Foods and Raw Materials, 2018, том 6, № 2
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Vladimir P. Kurchenko, Cand. Sci. (Biol.), Associate Professor, Belarusian State University, Minsk, Republic of Belarus;
Andrei B. Lisitsyn, Dr. Sci. (Eng.), Professor, Academician of the Russian Academy of Sciences, The Gorbatov's All-Russian Meat Research Institute, Moscow, Russian Federation;
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Lev A. Oganesyants, Dr. Sci. (Eng.), Professor, Academician of the Russian Academy of Sciences, Russian Research Institute for Wine, Beer and Soft Drink Industries, Moscow, Russian Federation;
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Rudolf Valenta, MD, Professor for Allergology, Medical University of Vienna, Vienna, Austria.
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ISSN 2308-4057 (Print)
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Foods and Raw Materials, 2018, vol. 6, no. 2
CONTENTS
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FOOD PRODUCTION TECHNOLOGY
Akbari-adergani B., Sallak N., Jahed khaniki G., Rastkari N., and Sadighara P.
Effect of a sodium bicarbonate residue on some characteristics of processed meat products............................................................
249
Danilov A.M., Bazhenova B.A., Danilov M.B., and Gerasimov A.V.
Study of lysate activity to modificate collagene raw materials to use in sausage mixture.............................................................. ²⁵⁶
Dyshluk L.S., Sukhikh S.A., Ivanova S.A., Smirnova I.A., Subbotina M.A., Pozdnyakova A.V., Neverov E.N., and Garmashova S.Yu.
Prospects for using pine nut products in the dairy industry..........
Kosovic I., Bensic M., Ackar D., Jozinovic A., Ugarcic Z., Babic J., Milicevic B., and Subaric D.
Microstructure and cooking quality of barley-enriched pasta produced at different process parameters.........................................
264
281
Singh J., Kalyan K., Yikona A., Sen S., Kaur S., Gat Y., Kaur N., and
Rasane P.
Optimization of a process for cocoa-based vermicelli................. ²⁹¹
Vasylyshyna O.V.
Cherry chemical composition and antioxidant activity under freezing comprehensive relations assessment.................................
296
BIOTECHNOLOGY
Danilchuk T.N. and Ganina V.I.
Prospects of using extremely low doses of physical factors impact in food ₃₀₅ biotechnology.........................................................
Donnik I.M., Vafin R.R., Galstyan A.G., Krivonogova A.S., Shaeva A.Y.,
Gilmanov Kh.Kh., Karimova R.G., Tyulkin S.V., and Kuzmak J. Genetic identification of bovine leukaemia virus....................................
314
Nugmanov A.H.-H., Hadjisimu P., Titova L.M., Aleksanyan I.Yu., and Shamova M.M.
Hydrocolloid effect on the stabilization of vegetable purees in the process of ₃₂₅ freezing, refrigerating and defrosting................................
Petrov N.A., Sidorova Y.S., Sarkisyan V.A., Frolova Y.V., Zorin S.N., Kochetkova A.A., and Mazo V.K.
Complex of polyphenols sorbed on buckwheat flour as a functional food ₃₃₄ ingredient............................................................
FOOD PRODUCTION PROCESSES AND EQUIPMENT
Aret V.A., Kremenevskaya M.I., Krupoderov A.Yu., Sosnina O.A., Chibiryak V.P., and Sazonov V.A.
Intensification of thermal and rheological processes in a scraped-surface ₃₄₂ apparatus..............................................................
Babenyshev S.P., Nesterenko P.G., Bratsikhin A.A., Zhidkov V.E., Mamay D.S., and Maximenko A.T.
Hydrodynamics and mass transfer with gel formation in a roll type 350 ultrafiltration membrane...............................................
Nekoz A.I., Venglovskyi O.L., and Batrachenko A.V. 358
Durability of cutter assemblies and its causative factors..............
Zhilin A.A., Fedorov A.V., and Grebenshikov D.M.
Dynamics of acousto-convective drying of sunflower cake compared with 370 drying by a traditional thermo-convective method.......................
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Foods and Raw Materials, 2018, vol. 6, no. 2
FOOD HYGIENE
Date of publishing Diel F. and Khanferyan R.
December 20, 2018 Sport and energy drinks.................................................................. 379
Circulation 100 ex. Gandhi S., Gat Y., Arya S., Kumar V., Panghal A., and Kumar A. 392
Open price. Natural sweeteners: health benefits of stevia..........................................
Valenta R. and Dorofeeva Yu. 403
Sport nutrition: the role of macronutrients and minerals in endurance
exercises....................................................................................
STANDARDIZATION, CERTIFICATION, QUALITY AND SAFETY
Subscription index: Abd-Allah Islam M.A., Rabie Mohamed A., Sulieman Abdelrahman M.,
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catalogue - 41672, Oxidative stability of edible oils via addition ofpomegranate and orange peel 413
for the ‘Informnauka’ extracts....................................................................................
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Analysis of myofibrillar and sarcoplasmic proteins in pork meat by capillary
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Kozyrev I.V., Mittelshtein T.M., Pchelkina V.A., Kuznetsova T.G.,
and Lisitsyn A.B.
Marbled beef quality grades under various ageing conditions..................... 429
Oganesyants L.A., Vafin R.R., Galstyan A.G., Semipyatniy V.K.,
Khurshudyan S.A., and Ryabova A.E.
