• Food Science of Animal Resources
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• v.38 no.2
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• pp.325-337
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• 2018

This study was conducted to evaluate the effects of pre and post-rigor marinade injections on some quality parameters of Longissimus dorsi (LD) muscles. Three marinade formulations were prepared with 2% NaCl, 2% NaCl+0.5 M lactic acid and 2% NaCl+0.5 M sodium lactate. In this study marinade uptake, pH, free water, cooking loss, drip loss and color properties were analyzed. Injection time had significant effect on marinade uptake levels of samples. Regardless of marinate formulation, marinade uptake of pre-rigor samples injected with marinade solutions were higher than post rigor samples. Injection of sodium lactate increased pH values of samples whereas lactic acid injection decreased pH. Marinade treatment and storage period had significant effect on cooking loss. At each evaluation period interaction between marinade treatment and injection time showed different effect on free water content. Storage period and marinade application had significant effect on drip loss values. Drip loss in all samples increased during the storage. During all storage days, lowest CIE $L^*$ value was found in pre-rigor samples injected with sodium lactate. Lactic acid injection caused color fade in pre-rigor and post-rigor samples. Interaction between marinade treatment and storage period was found statistically significant (p<0.05). At day 0 and 3, the lowest CIE $b^*$ values obtained pre-rigor samples injected with sodium lactate and there were no differences were found in other samples. At day 6, no significant differences were found in CIE $b^*$ values of all samples.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.8
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• pp.1205-1210
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• 2019

Objective: The inhibitory effects of dietary antioxidants, diallyl disulfide (DADS) and quercetin, in marinade were investigated on the formation of carcinogenic polycyclic aromatic hydrocarbons (EPA priority 16 PAHs) in grilled pork. Methods: The formation of PAHs in grilled sirloin pork with different marinades after charcoal-grilling for 2 min/side were evaluated using high performance liquid chromatography with a photodiode array detector (HPLC-DAD). Results: Compared with the control marinade treatment (without antioxidant), the addition of DADS (500 mg/kg meat sample) in marinade significantly decreased benzo[a]pyrene (BaP) (100%) and heavy PAHs (84%) in charcoal-grilled pork, while the addition of quercetin at the same concentration could reduce 23% and 55% of BaP and heavy PAHs, respectively. Conclusion: The results of this study suggested that the addition of DADS in the marinade could be important in decreasing the levels of PAHs in grilled meat.

• Food Science of Animal Resources
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• v.38 no.3
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• pp.506-514
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• 2018

The aim of this study was to evaluate the effects of marinade under different conditions (temperature and vacuum) on pork ham cooked by the sous-vide method ($61^{\circ}C$ and 98.81% vacuum for 45 min). Control group was non-marinade pork ham. The samples were marinated under 1 of 4 conditions: $4^{\circ}C$, 98.81% vacuum (treatment group $T_1$); $4^{\circ}C$, atmospheric pressure ($T_2$); $20^{\circ}C$, 98.81% vacuum ($T_3$); and $20^{\circ}C$, atmospheric pressure ($T_4$). The pH value was higher in the control (6.02) than in the treatment groups (4.30-4.42, p<0.001). Shear force was the lowest in the control: 18.14 N. Lightness and redness values were higher in the control (p<0.001). The chroma value significantly decreased from 12.74 to 7.55 with marinade (p<0.001). Total viable and coliform counts of raw meat were 84.6 and 3.67 Log CFU/g, respectively. After the marinade, the total viable count decreased to 3.00-14.67 Log CFU/g (p<0.001). Coliforms were not detected. After sous-vide cooking, no viable microorganisms were detected in any group. Treatment groups generally showed high scores on consumer preference. The marinade and sous-vide cooking had a positive effect on sensory characteristics. They provided safe conditions for sanitary evaluation. As a result, it appears that marinade at refrigeration temperature is better than that at room temperature.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.11
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• pp.1589-1596
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• 2011

