Effects of sodium carbonate on tenderization and quality of beef

  • HAO Wanming ,
  • ZHU Chaozhi ,
  • ZHAO Gaiming ,
  • HAN Mingshan ,
  • MENG Ziqing ,
  • WANG Ke ,
  • LI Miaoyun
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  • 1(College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450003, China);
    2(Tongliao Comprehensive Experimental Station, Tongliao 028000, China)

Received date: 2019-04-24

  Online published: 2019-12-20

Abstract

In order to explore the tenderization effects of soda on Chinese traditional cooked beef, the tenderization effects of different concentrations of sodium carbonate (0, 0.25, 0.30, 0.35, 0.40 mol/L) on Simmental hybrid beef were studied, and the effects of sodium carbonate injection on muscle fiber and connective tissue of beef were investigated. The results showed that pH, myofibril fragmentation index of beef increased with the increase of sodium carbonate concentration, while the shear force, cooking loss and collagen content decreased. Hence sodium carbonate was proved to effectively improve beef tenderization. With sodium carbonate concentration over 0.35 mol/L, the color and sensory evaluation of beef became less attractive, so the tenderness was the best at the concentration of 0.35 mol/L. Sodium carbonate injection could effectively improve the water retention of beef muscle, increase the diameter and gap of muscle fiber, destroy the structure of muscle fiber, increase the fragmentation index of muscle fiber and decrease the content of collagen in connective tissue. This study provides a theoretical basis for the study of new beef tenderization technology.

Cite this article

HAO Wanming , ZHU Chaozhi , ZHAO Gaiming , HAN Mingshan , MENG Ziqing , WANG Ke , LI Miaoyun . Effects of sodium carbonate on tenderization and quality of beef[J]. Food and Fermentation Industries, 2019 , 45(20) : 157 -163 . DOI: 10.13995/j.cnki.11-1802/ts.020941

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