Kemerovo State University Prospects for DNA authentication in wine production monitoring................. 438
(KemSU), Simakova I.V., Giro T.M., and Vasilyev A.A.
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Kemerovo 650000, degree ofpreparation from fatty fish raw materials...................................
Russian Federation 449
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and Poznyakovskiy V.M. 457
Criteria for standardization of probiotic components in functional food
products....................................................................................
ECONOMICS
Bychkova S.M., Zhidkova E.A., and Eliashev D.V.
Informational support as an element of state control of agriculture............ 467
Lobanov V.G., Slepokurova Yu.I., Zharkova I.M., Koleva T.N.,
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Economic effect of innovative flour-based functional food production............
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content of their papers. Matrix dynamic models of elements of technological systems with perfect 483
mixing and plug-flow hydrodynamics in Simulink.........................................
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GUIDE FOR AUTHORS
Guide for Authors....................................
Foods and Raw Materials, 2018, vol. 6, no. 2 ISSN ²³⁰⁸⁻⁴⁰⁵⁷⁽Prⁱⁿt⁾
ISSN 2310-9599(Online)
Research Article DOI: http://doi.org/10.21603/2308-4057-2018-2-249-255
Open Access Available online at http:jfrm.ru
Effect of sodium bicarbonate residue on some characteristics of processed meat products
Behrouz Akbari-adergani ©, Neda Sallakb, Gholamreza Jahed khanikib ,
Noushin Rastkarib , and Parisa Sadigharab,*
aFood and Drug Administration, Ministry of Health and Medical Education, Emam Khomeini Ave. 408, Tehran, Iran
bTehran University of Medical Sciences, Poorsina Str., P.O. Box: 14155-6446, Tehran, Iran
* e-mail: sadighara@farabi.tums.ac.ir
Received September 4, 2017; Accepted in revised form April 10, 2018; Published December 20, 2018
Abstract: Using sodium bicarbonate (SB) in cooking meat products is a controversial subject. The aim of this study was to estimate an effect of different SB concentrations on the quality characteristics and organoleptic properties of meat in Kubideh Kebab, an Iranian popular meat product. Ground meat was divided into four groups (a, b, c, and d). After that, SB was added in ratio 0.25, 0.50, 1.00, and 2.00 g/kg respectively. A sample without SB was considered as a blank sample. The Kebab samples were prepared and cooked properly at 350°C for 4-6 minutes and at 450°C for 2-4 minutes. A significant difference was observed in the pH values and the cooking loss between the blank sample and those Kebab samples that were cooked at 350°C and 450°C and pre-treated with SB in the amount of 0.25-2.00 g per 1 kg of meat (P < 0.05). The amount of residual bicarbonate ions increased significantly in the cooked Kebab samples at both treatment temperatures in the a-d group in comparison with the blank sample, as well as between the groups (P = 0.00). The organoleptic properties did not change in the a-d groups in comparison with the blank sample.
Keywords: Ion chromatography, Kebab, meat, sodium bicarbonate
Please cite this article in press as: Akbari-adergani B., Sallak N., Jahed khaniki G., Rastkari N., and Sadighara P. Effect of sodium bicarbonate residue on some characteristics of processed meat products. Foods and Raw Materials, 2018, vol. 6, no. 2, pp. 249-255. DOI: http://doi.org/10.21603/2308-4057-2018-2-249-255.
INTRODUCTION
Kebab is a traditional and highly consumed food which is extremely popular in Iran, Anatolia, Central Asia, Russia, and Armenia. It is made from ground lamb, beef, or poultry mixed with chopped onion. To cook Kubideh kebab, one originally had to place meat on a flat stone and smash it with a mallet; modern Kubideh kebabs are made from ground meat barbecued with herbs, tomato and green pepper. Marinating is a traditional technique used to improve the meat quality before thermal treatment. Beef is soaked in marinade (water, salt, and other essential ingredients); alternatively, the marinade can be injected into the meat. Marinating improves meat flavour and prolongs shelf life, since spices and various extracts provide it with antimicrobial and antioxidant properties [1]. Some researches show that nonmeat additives increase the water holding capacity (WHC) of the processed meat [2]. Being a base component of raw meat, water is not a valuable additive for meat products. However, it is usually considered as a nonmeat additive [3]. In general, pH in the isoelectric point of myofibrillar proteins (5.2-5.3) corresponds to the lowest level of water holding capacity. Thus, it is
possible to increase the WHC of meat products by accreting the ionic backbone as a result of pH adjustment [4-6].
According to Offer and Trinick [7], it is possible to improve WHC using marinating, since electrostatic repulsion makes beef fibres expand, which allows the added water to penetrate into the myofibrillar network. It is known that some additives are able to enhance the low moisture assimilation of meat products, and sodium chloride and phosphates are among them [1]. Actually, the application of sodium chloride concentrations alignment from 4.6 to 5.8% provides the optimal amplification of myofibrils distension with the optimal damp uptake. It has been universally accepted that sodium chloride alters the solubilization of myofibrillar protein, water absorption, and gelling properties of meat [4-6]. This mechanism of improving the WHC of meat by using sodium chloride was recommended by Offer and Knight [8] and Ruusunen and Puolanne [9]. Moreover, the application of phosphate salts also improves the water retaining and the binding capacities of meat [10]. For instance, by adding 0.3% of phosphate in beef, one can raise its pH, promote the formation of
Copyright © 2018,Akbari-adergani et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.
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ionic bonds, as well as magnesium- and calcium-binding proteins with an increase in the solubilization of myosin and actin.