Mulberry was added to bulgogi marinade sauce at concentrations of 5, 10, 15, and 20%. Moisture content, crude ash, crude protein, and crude fat in the control group were 62.2~62.6%, 3.5~3.6%, 2.2~2.4%, and 1.5~1.6%, respectively. The moisture contents significantly increased with mulberry content. Crude ash, protein, and fat contents relatively decreased as the amount of mulberry in the sample increased. DPPH radical scavenging activity of fresh mulberry was also measured. Fresh mulberry showed higher antioxidant activity in the marinade, and it increased with the mulberry content. Color L, a, and b values of the marinade containing 5% mulberry were 25.41, 3.1, and 4.3, respectively, and all values significantly decreased as the amount of mulberry in the marinade increased. Sensory evaluation of bulgogi marinade was performed by trained panelists. Bulgogi marinade prepared with 15% mulberry content showed a significantly higher score in the sensory evaluation.

• Food Science of Animal Resources
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• v.42 no.1
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• pp.61-72
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• 2022

Antioxidants present in fruits and vegetables have a potential to reduce disease risk, and increase the shelf life of food products by reducing lipid oxidation. The effect of marination with antioxidants-rich fruit juices on quality characteristics of vacuum-packed chicken wings were examined during frozen storage. Chicken wings were mixed separately with marinades containing pineapple juice, June plum juice, and mango juice and kept for 12 h and 24 h. Three best marination conditions were selected based on a sensory evaluation. Antioxidant activity and total phenolic content of fruit juices, and marinade uptake, and marinade loss of marinated chicken wings were determined. In addition, vacuum packed marinated chicken wings were tested for pH, water holding capacity (WHC), 2-thiobarbituric acid reactive substances (TBARS) value and antioxidant activity over a 4-wk frozen storage. The best sensory properties were reported from chicken wings marinated with pineapple juice for 24 h, mango juice for 24 h, and June plum juice for 12 h (p<0.05) compared to other marinade-time combinations. Mango juice showed the highest antioxidant activity (92.2%) and total phenolic content (38.45 ㎍/mL; p<0.05) compared to other fruit juices. The pH and WHC of vacuumpacked chicken wings were slightly decreased over the frozen storage (p<0.05). Moreover, chicken wings marinated with mango juice had the lowest TBARS values and the highest 2,2-diphenyl-1-picryl-hydrazyl-hydrate free radical scavenging activity. In conclusion, mango juice was selected among tested as the most effective marinade for enhancing the oxidative stability of lipid while maintaining the other meat quality traits of vacuum-packed chicken wings.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.2
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• pp.292-296
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• 2006

Meat marination has been applied to improve product's physical and sensory attributes for years, but usually it is not intended to improve microbial quality of the product. Tumbling, which helps the distribution of marinade solution during processing, should enhance the action of antimicrobial agents. The objective of this study is to evaluate the combined effects of nisin, tumbling and storage time on total microflora and psychrotrophs counts on poultry. A marinade that contained acetic acid (1%) and salt (3%) with pH adjusted to 4 was developed as a standardized marinade. Drumsticks were marinated with various nisin levels (0, 50, or 100 IU/ml) combined with tumbling (0, 10, or 20 min), and then stored at $4^{\circ}C$ for 18 h. The total microflora and psychrotrophs counts of the samples were evaluated after 0, 2, 4, and 7 days of storage. The results indicated that at a given storage time, the samples tumbled for either 10 or 20 min had significantly (p<0.05) lower microbial counts when compared with the samples without the tumbling treatment. The microbial counts of the tumbled samples increased as storage time increased. Microbial counts significantly (p<0.05) decreased when more nisin was increased up to the level of 100 IU/ml. In conclusion, adding of nisin at the level of 50 IU/ml with tumbling for 10 min decreased the total microflora and psychrotrophs counts of the marinated chicken broiler drumsticks.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.11
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• pp.1639-1645
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• 2016

