., Sathe, S.K., and Muguruma, M. 1983. Role of muscle proteinases in maintenance of muscle integrity and mass. Journal of Food Biochemistry, 7: 137-177.
- Hamm, R. 1975. Water-holding capacity of meat. In: Meat (D. J. A., Cole, & R. A., Lawrie, eds). Buttersworth Publishers, London, 321-337.
- Hinkle, J.B., 2010. Acid marination for tenderness enhancement of beef bottom round. Theses and Dissertations in Animal Science, p.12.
- Hoffman, L. C., Botha, S. C., &Britz, T. J. 2006. Sensory properties of hot-deboned ostrich muscularisgastrocnemius, pars interna. Meat Science, 72: 734- 740.
- Hoffman, L. C., Muller, M., Cloete, S. W. P., & Brand, M. 2008. Physical and sensory meat quality of South African black ostriches (Struthiocamelusvar. domesticus), Zimbabwean blue ostriches (Struthiocamelusvar. australis) and their hybrid. Meat Science, 79: 365- 374
- Hosseini, S.E., 2015. The effect of meat marinating with lactic and citric acid on some physicochemical and electrophoretic pattern of beef burger. Iranian Journal of Veterinary Medicine, 9(2), pp.103-108.
- Huff-Lonergan, E., Zhang, W., and Lonergan, S.M. 2010. Biochemistry of postmortem muscle - Lessons on mechanisms of meat tenderization. Meat Science, 86: 184-195.
- Hwan, S., and Bandman, E. 1989. Studies of Desmin and α-Actinin Degradation in Bovine Semitendinosus Muscle. Journal of Food Science, 54: 1426-1430.
- Istrati, D., Ciuciu, A.M.S., Ionescu, A., Vizireanu, C. and Dinica, R., 2012. Influence of spice and wine based marinades on bovine Biceps femoris muscle tenderness. African Journal of Biotechnology, 11(79), pp.14461-14467.
- Kadim, I.T., Al-Hosni, Y., Mahgoub, O., Al-Marzooqi, W., Khalaf, S.K., Al-Maqbaly, R.S., Al-Sinawi, S.S.H. and Al-Amri, I.S., 2009. Effect of low voltage electrical stimulation on biochemical and quality characteristics of Longissimus thoracis muscle from one-humped Camel (Camelus dromedaries). Meat science, 82(1), pp.77-85.
- Kadim, I.T., Mahgoub, O., Al-Marzooqi, W., Al-Zadjali, S., Annamalai, K. and Mansour, M.H., 2006. Effects of age on composition and quality of muscle Longissimus thoracis of the Omani Arabian camel (Camelus dromedaries). Meat Science, 73(4), pp.619-625.
- Ke, S., Huang, Y., Decker, E. A., & Hultin, H. O. 2009. Impact of citric acid on the tenderness, microstructure and oxidative stability of beef muscle. Meat Science, 82(1): 113-118.
- Kemp, C.M., Sensky, P.L., Bardsley, R.G., Buttery, P.J., and Parr, T. 2010. Tenderness: An enzymatic view. Meat Science, 84: 248-256
- Kim, H.W., Choi, Y.S., Choi, J.H., Kim, H.Y., Lee, M.A., Hwang, K.E., Song, D.H., Lim, Y.B. and Kim, C.J., 2013. Tenderization effect of soy sauce on beef M. biceps femoris. Food chemistry, 139(1), pp.597-603.
- Klinhom, P., Klinhom, J., Senapa, J. and Methawiwat, S., 2011. Influence of citric acid,
- Klinhom, P., Klinhom, J., Senapa, J. and Methawiwat, S., 2011. Influence of citric acid, lemon and porcupine fruit juice on the tenderness and sensory properties of bovine meat. In Proceedings of the 49th Kasetsart University Annual Conference, Kasetsart University, Thailand, 1-4 February, 2011. Volume 4. Subject: Agricultural Extension and Home Economics (pp. 1-10). Kasetsart University.
- Knöll, R., Hoshijima, M., and Chien, K.R. 2002. Z-line proteins: implications for additional functions. European Heart Journal Supplements, 4: I13-I17.
- Koohmaraie, M. 1994. Muscle proteinases and meat aging. Meat Science, 36(1): 93-104.
- Laemmli, U.K. 1970. Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4. Nature, 227: 680-685.
- Offer, G., & Knight, P., 1988. The structural basis of water-holding in meat part 2: Drip losses. In R. Lawrie (Ed.). Developments in meat science, Volume 4: 172-243. London, Elsevier Science.
- Olson, D. G., Parrish, F. C. Jr., & Stromer, M. H. 1976. Myofibril fragmentation and shear resistance of three bovine muscles during postmortem storage. Journal of food Science, 41(5): 1036-1041
- Oreskovich, D., Bechtel, P., McKeith, F., Novakofski, J., & Basgall, E. 1992. Marinade pH affects textural properties of beef. Journal of food Science, 57(2): 305-311.
- Penny, I.F., and Ferguson-Pryce, R. 1979. Measurement of autolysis in beef muscle homogenates. Meat Science, 3: 121-134.
- Rao, M., Gault, N., & Kennedy, S. 1989. Variations in water-holding capacity due to changes in the fibre diameter, sarcomere length and connective tissue morphology of some beef muscles under acidic conditions below the ultimate pH. Meat Science, 26(1): 19-37.
- Sabzi.F,1394. the effect of verjuice on the physicochemical, textural of Biceps femoris muscle on beef. M.Sc Dissertation Ferdowsi University of Mashhad Faculty of Agriculture.
- Saunders, A.B., 1994. The effect of acidification on myofibrillar proteins. Meat science, 37(2), pp.271-280.
- Sawdy, J.C., Kaiser, S.A., St-Pierre, N.R., and Wick, M.P. 2004. Myofibrillar 1-D fingerprints and myosin heavy chain MS analyses of beef loin at 36 h postmortem correlate with tenderness at 7 days. Meat Science, 67: 421-426.
- Sentandreu, M. A., Coulis, G., & Ouali, A. 2002. Role of muscle endopeptidases and their inhibitors in meat tenderness. Trends in food Science and Technology, 13: 400-421.
- Solatznizade,N and Kadivar,M.1390. Chemistry &Technology of meat& meat product. Publishing center Isfahan university of echnology.Isfahan
- Taylor, R. G., Geesink, G., Thompson, V., Koohmaraie, M., & Goll, D. 1995. Is Z-disk degradation responsible for postmortem tenderization? Journal of animal science, 73(5): 1351-1367.
- Wheeler, T.L., Shackelford, S.D. and Koohmaraie, M., 2000. Variation in proteolysis, sarcomere length, collagen content, and tenderness among major pork muscles. Journal of Animal Science, 78(4), pp.958-965.
- Yates, L. D., Greaser, M. L., & Huxley, H. 1983. Quatitative determination of myosin and actin in rabbit skeletal muscle. Journal of molecular biology, 168(1): 123-141.
- Yusop, S. M., O’Sullivan, M. G., Kerry, J. F., & Kerry, J. P. 2010. Effect of marinating time and low pH on marinade performance and sensory acceptability of poultry meat. Meat Science,
- Zahedi,Y.1393. Investigation into relationship between proteum changes and some quality properties on Iranian one-humped camel. ph.D Dissertation Ferdowsi University of Mashhad Faculty of Agriculture
)
ارسال نظر در مورد این مقاله