Effect of Ginger extract, citric Acid and ultrasound on physicochemical properties of Camel meat

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 8, Volume 16, Issue 2 - Serial Number 62, May and June 2020, Pages 287-299   

Document Type: Full Research Paper

DOI: 10.22067/ifstrj.v16i2.81294

Authors

Foroozan Jafari; Nafiseh Zamindar^* ; Mohammad Goli; Zahra Ghorbani

Department of Food Science and Technology, Faculty of Agriculture, Islamic Azad University, Isfahan Branch (Khorasgan), Iran.

Abstract

Introductıon: In developing countries, camel meat is used to provide nutrients, proteins, vitamins, and minerals but it usually has a tough texture. Marinating meat may improve its flavor and tenderness. It has been shown that plant enzymes such as papain, ginger, and Cucumis increase the meat's tenderness and improve the flavor and aroma of the products.
Ginger extract (GE) could improve the tenderness of camel meat by “Zingibain”. Marination in acidic solutions has been used both traditionally and industrially for the tenderization and flavoring of meat (Abdeldaiem and Hoda., 2013; Tsai et al., 2012). The tenderization effect of marination on meat have been examined by using organic acids such as citric acid (Aktas et al., 2003; Berge et al., 2001; Ke et al., 2009; Kim et al., 2013; Ke, 2006; Ke et al. 2009).
The objective of this study was to evaluate the effect of ultrasound and marination with different concentrations of citric acid and Ginger extract 30% on the physicochemical characteristics of camel meat.
 
Materials and methods: Fresh ginger rhizome (Zingiber officinalis roscoe) purchased from a local market was washed, peeled, sliced and immediately homogenized with an equal quantity of chilled and distilled water (4ºC) for 2 min to extract the crude enzyme. The homogenate was filtered through Buchner funnel and the water to get the GE. Marinade solutions were prepared by the addition of 0.5, 1 and 1.5% citric acid to 30% GE, and distilled water was used as control. To prepare the required 30% GE, the crude fresh GE was diluted with distilled water (He et al., 2015).
The portions from Biceps femoris muscles of aged male camel carcasses (4 years of age) were prepared according to the method described by Abdeldaiem et al (2013). Uniform sized (3×3×3 cm) of aged camel meat chunks were dipped in the curing solutions at the ratio of 3:1(meat: liquid) and immersed in the polyethylene bags and kept at 4±1°C for 24 and 48 h (Abdeldaeim et al., 2014; Garge et al., 2006).
The pH values were measured directly using a probe-type electrode (Naveena et al., 2004). Uptake of the marinade (%) was measured according to the method described by Garg et al (2006) and Hosseini et al (2012).
The color measurements; lightness (L*), redness (a*) and yellowness (b*) were performed at the surface of the marinated meat samples (Barbut, 2004).
Cooking loss of meat samples was determined so that He et al (2015) and Kim et al (1995) described.
Shear force values of cooked samples were determined using texture analyzer with Warner-Bratzler shear apparatus, while muscular fibers were almost parallel to the force as normally occurs during chewing. Six meat cores (1.27 cm diameter) parallel to muscle fiber were sheared once through the center by a warner-Bratzler shear attachment using 50 kg compression load cell and 200 mm/min cross-head speed (Karimi et al., 2008; Hosseini et al., 2012).
After 24 and 48 h marination, samples were prepared for (SEM) as described by Naveena et al (2004).
A completely randomized design in a factorial experiment with 3 replications was employed by using analysis of variance (ANOVA) to study the effect of ultra-sonication, and time on the physicochemical properties of camel meat. Least significant difference (LSD) test was used to determine differences between treatments means (P<0.05). Data were analyzed using the procedure of SAS version 8 (Burke et al., 2003).
 