We investigated marinade absorption and physicochemical characteristics of vacuum-aged duck breasts that were halved and individually vacuum-packed for chiller aging at $4^{\circ}C$ for 14 d. One half was marinated for 0, 7, or 14 d, while the second half was used as a control. Marinade absorption, cooking loss, cooking yield, texture profile, pH, color, protein solubility, and thiobarbituric acid reactive substances (TBARS) values were evaluated, and protein sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) was performed. Marinade absorption and pH did not vary significantly after 14 d of aging. Marination increased the pH, color ($a^*$ and $b^*$) values, and cooking yield and reduced cooking loss. TBARS values significantly increased with aging time, but were significantly reduced by marination. Myofibril and total protein solubility increased with aging and marination, while SDS-PAGE showed protein degradation. Hence, aging and marination can be used simultaneously to improve physicochemical quality and cooking yield of vacuum-aged duck breast.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.1
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• pp.109-112
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• 2006

The objective of this study was to evaluate the combined effects of lactoperoxidase system (LPS), thermal treatment and storage time on total microflora and psychrotrophs counts of the marinated broiler drumsticks. A marinade that contained acetic acid (1%) and salt (3%) with pH adjusted to 4 was developed as a standardized marinade. Drumsticks were marinated with various LPS levels, combined with thermal treatment (4 or $58^{\circ}C$ for 2 min), and then stored at $4^{\circ}C$ for 18 h. The microbial counts of the samples were measured after 0, 2, 4 and 7 days of storage for drumsticks held at $4^{\circ}C$. The results indicate that adding LPS at the level of 1 unit ($1{\mu}g/ml$ LP, 5.9 mM KSCN, and 2.5 mM $H_2O_2$) significantly (p<0.05) decreased the total microflora and psychrotrophs counts of the marinated broiler drumsticks. In addition, samples treated with a thermal treatment ($58^{\circ}C$ for 2 min) had significantly (p<0.05) lower microbial counts when compared with the control.

• Culinary science and hospitality research
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• v.17 no.3
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• pp.221-235
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• 2011

This study focuses on the qualitative characteristics of mackerel marinated with herb extracts. By differentiating the amounts of garlic, ginger and basil, the optimal amount of each ingredient to he added has been found. According to the result of the experiment, the highest level of preference has been shown for the combination of 3% of garlic, 3% of ginger and 2% of basil, generating the optimal amounts to be added. Since the pH change shown by the mackerel marinated by adding the optimal combination of 3% of garlic, 3% of ginger and 2% of basil is included in the range of pH 6.2-6.4, which is the initial point of decomposition for red-fleshed fish, it can be considered to be appropriate for the qualitative characteristics of the product. According to the differences test, GA3 bas shown the lowest level of strength, making it soft. Also, GA3 has shown the highest level of elasticity together with the characteristic of being moist. As a result, it can be said that garlic is better than ginger and basil. According to the preference test, GA3 has shown the highest level of preference in terms of appearance, flavor, texture, taste and overall preference. By considering the above results of the experiment, GA3 (3% of garlic) can be regarded as the optimal amount to be added.

• Korean Journal of Food Science and Technology
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• v.23 no.6
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• pp.717-722
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• 1991

The effects of preparation methods, packaging, and additives on shelf life of appetizer chicken drummettes were investigated. Initial microbial loads of appetizer drummettes affected their refrigerated shelf life. Drummettes cooked to $93.3^{\circ}C$ had lower initial microbial loads and longer shelf life when compared to those cooked to $82.2^{\circ}C$. However, this advantage was not observed when 'rub' was applied during the marinating process. No apparent effect (P>0.05) on the growth of psychrotrophs was found when samples were stored at $3{\pm}1^{\circ}C\;and\;7{\pm}1^{\circ}C$ with or without vacuum packaging. Adding sorbic acid (0.5%) or sodium benzoate (0.5%) in the marinade mixture extended the refrigerated shelf life. The addition of 50 ppm sodium nitrite further enhanced the shelf life. The increased TBA values of drummettes can be reduced by the application of vacuum packaging. The addition of sorbic acid or sodium benzoate in the marinade was not as effective as vacuum packaging in retarding TBA value increase.