Aspects of the influence of vegetable-oil-based marinade on organoleptic and physicochemical indicators of the quality of semi-finished natural marinated meat products

Authors

  • Oksana Shtonda National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Management of Agricultural Products, Department of Meat, Fish and Seafoods, Heroiv Oborony Str., 15, Kyiv, 03040, Ukraine, Tel.: +38(050)1406657
  • Kateryna Semeniuk National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Management of Agricultural Products, Department of Meat, Fish and Seafoods, Heroiv Oborony Str., 15, Kyiv, 03040, Ukraine, Tel.: +38(093)1077003 https://orcid.org/0000-0003-0934-5155

DOI:

https://doi.org/10.5219/1527

Keywords:

natural marinated semi-finished meat products, blends, vegetable oils, organoleptic parameters, physicochemical parameters

Abstract

This work evidences the expediency of marinade application based on blends of refined vegetable oils in the technology of natural marinated semi-finished meat products. Formulations of natural marinated semi-finished meat products using blends of refined vegetable oils (rapeseed, olive, and sunflower) enriched with the enzyme bromelain were developed in this work. Such formulations can provide the human body with the necessary amount of protein, released by enzymatic hydrolysis of the connective tissue proteins collagen and elastin catalyzed by the plant-based enzyme bromelain, as well as the necessary ω-3 and ω-6 polyunsaturated fatty acids, which are not synthesized in the human body but sourced from food and are one of the main structural units for many vital processes. The article presents the results of a study of organoleptic and physicochemical parameters of natural marinated semi-finished meat products from beef and pork. It is confirmed that the use of rapeseed oil and rapeseed:sunflower oil blend in a ratio of 70:30 produce the best organoleptic characteristics in both semi-finished beef and semi-finished pork: a tender, juicy texture, a pleasant taste and aroma, and an attractive appearance. It has been proven that the use of marinades based on blends of refined vegetable oils reduces the free moisture content and moisture-retaining capacity of the product, due to the presence of refined vegetable oils in the marinade, which contributes to the binding of moisture. The use of marinades based on refined vegetable oils can increase product yield. Vegetable oil, when used in meat marinade, mitigates the ill effects of acid inclusion. It dissolves well the aromas of added spices, and as it seeps through the structure of the meat, the oil gently envelops it, sealing in moisture and preventing drying out during cooking.

Downloads

Download data is not yet available.

References

Belinskaya, A. P. 2011. Technology of blended oil of increased biological value: dissertation theses. Kharkiv, Ukraine, 230 p.

Benzik, I., Brazhnaia, I., Bogdan, E., Ershov, A. 2020. Effects of the Marinating Process on the Quality of the Domesticated Reindeer (Rangifer Tarandus) By-products. KnE Life Sciences, p. 686-695. https://doi.org/10.18502/kls.v5i1.6151

Brenna, J. T. 2002. Efficiency of conversion of α-linolenic acid to long chain n-3 fatty acids in man. Current Opinion in Clinical Nutrition & Metabolic Care, vol. 5, no. 2, p. 127-132. https://doi.org/10.1097/00075197-200203000-00002

Cai, K., Shao, W., Chen, X., Campbell, Y. L., Nair, M. N., Suman, S. P., Schilling, M. 2018. Meat quality traits and proteome profile of woody broiler breast (pectoralis major) meat. Poultry science, vol. 97, no. 1, p. 337-346. https://doi.org/10.3382/ps/pex284

Domaretskyy, V. A., Ostapchuk, M. V. 2003. Ukrainian AI Food Technology. Kyiv, Ukraine: NUHT, 572 p. ISBN 966-612-027-5.

Doneva, M., Nacheva, I., Dyankova, S., Metodieva, P., Miteva, D. 2018. Application of plant proteolytic enzymes for tenderization of rabbit meat. Biotechnology in Animal Husbandry, vol. 34, no. 2, p. 229-238. https://doi.org/10.2298/BAH1802229D

DSTU 4823.2. 2007. Meat products. Organoleptic evaluation of quality indicators. Part 2. General requirements.

DSTU ISO 1442. 2005. Meat and meat products. Moisture content method (control method) (ISO 1442: 1997, IDT). With amendment.

DSTU ISO 1443. 2005. Meat and meat products. Method for determination of total fat content (ISO 1443: 1973, IDT). With amendment.

