The effect of using sumac (R. Coriaria) in meat (M. Semitendinosus) marination on hydroxymethyl furfural content, protein digestibility and antioxidant activity
Project no. 23567 · Status: Kapanmış · 2022
Summary
<p>Sumac belongs to the Anacardiaceae family and is a fruit widely spread from the Americas to the Asian continent around the world. Sumac contains various compounds such as vitamins, minerals, essential amino acids, flavonoids, and phenolic acids with different molecular weights. The richness of these compounds in sumac enables its use as a spice in food or in alternative medicine. In this thesis study, sumac sauce (SS) was prepared for use in marinating beef tenderloin (M. Semitendinosus), and the effect of applying this sauce to the meat using immersion and injection techniques on the cooking properties of the meat, as well as its effects</p><p>on the bioaccessibility of 5-hydroxymethylfurfural (HMF), protein, and phenolic compounds, and antioxidant capacity after in vitro digestion were investigated. The highest marinade absorption occurred in beef samples marinated with control sauce (CS) and sumac sauce (SS) using the syringe method. While the unmarinated cooked meat (B) had the lowest water-holding capacity, it was found that the waterholding capacity was higher in the meat samples treated with sumac sauce via immersion (SSI) and syringe (SSS) methods (p<0.05). Additionally, texture analysis of the marinated and cooked meat samples revealed that the lowest</p><p>hardness and chewiness were observed in SSI, while the highest hardness and chewiness were observed in B (p<0.05). After in vitro digestion, there was a statistically significant increase in the total phenolic compound and antioxidant capacities in all marinated samples (p<0.05). Interestingly, when looking at protein digestibility after in vitro digestion, it was found that the bioaccessibility values in the marinated groups were lower than that of the control meat (B) (p<0.05). Additionally, the concentration of HMF significantly increased in all samples after in vitro digestion (p<0.05).</p>