Evaluation of homemade fermented pickle juice as a marinade: Effects on the microstructure, microbiological, physicochemical, textural properties, and sensory attributes of beef strip loin steaks

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dc.contributor.authorIncili, Canan Akdeniz
dc.contributor.authorKaratepe, Pinar
dc.contributor.authorAkgol, Muzeyyen
dc.contributor.authorTekin, Ali
dc.contributor.authorIncili, Gokhan Kursad
dc.contributor.authorHayaloglu, Ali Adnan
dc.date.accessioned2024-04-24T16:15:26Z
dc.date.available2024-04-24T16:15:26Z
dc.date.issued2023
dc.departmentDicle Üniversitesien_US
dc.description.abstractThe current study aimed to characterize homemade fermented pickle juice and evaluate its efficacy as a marinade on physicochemical, microbiological, textural properties, microstructure, and sensory attributes of the strip loins. Organic acids, phenolics, flavonoids, volatiles, total phenolic content (TPC), and in-vitro antioxidant capacity (ABTS and FRAP) analyses were carried out. Furthermore, minimum inhibitory concentration (MIC), and the diameter of inhibition zones of the pickle juice were determined against Escherichia coli O157:H7, Salmonella Typhimurium, S. enteritidis, and Listeria monocytogenes. The strip loins were marinated with five different concentrations (10%, 25%, 50%, 75%, and 100%) of pickle juice at 4 degrees C for 24 h. A total of 4 organic acids, 23 phenolic and flavonoid compounds, and 69 volatiles were identified in the pickle juice. The TPC, ABTS, and FRAP values of the pickle juice were found to be 184.24 +/- 33.28 GAE/L, 44.48 +/- 0.41 mg TEAC/L, and 2.79 +/- 0.01 mM FE/L, respectively. The MIC and inhibition zones were recorded between 7.81 and 12.50% and 8.25-13.80 mm against pathogenic bacteria, respectively. The textural properties of the strip loins marinated with 100% pickle were improved compared to the control (P < 0.05). Moreover, this concentration decreased the number of pathogens in strip loins, ranging between 1.07 and 2.77 log(10) CFU/g (P < 0.05). Regarding sensory attributes, the strip loins marinated with 50% and 100% pickle juice had higher scores compared to the non-marinated samples. The results of this study indicated that pickle juice can be evaluated as a marinade to improve the microbiological quality and textural properties of strip loins.en_US
dc.identifier.doi10.1016/j.meatsci.2023.109305
dc.identifier.issn0309-1740
dc.identifier.issn1873-4138
dc.identifier.pmid37562268
dc.identifier.urihttps://doi.org/10.1016/j.meatsci.2023.109305
dc.identifier.urihttps://hdl.handle.net/11468/15805
dc.identifier.volume205en_US
dc.identifier.wosWOS:001064027900001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakPubMed
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofMeat Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectPickle Juiceen_US
dc.subjectMarinationen_US
dc.subjectStrip Loinen_US
dc.subjectMicrobiological Qualityen_US
dc.subjectTextureen_US
dc.titleEvaluation of homemade fermented pickle juice as a marinade: Effects on the microstructure, microbiological, physicochemical, textural properties, and sensory attributes of beef strip loin steaksen_US
dc.titleEvaluation of homemade fermented pickle juice as a marinade: Effects on the microstructure, microbiological, physicochemical, textural properties, and sensory attributes of beef strip loin steaks
dc.typeArticleen_US

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