Wpływ wybranych zabiegów technologicznych na jakość doświadczalnych steków otrzymywanych z mięsa wołowego

Transcription

1 Beefhavea future

2 Wpływ wybranych zabiegów technologicznych na jakość doświadczalnych steków otrzymywanych z mięsa wołowego The influence of selected technological treatments on the quality of experimental steaks obtained from beef meat Dr inż. Ryszard Kowalski Instytut Technologii Mięsa Uniwersytet Przyrodniczy w Poznaniu

3 ProSafeBeef Pillar 4, WP WP Innovation in marination processing for developing novel and convenient beef products WP 4.2. leader: Dr. Emilie PARAFITA-THOMAS 2. Inteligent thermal process control models for beef and beef products WP 4.3. leader: Dr. Alain KONDJOYAN Dr Ryszard Kowalski Faculty of Food Science and Nutrition Poznań University of Life Sciences, Poland (participant No. 11)

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5 Cel pracy An attempt to assess the impact of technological treatment, kind of brine and the type of heat treatment on selected quality feature of experimental beef steaks obtained from dairy cows and young cattle. Próba oceny wpływu zabiegów technologicznych (nastrzyk, marynowanie, tenderyzacja, uplastycznianie), składu solanki oraz rodzaju obróbki termicznej na wybrane wyróżniki jakości doświadczalnych steków otrzymywanych z mięśni krów i młodego bydła.

6 14 dairy cow - 11xHF, 4xMM) 13 young cattle - (13xHF) Slaughter (Sokołów S.A; oddziały ZM Tarnów, ZM Koło; ZM Włodzimierz Kryszak, Ciążeń) Triceps brachi(tb) Semitendinosus (ST) Semimembranosus(SM) Trimmed muscles from beef quarter carcass were vacuum packaged and aged for 5 days at 4±0,5 C.

7 Technological treatments Proces A B C Injection (15%) Tenderisation Tumbling Marination by absorption-10%

8 Tenderisation Tumbling 3h; 20 min tumb., 10 min relaxation time. turns 8 RPM. NOFIMA& PULS Roasting (wet condition)

9 Type of heat treatment 1. Electric gril ( C, temp. 60 C on the center of steaks) 2. Rational oven (160 C)

10 Impact of marinade ingredients on the sensory properties of beef steak s

11 NOFIMA Maria Mielnik PULS Ryszard Kowalski

12 Conclusion 1. The results from this part of investigation have been allowed to improve the knowledges of marinating processes. 2. The marinade has to be carefully balanced, as many ingredients have both positive and negative effects on the products. 3. Acids as citric acid, wine acid and lactic acid or the salts of these acids, can retard oxidation by binding metals. 4. Acid marinating generally lowers the ph of meat and reduces the microbial growth, while marinating with sodium tripolyphosphate increases ph and results in improved sensory properties, WHC and processing yields. 5. Amount of salt and phosphate must be sufficiently high to improve texture and juiciness but low enough to do not affect the taste and colour negative. 6. The results were used for the guidelines for marinade formulations to enhance the effect of the marinating process and to improve the quality of beef muscle.

13 Part II. The aim of this study was to determine the effect of various brine composition on the concentration of HA s on marinated and grilled beef products.

14 Sample The pieces of central part of muscles were frozen to -5ºC and sliced (home rotary-slicer was used in this process). After slicing pieces of 2 mm thickness and 60 mm diameter (ca.12g), samples of prepared muscles were marinated (by absorption) with 3 kinds of brines, the amount of which constituted 15% of muscle weight.

15 Brines Samples of model beef steaks were heated for 10 min at ºC. Before heating the steaks were marinated with brine (marinades), with different formulation: Brine A phosphates (0,1% P ), NaCl (1,0%); Brine B glucose (0,6%) and NaCl (1,0%); Brine C phosphates (0,1%), soya protein (0,6%) and NaCl (1,0); Brine D phosphates (0,1%), rosemary extracts (0,06%) and NaCl (1,0%). Control samples - non marinated steaks. All ingredients are calculated by final products weight. Marination time 12h.

16 HA s determination A ultra performance liquid chromatography mass spectrometric (UPLC/MS/MS) technique was introduced for the analysis of heterocyclic amines in model beef steaks after solid-phase extraction. Representative HA s which were determinated: IQ (m.m=198); 2-amino-3-methylimidazo[4,5-f]quinoxaline; MeIQ (m.m=212); 2-amino-3,4-dimethylimidazo[4,5-f]quinoline; PhIP (m.m=224); 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine; 4,8-DiMeIQx (m.m=227) 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline,

17 Conclusion 1. The portion of phosphates in in the marinating brine has had a significant influence on the decrease in the amount of HA's in grilled steaks. However, the smallest amount of HA's has been observed in the steaks marinated with the brine that, apart from phosphates, also contained an addition of tocopherol.

18 Conclusion 3. Out of all the analyzed amines, the highest concentrations have been observed in the case of PhIP, the remaining amines: MeIQ, 4,8-DiMeIQx, IQ have been marked in quantities lower than 7ng/1g of lyophylized product. 3. No significant differences in the amounts of HA's have been observed between the examined LD and ST muscles.

19 Part III. Deliverable Number: D Influence of blueberry s (Vaccinium corymbosum) juice on the quality parameters of grilled steaks obtained from ST, SM.

20 Instrumentalna ocena kruchość (siła cięcia) WB test 160 Shear force [N] aa bb aa bb Control Marinated Semimebranosus Semitendinosus

21 Ocena sensoryczna kruchości Sensoric evaluation of tenderness 6,0 5,5 Tenderness [points] 5,0 4,5 4,0 3,5 3,0 2,5 2,0 ba ab ba ab 1,5 1,0 Control Marinated Semimembranosus Semitendinosus

22 Ocena sensoryczna pożądalności smaku Sensoric evaluation of taste 6,0 5,5 Ttaste [points] 5,0 4,5 4,0 3,5 3,0 2,5 ba ba ab ab 2,0 1,5 1,0 Control Marinated Semimembranosus Semitendinosus

23 Ocena sensoryczna pożądalności soczystości Sensoric evaluation of juiciness 5,0 Juiciness [points] 4,5 4,0 3,5 3,0 2,5 2,0 aa aa aa aa 1,5 1,0 Control Marinated Semimembranosus Semitendinosus

24 Conclusion From this experiment were found following conclusions: 1. The marination process with blueberry juice a little decreases shear force of grilled beef steaks, but the differences between muslces: marinated and unmarinated were not significant. 2. The shear force correlated with tenderness of beef steak s evaluated by sensory panel. 3. Using of blueberry juice for marination process caused the worse taste of investigated steak s. 4. Marination process improve the juiciness, but no significant differences in tenderness as an effect of brine was observed.

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