In addition, Xiong et al [11] observed a strong synaeresis between sodium chloride and phosphate in poultry meat. Hence, marinades with sodium chloride and polyphosphates are used to improve various characteristics of muscle-based meat [12, 13-14]. Although it is universally accepted that phosphates affect meat characteristics, some countries banned their use in meat processing [3]. Therefore, phosphates can be replaced some of alternative substances in meat products. Only a few studies focused on the use of bicarbonate to improve the quality of pork [15, 16-17] and poultry [18, 19]. Furthermore, some recent empiric studies actually promote the efficiency of SB (NaHCO3) in pork and poultry products because it can reduce shear force [20-22]. Bicarbonates possess a higher buffering capacity and ionic potency, if compared with phosphates, which explains their efficiency [17]. Unlike sodium chloride and polyphosphates, the basic mechanisms of the SB action remain understudied. The researches mentioned above studied meat marinated with sodium chloride, polyphosphate, and bicarbonate. However, there is a significant gap in data concerning the role of water with the biopolymers injected inside the intra- and extramyofibrillar spaces during marinating.
On the other hand, marinating increases the product yield, reduces the water loss during cooking [23], and raises the tenderness of meat. As a rule, the main ingredients of marinade are sodium chloride and phosphates [23]. Both can improve WHC by increasing the electrostatic repulsion of myofibrillar proteins [23]. Another effective ingredient is SB, as it reduces drip loss and shear force [17, 24-25] and increases the yield of cooked meat [24, 26]. By marinating sirloin and flank in a SB solution, one can achieve a balance between flavour, tenderness, and cost. Generally, the WHC of meat is minimal when its pH is close to the isoelectric point of myofibrillar proteins (about 5.2-5.5). The ionic strength could be steadily increased by adjusting the pH, thus leading to a higher level of WHC in meat products [27]. It is believed that the organoleptic properties of cooked meat, such as flavour, smell, appearance, and palatability, depend not only upon the pH of the muscle tissue and its nutritional status at the time of slaughter but also upon the type of ingredients used in marinating. The cooking loss tended to decrease as SB level went higher: the cooking loss reduced by 1.8% when the concentration of SB was 0.10% per unit. The use of SB did not change the overall appearance of meat, while reducing its hardness [28]. Additionally, SB is an excellent marinating agent: it can be used to process poultry with no phosphates added, which meets the demand and raises the nutritional properties. A recent research showed that the highest marinade performances were achieved when SB was combined with phosphates [24]. The present research focused on evaluating the effect of different concentrations of SB on the quality characteristics and the organoleptic properties of kebab meat cooked at different temperatures.
Table 1. Properties of the lamb meat used for preparing kebab samples
Parameter Results
Total bacteria, per g 4.2x105
Moisture, % 65.4
Protein, % 16.84
Total fat, % 16.6
Total starch, % trace
Ash, % 1.39
Table 2. Properties of the kebab samples cooked at 350°C and 450°C
Parameter Results at Results at
350°C 450°C
Total bacteria, per g 1.1x105 105
Moisture, % 55.5 55.1
Protein, % 16.52 16.30
Total fat, % 16.40 16.22
Total starch, % trace trace
Ash, % 2.3 2.3
STUDY OBJECTS AND METHODS
Chemicals and reagents. Sodium bicarbonate, sodium chloride, nitric acid, and sodium hydroxide were supplied by Merck (Darmstadt, Germany). Distilled and deionized water with 18.0 MQ specific resistance was prepared by Milli Q Water System (Millipore, Le montsur-Lausanne, Switzerland).
Sampling. To prepare kebab samples, sirloin and mutton flank (13:1, w/w) were pounded and mixed with salt, a diluted saffron solution, grated onion, and black pepper. This mixture was divided into four groups: a, b, c and d. The groups contained 0.25, 0.50, 1.00, and 2.00 g/kg of SB respectively; an individual blank group was provided for the raw and the cooked samples. For each group, five kebab samples were prepared and cooked at two different temperatures: 1) 350-400°C with a long cooking period (4-6 min), the internal temperature of meat being 68-70°C); 2) 450-500°C with a short cooking period at (2-4 min), the internal temperature of meat being 89-91°C.
Sample preparation. Initially, 1.50 g of each raw and cooked Kebab sample were mixed with 10 ml of concentrated nitric acid (65%) and homogenized with a magnetic stirrer for at least 3.0 hours until a completely transparent liquid was obtained. Then the samples were diluted with NaOH 1.0 M and put in an 80 ml (volumetric flask. Finally, the pH of the extracts was adjusted to 8.3-8.7 by NaOH 10 M, and the extract solutions were filtered by a 0.45 gm filter before being injected into the ion chromatograph. These experiments were conducted in three replicates for each sample.
Equipment. A Metrohm 844 UV/Vis compact ion chromatograph was used to identify and determine bicarbonate ions in the extracted samples. A Rehodyne model 7725i injector with a 50 gL loop was used to inject the extracted samples. Chromatographic separations were achieved using an anionic A Supp 8, 5 gm, 4.0 x 150 mm analytical column. A degassed and filtered solution of sodium chloride was used as a mobile phase. Due to this, 10.0 g of sodium chloride was dissolved in some deionized water in a 100 mL volumetric flask and then diluted up to its volume. This
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solution was conveyed in the isocratic mode at a flow rate of 1.0 mL/min. All the analyses were carried out at 215 nm, and the ion chromatographic data were acquired and processed using PC and IC Net Ver. 1.1 chromatography manager software.
