Marinated oven-grilled beef entrecôte meat from a bovine farm: Evaluation of resultant physicochemical and organoleptic attributes

PeerJ

article

Charles Odilichukwu R. Okpala¹  Szymon Juchniewicz²  Katarzyna Leicht²  Małgorzata Korzeniowska²  Raquel P. F. Guiné³ 

[1] UGA Cooperative Extension, College of Agricultural and Environmental Sciences, University of Georgia;Department of Functional Food Products Development, Faculty of Biotechnology and Food Sciences, Wroclaw University of Environmental and Life Sciences;Centre for Natural Resources, Environment and Society ,(CERNAS-IPV), Polytechnic Institute of Viseu

关键词: Beef entrecôte;    Marination;    Herbs and spices;    Product development;    Thermal processing;   

DOI  :  10.7717/peerj.15116

学科分类：社会科学、人文和艺术（综合）

来源: Inra

【 摘 要 】

Understanding the impact that combined action of marination and oven grill processes would have on such meat products as beef entrecôte is crucial from both consumer appeal and product development standpoints. Therefore, different marinated oven-grilled beef entrecôte meat specifically evaluating resultant physicochemical and organoleptic attributes were studied. The beef entrecôte meat was provided by a reputable local bovine farm/slaughter at Wroclaw, Poland. Physicochemical attributes involved antioxidant (2,2′-azinobis(3-ethylbenzothiaziline-6-sulfonate) (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP)), (pH, thiobarbituric acid reactive substance (TBARS), cooking weight loss, L*a*b* color, and textural cutting force). Organoleptic attributes involved sensory (flavour, appearance, tenderness, taste) and texture (hardness, chewiness, gumminess, graininess, and greasiness) aspects. Different marination variants involved constituent 0.5%, 1%, and 1.5% quantities of cranberry pomace (CP), grape pomace (GP), and Baikal skullcap (BS), subsequently incorporated either African spice (AS) or industrial marinade/pickle (IM). Results showed pH, ABTS, DPPH, FRAP, TBARS, L*a*b* color, cooking weight loss, and textural cutting force, sensory and textural profile with varying range values. Concentration increases of either CP, GP, and or BS may not always go along with ABTS, DPPH, and FRAP values, given the observed decreasing or increasing fluctuations. As oven-grilling either increased or decreased the TBARS values alongside some color and textural cutting force trends, pH variations by difference seemed more apparent at samples involving GP, before CP, and then BS. The organoleptic attributes obtained differences and resemblances from both sensory and textural profile standpoints. Overall, oven-grilling promises to moderate both physicochemical and organoleptic range values of different marinated beef entrecôte meat samples in this study.

【 授权许可】

CC BY