Effect of ultrasonication and vacuum impregnation pretreatments on the quality of beef marinated in onion juice a natural meat tenderizer.

Abstract

This study aimed to determine the effect of ultrasonication (US) and vacuum impregnation (VI) pretreatment techniques applied for the improvement of tenderness on the quality of beef (Longissimus dorsi) traditionally marinated (TM) in onion juice by immersion. TM conditions were 1:5 meat to marinade ratio, final NaCl concentration of 9% (w/v), 4.3\u2009°C and 24\u2009h. US and VI pretreatments significantly (P\u2009<\u20090.05) improved the marinade uptake, but did not alter the lightness (L*) values of beef samples compared to TM. US for 60\u2009min and VI for 40\u2009min pretreatments reduced the hardness of beef by 28.25 and 21.62%, respectively, compared to TM. US and VI pretreatments significantly (P\u2009<\u20090.05) reduced tyramine levels of uncooked and marinated beef samples. Marination in onion juice was found to reduce the lipid oxidation level of beef and increase the general liking score in the sensorial evaluation. Onion juice can be used as a natural marinade for the traditional marination of beef with the help of ultrasonication and vacuum impregnation pretreatments.