Penetration of hydrolysed soy protein-added brine and its effect on yield and pH of beef steaks from the biceps femoris muscle

Autor(es)

Silva, Alessandra Aparecida ^[1] ; Contreras-Castillo, Carmen Josefina ^[1] ; Delgado, Eduardo Francisquine ^[2] ; Mourao, Gerson Barreto ^[2] ; dos Santos, Priscila Robertina ^[1]

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, Dept Agroind Food & Nutr, Luiz de Queiroz Agr Coll, BR-13418900 Piracicaba, SP - Brazil

^[2] Univ Sao Paulo, Dept Anim Sci & Pastures, Luiz de Queiroz Agr Coll, BR-13418900 Piracicaba, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 44, n. 1, p. 109-114, JAN 2011.
• Citações Web of Science: 2

Resumo

This study was aimed to evaluate the penetration behaviour of different brines with tumbled beef steaks from the biceps femoris muscle, specifically their interactions with pH and effects on yield. Six muscles from different animals, divided into origin (OP) and insertion (IP) portions, were cut into 60 steaks of 2.5 cm thickness and tumbled for 30 or 60 min. The steaks were tumbled with two brines, with (WTB/HSP) or without (WTB) hydrolysed soy protein (HSP), and steaks that were not tumbled with brine or water were used as controls. Brine penetration was verified by measuring the amount of dye-containing brine (absorbance at 627 nm) recovered from homogenates of four thin (2 mm) slices from the surface of the beef steaks after tumbling. The WTB/HSP steaks exhibited greater (P < 0.05) brine penetration when tumbled for 60 min than for 30 min. The OP steaks showed greater yield and lower pH (P < 0.05) than IP steaks. HSP-added brine increased the water absorption and retention in the first slices of the steaks, and its efficiency was increased with a longer tumbling time. The portion of the biceps femoris muscle used influenced brine absorption and retention, impacting meat yield. (C) 2010 Elsevier Ltd. All rights reserved. (AU)

• Processo FAPESP: 07/57337-6 - Marinação do bíceps femoris com proteína hidrolisada de soja e seu efeito sobre a estrutura muscular
• Beneficiário: Carmen Josefina Contreras Castillo
• Modalidade de apoio: Auxílio à Pesquisa - Regular