OSHEBA, A., ABDEL- BAR, N. (2007). EFFECT OF DIFFERENT MARINATING SOLUTIONS or MICROBIAL GROWTH INHIBITION AND QUALITY CHARACTERISTICS IMPROVEMENT OF BEEF SLICES DURING COLD STORAGE. Egyptian Journal of Agricultural Research, 85(2), 629-646. doi: 10.21608/ejar.2007.218067
ATEF S. A. OSHEBA; NADIA M. ABDEL- BAR. "EFFECT OF DIFFERENT MARINATING SOLUTIONS or MICROBIAL GROWTH INHIBITION AND QUALITY CHARACTERISTICS IMPROVEMENT OF BEEF SLICES DURING COLD STORAGE". Egyptian Journal of Agricultural Research, 85, 2, 2007, 629-646. doi: 10.21608/ejar.2007.218067
OSHEBA, A., ABDEL- BAR, N. (2007). 'EFFECT OF DIFFERENT MARINATING SOLUTIONS or MICROBIAL GROWTH INHIBITION AND QUALITY CHARACTERISTICS IMPROVEMENT OF BEEF SLICES DURING COLD STORAGE', Egyptian Journal of Agricultural Research, 85(2), pp. 629-646. doi: 10.21608/ejar.2007.218067
OSHEBA, A., ABDEL- BAR, N. EFFECT OF DIFFERENT MARINATING SOLUTIONS or MICROBIAL GROWTH INHIBITION AND QUALITY CHARACTERISTICS IMPROVEMENT OF BEEF SLICES DURING COLD STORAGE. Egyptian Journal of Agricultural Research, 2007; 85(2): 629-646. doi: 10.21608/ejar.2007.218067
EFFECT OF DIFFERENT MARINATING SOLUTIONS or MICROBIAL GROWTH INHIBITION AND QUALITY CHARACTERISTICS IMPROVEMENT OF BEEF SLICES DURING COLD STORAGE
Meat and Fish Technology Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
Abstract
The effectiveness of some marinating solutions on increasing the shelf life of beef slices stored at 4°C was investigated. Seven marinating solutions; constituting of one or more of the following: soy sauce, lime juice, propionic acid were used. 5.0 % spice mixture was added to each solution. It constituted of black pepper + onion and garlic powder + smoking liquid. The control sample was not soaked in any solution. Beef slices were soaked in the marinating solution for 15 min. The ratio of meat: solution was 1: 3 (w: v). The results indicated that the marinating solution T3 containing 95.0 % lime juice + 5.0 % spice mixture had the largest inhibition zone (using the disc assay procedure) towards Escherichia co/i. Solution T4 constituting of 95.0 % propionic add + 5.0 % spice mixture had the largest inhibition zone towards Salmonella typhimurium. In addition, the largest inhibition zone toward Staphylococcus aureus came from solution T2 constituting of 95.0 % soy sauce + 5.0 % spice mixture. The latter also produced the largest antimicrobial activity towards yeasts and molds present in meat samples. In addition, solution T3 had the best antimicrobial activity towards total plate count, psychrophiles, coliform and Staphylococcus aureus counts in meat samples and TVN and TBA values, but it had a bad water holding capacity (WHC), cooking loss and cooking yield. In addition, no salmonella growth was detected in all meat treatments at zero time and throughout the cold storage period. In condusion, marinating solution 17; constituting of 31.67 % lime juice + 31.67 % propionic acid + 31.66 % soy sauce + 5.0 % spice mixture is the one recommended to be used commercially. It had a good antimicrobial activity, TVN, TBA, WHC, plasticity, cooking loss and cooking yield. In addition, the meat sample soaked in this solution had a shelf life of 15 days in the refrigerator at 4*10C. Moreover, its sensory evaluation was highly superior.
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