The Effect of Marinating on Fatty Acid Composition of Sous-Vide Semimembranosus Muscle from Holstein-Friesian Bulls.

Katarzyna Tkacz,Urszula Tylewicz,Monika Modzelewska-Kapituła,Renata Pietrzak-Fiećko

doi:10.3390/foods11060797

Abstract

The aim of the study was to evaluate the effect of two commercial oil marinades on marinated bovine semimembranosus muscles’ (n = 12) fatty acid composition. Fatty acids were determined in unmarinated raw and sous-vide beef and marinated muscles with two different marinades. The application of marinating changed the fatty acid composition in sous-vide beef. The sum of saturated fatty acids (SFA) and n-6/n-3 ratio decreased. However, the sum of monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA), including n-6 and n-3, increased in marinated sous-vide beef, while a proportion of conjugated linoleic acid (CLA) and arachidonic acid (AA) decreased. The concentration (mg/100 g) of the sum of SFA and CLA in sous-vide beef was unaffected by marinating; however, the treatment significantly increased the sum of MUFA, PUFA, n-6 fatty and n-3 fatty acid concentrations. Using marinades containing canola oil and spices prior to the sous-vide treatment of beef was effective in improving its fatty acid composition.

Highlights

IntroductionMeat is regarded as an excellent source of protein, characterized by a good balance of essential amino acids and a high biological value, as well as a source of valuable trace minerals (iron, zinc, selenium, iodine, magnesium, potassium and sodium) and bioavailable vitamins (A, B12, folic acid, etc.) [1–3]
Meat is regarded as an excellent source of protein, characterized by a good balance of essential amino acids and a high biological value, as well as a source of valuable trace minerals and bioavailable vitamins (A, B12, folic acid, etc.) [1–3]
The M1 marinade had a higher proportion of C16:1, C18:1, the sum of monounsaturated fatty acids (MUFA), n-6 and n-6/n-3 ratio; a lower proportion of C14:0, C16:0, C18:3 (n-3, alpha-linolenic acid, ALA), the sum of saturated fatty acids (SFA) and n-3 than M2 marinade

Summary

Introduction

Meat is regarded as an excellent source of protein, characterized by a good balance of essential amino acids and a high biological value, as well as a source of valuable trace minerals (iron, zinc, selenium, iodine, magnesium, potassium and sodium) and bioavailable vitamins (A, B12, folic acid, etc.) [1–3]. Considering its chemical composition, exogenic compounds and a high level of aroma and taste precursors, beef is one of the most valuable meat types in terms of nutritional value and culinary properties [4–6]. Both in Poland and worldwide, a part of beef, which is available on the market, originates from milk breeds, breeds of a dual purpose or from crossbreeds [6,7]. We focused on exploring possibilities to obtain beef from Holstein-Friesian bulls that is as valuable as possible in terms of nutritional and culinary features [8–12]. Sous-vide cooked LL and SM muscles had a similar quality, which is especially important taking into consideration that SM is less tender than

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