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original articleIssue 13 (4) 2014 pp. 403-411

Dessislava B. Vlahova-Vangelova1, Sholpan Abjanova2, Stefan G. Dragoev1

1Department Meat and Fish Technology, Technological Faculty, University of Food Technologies, Plovdiv, Bulgaria
2
Department of Food Technology, Faculty of Food Production, Almaty Technological University, Almaty, Kazakhstan

Influence of the marinating type on the morphological and sensory properties of horse meat

Abstract

Background. The aim of this study was to explore the influence of acid, alkaline and water-oil marinating on morphological changes and sensory properties of horse meat (m. Longissimus dorsi).
Material and methods. Nine samples (C – control stored in air, AL – alkaline marinated in 2% polyphosphates and 2% sodium chloride brine solution, AC – acid marinated in 2% sodium lactate and 2% sodium chloride brine solution, WO – marinated in water-oil emulsion (50/50) contained and 2% sodium chloride and SC – marinated in 2% sodium chloride brine solution) were examined. After 24 h and 48 h of marinating changes in morphology of marinated meat, pH and sensory properties of raw and roasted samples were established.
Results. It was determined that sensory properties (aroma, flavor and tenderness) after roasting were classified as follows: AL48 > AL24 > AC24 > AC48 > SC48 > SC24 > WO24 > WO48 > С. Meat tenderness in AL48, AL24, AC24 and AC48 showed better results due to stronger morphological changes in connective and muscle tissues. Alkaline solutions were more suitable for horse meat marinating compared to acid solutions and the possible reason for strong action of alkaline solutions was lower internal meat pH.
Conclusions. Alkaline marinating should be conducted for 24 h because after 48 h the meat acquires a soft and unusually tender texture. Water-oil marinating was not appropriate for horse meat.

Keywords: horse meat, marinating, tenderness, morphology
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue4/volume/7_4_2014.pdf

http://dx.doi.org/10.17306/J.AFS.2014.4.7

For citation:

MLA Vlahova-Vangelova, Dessislava B., et al. "Influence of the marinating type on the morphological and sensory properties of horse meat." Acta Sci.Pol. Technol. Aliment. 13.4 (2014): 403-411. http://dx.doi.org/10.17306/J.AFS.2014.4.7
APA Vlahova-Vangelova D.B., Abjanova S., Dragoev S.G. (2014). Influence of the marinating type on the morphological and sensory properties of horse meat. Acta Sci.Pol. Technol. Aliment. 13 (4), 403-411 http://dx.doi.org/10.17306/J.AFS.2014.4.7
ISO 690 VLAHOVA-VANGELOVA, Dessislava B., ABJANOVA, Sholpan, DRAGOEV, Stefan G.. Influence of the marinating type on the morphological and sensory properties of horse meat. Acta Sci.Pol. Technol. Aliment., 2014, 13.4: 403-411. http://dx.doi.org/10.17306/J.AFS.2014.4.7