Determination of pH in the kebab samples. The pH value of meat samples was determined according to the standard method of ISO 2917:1999 [29]. A calibrated digital Metrohm pH meter (model 744) equipped with a combined glass-calomel electrode was used to obtain the pH of meat samples and control the pH of the solutions, as well as to adjust the mobile phase in the chromatographic analysis.
Estimation of organoleptic properties. The hedonic test method was used to estimate the organoleptic properties (smell, flavor, appearance, and palatability) of the kebab samples. The samples were labeled with a random three-digit number and then served to forty panellists. This protocol was used to estimate the smell, appearance, flavour, and palatability of Kubideh kebab using a 9-point hedonic scale.
Cooking loss. The raw meat samples were slightly blotted with paper towels and weighed, then cooked separately at two temperature levels: 350-400°C for 4-6 minutes and 450-500°C for 2-4 minutes. After that, the cooked samples were once again slightly blotted with paper towels and weighed. The cooking loss was calculated as follows:
% Cooking loss = w^w² x 100, where w1 = Weight of raw meat before cooking, and w2 = Weight of meat after cooking
Chemical and microbial properties of the lamb. A few physicochemical and microbial properties of the lamb used for preparing kebab samples were determined for each sample. The moisture was determined by calculating the meat weight after drying it at 105 ± 2°C. The meat protein content was determined by the Kjeldahl method. The meat fat was analyzed using the Soxhlet apparatus method. The carbohydrates were measured by the starch test. The ash content was determined using a 600°C furnace [30]. Likewise, all the meat samples were analyzed for the total of aerobic mesophilic microorganisms using the aerobic plate count (APC) of colony forming units (CFU) and reported as log CFU per g of meat samples using the Ercolini et al. [31].
Statistical analysis. All the data were analyzed using SPSS software. The significant differences between the treatments were assigned by using the paired samples t-test at a 5% probability level (P < 0.05). It was carried out to reveal the difference between two individual parameters. It was performed using statistical SPSS version 16 software.
RESULTS AND DISCUSSION
Chemical and microbial properties of the lamb. Tables 1 and 2 show the main chemical and microbial properties of the lamb. In this study, the total content of the bacteria was studied to ensure that the meat was safe for human consumption and to determine how the pH value was affected by bacteria activity. The total of
bacteria, % moisture, % protein, % total fat, % total starch, and % ash contents were compatible with the national regulations of Iran for meat products.
Physicochemical properties of the marinated raw and cooked samples. All of the treated samples were estimated for pH, cooking loss, and the amount of bicarbonate ions before and after cooking. Tables 3, 4, and 5 show the effects of marinating ingredients and heat treatment. The results revealed that the a-d marinated meat samples had a higher pH value, more bicarbonate ions, and a lower cooking loss compared to the control groups (P < 0.05). Petracci et al [29] showed that breast fillets treated with SB and cooked at the maximum heat (80-200°C) had a higher ability to retain water than those treated with phosphate (67.3 vs. 65.7%, P < 0.05). Marinating ingredients including sodium chloride accounted for an increase in the solubility of meat proteins as well as an increase in the ionic strength [23]. SB and sodium tripolyphosphate (STPP) increased the number of the ions that reacted with the protein and increased hydration [17, 32].
In addition, a combination of two or more of these ingredients has been reported to result in a lower cooking loss than when they are used individually [26]. It was found that the drip loss correlated with protein solubility increasing the solubility of myofibrillar, sarcoplasmic, and total proteins [28]. In addition, SB produced holes during cooking due to the generation of carbon dioxide leading to a coarser microstructure which could also improve the physical entrapment of water [26].
There was no significant dependence between the SB content and the cooking temperature. The statistical analysis revealed that there was no significant correlation between an increase in the amount of SB from 0.25 to 2.00 g/kg in the meat samples (a-d groups) and the cooking temperature from 350°C to 450°C. The similar was observed for the pH value and the cooking loss. However, the amount of bicarbonate ions decreased when the temperature changed from 350°C to 450°C (Fig. 1).
Sodium bicarbonate (g/kg)
1 raw samples at 24°C
2 cooked meat at 350°C
3 cooked meat at 450°C
Fig. 1. Mean amount of sodium bicarbonate (as mAU) in the raw and cooked samples at 350°C and 450°C.
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Table 3. Physicochemical properties of the marinated raw samples compared to the control sample
pH Raw samples
a b c d
mean P mean P mean P mean P
6.10 ± 0.00 0.03 6.20 ± 0.00 0.01 6.30 ± 0.00 0.01 6.56 ± 0.05 0.01
Bicarbonate ions, mg/g 0.31 ± 0.00 0.00 0.49 ± 0.00 0.00 1.10 ± 0.01 0.00 1.68 ± 0.00 0.00
Note. a: 0.25 g of sodium bicarbonate per kg meat, b: 0.50 g of sodium bicarbonate per kg meat, c: 1.00 g of sodium bicarbonate per kg meat,
d: 2.00 g of sodium bicarbonate per kg meat
The data were represented as the mean ± standard deviation of triplicate tests. The differences between the analyzed physicochemical properties of marinated raw samples compared to the control were statistically significant (P < 0.05).