Results and discussion: Ultrasonication caused a decrease in pH while increasing marination time caused an increase in pH of all samples compared with control. Cooked samples showed higher pH compering with raw marinated samples. Ultration and increasing marination time caused a significant increase in marinade uptake due to structural changes. Application of ultrasound, the higher concentration of acid in marinade solution and longer marination period resulted in lower shear forces of meat samples.
Marination by 30% GE in addition to 1.5% citric acid and ultration illustrated maximum tenderness, lower pH and L*-value but caused less water holding capacity and higher cooking loss.
 

Keywords

Camel meat; Ultrasound; Marinade; Citric acid

References

Abdeldaiem, M.H., Hoda, G.M.A., 2013, Tenderization of camel meat by using fresh ginger (Zingiber officinale) extract. Journal of food science and Quality Management, 21, 12–26.

Aktas, O., Waiczies, S., Smorodchenko, A., Dörr, J., Seeger, B., Prozorovski, T., Sallach, S., Endres, M., Brocke, S., Nitsch, R., Zipp, F., 2003, Treatment of Relapsing Paralysis in Experimental Encephalomyelitis by Targeting Th1 Cells through Atorvastatin. Journal of Muscle Foods, 197, 725–733.

Barbut, S., 2004, Effect of three commercial light sources on acceptability of Salmon, Snapper and Sea Bass fillets. Aquaculture, 236, 321–329.

Barekat, S., Soltanizadeh, N., 2016, Improvement of meat tenderness by simultaneous application of high-intensity ultrasonic radiation and papain treatment. In Proc. 24rd Iranian Food Science Technology Congress. Tarbiat Modares University.Tehran. 18-20 October (pp. 1-5)

Burke, R.M., Monahan, F.J., 2003, The tenderization of shin beef using a citrus juice marinade. Journal of Meat Science, 63(2), 161- 168.

Gambuteanu, C., Filimon, V., Alexe, P., 2013, Effects of ultrasound on technological properties of meat a review. Food Science and Technology, 14, 176–182.

Garg, V., Mendiratta, S.K., 2006, Studies On Tenderization And Preparation Of Enrobed Pork Chunks In Microwave Oven. Meat science, 74, 718–726.

Gault, N.F.S., 1985, The Relationship Between Water-Holding Capacity And Cooked Meat Tenderness In Some Beef Muscles As Influenced By Acidic Conditions Below the Ultimate pH. Meat science, 15, 15–30.

Ghorbani, R., Dehghannia, J., Seyedlu Heris, S., Ghanbarzade, B., 2013, Modeling Color Parameters during Plums Drying Pretreated with Ultrasound and Osmotic Dehydration. Food Process Preserv Reserv Persion, 1, 27–60.

Irajifar, M., Varidi, M.J. M., Varidi, M., Zahedi, Y., 2018, Effects of sodium chloride / acetic acid marinade on some quality properties of Iranian one-humped camel meat. Food Research, 1, 145-160.

Lawrie, R.A., Ledward, D.A., 2006. Lawries meat science. 7th edn, USA: Woodhead Publishing Limited and CRC Press, 422.

Lyng, J.G., Allen, P., Mckenna, B.M., 1997, The influence of high intensity ultrasound baths on aspects of beef tenderness. Journal of Muscle Foods, 8, 237-249.

Haghi, K., 2014, Carvajal-millan E. Food Composition And Analysis. CRC Press, 1th edn, New Jersey.

He, F.Y., Kim, H.W., Hwang, K.E., Song, D.H., Kim, Y.J., Ham, Y.K., Kim, S.Y., Yeo, I.J., Jung, T.J., Kim, C.J., 2015, Effect of Ginger Extract and Citric Acid on the Tenderness of Duck Breast Muscles. Korean Society for Food science of Animal Recources, 35, 721–730.

Hinkle, J.B., Calkins, C.R., Mello, A.S., De Senaratne, L.S., Pokharel, S., 2009, Acid Marination for Tenderness Enhancement of the Beef Round. MSc thesis, University of Nebraska, Lincoln.

Hosseini, S.E., Esfahani Mehr, A., 2012, The Effect Of Meat Marinating With Lactic And Citric Acid On Some Physicochemical And Electrophoretic Pattern Of Beef Burger. Iranian Journal of Velerinary Medicine, 9, 103–108.

