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The Effect of Meat Marinating With Lactic and Citric Acid on Some Physicochemical and Electrophoretic Pattern of Beef Burger
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نویسنده
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حسینی سید ابراهیم ,اصفهانی مهر عاطفه
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منبع
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Iranian Journal Of Veterinary Medicine - 2015 - دوره : 9 - شماره : 2 - صفحه:103 -108
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چکیده
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Background: meat products may be unacceptably tough because of the high connective tissue content of meats used in their manufacture. objective: the aim of this study was using meat acid marination method on some physicochemical and sensory characteristics of beef burgers. methods: meat was marinated in three concentrations (0.5%, 1% and 1.5%) of lactic and citric acid solutions (1:4 w/v) at 4 °c for 15h and was used in formulation of beef burgers. results: according to control sample, the highest redness (a*) value was found in the lowest concentration of lactic acid while the lowest a* value was in the highest concentration of citric acid. shear force value indicated that lactic acid had a tenderizing effect particularly at the lowest concentration and had a positive effect on overall acceptability. electrophoresis of proteins showed that band intensity had decreased in 0.5% acid treatments, compared to the control sample. conclusions: it seems that meat acid marination is an applicable technique to tenderize beef burgers with high percentage of meat
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کلیدواژه
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Acidmarination ,Beef Burger ,Electrophoretic Pattern ,Meat ,Tenderness
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آدرس
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Department Of Food Sciences & Technology, Sciences & Research Branch, Islamic Azad University, Tehran, Iran, ایران, Department Of Food Sciences & Technology, Shahreghods Branch, Islamic Azad University, Tehran, Iran, ایران
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Authors
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