Table 4. Physicochemical properties of the marinated cooked samples at 350°C compared to the control sample
pH Cooked samples at 350°C
a b c d
mean P mean P mean P mean P
6.16±0.05 0.01 6.20±0.00 0.01 6.31±0.00 0.00 6.53±0.05 0.00
Cooking loss, % 25.0±0.03 0.03 24.0±0.02 0.00 23.0±0.01 0.00 21.0±0.00 0.00
Bicarbonate ions, mg/g 0.16±0.00 0.00 0.41±0.00 0.00 0.63±0.00 0.00 1.40±0.05 0.00
Note. a: 0.25 g of sodium bicarbonate per kg meat, b: 0.50 g of sodium bicarbonate per kg meat, c: 1.00 g of sodium bicarbonate per kg meat, d: 2.00 g of sodium bicarbonate per kg meat
Table 5. Physicochemical properties of the marinated cooked samples at 450°C compared to the control sample
pH Cooked samples at 450°C
a b c d
mean P mean P mean P mean P
6.14 ± 0.03 0.00 6.20 ± 0.00 0.01 6.32 ± 0.01 0.00 6.61 ± 0.01 0.00
Cooking loss, % 27.0 ± 0.00 0.04 27.5 ± 0.04 0.05 25.4 ± 0.04 0.05 21.0 ± 0.02 0.01
Bicarbonate ions, mg/g 0.13 ± 0.00 0.00 0.21 ± 0.00 0.00 0.48 ± 0.00 0.00 0.68 ± 0.00 0.00
Note. a: 0.25 g of sodium bicarbonate per kg meat, b: 0.50g of sodium bicarbonate per kg meat, c: 1.00g of sodium bicarbonate per kg meat,
d: 2.00g of sodium bicarbonate per kg meat
The data were represented as the mean ± standard deviation of triplicate tests. The differences between the analyzed physicochemical properties of marinated cooked samples at 450°C compared to the control were statistically significant (P < 0.05).
240
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160
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120
100
80
60
40
20
0 ■
1 2 3 4
min
1 - 2.00 gr/kg, 2 -1.00 gr/kg, 3 -0.50 gr/kg, 4 - 0.25gr/kg, 5 - blank
Fig. 2. Ion chromatograms of bicarbonate extracted from the a-d meat samples.
The amount of residual bicarbonate ions increased in cooked kebab samples at two different temperatures when the SB concentration was increased from 0.25 to 2.00 g/kg in meat, if compared to its value in the blank sample, as well as between the groups (P = 0.00). In this method, the amount of bicarbonate ions was decreased by increasing temperature from 350°C to 450°C in both the blank and the kebab samples (P = 0.00) (Fig 2). While NaHCO3 was heated above 110°C, it was observed that both H2O and CO2 underwent some chemical changes. Hence, by increasing the core temperature of the cooked samples from 68-70°C (direct heating at 350°C) to 89-91°C (direct heating at 450°C), the level of bicarbonate ions decreased. The pH of the meat samples treated with bicarbonate did not change after cooking. This result was not in agreement with Sindelar et al, who found that the pH of marinated sow loins with bicarbonate and polyphosphate increased after cooking [33]. These outcomes were most likely because of the essential R groups of the amino acids (histidine) during heating. The second probable reason may refer to the nature of marinade environment, as the alkaline environment may increase the pH value after marinating.
Organoleptic evaluation. The sensory properties of Kubideh kebab were evaluated by 40 panellists according to a 9-point hedonic scale. The organoleptic properties (smell, appearance, flavour,
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Akbari-adergani B. et al. Foods and Raw Materials, 2018, vol. 6, no. 2, pp. 249-255 and palatability properties) did not change when SB was added from 0.25 to 2.00 g/kg of meat, in comparison with the blank group. This differed from the results of a research that showed that Golek chicken marinated with NaCl/STPP/NaHCO3 (Tr6) had the lowest acceptance score compared to other treatments (P < 0.05) because of the slight darkening of the meat surface. The darker colour of the meat was probably due to the denaturation of muscle protein after it reacted with NaHCO3. The denaturation resulted in an increase in the reflection and scattering of light and, hence, a paler meat colour [23, 34], as well as in an increase in extracellular water as a result of the marinating process. However, Young & Lyon found no effect of salt and phosphate marinade on meat lightness [14]. CONCLUSION Marinating lamb meat before processing it into Kubideh kebab affected the quality and the cooking loss of the product. It is the first time that the detection and determination of the residual of bicarbonate ions has been studied in cooked and raw meat. Kubideh kebab cooked at four different SB levels (from 0.25 to 2.00 g/kg) resulted in a high pH value, a high level of biacrbonate ions, and a low cooking loss at different temperatures, while no differences in its organoleptic properties were detected. ACKNOWLEDGEMENTS The authors wish to thank the Research Deputy of Tehran University of Medical Sciences for the financial support of this study (Project No: 9312439006). The authors also express their gratitude to the staff of the food additives laboratory, Reference food & drug control laboratories in the Ministry of Health and Medical Education for their contribution to the method development and performing the experiments. FUNDING This study was supported by Tehran University of Medical Sciences, Tehran, Iran (Project No: 9312439006). REFERENCES 1. Alvarado C.Z. and McKee S. Marination to improve functional properties and safety of poultry meat. Journal of Applied Poultry Research, 2007, vol. 16, no. 1, pp. 113-120. DOI: https://doi.Org/10.1093/japr/16.1.113. 