Effect of curdlan on the physicochemical properties and microscopic morphology of spiced beef during cooking and freezing

IF 7.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science Pub Date : 2025-02-21 DOI:10.1016/j.meatsci.2025.109781

Yuanzheng Li , Huan Zhang , Dongxu Du , Shuai Gao , Wenqing Ma , Miaomiao Liu , Li Feng , Yungang Cao , Youling Xiong

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Abstract

This study aimed to establish the functional influence of curdlan (0 %, 1.0 %, 2.0 %, and 3.0 %) on the quality of spiced beef through monitoring changes in cooking yield, textural properties, pH, oxidative stability, and micromorphology during marination, cooking and freezing. The results showed significant enhancements (P < 0.05) of viscosity and absorption yield of the marinade solution as well as the freezing rate of spiced beef upon, increasing the curdlan concentration. At a 2.0 % curdlan addition level, spiced beef showed the maximum tenderness (shear force), increased springiness and elasticity. Meanwhile, the colorimetric values were improved and lipid oxidation (peroxide; malonaldehyde) was consistently reduced during storage up to 14 days, whereas 3.0 % curdlan on day 14 exacerbated oxidation. Scanning electron microscopy and confocal laser scanning microscopy imaging of beef samples treated with 1.0 % and 2.0 % curdlan showed a relatively even distribution of curdlan within muscle fiber bundles, contrasting to 3.0 % curdlan treatment where curdlan accumulated mostly in the gaps between muscle bundles and fibers. Additionally, low-field NMR analysis demonstrated that the inclusion of 2.0 % curdlan significantly increased the immobile water content (P₂₃). In corroboration, sensory analysis indicated that spiced beef treated with 2.0 % curdlan had the highest appearance, juiciness, taste, and flavor scores, suggesting that muscle structural improvement by the curdlan inclusion, optimal at the 2.0 % level, played a principal role in the quality enhancements of marinaded spiced beef.

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凝乳对五香牛肉烹调和冷冻过程中理化性质和微观形貌的影响

本研究旨在通过监测腌制、蒸煮和冷冻过程中凝乳素（0%、1.0%、2.0%和3.0%）对五香牛肉蒸煮产量、质地特性、pH值、氧化稳定性和微观形貌的变化，确定凝乳素（0%、1.0%、2.0%和3.0%）对五香牛肉品质的功能影响。结果显示显著增强(P <；0.05)，提高了卤汁溶液的粘度、吸收率以及五香牛肉的冷冻速率，增加了凝乳浓度。当凝乳蛋白添加量为2.0%时，五香牛肉表现出最大的柔嫩（剪切力），增加了弹性和弹性。同时提高了比色值，脂质氧化（过氧化）；在贮藏14天内，丙二醛（Malonaldehyde）持续减少，而3.0%的curdplan在第14天加剧了氧化。用1.0%和2.0%凝乳酶处理的牛肉样品的扫描电镜和共聚焦激光扫描显微镜成像显示，凝乳酶在肌肉纤维束内的分布相对均匀，而3.0%凝乳酶处理的牛肉样品凝乳酶主要积聚在肌肉束和纤维之间的间隙中。此外，低场核磁共振分析表明，加入2.0%凝乳蛋白显著增加了不动水的含量（P23）。感官分析表明，加入2.0%凝乳蛋白的五香牛肉在外观、多汁性、口感和风味方面得分最高，这表明加入2.0%凝乳蛋白的肌肉结构改善在提高腌制五香牛肉的质量方面发挥了主要作用。

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来源期刊

Meat Science 工程技术-食品科技

CiteScore

12.60

自引率

9.90%

发文量

282

审稿时长

60 days

期刊介绍： The aim of Meat Science is to serve as a suitable platform for the dissemination of interdisciplinary and international knowledge on all factors influencing the properties of meat. While the journal primarily focuses on the flesh of mammals, contributions related to poultry will be considered if they enhance the overall understanding of the relationship between muscle nature and meat quality post mortem. Additionally, papers on large birds (e.g., emus, ostriches) as well as wild-captured mammals and crocodiles will be welcomed.