Journal
JOURNAL OF FOOD QUALITY
Volume 2021, Issue -, Pages -Publisher
WILEY-HINDAWI
DOI: 10.1155/2021/8848279
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Funding
- National Science Centre, Poland [2017/01/X/NZ9/01663]
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The study showed that marinating dry-aged beef with Ilex meserveae dried leaves extract efficiently prevents lipid oxidation without affecting shear force and color parameters. It can be used as a natural ingredient in meat marinade to prevent peroxidation.
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 oflipid oxidation without impairing sensory acceptability. Aqueous extract Ilex meserveae can be applied as a natural ingredient in meat marinade to prevent peroxidation.
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