Jayasooriya, S.D., Torley, P.J., D’Arcy, B.R., Bhandari, B.R., 2007, Effect of high power ultrasound and ageing on the physical properties of bovine Semitendinosus and Longissimus muscles. Meat Science, 75, 628–639.

Jayasooriya, S.D., Bhandari, B.R., Torley, P., D’Arcy, B.R., 2004, Effect of High Power Ultrasound Waves on Properties of Meat: A review. International Journal of Food Properties, 7, 301–319.

Jimenez, A., Beltran, G., Uceda, M., 2007. High-Power Ultrasound in Olive Paste Pretreatment. Effect on Process Yield and Virgin Olive Oil Characteristics. Ultrasonics Sonochemistry, 14, 725– 731.

Jorgensen, S., Chapple, T., Hoyos, M., Reeb, C., Block, B., 2012, Connectivity among White Shark Coastal aggregation areas in the Northeastern Pacific in Global Perspectives on the Biology and Life History of the White Shark. International Conference of Meat Science and Technology, Cape Town, South Africa, (pp. 159–168).

Karimi, K., Oghabi, F., 2008, Effect of Low Voltage Electric Stimulation on Density and Water Storage Capacity in Beef. Iranian Journal of Nutrition Science & Food Technology, 2, 55-61.

Ketnawa, S., Rawdkuen, S., 2011, Application of Bromelain Extract for Muscle Foods Tenderization. Journal of Food and Nutrition Sciences 2, 393–401.

Kim, M., Hamilton, S.E., Guddat, L.W., Overall, C.M., 2007, Plant Collagenase : Unique Collagenolytic Activity Of Cysteine Proteases From Ginger. Journal of Meat Science, Biochemica Biophysica, 17, 627–635.

Kim, K.J., Lee, Y.B., 1995, Effect Of Ginger Rhizome Extract On Tenderness And Shelf Life Of Precooked Lean Beef. Journal of Animal Science, 8, 343–346.

Koohmaraie, M., 1996, Biochemical Factors Regulating the Toughening and Tenderization Processes of Meat. Meat Science, 43, 193–201.

Ozuna, C., Pig, A., Garcia-perez, J., Mulet, A., Carcel, J.A., 2013, Influence of high intensity ultrasound application on mass transport, microstructure and textural oroperties of pork meat (longissimus dorsi) brined at different NaCl concentrations. Journal of Food Engineering, 84-119.

Naveena, B.M., Mendiratta, S.K., 2004, The Tenderization Of Buffalo Meats Using Ginger Extract. Muscle Foods, 15, 235–244.

Patist, A., Bates, D., 2008, Ultrasonic in the food industry from the laboratory to commercial production. Innovative food science &emerging technologies, 9, 147–154.

Sadeghi, E., Hashemian, A.H., Mohammadi, M., Mohammadi, R., 2013, Study on the microbiological and chemical characterization of the meat products consumed in Kermanshah in 2012. Iranian Journal of Nutrition Science & Food Technology, 7, 281-287.

Serdaroglu, M., Abdraimov, K., Alper, O., 2006, The Efeects Of Marinating With Citric Acid Solutions And Grapefruit Juice On Cooking And Eating Quality Of Turkey BREAST. Journal of Muscle foods, 18, 162–172.

Stadnik, J., Dolatowski, Z.J., Baranowska, H.M., 2008, Effect of ultrasound treatment on water holding properties and microstructure of beef during ageing. Food Science and Technology, 10, 151-158.

Thompson, E.H., Wolf, I.D., Allen, C.E., 1973, Ginger Rhizom : A New Source Of Proteolytic Enzyme. Journal of Food Science, 38, 652–655.

Zhao, G., Zhou, M., Zhao, H., Chen, X.L., 2012, Tenderization Effect Of Cold-Adapted Collagenolytic Protease MCP-01 On Beef Meat At Low Temperature And Its Mechanism. Journal of Food Chemistry, 134, 1738–1744.