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Iranian Journal of Veterinary Medicine، جلد ۹، شماره ۲، صفحات ۱۰۳-۱۰۸
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| عنوان فارسی |
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| چکیده فارسی مقاله |
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| کلیدواژه‌های فارسی مقاله |
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| عنوان انگلیسی |
The effect of meat marinating with lactic and citric acid on some physicochemical and electrophoretic pattern of beef burger |
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| چکیده انگلیسی مقاله |
Background: Meat products may be unacceptably tough because of the high connective tissue content of meats used in their manufacture. OBJECTIVE: The aim of this study was using meat acid marination method on some physicochemical and sensory characteristics of beef burgers. METHODS: Meat was marinated in three concentrations (0.5%, 1% and 1.5%) of lactic and citric acid solutions (1:4 w/v) at 4 °C for 15h and was used in formulation of beef burgers. RESULTS: According to control sample, the highest redness (a*) value was found in the lowest concentration of lactic acid while the lowest a* value was in the highest concentration of citric acid. Shear force value indicated that lactic acid had a tenderizing effect particularly at the lowest concentration and had a positive effect on overall acceptability. Electrophoresis of proteins showed that band intensity had decreased in 0.5% acid treatments, compared to the control sample. CONCLUSIONS: It seems that meat acid marination is an applicable technique to tenderize beef burgers with high percentage of meat. |
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| نویسندگان مقاله |
سید ابراهیم حسینی | seyed ebrahim
department of food sciences amp;amp; technology, sciences amp;amp; research branch, islamic azad university, tehran, iran
سازمان اصلی تایید شده: دانشگاه آزاد اسلامی علوم و تحقیقات (Islamic azad university science and research branch)
عاطفه اصفهانی مهر | esfahani mehr
department of food sciences amp;amp; technology, shahre ghods branch, islamic azad university, tehran, iran
سازمان اصلی تایید شده: دانشگاه آزاد اسلامی علوم و تحقیقات (Islamic azad university science and research branch)
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| نشانی اینترنتی |
http://ijvm.ut.ac.ir/article_54008_ebbac632815e58b7e185ccf9e1a1f417.pdf |
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| زبان مقاله منتشر شده |
en |
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