Abstract
In this study, we evaluated the effect of marination time on changes in the antioxidant properties of peptides extracted from bovine semimembranosus muscle. We measured antiradical scavenging capacity and reducing power of the peptides using a spectrophotometric decolorization method; inhibition of lipid oxidation was also assessed by estimating the level of malondialdehyde formed. According to our results, there was no benefit from the doubling of marinating time (from 24 to 48 h) as part of the preprocessing of beef. Samples from S1 batch (24 h marination) showed better antioxidant properties than those from S2 batch. We also tested various color parameters as a reflection of the inhibition of oxidative processes, in which case, the most favorable parameters from the consumer point of view were found to be lightness and redness. The effect of marination time on the degree of proteolytic changes was estimated using peptidomic approach. The degradation of myoglobin, hemoglobin, creatine kinase-type M, and beta-enolase—as the most sensitive proteins to proteolytic degradation—was observed during the 62 days of processing. It seems that the prolongation of marination time as a preprocessing step intensifies the hydrolytic degradation of proteins and peptides during the processing step. This results in the loss (or it has no effect) of antioxidative properties in organic dry-fermented beef.
Highlights
IntroductionIn the case of meat, it accelerates the process of maturation and it softens and tenderizes the meat in addition to adding a unique flavor to the final product
Marination is a step in the pretreatment of a wide range of food products [1,2]
Peptides from organic dry-fermented beef were profiled by electrophoresis, and the obtained results were evaluated densitometrically (Figure 1)
Summary
In the case of meat, it accelerates the process of maturation and it softens and tenderizes the meat in addition to adding a unique flavor to the final product This is possible by including acidic components in the marinade which loosens the structure of the meat. In the case of large-scale production, it is necessary to look for a specific marinating agent which is rich in lactic acid bacteria (LAB) and which produces large amounts of lactic acid, which will acidify the environment. These features are fulfilled by the inclusion of acid whey in the marinade, which is a by-product of the dairy industry. It is a good source of valuable nutrients, such as Biomolecules 2019, 9, 614; doi:10.3390/biom9100614 www.mdpi.com/journal/biomolecules
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