2. Smith D.M. Functional properties of muscle proteins in processed poultry products. In: Owens C.M., Alvarado C., and Sams A.R. (eds) Poultry Meat Processing, 2nd ed. New York: CRC Press, 2010, pp. 231-234. 3. Sebranek J.G. Basic curing ingredients. In: Tarte R. (ed.) Ingredients in meat products. New York: Springer, 2009, pp.1-24. 4. Barbut S. Meat color and Flavor. In: Barbut S. (ed.) Poultry products processing: An industry guide. New York: CRC Press, 2002, pp. 429-465. 5. Barbut S. Basic anatomy and muscle biology. In: Barbut S. (ed.) Poultry products processing: An industry guide. New York: CRC Press, 2002, pp. 31-60. 6. Barbut S. Measuring sensory and functional properties.In: Barbut S. (ed.) Poultry products processing: An industry guide. New York: CRC Press, 2002, pp. 467-511. 7. Offer G. and Trinick J. On the mechanism of water holding in meat: the swelling and shrinking of myofibrils. Meat Science, 1983, vol. 8, no. 4, pp. 245-281. DOI: https://doi.org/10.1016/0309-1740(83)90013-X. 8. Offer G. and Knight P. The structural basis of water holding in meat. Part 1. General principles and water uptake in meat processing. In: Lawrie R.A. (ed.) Developments in meat science. London: Elsevier Applied Science, 1988, pp. 63-171. 9. Ruusunen M. and Poulane E. Reducing sodium intake from meat products. Meat Science, 2005, vol. 70, no. 3, pp. 531-541. DOI: https://doi.org/10.1016/j.meatsci.2004.07.016. 10. Xiong Y.L. Protein Functionality. In: Jensen W.K., Devine C., and Dikeman M. (eds) Encyclopedia of Meat Sciences. Oxford: Elsevier, 2004, pp. 218-225. 11. Xiong Y.L., Lou X., Harmon R.J., Wang C., and Moody W.G. Salt and pyrophosphate-induced structural changes in myofibrils from chicken red and white muscles. Journal of the Science of Food and Agriculture, 2000, vol. 80, no. 8, pp. 1176-1182. DOI: https://doi.org/10.1002/1097-0010(200006)80:8<1176::AID-JSFA615>3.0.CO;2-M. 12. Smith D.P. and Young L.L. Marination pressure and phosphate effects on broiler breast fillet yield, tenderness, and color. Poultry Science, 2007, vol. 86, no. 12, pp. 2666-2670. DOI: https://doi.org/10.3382/ps.2007-00144. 13. Xiong Y.L. and Kupski D.R. Time-dependent marinade absorption and retention, cooking yield, and palatability of chicken filets marinated in various phosphate solutions. Poultry Science, 1999, vol. 78, no. 7, pp. 1053-1059. DOI: https://doi.org/10.1093/ps/78.7.1053. 14. Young L.L. and Lyon C.E. Effect of post chill aging and sodium tripolyphosphate on moisture binding properties, color, and Warner-Bratzler shear values of chicken breast meat. Poultry Science, 1997, vol. 76, pp. 1587-1590. DOI: https://doi.org/10.1093/ps/76.11.1587. 253
Akbari-adergani B. et al. Foods and Raw Materials, 2018, vol. 6, no. 2, pp. 249-255 15. Kauffman R.G., Laack R.L.J.M., Russell R.L., et al. Exudative pork be prevented by postmortem sodium bicarbonate injection. Journal of Animal Science, 1998, vol. 76, no. 12, pp. 3010-3015. DOI: https://doi.org/10.2527/1998.76123010x. 16. Van Laack R.L.J., Kaufman R.G., Pospiech E., et al. A research note the effects of Prerigor Sodium Bicarbonate perfusion on the quality of Porcine M. Semimembranosus. Journal of Muscle Foods, 1998, vol. 9, no. 2, pp. 185-191. 17. Wynveen E.J., Browker A.L., Grant A.L., et al. Pork quality is affected by early postmortem phosphate and bicarbonate injection. Journal of Food Science, 2001, vol. 66, no. 6, pp. 886-891. DOI: https://doi.org/10.1111/j.1365-2621.2001.tb15191.x. 18. Woelfel R.L. and Sams A.R. Marination performance of pale broiler breast meat. Poultry Science, 2001, vol. 80, no. 10, pp. 1519-1522. DOI: https://doi.org/10.1093/ps/80.10.1519. 19. Alvarado C.Z. and Sams A.R. Injection marination strategies for remediation of pale, exudative broiler breast meat. Poultry Science, 2003, vol. 82, no. 8, pp. 1332-1336. DOI: https://doi.org/10.1093/ps/82.8.1332. 20. Petracci M., Bianchi M., Venturi L., Cremonini M.A., and Cavani C. Effect of antemortem journey and lairage at abattoir on rabbit meat quality. Journal Muscle Foods, 2009, vol. 20, no. 4, pp. 489-500. DOI: https://doi.org/10.1111/j.1745-4573.2009.00163.x. 21. Sheard P.R. and Tali A. Erratum to: Injection of salt, tripolyphosphate and bicarbonate marinade solutions to improve the yield and tenderness of cooked pork loin. Meat Science, 2005, vol. 71, no. 4, pp. 753-754. DOI: https://doi.org/10.1016/j.meatsci.2005.07.009. 22. Sen A.R., Naveena B.M., Muthukumar M., Babji Y., and Murthy T.R.K. Effect of chilling, polyphosphate and bicarbonate on quality characteristics of broiler breast meat. British Poultry Science, 2005, vol. 46, no. 4, pp. 451-456. DOI: https://doi.org/10.1080/00071660500191072. 23. Komoltri P. and Pakdeechanuan P. Effects of marinating ingredients on physicochemical, microstructural and sensory properties of golek chicken. International Food Research Journal, 2012, vol. 19, no. 4, pp. 1449-1455. 24. Petracci M., Lagh L., Rocculi P., et al. The use of sodium bicarbonate for marination of broiler breast meat. Poultry Science, 2012, vol. 91, no. 2, pp. 526-534. DOI: https://doi.org/0.3382/ps.2011-01753. 