Effect of Ilex x meserveae Aqueous Extract on the Quality of Dry-Aged Beef
Anna Salejda , Aleksandra Szmaja , Łukasz Bobak , Anna Zwyrzykowska-Wodzińska , Anna Fudali , Przemysław Bąbelewski , Maciej Bienkiewicz , Grażyna Krasnowska
AbstractThe 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% 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.
|Journal series||Journal of Food Quality, ISSN 0146-9428, e-ISSN 1745-4557, (N/A 40 pkt)|
|Publication size in sheets||0.5|
|License||Journal (articles only); published final; ; with publication|
|Score||= 40.0, 17-05-2021, ArticleFromJournal|
|Publication indicators||= 0; = 0; : 2018 = 0.677; : 2019 = 1.763 (2) - 2019=1.781 (5)|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.