DSTU ISO 936. 2008. Meat and meat products. Method for determining the mass fraction of total ash (ISO 936: 1998, IDT).

DSTU ISO 937. 2005. Meat and meat products. Determination of nitrogen content (control method) (ISO 937-1978, IDT).

Erdaw, M. M., Perez-Maldonado, R. A., Bhuiyan, M., Iji, P. A. 2016. Physicochemical properties and enzymatic in vitro nutrient digestibility of full-fat soybean meal. J. Food Agric. Environ., vol. 14, p. 85-91.

Gubsky, Y. I. 2000. Biological Chemistry. Kyiv-Ternopil, Ukraine : Ukrmedkniga, 508 p. ISBN 966-7364-41-0.

Ivankin, A., Vostrikova, N., Krasulya, O., Kazakova, E., Kulikovskii, A., Knyazeva, A. 2020. The formation of flavoring characteristics of meat products by changing the chemical composition of food compositions. Theory and practice of meat processing, vol. 5, no. 4, p. 4-12. https://doi.org/10.21323/2414-438X-2020-5-4-4-12

Jinap, S., Hasnol, N. D. S., Sanny, M., Jahurul, M. H. A. 2018. Effect of organic acid ingredients in marinades containing different types of sugar on the formation of heterocyclic amines in grilled chicken. Food Control, vol. 84, p. 478-484. https://doi.org/10.1016/j.foodcont.2017.08.025

Jung, Y., Rupert, C. L., Chapman, B., Porto Fett, A. C., Luchansky, J. B. 2018. Assessment of microbiological safety and quality of marinades used to treat beef and that were collected over a 12-month period from specialty retailers near Raleigh, North Carolina. Journal of food protection, vol. 81, no. 3, p. 490-496. https://doi.org/10.4315/0362-028X.JFP-17-396

Keniiz, N., Nesterenko, A., Omarov, R., Konik, N., Rysmukhambetova, G. 2019. Study of the influence of cryoprotectants on the preservation of the technological properties of frozen test semi-finished products. Research Journal of Pharmaceutical, Biological and Chemical Sciences, vol. 10, no. 1, p. 1559-1566.

Koh, G. 2005. Production and formulations of meat products. Meat gastronomy: St. Petersburg, Russia : Profession, 656 p. ISBN 5-93913-074-7:2000.

Kolyanovska, L. M., Palamarchuk, I. P., Sukhenko, Y., Mussabekova, A., Bissarinov, B., Popiel, P., Mushtruk, M. M., Sukhenkko, V., Vasuliev, V., Semko, T., Tyshchenko, L. 2019. Mathematical modeling of the extraction process of oil-containing raw materials with pulsed intensification of heat of mass transfer. Proceedings of SPIE - The International Society for Optical Engineering, 25 p. https://doi.org/10.1117/12.2522354

Krychkovska, L., Belinska, A., Zhulinska, O. 2010. Functional components in blended vegetable oils with carotene. Good and markets, vol. 2, p. 97-103.

Łopacka, J., Półtorak, A., Wierzbicka, A. 2016. Effect of MAP, vacuum skin-pack and combined packaging methods on physicochemical properties of beef steaks stored up to 12 days. Meat science, vol. 119, p. 147-153. https://doi.org/10.1016/j.meatsci.2016.04.034

Lorenzo, J. M., Munekata, P. E., Sant'Ana, A. S., Carvalho, R. B., Barba, F. J., Toldrá, F., Trindade, M. A. 2018. Main characteristics of peanut skin and its role for the preservation of meat products. Trends in Food Science & Technology, vol. 77, p. 1-10. https://doi.org/10.1016/j.tifs.2018.04.007

Makarenko, A., Mushtruk, M., Rudyk-Leuska, N., Kononenko, I., Shevchenko, P., Khyzhniak, M., Martseniuk, N., Glebova, J., Bazaeva, A., Khalturin, M. 2021. The study of the variability of morphobiological indicators of different size and weight groups of hybrid silver carp (Hypophthalmichthys spp.) as a promising direction of development of the fish processing industry. Potravinarstvo Slovak Journal of Food Sciences, vol. 15, no. 1, p. 181-191. https://doi.org/10.5219/1537

