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- Title
Influence of Marination with Aromatic Herbs and Cold Pressed Oils on Black Angus Beef Meat.
- Authors
Vişan, Vasile-Gheorghe; Chiş, Maria Simona; Păucean, Adriana; Mureșan, Vlad; Pușcaș, Andreea; Stan, Laura; Vodnar, Dan Cristian; Dulf, Francisc Vasile; Țibulcă, Dorin; Vlaic, Bogdan Alin; Rusu, Iulian Eugen; Kadar, Csaba Balasz; Vlaic, Augustin
- Abstract
Beef aging is one of the most common methods used for improving its qualities. The main goal of the present study was to analyse the influence of different cold pressed oils and aromatic herbs during marination process on the nutritional, textural, and sensory attributes of the final grilled sirloin samples. In order to fulfil this goal, methods like GC-MS, HPLC/DAD/ESI-MS, HLPC-RID were performed to quantify fatty acids, phenolic acids, and organic acids, respectively. Textural and sensory analysis were performed with CT 3 Texture Analyser and hedonic test. The results showed high improvement of the meat grilled samples regarding the content of phenolic acids, and textural and sensory characteristics. Pearson values indicate strong positive correlations between raw and grilled samples regarding their content in phenolic acids. Hardness, chewiness, gumminess decreased during marination, meanwhile, resilience, and cohesiveness increased. Sensory analysis highlighted that meat samples marinated with olive oil and rosemary for 120 h reached the highest hedonic score among the tested samples.
- Subjects
MARINADES; OLIVE oil; PHENOLIC acids; ORGANIC acids; HERBS; HIGH performance liquid chromatography; MEAT
- Publication
Foods, 2021, Vol 10, Issue 9, p2012
- ISSN
2304-8158
- Publication type
Article
- DOI
10.3390/foods10092012