25. Sultana A., Nakanishi A., Roy B.C., et al. Quality improvement of frozen and chilled beef biceps femoris with the application of salt-bicarbonate solution. Asian-Australasian Journal of Animal Sciences, 2008, vol. 21, no. 6, pp. 903-911. DOI: https://doi.org/10.5713/ajas.2008.70544. 26. Sheard P.R. and Tali A. Injection of salt, tripolyphosphate and bicarbonate marinade solutions to improve the yield and tenderness of cooked pork loin. Meat Science, 2004, vol. 68, no. 2, pp. 305-311. DOI: https://doi.org/10.1016/j.meatsci.2004.03.012. 27. Barbut S., Zhang L., and Marco M. Effects of pale, normal, and dark chicken breast meat on microstructure, extractable proteins, and cooking of marinated fillets. Poultry Science, 2005, vol. 84, no.5, pp. 797-802. DOI: https://doi.org/10.1093/ps/84.5.797. 28. Petracci M., Laghi L., Rimini S., et al. Chicken breast meat marinated with increasing levels of sodium bicarbonate. Japan Poultry Science Association, 2014, vol. 51, no. 2, pp. 206-212. DOI: https://doi.org/10.2141/jpsa.0130079. 29. ISO 2917. Meat and meat products-Measurment ofpH-Reference method. Geneva: ISO, 1999. 6 p. 30. Cunniff P. (ed.) Official methods of analysis ofAOAC International, 16 th ed. In 2 vols. Washington: Association of Official Analytical Chemists, 1999. 31. Ercolini D., Russo F., Nasi A., Ferrant P., and Villani F. Mesophilic and psychrotrophic bacteria from meat and their spoilage potential in vitro and in beef. Applied and Enviromental Microbiology, 2009, vol. 75, no. 7, pp. 1990-2001. DOI: https://doi.org/10.1128/AEM.02762-08. 32. Chueachuaychoo A., Wattanachant S., and Benjakul S. Quality characteristics of raw and cooked spent hen Pectoralis majormuscles during chilled storage: Effect of salt and phosphate. International Food Research Journal, 2011, vol. 18, no. 2, pp. 601-613. 33. Sindelar J.J., Prochask F., Britt J., et al. Strategies to eliminate atypical flavours and aromas in sow loins. I. Optimization of sodium tripolyphosphate, sodium bicarbonate, and injection level. Meat Science, 2003, vol. 65, no. 4, pp. 1211-1222. DOI: https://doi.org/10.1016/S0309-1740(03)00027-5. 34. Young O.A. and West J. Meat Color. In: Hui Y.H., Nip W.K., Rogers R., and Young O. (eds) Meat Science and Applications. New York: Marcel Dekker Inc., 2001, pp. 39-69. 254
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ORCID IDs
Akbari-adergani Behrouz http://orcid.org/0000-0003-4875-4701
Gholamreza Jahed khaniki https://orcid.org/0000-0001-9983-4838
NoushinRastkari http://orcid.org/0000-0002-6321-3586
Parisa Sadighara http://orcid.org/0000-0002-7945-9732
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ISSN 2308-4057 (Print)
ISSN 2310-9599 (Online)
Foods and Raw Materials, 2018, vol. 6, no. 2
Research Article Open Access
DOI: http://doi.org/10.21603/2308-4057-2018-2-256-263
Available online at http:jfrm.ru
Study of lysate activity to modificate collagene raw materials to use in sausage mixture
Andrey M. Danilov , Bayana A. Bazhenova* , Michail B. Danilov , and Alexandr V. GerasimovG
East Siberian State University of Technology and Management, Klyuchevskaya Str. 40V, Ulan-Ude 670013, Russian Federation
* e-mail: bayanab@mail.ru
Received February 13, 2018; Accepted in revised form August 30, 2018; Published December 20, 2018
Abstract: In the current conditions of import substitution, the effective use of secondary raw materials in the meat industry is a relevant issue. A significant source of animal proteins is by-products, the yield of which is about 10% of livestock weight. Some by-products, including beef rumen, contain collagen-containing tissues which require modification for tenderization and deodorization. In order to modify rumen tissues, the biotechnological method of treatment with an enzyme solution, lysate, obtained from a whole bovine abomasum was preferred to the known method where enzyme solution is prepared from an abomasal mucosa. The purpose of this project was to study the activity of lysate from a whole bovine abomasum for the modification of rumen tissue to use it in cooked sausage formulations. We have suggested the method of obtaining enzyme solution based on infusing the minced abomasum in a reaction mixture - water, chlorohydric acid, and sodium tripolyphosphate - followed by filtering. The dependence of proteolytic and collagenase activities of the solution obtained from phosphate dose introduced have been studied; it have been revealed that 1.5% of tripolyphosphate is the optimal dose for efficient extraction of enzymes from the whole abomasum. Besides, an effect of the enzyme solution on functional and technological properties of a heat-treated rumen has been studied, and the improvement of hydro- and lipophilic characteristics has been revealed. Paste with modified rumen has been developed and found that the maximum possible dose of rumen for use in cooked sausage from horsemeat is 15%. The color on the cut of sausage developed was identical to that of beef sausage. Thus, paste made on the basis of modified rumen contributes to the formation of functional and technological properties, the stabilization of the color characteristics of the final product, as well as the effective use of basic meat raw materials and the expansion of the range of economy class high-protein sausage production.
