Effect of Ilex x meserveae Aqueous Extract on the Quality of Dry-Aged Beef
The effect of meat marinating with aqueous extract of Ilex meserveae dried leaves on dry-aged beef quality was investigated. Shear force, TBARS value, color parameters, fatty acid profile, and sensory properties were evaluated in beef cuts dry-aged for 21 days. The use of Ilex meserveae dried leaves...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2021-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2021/8848279 |
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| _version_ | 1832560248636833792 |
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| author | Anna Marietta Salejda Aleksandra Szmaja Łukasz Bobak Anna Zwyrzykowska-Wodzińska Anna Fudali Przemysław Bąbelewski Maciej Bienkiewicz Grażyna Krasnowska |
| author_facet | Anna Marietta Salejda Aleksandra Szmaja Łukasz Bobak Anna Zwyrzykowska-Wodzińska Anna Fudali Przemysław Bąbelewski Maciej Bienkiewicz Grażyna Krasnowska |
| author_sort | Anna Marietta Salejda |
| collection | DOAJ |
| description | The effect of meat marinating with aqueous extract of Ilex meserveae dried leaves on dry-aged beef quality was investigated. Shear force, TBARS value, color parameters, fatty acid profile, and sensory properties were evaluated in beef cuts dry-aged for 21 days. The use of Ilex meserveae dried leaves as marinade at 0.5, 1.0, and 2.0% w/v did not affect the shear force and color parameters of dry-aged beef. The marinating of beef cuts with Ilex meserveae resulted in efficient prevention of lipid oxidation without impairing sensory acceptability. Aqueous extract Ilex meserveae can be applied as a natural ingredient in meat marinade to prevent peroxidation. |
| format | Article |
| id | doaj-art-6a3a571ed2f04e2089b41504a9686da5 |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2021-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-6a3a571ed2f04e2089b41504a9686da52025-02-03T01:27:58ZengWileyJournal of Food Quality0146-94281745-45572021-01-01202110.1155/2021/88482798848279Effect of Ilex x meserveae Aqueous Extract on the Quality of Dry-Aged BeefAnna Marietta Salejda0Aleksandra Szmaja1Łukasz Bobak2Anna Zwyrzykowska-Wodzińska3Anna Fudali4Przemysław Bąbelewski5Maciej Bienkiewicz6Grażyna Krasnowska7Wrocław University of Environmental and Life Sciences, Faculty of Biotechnology and Food Science, 37 Chełmońskiego Street, Wrocław 51-630, PolandWrocław University of Environmental and Life Sciences, Faculty of Biotechnology and Food Science, 37 Chełmońskiego Street, Wrocław 51-630, PolandWrocław University of Environmental and Life Sciences, Faculty of Biotechnology and Food Science, 37 Chełmońskiego Street, Wrocław 51-630, PolandWrocław University of Environmental and Life Sciences, Faculty of Biology and Animal Science, 38 C Chełmońskiego Street, Wrocław 51-630, PolandWrocław University of Environmental and Life Sciences, Faculty of Biotechnology and Food Science, 37 Chełmońskiego Street, Wrocław 51-630, PolandWrocław University of Environmental and Life Sciences, Faculty of Life Sciences and Technology, 24 A Grunwaldzki Square, Wrocław 51-363, PolandWrocław University of Environmental and Life Sciences, Faculty of Biotechnology and Food Science, 37 Chełmońskiego Street, Wrocław 51-630, PolandWrocław University of Environmental and Life Sciences, Faculty of Biotechnology and Food Science, 37 Chełmońskiego Street, Wrocław 51-630, PolandThe effect of meat marinating with aqueous extract of Ilex meserveae dried leaves on dry-aged beef quality was investigated. Shear force, TBARS value, color parameters, fatty acid profile, and sensory properties were evaluated in beef cuts dry-aged for 21 days. The use of Ilex meserveae dried leaves as marinade at 0.5, 1.0, and 2.0% w/v did not affect the shear force and color parameters of dry-aged beef. The marinating of beef cuts with Ilex meserveae resulted in efficient prevention of lipid oxidation without impairing sensory acceptability. Aqueous extract Ilex meserveae can be applied as a natural ingredient in meat marinade to prevent peroxidation.http://dx.doi.org/10.1155/2021/8848279 |
| spellingShingle | Anna Marietta Salejda Aleksandra Szmaja Łukasz Bobak Anna Zwyrzykowska-Wodzińska Anna Fudali Przemysław Bąbelewski Maciej Bienkiewicz Grażyna Krasnowska Effect of Ilex x meserveae Aqueous Extract on the Quality of Dry-Aged Beef Journal of Food Quality |
| title | Effect of Ilex x meserveae Aqueous Extract on the Quality of Dry-Aged Beef |
| title_full | Effect of Ilex x meserveae Aqueous Extract on the Quality of Dry-Aged Beef |
| title_fullStr | Effect of Ilex x meserveae Aqueous Extract on the Quality of Dry-Aged Beef |
| title_full_unstemmed | Effect of Ilex x meserveae Aqueous Extract on the Quality of Dry-Aged Beef |
| title_short | Effect of Ilex x meserveae Aqueous Extract on the Quality of Dry-Aged Beef |
| title_sort | effect of ilex x meserveae aqueous extract on the quality of dry aged beef |
| url | http://dx.doi.org/10.1155/2021/8848279 |
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