Insight into the quality, oxidation and digestion properties of beef stewed with tomatoes

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science Pub Date : 2025-04-04 DOI:10.1016/j.ijgfs.2025.101177

Min You , Jinsong Chen , Yanyan Chen , Ping Yang , Chenchen Qi , Chunhui Zhang , Feng Huang

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Abstract

This study aimed to evaluate the quality, oxidation, and digestion properties of beef stewed with different proportions of tomatoes. Results revealed that the addition of tomatoes decreased the pH, L∗, and Tarner–Bratzler shear force (WBSF) values of beef and increased the a∗ values in a dose-dependent manner; however, it had no significant effect on the b∗ values and cooking loss of beef. Furthermore, the content of free amino acids (FAAs) and nucleotides in beef and tomatoes may be balanced dynamically based on the concentration. Some sweet and umami amino acids in tomatoes can enhance the taste of beef. The addition of tomatoes into stewed beef exhibited a significant inhibitory role on lipid and protein oxidation. Furthermore, the protein digestibility of beef stewed with different proportions of tomatoes demonstrated a downward and subsequently upward trend in the gastric and intestinal digestion stages, thereby confirming the decreased particle sizes of beef. The mechanisms behind this trend are likely to be the association of active components with beef proteins and their antioxidant effects. Overall, the addition of tomatoes into stewed beef can improve the quality, antioxidant effects, and digestion properties of beef, which provides a theoretical basis for the development of nutritional meat products based on raw material interaction.

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深入了解番茄炖牛肉的品质、氧化和消化特性

本研究旨在评价不同番茄比例炖牛肉的品质、氧化和消化特性。结果表明，番茄的加入降低了牛肉的pH、L *和tner - bratzler剪切力（WBSF）值，并呈剂量依赖性地增加了a *值；但对牛肉的b *值和蒸煮损失无显著影响。此外，牛肉和西红柿中游离氨基酸（FAAs）和核苷酸的含量可以根据浓度动态平衡。西红柿中的一些甜味和鲜味氨基酸可以增强牛肉的味道。在炖牛肉中加入番茄对牛肉脂质和蛋白质的氧化有明显的抑制作用。此外，不同番茄比例炖牛肉的蛋白质消化率在胃消化和肠道消化阶段均呈现先下降后上升的趋势，从而证实了牛肉颗粒尺寸的减小。这一趋势背后的机制可能是活性成分与牛肉蛋白及其抗氧化作用的关联。综上所述，在炖牛肉中加入番茄可以提高牛肉的品质、抗氧化作用和消化性能，为开发基于原料相互作用的营养肉制品提供了理论依据。

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来源期刊

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.