The influence of marination with different salt concentrations on the tenderness,watr holding capacity and bound water concent of beef

Araştırmada 4 yaşındaki sığır karkaslarından elde edilen Longissimus dorsi kasları kullanılmıştır. Etler 2,54 cm çapa sahip olacak şekilde doğranmış ve 0,34, 0,68 ve 1,02 M sodyum klorür (NaCl), 0,05, 0,1 ve 0,15 M kalsiyum klorür (CaCI2) çözeltileri ile l :4 (et: marinasyon çözeltisi) oranında karıştırılarak 5 °C'de 72 saat süreyle marinasyon işlemine tabi tutulmuşlardır. Warner Bratzler Shear (WBS) ile yapılan gevreklik ölçümlerinde örnekler arasındaki WBS değerlerinin önemli ölçüde farklı olduğu tespit edilmiştir. NaCl ile karşılaştırıldığında CaCI2 ile marinasyona tabi tutulmuş örneklerin daha az su tuttukları belirlenmiştir. Kontrol örneklerinde pişirme kayıplarının tuzlarla marinasyona tabi tutulmuş etlerden daha az olduğu tespit edilmiştir. Differential Scanning Calorimetry etlerde bağlı su içeriğini belirlemede kullanılmış ve bağlı su içeriği ile erime gizli ısısının (AHm) etlerdeki nem içeriğinin bir fonksiyonu olduğu belirlenmiştir.

Sığır etinin gevrekliği,su tutma kapasitesi ve bağlı su içeriğine farklı tuz konsantrasyonlarının etkisi

Longissimus dors/ muscle obtained from beef carcasses was used jn this study. Meat cores 2.54 cm in diameter were marinated in 0.34, 0.68 and 1.02 M sodium chloride (NaCI) and 0.05, 0.1 and 0.15 M calcium chloride (CaCl2) solutions at 5 °C for 72 h. Warner Bratzler Shear (WBS) values were significantly different between samples. The samples marinated with CaCI2 held less water than those marinated in NaCI. Cooking losses were lower in the control samples than in the marinated samples. Differential scanning calorimetry was employed to determine the amount of bound water in the meat samples. The latent heat of melting (AHm) and bound water were found to be a function of moisture content.

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