Influence of sodium chloride and pH during acidic marination on water retention and mechanical properties of turkey breast meat

Autor: S. Marchesseau, Philippe Bohuon, Antoine Collignan, Thierry Goli, Julien Ricci
Přispěvatelé: Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)
Jazyk: angličtina
Rok vydání: 2014
Předmět:
Food Handling
Marination
Sodium Chloride
Viande de dinde
chemistry.chemical_compound
Acide acétique
Immersion
[SDV.IDA]Life Sciences [q-bio]/Food engineering
Food science
Cooking
ComputingMilieux_MISCELLANEOUS
chemistry.chemical_classification
Transfert de masse
Hydrogen-Ion Concentration
Tendreté
6. Clean water
Dilution
[SDV.BBM.BC]Life Sciences [q-bio]/Biochemistry
Molecular Biology/Biomolecules [q-bio.BM]
Tenderness
Biochemistry
Sel
Texture de la viande
medicine.symptom
Turkeys
Meat
Sodium
chemistry.chemical_element
Salt (chemistry)
Acetic acid
Q02 - Traitement et conservation des produits alimentaires
medicine
Animals
[SDV.BBM.BC]Life Sciences [q-bio]/Biochemistry
Molecular Biology/Biochemistry [q-bio.BM]
Q04 - Composition des produits alimentaires
Water
Marinage
Water retention
Isoelectric point
chemistry
Acids
[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Food Science
Zdroj: Meat Science
Meat Science, Elsevier, 2014, 96 (3), pp.1133-1140. ⟨10.1016/j.meatsci.2013.10.031⟩
ISSN: 0309-1740
Popis: Turkey breast cubes underwent acidic marination in the presence of salt. The transfer of water, salt and acid was measured, and texture was assessed on the cooked meat. While significant mass gains were observed during marination, from 20 minutes of immersion onwards, only long durations produced an overall matter balance greater than that of non-marinated meat. From the first minutes of immersion, these transfers caused hardening, regardless of the presence of salt in the marinade. For longer durations, only in the absence of salt was significant tenderizing seen in comparison to the non-marinated control. This effect appears to be due on the one hand to passing the isoelectric pH of the meat during acidification, and on the other hand to setting up antagonistic mechanisms breaking down or reinforcing connective tissues by acid and salt respectively. The high degree of tenderization observed in a water–acid solution can be explained partly by dilution of the fiber load per section unit due to protein solubilization.
Databáze: OpenAIRE
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