Bioactivities of wine components on marinated beef during aging
The objective of this study was to identify particular wine components as responsible for the bioactivities observed in marinated bovine muscle Longissimus lumborum during 7 days of refrigerated storage at 4 °C. Depending on the grape variety, four marinades were considered (300 mL dealcoholized win...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2019-06-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464619301665 |
| _version_ | 1818596589996867584 |
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| author | N.M.O. Arcanjo D. Morcuende M.J. Andrade P. Padilla M.S. Madruga M. Estévez |
| author_facet | N.M.O. Arcanjo D. Morcuende M.J. Andrade P. Padilla M.S. Madruga M. Estévez |
| author_sort | N.M.O. Arcanjo |
| collection | DOAJ |
| description | The objective of this study was to identify particular wine components as responsible for the bioactivities observed in marinated bovine muscle Longissimus lumborum during 7 days of refrigerated storage at 4 °C. Depending on the grape variety, four marinades were considered (300 mL dealcoholized wine/kg meat): Carbernet (CAB), Tempranillo (TEM) and Isabel (ISA), including a control group of samples. CAB and TEM, rich in procyanidins, were more effective against lipid oxidation while ISA, rich in hydroxycinnamic acids, protected proteins against oxidation more efficiently. The lower Warner Bratzler shear force values in beef stakes marinated with ISA could be explained by the inhibition of protein cross-linking. Caftaric acid, the most abundant hydroxycinnamic acid in ISA, was tentatively identified as responsible for this relevant bioactivity. The particular phenolic composition of ISA wine and its high content in organic acids, may explain its effects against Enterobacteriaceae while sugars may have promoted the growth of lactic-acid bacteria in beef marinated with CAB and TEM. |
| first_indexed | 2024-12-16T11:34:19Z |
| format | Article |
| id | doaj.art-0ced4b42a2334162ad770d2d67389666 |
| institution | Directory Open Access Journal |
| issn | 1756-4646 |
| language | English |
| last_indexed | 2024-12-16T11:34:19Z |
| publishDate | 2019-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Functional Foods |
| spelling | doaj.art-0ced4b42a2334162ad770d2d673896662022-12-21T22:33:09ZengElsevierJournal of Functional Foods1756-46462019-06-01571930Bioactivities of wine components on marinated beef during agingN.M.O. Arcanjo0D. Morcuende1M.J. Andrade2P. Padilla3M.S. Madruga4M. Estévez5Department of Food Engineering, Federal University of Paraiba, Joao Pessoa, CEP 58051-900 PB, BrazilIPROCAR Research Institute, TECAL Research Group, University of Extremadura, 10003 Cáceres, SpainIPROCAR Research Institute, HISEALI Research Group, University of Extremadura, 10003 Cáceres, SpainIPROCAR Research Institute, TECAL Research Group, University of Extremadura, 10003 Cáceres, Spain; IPROCAR Research Institute, HISEALI Research Group, University of Extremadura, 10003 Cáceres, SpainDepartment of Food Engineering, Federal University of Paraiba, Joao Pessoa, CEP 58051-900 PB, BrazilIPROCAR Research Institute, TECAL Research Group, University of Extremadura, 10003 Cáceres, Spain; Corresponding author at: Department of Animal Production and Food Science, Food Technology, University of Extremadura, 10003, Spain.The objective of this study was to identify particular wine components as responsible for the bioactivities observed in marinated bovine muscle Longissimus lumborum during 7 days of refrigerated storage at 4 °C. Depending on the grape variety, four marinades were considered (300 mL dealcoholized wine/kg meat): Carbernet (CAB), Tempranillo (TEM) and Isabel (ISA), including a control group of samples. CAB and TEM, rich in procyanidins, were more effective against lipid oxidation while ISA, rich in hydroxycinnamic acids, protected proteins against oxidation more efficiently. The lower Warner Bratzler shear force values in beef stakes marinated with ISA could be explained by the inhibition of protein cross-linking. Caftaric acid, the most abundant hydroxycinnamic acid in ISA, was tentatively identified as responsible for this relevant bioactivity. The particular phenolic composition of ISA wine and its high content in organic acids, may explain its effects against Enterobacteriaceae while sugars may have promoted the growth of lactic-acid bacteria in beef marinated with CAB and TEM.http://www.sciencedirect.com/science/article/pii/S1756464619301665Red wineTenderizationLipid oxidationProtein oxidationMicrobial spoilage |
| spellingShingle | N.M.O. Arcanjo D. Morcuende M.J. Andrade P. Padilla M.S. Madruga M. Estévez Bioactivities of wine components on marinated beef during aging Journal of Functional Foods Red wine Tenderization Lipid oxidation Protein oxidation Microbial spoilage |
| title | Bioactivities of wine components on marinated beef during aging |
| title_full | Bioactivities of wine components on marinated beef during aging |
| title_fullStr | Bioactivities of wine components on marinated beef during aging |
| title_full_unstemmed | Bioactivities of wine components on marinated beef during aging |
| title_short | Bioactivities of wine components on marinated beef during aging |
| title_sort | bioactivities of wine components on marinated beef during aging |
| topic | Red wine Tenderization Lipid oxidation Protein oxidation Microbial spoilage |
| url | http://www.sciencedirect.com/science/article/pii/S1756464619301665 |
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