Keywords: Modified rumen, cooked sausage, formulation, functional and technological properties, quality
Please cite this article in press as: Danilov A.M., Bazhenova B.A., Danilov M.B., and Gerasimov A.V. Study of lysate activity to modificate collagene raw materials to use in sausage mixture. Foods and Raw Materials, 2018, vol. 6, no. 2, pp. 256-263. DOI: http://doi.org/10.21603/2308-4057-2018-2-256-263.
INTRODUCTION
In the current conditions of import substitution, the effective use of secondary raw materials in the meat industry to create natural, protein-containing products of high quality using innovative technological methods is a relevant issue.
A significant source of animal proteins is byproducts [1-4], the yield of which is about 10% of livestock weight. Most of by-products are characterized by rather low fat content and increased mass fraction of connective tissue; the latter brings about reduced biological value.
Collagen-containing by-products contain a large amount of connective tissue, which is difficult to digest in humans. However, modern scientific research on processing of collagen-containing raw materials has shown that the use of innovative technologies to
modify rumen allows the degree of collagen assimilation to be increased. In addition, collagen, being hard to digest, can act as dietary fiber, improving gastrointestinal tract peristalsis [1, 3, 5, 6].
One of factors limiting the possible effectiveness of by-products use is the specificity of their morphological composition: internal organs are composed of muscular, connective, fatty, and parenchymal tissues. Since various types of raw materials differ in their composition and structure, it requires the use of individual methods for their preliminary processing, which predetermines final product quality as a whole and, in particular, organoleptic indicators and functional and technological properties. Most of the traditional technologies in sausage-canning manufacture, however, include the grouping of secondary protein-containing raw materials in accordance with external morphological
Copyright © 2018, Danilov et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.
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characteristics (fleshy, meat-and-bone, and mucous), heat treatment under high temperatures, and the homogenization of raw materials to destruct connective and cartilaginous tissues, whereas taking into consideration the chemical composition features, organoleptic characteristics, and morphological structure of certain types of secondary raw materials would provide great opportunities for making fundamentally new types of meat products with high quality characteristics.
The low efficiency of using collagen-containing byproducts is mainly due to the specificity of chemical and morphological composition and the need for a variety of technological methods aimed both at improving organoleptic characteristics and modifying functional and technological properties, such as waterbinding capacity, swelling capacity, water and fat absorbing ability, emulsifying ability, etc.; each type of raw material requires individual methods for their preliminary processing.
The efficiency of using both food and biotechnological potential of collagen-containing byproducts is the subject of many studies. Researchers suggest using collagen-containing by-products in formulations of protein-oil emulsions [7], gelatin [8], preparations for zootechnics [9], and meat products [10-12].
Local and foreign researchers suggest various ways of technological processing by-products: physical, chemical, and biotechnological. Rumens, abomasums, stomachs are deodorized by single or multiple cooking in water, broths, spice solutions, milk, whey, weak solutions of organic acids (acetic, ascorbic), or hydrogen peroxide solution; this allows both structural-mechanical and functional-technological properties to be improved.
There are many studies on modification of collagen-containing raw materials by the biotechnological method of processing [13-18]. This method is the most effective but the use of ready-made enzyme preparations in the meat industry is limited due to high cost. Moreover, it is difficult to select an appropriate enzyme which would be exposed to
structural proteins of both muscle and connective tissues.
Pepsin, the enzyme preparation isolated from mucous membrane of young calves' abomasums, has proteolytic effect and can be used to soften proteic materials, including collagen-containing ones. The manufacturing process of this enzyme preparation, however, is laborious, since it requires separation of mucous membrane first and then treatment to isolate pepsin. We have suggested a technique for obtaining the enzyme solution from the whole bovine abomasum which can be used to tenderize collagen-containing raw materials.
In connection with the above mentioned, the purpose of the project was to study the activity of lysate from the whole bovine abomasum for modification of rumen tissue to use it in cooked sausage formulations.
STUDY OBJECTS AND METHODS
Experimental research was carried out at the Technology of Meat and Canned Products Department Laboratory of the East-Siberian State University of Technology and Management (Ulan Ude, Russia).
The subjects of the research were bovine abomasum, rumen, sausage mixture, and cooked sausage.
In the previous study we suggested [19] a method of obtaining an enzymatic solution, lysate, from a whole bovine abomasum which contains a mixture of proteolytic enzymes. The lysate was obtained by infusing minced abomasum in a reaction mixture containing water, chlorohydric acid, and sodium polyphosphate. In order to create optimal conditions for activating pepsinogen by adjusting a dose of hydrochloric acid, the reaction mixture acidity was maintained as large as 2.0. The pepsin solution was prepared according to the traditional technique for pepsin isolation from mucous membranes, but whole rumen was used instead of mucous membrane due to difficulty in separating it. This technique is presented in Fig. 1.
The enzyme solution for rumen fermentation must be used within six hours at the storage temperature 2-4°С.
Fig. 1. Technological scheme of pepsin solution preparation from whole bovine abomasums.
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