Mushtruk, M., Gudzenko, M., Palamarchuk, I., Vasyliv, V., Slobodyanyuk, N., Kuts, A., Nychyk, O., Salavor, O., Bober, A. 2020a. Mathematical modeling of the oil extrusion process with pre-grinding of raw materials in a twin-screw extruder. Potravinarstvo Slovak Journal of Food Sciences, vol. 14, no. 1, p. 937-944. https://doi.org/10.5219/1436

Mushtruk, M., Vasyliv, V., Slobodaniuk, N., Mukoid, R., Deviatko, O. 2020b. Improvement of the Production Technology of Liquid Biofuel from Technical Fats and Oils. In Ivanov, V., Trojanowska, J., Machado, J., Liaposhchenko, O., Zajac, J., Pavlenko, I., Edl, M., Perakovic, D. Advances in Design, Simulation and Manufacturing IІI. Switzerland : Springer International Publishing, p. 377-386. ISBN 21954364-21954356. https://doi.org/10.1007/978-3-030-50491-5_36

Nechaev, A. P., Traubenberg, S. E., Kochetkova, A. A. 2007. Food Chemistry: Textbook. 4nd ed. SPb : Giord, 640 p. ISBN 5-98879-011-9.

Nesterenko, A., Koshchaev, A., Keniiz, N., Shhalahov, D. S.,Vilts, K. R. F. 2017. Development of device for electromagnetic treatment of raw meat and starter cultures. Research Journal of Pharmaceutical, Biological and Chemical Sciences, vol. 8, no. 1, p. 1080-1085.

Obajuluwa, O., Sanwo, K., Akinola, O., Sobukola, O., Adeola, A., Faloye, O. 2020. Effect of unconventional marinades on beef quality. Nigerian Journal of Animal Production, vol. 47, no.1, p. 90-99. https://doi.org/10.51791/njap.v47i1.193

Okara, A. I., Zemlyak, K. G., Kalenik, T. K. 2009. Management of fatty acid composition and consumer properties of vegetable oils-mixtures by optimization of formulations. Oil and Fat Industry, vol. 2, p. 8-10. (In Russia).

Park, H. , Lee, C., Sim, E., Kim, H., Jeon, Y., Kwak, J., Woo, K. 2019. Physicochemical properties of commercial beef porridge in Korea. The Korean Journal of Food And Nutrition, vol. 32, no. 3, p. 226-235.

Proust, F., Lucas, M., Deawailly, É. 2014. Fatty acid profiles among the Inuit of Nunavi: Current status and temporal change. Prostaglandins, Leukotrienes and Essential Fatty Acids, vol. 90, p. 159-167. https://doi.org/10.1016/j.plefa.2014.02.001.

Reis, M. M., Van Beers, R., Al-Sarayreh, M., Shorten, P., Yan, W. Q., Saeys, W., Craigie, C. 2018. Chemometrics and hyperspectral imaging applied to assessment of chemical, textural and structural characteristics of meat. Meat science, vol. 144, p.100-109. https://doi.org/10.1016/j.meatsci.2018.05.020

Semeniuk, K. M., Shtonda, O. A., 2021. Peculiarities of influence of fatty acid composition of oils on physical and chemical parameters of quality of blends of vegetable oils 2021. Herald of Lviv University of Trade and Economics. Technical Sciences, vol. 25, p. 106-110

Shin, H., Kim, H. T., Choi, M. J., Ko, E. Y. 2019. Effects of bromelain and double emulsion on the physicochemical properties of pork loin. Food science of animal resources, vol. 39, no. 6, p. 888. https://doi.org/10.5851/kosfa.2019.e70

Shtonda, O. A., Semeniuk, K. M. 2019a. Office of Economic Development and Trade of Ukraine. Marinade based on vegetable oils. Patent owner: Shtonda, O.A., Semeniuk, K.M. Int.Cl.A23L13/70. Ukraine. Patent no. 134474, 2019a-05-27.

Shtonda, O. A., Semeniuk, K. M. 2019b. Office of Economic Development and Trade of Ukraine. Marinade based on vegetable oils. Patent owner: Shtonda, O. A., Semeniuk, K. M. Int.Cl.A23L13/70. Ukraine. Patent no. 134475, 2019b-05-27.

