Dataset Information

Influence of Marination with Aromatic Herbs and Cold Pressed Oils on Black Angus Beef Meat.

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.

SUBMITTER: Visan VG

PROVIDER: S-EPMC8468897 | biostudies-literature | 2021 Aug

REPOSITORIES: biostudies-literature

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Influence of Marination with Aromatic Herbs and Cold Pressed Oils on Black Angus Beef Meat.

Vişan Vasile-Gheorghe VG Chiş Maria Simona MS Păucean Adriana A Mureșan Vlad V Pușcaș Andreea A Stan Laura L Vodnar Dan Cristian DC Dulf Francisc Vasile FV Țibulcă Dorin D Vlaic Bogdan Alin BA Rusu Iulian Eugen IE Kadar Csaba Balasz CB Vlaic Augustin A

Foods (Basel, Switzerland) 20210827 9

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 anal ...[more]

PMID: 34574122

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Project description:The purpose of this study was to characterize unconventional cold-pressed seed oils (rosehip, strawberry, blackcurrant, carrot, plum, pomegranate, radish, and raspberry) as novel alternative edible oil source. A chemical characterization of different lipid components (total fatty acid composition, triacylglycerols, and vitamin E) and volatiles responsible for the particular aroma of these oils was reported. All the oils showed a content of unsaturated fatty acids, mainly oleic, linoleic, and α-linolenic acid, that potentially contribute to the prevention of cardiovascular diseases, in the range of 80%-90%. Moreover, an isomer of α-linolenic acid, namely, punicic acid, was quantified at a level of near to 40% in pomegranate seed oil. Triolein was the most abundant triacylglycerol in most of the analyzed seed oils, with the exception of raspberry and strawberry dominated by trilinolein and pomegranate seed oil, composed for almost 50% of tripunicine. The highest content of vitamin E was found in pomegranate oil (256 mg/100 g), while the lowest amount was found in strawberry (65 mg/100 g). Overall, >300 compounds were identified from volatile profile of oil samples. Among these, aldehydes were the predominant molecule class identified in plum, pomegranate, and strawberry oils, while terpenes were the main volatiles in blackcurrant, carrot, and rosehip oils. Extremely low values were obtained for atherogenicity (0.05-0.10) and thrombogenicity (0.07-0.30) nutritional indices in all the investigated oils. Principal component analysis of the lipid profile was used as strategy to discriminate and classify the samples, highlighting their similarity related to the presence of beneficial compounds. PRACTICAL APPLICATION: Unconventional food products can find wide applicability in both cosmetic and food industry as alternative source that harmonize with consumers' preferences for personal care and nutraceutical purpose. They often address food security, sustainability, and nutritional challenges. Within this context, the chemical characterization of both major (triacylglycerols and total fatty acid composition) and minor components (volatile compounds and vitamin E) was useful to demonstrate that the cold-pressed seed oils here investigated are rich in essential nutrients. Hence, they can cater to specific dietary needs, thus creating new markets in food tech, agriculture, and biotechnology industries.

Dataset Information

Influence of Marination with Aromatic Herbs and Cold Pressed Oils on Black Angus Beef Meat.

Publications

Influence of Marination with Aromatic Herbs and Cold Pressed Oils on Black Angus Beef Meat.

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