Shtonda, O. A., Semeniuk, K. M. 2019c. Office of Economic Development and Trade of Ukraine. Marinade based on vegetable oils. Patent owner: Shtonda, O. A., Semeniuk, K. M. Int.Cl.A23L13/70. Ukraine. Patent no. 134476, 2019c-05-27.

Shtonda, O. A., Semeniuk, K. M., 2018. Changing the technological characteristics of natural semi-finished meat products under the action of marinades on the basis of vegetable oils 2018. Newest Technologies. Сollection of scientific works, vol. 3, no. 7, p. 110-116. https://doi.org/10.31180/2524-0102/2018.3.07.13

Smetanska, I., Tonkha, O., Patyka, T., Hunaefi, D., Mamdouh, D., Patyka, M., Bukin, A., Mushtruk, M., Slobodyanyuk, N., Omelian, A. 2021. The influence of yeast extract and jasmonic acid on phenolic acids content of in vitro hairy root cultures of Orthosiphon aristatus. Potravinarstvo Slovak Journal of Food Sciences, vol. 15, no. 1, p. 1-8. https://doi.org/10.5219/1508

Suárez, M., Gual‐Grau, A., Ávila‐Román, J., Torres‐Fuentes, C., Mulero, M., Aragonès, G., Muguerza, B. 2021. Oils and Oilseeds in the Nutraceutical and Functional Food Industries. Oil and Oilseed Processing: Opportunities and Challenges, p. 219-243. https://doi.org/10.1002/9781119575313.ch11

Sukhenko, Y., Mushtruk, M., Vasyliv, V., Sukhenko, V., Dudchenko, V. 2020. Production of pumpkin pectin paste. Lecture Notes in Mechanical Engineering, p. 805-812. https://doi.org/10.1007/978-3-030-22365-6_80

Sukhenko, Y., Sukhenko, V., Mushtruk, M., Vasuliv, V., Boyko, Y. 2017. Changing the quality of ground meat for sausage products in the process of grinding. Eastern European Journal of Enterprise Technologies., vol. 4, no. 11, p. 56-63. https://doi.org/10.15587/1729-4061.2017.108876

Trabelsi, N., Marotta, S. M., Giarratana, F., Taamali, A., Zarrouk, M., Ziino, G., Giuffrida, A. 2018. Use of Tunisian flavored olive oil as anisakicidal agent in industrial anchovy marinating process. Journal of the Science of Food and Agriculture, vol. 98, no. 9, p. 3446-3451. https://doi.org/10.1002/jsfa.8857

Tvrzická, E., Staňková, B., Vecka, M., Žák, A.2009. Fatty acids 1. Occurrence and biological significance. Casopis lekaru ceskych, vol. 148, p. 16-24. (In Czech).

Tyshchenko, L., Shtonda, O., Pylypchuk, O., Shakhvorostova, V. 2019. Poultry fats. Features of the composition and characteristics of stability to oxidation 2019. Food Science and Technology, vol. 13, no. 4, p. 69-75. https://doi.org/10.15673/fst.v13i4.1569 (In Ukraine)

Wang, C., Xie, Y., Qi, J., Yu, Y., Bai, Y., Dai, C., Zhou, G. 2018. Effect of tea marinades on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled chicken wings. Food Control, vol. 93, p. 325-333. https://doi.org/10.1016/j.foodcont.2017.12.010

Yang, Y., Sun, Y., Pan, D., Wang, Y., Cao, J. 2018. Effects of high pressure treatment on lipolysis-oxidation and volatiles of marinated pork meat in soy sauce. Meat science, vol. 145, p. 186-194. https://doi.org/10.1016/j.meatsci.2018.06.036

Zhumanova, G., Rebezov, M., Assenova, B., Okuskhanova, E. 2018. Prospects of using poultry by-products in the technology of chopped semi-finished products. International Journal of Engineering and Technology (UAE), vol. 7, no. 34, p. 495-498. https://doi.org/10.14419/ijet.v7i3.34.19367

Published

2021-06-28

How to Cite

Shtonda, O., & Semeniuk, K. (2021). Aspects of the influence of vegetable-oil-based marinade on organoleptic and physicochemical indicators of the quality of semi-finished natural marinated meat products. Potravinarstvo Slovak Journal of Food Sciences, 15, 513–520. https://doi.org/10.5219/1527

Most read articles by the same author(s)